Guangzhou, the city of food, always has to go several times a year, and every time I can eat surprises, what I did not expect was that the latest time to refresh the understanding of Cantonese cuisine was because of a very ordinary dish: raw stir-fried vegetable heart.
First of all, this is not an ordinary vegetable heart, but a "late vegetable heart" from Qingyuan Lianzhou, because the temperature difference between day and night is large, the growth cycle is long, and it is late to wait until late winter every year.
Stir-fry also has a doorway, but it is not in the fire is small, the key is the control of water and oil, water can not be more, with oil to burst the dish into a crackling sound, burning the skin of the dish, bursting out the aroma of the dish, stir-frying in one go, the whole process is only 30 seconds.
There's also a clever way to add some sugar when stir-frying! No more, a few grains are good, help the dish to be better caramelized, vaguely hanging out of the sweet fragrance...
A plate of raw stir-fried vegetables on the table, close enough to smell the wok, dry vegetables, occasional scorch spots, probably the role of sugar? Biting into the middle is clear, tender and sweet, did not expect that a simple heart of vegetables, but also can fry the courage of large dishes.
Eat this dish of the restaurant, is The Ritz-Carlton, Guangzhou Lixuan, opened for more than ten years, is still elegant and gorgeous, it is said that the old guests came, do not look at the menu at all, directly order a fresh fish steamed, but also designate the fish to cut a few knives ... ... I also want to be such a diner, but the first time I come, I still order a few signature dishes.
Truffle green bean fishing screw piece Garland type of plating is beautiful
Noon will not drink, with tea, Fuding aged old white tea opening, light and elegant, excessive to the Zhengshan small seeds, with meals, and finally end with cooked Pu, thick and smooth.
Brine foie gras uses the lion's head goose of Chaoshan Chenghai, unlike the traditional brine, here is not the pursuit of the richness of the old brine, but the fragrance of the new brine, foie gras is not a dry powder, but wet tender, bite to the middle to have a hint of powder, fat and liver feeling balanced just right.
It is said that Chef Huang of Lixuan likes Chaoshan brine, specially finds an old shop to learn the art, learns the essence of brine, and then slowly polishes it himself, gets the taste of the present, inquires about the recipe, and tells the truth: star anise, cinnamon, cloves, nutmeg, coriander seeds... It sounds like well-documented spices, but each master's style is different.
Hakka pepper pork belly chicken, pork belly taste clean, old chicken with pork bones and pig feet, stewed out of the white soup, Hainan white pepper flavor is distinctive, as soon as the cover is lifted, it comes to the nose.
Flower City Famous Chicken: Sunflower Chicken in Million Sunflower Garden, eat sunflower seeds, stems, leaves grow, yellow skin, crisp bones, sweet meat, because the number is limited, only supply two restaurants in the city, one is the white swan Yutang Chunnuan, the other is Lixuan.
Freshly killed chicken, never overnight, sent to the kitchen on the same day, soaked in boiling chicken water, just cut off, eat without dipping sauce, feel the natural taste of chicken.
Master Huang designated about 200 days of chicken, the meat is more compact, the chicken taste is more prominent, a cold bridge is beautiful, the golden chicken skin taste is crisp, eat dark and refreshing, flowing light brine fragrance.
Flower carved hibiscus rose crab, I thought it was called "rose" just a good name, did not expect to dig a spoonful of bottom, this protein Oh, really bright and moving rose color!
Red comes from lobster shells we all know, the special practice here is to fry the lobster shell thoroughly and then rinse with hot water, so that more vivid astaxanthin, hairy crab with Alaskan long-legged crab to make crab powder, freshwater crab and seawater crab sweetness together.
The crispy rice next to it is not only a plate, it can be broken and eaten, it is also delicious.
Southern majoin is generally dried to make salted fish, it is rare to eat fresh here, Ma you from the East China Sea is smaller than the South China Sea, the flesh is fat and tender, a layer of fat under the skin, full of fresh, with Puning bean sauce, salty and fresh.
The previous dish is full, and finally you can't miss Li Xuan's noodles - the kitchen has its own rolling mill, high gluten flour mixed with yam and duck egg white, making a special kind of yam noodles, yam brings a different kind of smoothness to the noodles, looking translucent, eating more delicately, faintly a hint of stickiness.
A bowl of noodles with cherry blossom shrimp, drawing on the inspiration of Cantonese shrimp noodles, boiled with oysters to make soy sauce, very delicious; a bowl of noodles with black truffles, a bit of pasta style, the bones are the proper of Chinese soup.
I huffed my head and ate two bowls in a row - I can't be a regular customer who specifies a few knives to steam the fish, so let's make a disc noodle fool first.
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