As the saying goes: "Food in Guangzhou". Guangzhou is an inclusive city, especially in terms of food, from morning tea dim sum to supper fried noodles, qingrun sugar water to crispy roasted pork, all represent and inherit the unique Cantonese culture.
For China (where to eat), the deepest memory of a city must start from the sense of taste, so if you want to understand the taste of Guangzhou, start with the following Cantonese restaurants.
1. Bingsheng taste
Coordinates: No. 33 Dongxiao Road, Haizhu District (Offshore Yinqiao)
Bingsheng, as a representative of Cantonese cuisine in Guangzhou, is absolutely well-deserved. Its group has six major brands of "Bingsheng Taste", "Gold Mine Food Singing", "Bingsheng Private Kitchen", "Bingsheng Mansion", "Zen Tea Vegetarian" and "XiaoBingsheng", all of which are popular, and have the praise of "eating Cantonese food, to Bingsheng" in Guangzhou.
It is not an exaggeration to say that Bing Sheng taste is the most popular restaurant in Canton. The reason is that the production is excellent, the price is affordable, and the popularity is also a matter of course.
Especially recently, Bingsheng Taste has also been selected for the Michelin Plate Award (a restaurant that belongs to the judge's choice of thousands of miles, and must meet the conditions of fresh ingredients, cooking heart, delicious dishes, etc., in order to be selected), and it has become an Internet celebrity in an instant.
Bingsheng started with fish at the beginning, following the traditional practice of Shunde, live fish first starved for about a month, consumed fat and parasites, killed fish first cut two knives, put clean fish blood, sashimi was snow white and fishy, and then cut into sashimi as thin as cicada wings, with more than ten kinds of ingredients to serve on the table.
The raw fish on the table is crystal clear, it can be said to be "thin as snow and afraid of the wind", put a chopstick into the dish, first pour peanut oil, lock the water of the raw fish, and then add soy sauce, sesame seeds, peanuts, shredded taro, lemon leaves, green onion shreds, garlic slices, ginger shreds, sour buckwheat head, finger pepper and other ingredients according to their own preferences.
Stir well and you're ready to eat. That taste, cool and smooth, fresh and sweet, all kinds of fragrant, spicy, sour, sweet condiments will bring out the delicious fish, so that the mouth is full of fragrance, endless aftertaste, amazing. However, in order to prevent parasitic diseases, Guangzhou has banned the sale of freshwater fish raw, so the traditional river fish can no longer be eaten, and now they are mainly bassed on sea fish such as sea bass and sea bass.
In addition to raw fish, the skin of the fish can also be boiled and mixed, smooth and elastic teeth, and finally the fish head and tail fish bones are not wasted, and the steaming of green onions and ginger is also a good level.
In addition to fish raw, BingSheng was mentioned the most, probably counting this secret black char siu. Black char siu is harshly selected, using "sandwich"-like fat and lean grassy soil pork, and it must be a five-layer fat and lean flower brisket, and each pig only supplies three to five catties.
Inspired by the South Sea sauce black soy sauce, the chef uses more than three top soy sauces and a variety of spices including vanilla to create a mellow sauce.
Grilling on high heat also tests the chef's skill, turning it every minute at a high temperature of 280 ° to maximize the burning of meat fat while making the sauce fully flavorful. The indispensable selection of materials, creativity and cooking skills has created the extraordinary black fork, the taste is extremely complex, the bite is refreshing and tender, the grease is just right, and the sweet, salty, slightly bitter and oily toughness of the black sauce spreads in the mouth.
Bingsheng also has "four beauties", crispy char siu, soy sauce emperor goose intestines, Wami pork hands, cold water pork belly, is also worth tasting. Cold water pork belly is "boiled in a fierce fire, soaked in cold water", and the unique production method makes this dish thick and crisp and crisp; the soy sauce emperor goose intestine is also outstanding, crisp and refreshing, not fishy and not greasy, and the soy sauce is fragrant;
The crispy char siu skin is golden and crispy, melting in the mouth, and the Wami pig hand selects high-quality pig forefoot as the main material, then burns the water to remove the taste, and then soaks the brine with carefully prepared brine, the taste is smooth and not greasy.
BingSheng also has a well-known dim sum with a very high rate of serving, which is a pineapple bun. The texture of this pineapple bun is very soft to bite, the top of the skin is very crisp, full of butter, the filling is sweet and sour pineapple filling, you can see the crystal clear filling, it is worth a try.
2. Guangzhou Restaurant
Coordinates: No. 2 Wenchang South Road (Wenchang store)
Guangzhou Restaurant, a time-honored brand in China, was founded in 1935 and is famous for its traditional Cantonese cuisine, known as "the first food in Guangzhou". This long-established brand with a history of more than 80 years stands tall in the forest of Guangzhou's cuisine and has its own unique features.
Over the years, Guangzhou Restaurant has been focusing on the study of cooking technology, research and development of new products, and created many famous dishes, such as "Yipin Tianxiang", "Hemp Skin Suckling Pig", "Three-color Lobster", "White Jade Luohan", "Guangzhou Wenchang Chicken", "Hundred Flowers Stuffed Duck Palm" and other famous dishes and "Sister E's Pink Fruit", "Crab Meat Soup Dumplings", "Shawan Original Milk Tart" and other famous dishes, color, aroma, taste, type, dish are all good, loved by customers.
3. Wen Pray blessing restaurant
Coordinates: The whole floor of the 4th floor of the South Tower of Poly Time Lane, No. 18, The Construction Avenue
Not every Cantonese restaurant can have an accurate grasp of the traditional Cantonese taste, and the "Wen Qifu" restaurant from the helmsman to the kitchen team to the floor service staff, are all from large Cantonese restaurants.
The helmsman Wen Qifu is known as the "Cantonese cuisine master", the floor manager and marketing manager are also the practitioners of the earliest batch of Guangzhou catering industry "Guangzhou service", and the chef in charge is a senior Cantonese chef who has been in the industry for decades, and he is skilled in craftsmanship.
Wen Qifu Restaurant, relying on the old catering people's persistent pursuit of the catering industry, while adhering to the traditional Cantonese taste, packages and enhances the traditional dishes in a fashionable way, so that the traditional dishes are rejuvenated.
The "traditional ancient method of salt baked chicken" is made of coarse salt baked, which is difficult to see today, but it is innovative in the form of cooking. The chicken is about 2 and a half pounds, 120 days of Qingyuan Golden Phoenix Chicken, first marinated with its own "flavor" for 2-3 hours, and then wrapped in sandpaper for half an hour, while baking the chicken, the aroma of salt is locked in the chicken, and finally the Qingyuan chicken is tightly wrapped with the salt mixed with egg white, baked in the oven for 20 minutes, and finally from the kitchen to the table is still retained in this simple look.
The aroma of the meat has caused guests to eagerly crush the salt with a small wooden mallet or gently or rudely, and the golden and transparent salt baked chicken finally reveals its true face. Tear open the chicken to see the abundant grease oozing out, the color is slightly yellow, the skin is smooth and smooth, the chicken is tight and elastic, and the rich and delicious deep in the chicken is also the ultimate.
"Snow White Hidden Dragon", an upgraded version of the traditional dish "fried egg white". Snow-white fried egg white, pink hand-removed shrimp, orange and red crab seeds for embellishment, emerald green cabbage slices for decoration, selling delicate and small, soft and dense taste, every bite is greatly satisfied.
4. Overseas Chinese foodies
Coordinates: 1st Floor, No. 52 Shamian South Street, Liwan District (near White Swan Hotel)
"Tao Li Chun Wind a glass of wine, the night rain of the rivers and lakes ten years of lights", Overseas Chinese gourmets were born in 1985 on Shamian Island on the shore of BaiETan, with the goal of promoting Chinese food culture and integrating the essence of hundreds of dishes, after decades of hard work and practice, in 1996, Qiao Mei Development Group Co., Ltd. was established, which is one of the largest catering groups in Guangdong Province.
"This is a restaurant without a signature dish, because every product is a receptionist," the slogan of overseas Chinese gourmets has long been talked about.
Overseas Chinese gourmet suckling pigeon is very famous, in Guangzhou, people mention where to eat suckling pigeon, the first thing that comes to mind is the overseas Chinese gourmet, whose suckling pigeon once set a record of 6,000 per day sales.
Overseas Chinese gourmets choose a famous French pigeon breed called "White Carnu", although the cost is higher than that of ordinary suckling pigeons, but the meat is tender, sweet and juicy, so it is still very popular.
5. Haiyan Building (Binjiang East Main Store)
Coordinates: 2nd Floor, Huating, Riverside, No. 1040 Binjiang East Road, Haizhu District
Haiyan Lou is taken from the Tang Dynasty poet Zheng Xi's poem "Prince Fu in the Day": "Heqing Haiyan, Shihe Shifeng", which means that the world is too peaceful and has enough food and clothing. In fact, Haiyan Building used to be the highest-level private room in the White Swan Cantonese Cuisine Hall, which mainly received state dignitaries and celebrities and gentlemen, witnessing the prosperity of the White Swan, which can be said to be the temple of the White Swan five-star Cantonese cuisine.
And two former white swan chefs Chen Zhiyong and Liu Guoqing, who have presided over state banquets more than ten times, one is good at braising and frying, and the other is proficient in roasting the taste of pork, and the two have joined forces to create Haiyan Lou in line with their feelings for white swans and the pursuit of Cantonese cuisine. In just a few years, Haiyan Lou has become the best among cantonese restaurants.
Haiyan Lou has a special dish that is a must order at every table, and this dish is flying fish in green onion oil. The whole fish is changed to a leaping state after the knife is changed, and the meaning of the carp jumping the dragon gate.
The whole fish is fried and served, then drizzled with the shallot oil sauce, which emits the aroma from the inside out, and the fried fish is served with oil but not greasy. The fish is handled without any fishy taste, very sweet and tender! Popular with diners.
In addition to the flying fish in shallot oil, Haiyan Lou's White Brine Supreme Three Treasures (Goose Paw, Plum Miaoling Pigeon and French Foie Gras) have won a number of domestic and international awards. Compared with the familiar brine, the practice of white brine is more exquisite in practice and thought, and a variety of herbs such as tangerine peel, star anise, cinnamon, grass fruit, licorice, cloves and other medicinal materials make brine, without any soy sauce or colored spices.
The source of this brine is the essence of the white swan for more than thirty years, and what cannot be replaced is not its taste, but that few merchants are willing to spend huge costs to make classic white brine.
White brine goose paw is also frozen brine for 20+ hours, brine to bone barrel have a taste, the flesh is tight and elastic, and the lips and teeth are fragrant.
Plum pigeon, the first thing to perceive is the crispness of the skin, and then take a deep bite of the flesh, a plum sour and sweet straight to the tip of the tongue, even the last bone marrow has an aftertaste!
And because of the addition of flower carving wine during the production, it perfectly neutralizes the acidity of the plum and adds a fragrance and fragrance. This dish once represented the white swan to participate in the world cooking competition gold medal, never eaten this dish, white came to Guangzhou.
The gelatinous foie gras is selected from goose species with low cholesterol, and the thickly cut grade A foie gras is fat and sweet in the mouth, as smooth as cheese, and the taste is cold but mellow.
6. Guangzhou Panxi Restaurant
Coordinates: No. 151 Longjin West Road, Liwan District (near Lizhi bay)
Panxi Restaurant is located in the west of Wuyang City, connected to the beautiful Scenery of Liwan Lake Park, in 1998 by the Domestic Trade Bureau approved as "National Special Grade Restaurant", it together with the North Garden, South Garden together with the three major garden restaurants in Guangzhou.
The restaurant was designed by the famous Chinese garden architect Mo Bozhi. It brings together the characteristics of Lingnan Gardens and the essence of their decorative arts: the outer pink wall is covered with tiles and green banyan trees, and the interior is winding and layered. The whole restaurant is composed of a rockery fish pond, a curved gallery, a peninsula restaurant in the center of the lake, a seafood boat, etc., and its layout is staggered, and the scenery of Liwan Lake is set off, which makes it look picturesque everywhere.
Come to Panxi Restaurant and even use it as a place to visit for a day.
In the past, Guangzhou had the saying of "drinking tea to Panxi and eating to the North Garden", and now Panxi dim sum is still the crown of the city.
Panxi Restaurant was originally based on the local specialties "Pantang Wuxiu" (lotus root, diamond horn, ci mushroom, horseshoe, bamboo shoots) as raw material dishes and dim sum, and later due to the successful management, there are eight beautiful points named by the Guangzhou Municipal People's Government, they are:
Green white rabbit dumplings, like raw sydney pear fruit, crane quail melale puff pastry, honeycomb egg yolk horn, raw fried soup bun, crystal clear shrimp fu, Pantang horseshoe cake, fragrant apple leaf horn. Pantang horseshoe cake is made of local horseshoe flour as raw material, in the production of sugar first fried until slightly yellow, dissolved into sugar water, and then mixed into half-cooked horseshoe powder pulp, and then steamed. The cake is golden and transparent in color, smooth and elastic, and is particularly sweet and delicious.
7. Egong Village
Coordinates: No. 402-404, Huadi Avenue South, Fangcun (near Yuwei Bridge)
When it comes to where to eat the most authentic goose dishes, Goose Village will be the best choice! Nowadays, when it comes to "Goose Gong Village", guangzhou's neighbors and diners know that this theme restaurant featuring "eating goose" has become a veritable "landmark food" in the minds of many Guangzhou people.
Goose Village has its own goose farm, and the quality is guaranteed. Roast goose, roast goose, stewed goose, three cup goose, sour plum goose, original goose, tempeh goose, goose soup, goose intestine... They are all famous and particularly fascinating delicacies.
For example, the golden medal Ofegong Village's Magang roast goose is a must-order dish for many diners, using the Magang goose, the first of the four famous geese in Guangdong, as raw material, grain feeding, fat and lean meat just right, made out of the roast goose skin crisp and tender meat, goose juice full, a bite down to fly out!
There is also Kaiping paparazzi goose fishing sand river noodles, to cook dog meat method, to cook goose meat, its deliciousness is better than dog meat, coupled with fresh steamed handmade sand river noodles, the taste is fresh and fragrant, full of local flavor, well received by diners!
8. North Garden Restaurant
Coordinates: 202 Xiaobei Road
Beiyuan Restaurant is one of the long-established brands in Guangzhou, and Panxi and Nanyuan are famous for their garden scenery restaurants. Because it is located in the northern suburbs of Yangcheng, adjacent to the foothills of Baiyun Mountain, with dense trees, a quiet environment, and a small river flowing through the front, it is known as "Mountain Front Liquor Store, Shuiwei Tea Liao".
In order to attract customers, North Garden has a vegetable garden nearby, planting seasonal vegetables, customers come, that is, pick and fry, vegetables are fresh and tender, turquoise and pleasant, dishes color, aroma, taste, type, so that diners can eat.
"Go back to the North Garden to eat", many old Guangzhou people will say this, which shows the status of the North Garden Restaurant. Red rice sausage is the signature feature of North Garden Restaurant, and the intestinal powder made of red rice milk is very attractive in color.
The outermost layer is wrapped in red glutinous rice, the second layer is fried crispy vermicelli, and the third layer is super fresh shrimp, and the texture layer is really rich to the extreme.
The ancient puff pastry is golden in color and extremely soft in the outer skin. Ginger is placed in the lotus paste, and the filling is mixed to produce a wonderful taste. With a slight heat in your mouth, it must be the softest and smoothest you have ever eaten.
Mustard salmon tarts are also a feature of North Garden, and the salmon salad is covered with a layer of yellow mustard, which is smooth and tender and quite exciting.
When it comes to the dishes of the North Garden Restaurant, in the past, there were "top ten famous dishes" as representatives. Among them, oil-soaked shrimp, suburban fish heads, oyster sauce duck palms, dried fried chicken breasts, etc. are traditional dishes, which are light; osmanthus fragrant ties, slices of skin hanging stove geese, flower carved chicken, pine nut fish, full of incense, etc. are newly created famous dishes, which are more concentrated.
Osmanthus fragrant ties are made of salted egg yolks, rotten skin, lean meat slices, coriander, etc. rolled into a cylinder, tightly tied with duck intestines, fired in a baking oven, and often cut into thin slices and arranged into patterns on the plate.
Pine nut fish resembles a squirrel, like pine nuts, hence the name. Flower carved chicken is coated with honey slightly fried and golden brown, and then changed to a tile bearing, the flower carving wine poured into the tile fried baking, on the table to uncover the lid is full of aroma, the meat is tender and smooth, delicious and delicious, so that customers eat fingers.
9. South Park Restaurant
Coordinates: The first floor of No. 142 Qianjin Road, Haizhu District
Founded in 1963, Nanyuan Restaurant is a famous long-established restaurant, covering an area of about 10,000 square meters, the restaurant adopts green brick green tiles, angled cornices, pavilions, small bridges and flowing water and other Lingnan architectural garden style design, the bamboo forest in the park, birds and flowers, a generation of literary heroes Mr. Guo Moruo has impromptu wave, leaving the restaurant with a popular poem, "The floor is heavy on the pavilion palace, and the eloquence is full of four feasts."
Ten thousand cups of rock tea and a thousand glasses of wine, three o'clock light meal four o'clock fresh. "Being in it and sighing morning tea is really a great joy in life.
With a history of more than 40 years, Nanyuan Restaurant produces Cantonese cuisine, featuring Teochew cuisine, and the self-created "Garden Dishes" series is quite famous, and the traditional famous dish "Buddha Jumping the Wall" is even more famous in Guangdong, Hong Kong and Macao.
In addition, the famous dishes familiar to the public at Nanyuan Restaurant include gold medal suckling pig, braised suckling pigeon, oil-soaked shrimp, coconut sauce baked egg dumplings, etc., and the beauty points are multicolored like raw shrimp, hundred flower fish skin dumplings, cocoa milk cake, puff pastry lotus bun and so on.
Nanyuan Restaurant collects the essence of dishes from all over the world, enriches the connotation of "food in Guangzhou", and carries forward the food culture of Guangzhou.
10. New Taylor
Coordinates: The first floor of HuaMao Tower, No. 65 Panfu Road
New Taylor, started in 1989, is a yellow eel specialty store, known as Guangzhou's time-honored brand. When you come to New Taylor, you must eat yellow eels, in summer everyone likes to eat iced yellow eels, and in autumn and winter, it is the most suitable for a pot of gel yellow eel pot.
The gelatin stew, the signature of the signboard, garlic and ginger shallots after stir-frying, the taste is fragrant. With the pot of yellow eels, when the hot air is still stirring when on the table, open the lid, the smell of the fried ginger onion comes to the nose, the yellow eel meat is "cool" enough, and enough into the taste, the eel meat is large, worth the fare.
11. Canton Road Zhizheng Restaurant
Coordinates: No. 419 Huanshi East Road, Yuexiu District (Ouzhuangdian)
People who grew up watching Hong Kong dramas have long heard of the familiar name of Canton Road, but this Canton Road is not the same as other Canton Road, the former is just a street name in Hong Kong, and the latter is a large restaurant in Guangzhou that gathers new food, drink and fun.
The setting of the restaurant makes people feel like they have traveled back in time to the 40s.50s, and when you step through the door, you will see an antique model of an old tram, and on the wall on the right hand side is a model of a nightclub from that era, and next to it are phonographs, black and white post boxes, retro street signs...
And its variety of dishes is also beyond imagination, open Ming stalls, "more than 3,000 square meters of Jumbo restaurant, into it, Lingnan Courtyard, old city street, stall style and other scenes of the old Guangzhou reappear one by one."
On the other side, twelve open Ming archives are set up according to the four major genres of Guangfu, Chaozhou, Shunde and Hakka, and are subdivided into categories such as dim sum, roasted pork, soup pot, and gelatin, which is almost like going to the Cantonese Cuisine Museum.
12. Emerging family yu restaurant
Coordinates: 1st Floor, CTS Overseas Chinese Garden, No. 166 Changgang Middle Road, Haizhu District
Emerging family metaphor, taken from the meaning of household names. Famous for eating sheep, it is good at cooking a variety of sheep delicacies, and is known as "the classic of sheep dishes, all in the emerging" reputation. The chef will choose the breed and region of the sheep according to the needs of the dish.
For example, the lamb used in small stir-fry, pastry, and stew soups is made of goats sealed in Guangdong, which are tender and tender, and the taste is not heavy; when making white cut sheep, you will choose goats from Hainan; when you make roast leg of lamb and roast lamb chops, you will choose sheep from Inner Mongolia; when you do roast whole sheep with skin, you will choose sheep from Guizhou, this kind of sheep has more exercise, tight meat, fat and moderate, and the skin of the roasted sheep is very crisp, like roast suckling pig.
13. Goose Boy Hotel
Coordinates: 2nd Floor, No. 233 Zhongshan 7th Road, Liwan District
Goose Boy Hotel, a neighborhood canteen of the old Guangzhou people, is themed on Magang goose specialties and classic Cantonese stir-fry. Magang goose is one of the most effective cultural heritages protected and developed in the "Intangible Cultural Heritage" project in Kaiping City, with a tender taste, fresh and fragrant goose meat, and full of tenacity. The goose intestines are crisp and refreshing, and then another plate.
14. Fu Lin Restaurant (Huifu East Road)
Coordinates: No. 417, Huifu East Road, Yuexiu District
Located on Huifu East Road, the long-established Fu Lin Restaurant has a small façade, but there are many diners, and the restaurant often needs to queue. The door face is really small, a little careless to miss, however, with the friends who come to eat often "wide mouth and narrow belly" is not the same, Fu Lin restaurant is "narrow mouth belly wide", the 2nd floor above are the place to eat.
Fu Lin Restaurant's crispy pork hands are particularly famous. After the chef's hand-tuning and the passionate kiss of the high temperature, the outer skin is shiny golden red, very dazzling, and the bursting lines tell you: Crisp Bu Bu Ben crisp is here.
With a bite, accompanied by a crisp "click", the charming aroma of grease instantly spreads in the mouth, while the pork still maintains the taste of the juicy Q bomb, one bite is crisp and the other is tender, this wonderful taste is really addictive.
If the production of crispy pork hands is complicated, then the braised beef is the other extreme. Fresh beef is marinated in oil and starch, then simply blanched to serve.
It looks unremarkable, but the entrance is amazing. The beef is smooth and tender, but with tendons, dipped in a little sauce, it slides to the throat eye, and the sauce of mustard soy sauce is even more delicious.
15. Waist Kee Hotel
Coordinates: No. 15, Longyuan Road, Hualong Town, Panyu District
A long-established restaurant, located in Panyu Hualong Town, nearby neighborhoods have long helped, and the taste has never changed over the years.
In the past 30 years, this store has become the spiritual home of countless people. Want to drink a pot of old fire soup, you can let the old acquaintances drive for an hour, from the city to come; want to eat fresh and sweet pot steamed lotus powder? That's definitely another good reason to drive in.
The "Liyunzi Banquet" every March is also a carnival at the Waist Kee Hotel. Take a small female crab called a cockroach at the junction of brackish water, remove its seeds, slowly wash them, and then add spices and stir-fry them slowly to make them fishy.
The small crab paste with golden color, because the ancient literati gluttons used the arch of the cockroach double claws and resembled the bow of the hand, named "Li Yunzi", the so-called "Li Yun Li Yun, Jade Shu Yun Hu Zhao". The thick and mellow Li yunzi, whether it is steamed eggs, fried rice, grilled grapefruit peel, etc., are all fresh and fragrant dots, which are more refreshing than crab powder, and it is difficult to find them elsewhere.
Steamed lotus root powder looks ordinary, but it is completely handmade, spend two hours personally with a sand pot to grind the lotus root into powder, after the dry Yao pillar mashed together after stirring, the entrance is smooth and tender and sweet, chewed up there are shrimp and pork belly, after stir-frying is particularly fragrant.
Bowl baked grass worms
16. Yayuan Restaurant
Coordinates: No. 14 Chaotian Road, Yuexiu District
In a word, yayuan is surprisingly delicious and ridiculously expensive. It has been standing on Yuexiu Chaotian Road for more than 30 years, although the façade is narrow, the decoration is simple, and even the orange tables and chairs in the store are slightly worn, but it has been a well-known "rich restaurant" in Guangzhou in the 1990s, and Cai Lan and other diners have also strongly recommended it, which makes people can't help but want to try it.
When the food is served, you finally understand why such a crude environment can be so rampantly marked with such a high price and has been crowded with diners for many years - because it is a condensation of the essence of real Cantonese cuisine, and each dish is powerful and can afford the price.
Cantonese cuisine in Yayuan, like the restaurant itself, is full of contradictions, with ordinary decoration but amazing prices; although the appearance of the dishes is not exquisite, the taste is very amazing.
The signature fried yellow croaker in soy sauce sugar cannot be replicated anywhere else, and the fish is fried until it is golden and crispy on both sides, and the fish is covered with fried garlic grains, which visually has a gorgeous feeling of "full of golden armor".
The fish is soaked in sugar and oil, the outer layer is charred and crispy, but the inside is unexpectedly tender, seasoned with soy sauce sugar, sprinkled with stir-fried garlic toppings, the taste is wonderful.
The taste of white-seared cuisine is smooth, the scorched rice is just right, and even the ordinary tomato beef soup can make an unprecedented thickness, although it is a small bowl, it shows kung fu and sincerity.
17. Pure Heart Chicken Sha Tin Pigeon Shop
Coordinates: The first floor of No. 170, Siyouxin Road, Yuexiu District (Wuyang flagship store)
Since its inception, Qingxin Chicken Shatian Milk Pigeon Shop has been operating with care, and has successfully created the famous catering brand of "Guangzhou Qingxin Chicken" step by step. From the selection of food materials to the production of pure chicken Sha Tin Pigeon Shop, it persistently adheres to the truth that "intentions will succeed".
"Qingxin Chicken" takes the high-quality chicken breeds provided by the self-raising base as raw materials, selects 150-day foot scale 3.2 kg of Qingyuan Walking Ma Chicken, first uses the white brine secretly made of medicinal herbs and spices to soak the chicken, and then soaks it with aged soup and cold processing, maintaining the sweet essence of the chicken.
Qingxin Chicken is respected by all kinds of diners from all walks of life for its smooth skin, taste and bone marrow.
"Sha Tin Braised Pigeon" selects about six or two light pigeons, the meat is tender and firm, marinated with secret herbs, cooked instantly to ensure freshness, and the skin of the roasted pigeon is crisp and fragrant, juicy and delicious! Even the bones smell good.
18. Xiangqun Hotel (Longjin Road Branch)
Coordinates: No. 853-857, Longjin East Road (near Guangfu North Road)
Xiangqun Hotel, a Cantonese restaurant that has stood firm in Guangzhou for more than 20 years, is getting bigger and bigger, and the branches are opening more and more, but it has always maintained the same taste, and it is well-known in the Cantonese cuisine industry! The earliest Xiang Qun was an ice room, and later changed the direction of business to start a restaurant, the owner is not from the bank, but he is meticulous about food and drink, and the control is very strict. Only in this way can we win a piece of praise.
Chicken drizzled with shallot oil at Xiangqun Restaurant has always been popular. Chicken breeds first use about two and a half pounds of three yellow chickens, these chickens raised from chicken seedlings, chicken meat is strong and elastic, subcutaneous fat can not be too thick, chicken skin slippery, chicken flavor is stronger.
The fragrant ginger is chopped with the skin, and the green onion is only white with the green onion, and then borrows more than 100 ° oil temperature to force out the aroma of ginger and shallots. Peanut oil is said to have personally selected peanuts and designated manufacturers to suppress them, and the level is far from vulgar. Cold chicken is tight skin and smooth meat, boiling oil, hot and fresh, which is the reason why the chicken can stand alone in the world.
Soy sauce emperor fried stuffed pepper, the taste is not like Cantonese cuisine, but it is a must order at every table, the taste is fragrant, the spicy taste of green pepper penetrates into the meat filling, leaving only its own sweetness, a bite down, full with crispness, salty and fresh.
Mud carp cake is a specialty of Guangzhou, fresh mud carp meat whipped into puree, and then fried in oil, just on the table, the unique aroma of mud carp will come to the face, the fish cake is covered with green onions and ginger shreds to fishy, full of home-style Cantonese flavor.
"Ordinary people, simple and unpretentious", is the maxim of Xiang Qun, but also their true portrayal.
19. Wen Ji Yi Xin Chicken
Coordinates: No. 10, Xuanyuan Bridge, Baohua Road, Liwan District, Guangzhou
This is a chicken shop, hidden in the alleys of Cantonese restaurants, stall decoration, people are boiling. Just as no duck can swim across the Yangtze River, no chicken can fly out of Guangzhou. The attitude of Cantonese people to chickens is that they love to find chickens, and when they see chickens, they will eat them, and they will think of everything they want, which is unparalleled.
There are countless chicken shops in Guangzhou, but none of them are as particularly attractive as Wenji Yixin Chicken.
Wenji Yixin Chicken is the inheritor of the famous Qingping Chicken. In 1964, The Qingping Hotel in Liwan District, Guangzhou opened, and in 1981, it developed the signature white cut chicken "Qingping Chicken", which was smooth and smooth, and was very popular, known as the first of the "Top Ten Famous Chickens in Guangdong" and the "First Chicken in Guangzhou", which had sold thousands of chickens a day, making Guangzhou citizens linger.
However, after more than 30 years of glory, the Qingping Hotel was closed in 2002 for various reasons, but the "Qingping Chicken" did not disappear, and the chefs and staff who came out of the hotel, through their own efforts and the protection of traditional tastes, preserved the "Qingping Chicken", a Cantonese specialty dish, and carefully maintained and operated in their own way, and Xian Weiwen, the chief manager of Wenji Yixin Chicken, is one of them.
"Whether a chicken has a taste, you can know it when you eat the backbone of the chicken, and the spine has a taste, which proves that the taste has entered the chicken." The ingredients of Yixin chicken are consistent with "Qingping Chicken", all of which are made of ginger with good ginger, and then the ginger and green onion are adjusted with peanut oil in accordance with the ratio of 8:2, and no other spices are added, such ingredients can enhance the umami taste of chicken without covering up the aroma of the chicken itself.
A one-heart chicken with 4 small plates of ginger seasoning, half a chicken has 2 plates, the general restaurant sale of white cut chicken with only one or two plates of seasoning, Wenji one heart chicken chooses to match 4 plates, one is to ensure personal hygiene, the other is that 4 plates of spices is the most reasonable collocation.
In addition, eating a heart chicken is also exquisite, just eat chicken point ginger paste can feel the smoothness of the chicken skin and the tenderness of the chicken, but with the chives at the bottom of the plate and chicken together, the umami taste of the chicken can be improved, after eating the chicken and then fine suck the chicken bone, you can taste the light fragrance in the bones, feel the "bone has a taste" of the extreme.
20. Good food
Coordinates: No. 760, Dongfeng East Road, Yuexiu District, Guangzhou
In 1992, Guangzhou Huishijia pioneered a method of cooking food: gel pot, which has been lined up in the street stalls of Guangzhou for more than 20 years, which is the unique wisdom of Guangzhou people in pursuing food.
27 years later, Huishijia has only 2 stores in Guangzhou so far, with what is known as the best gel pot in Guangzhou, low-key and firm existence, interpreting its glory and dreams. This unique cooking method still unleashes its unique charm every day, attracting food lovers in the north and south of the world.
The gel pot is to cook the food placed in it, without adding soup in the middle, and rely entirely on the steam from the raw material itself to cook the material. In particular, Hui's "Dang Safflower Dan" gel yellow eel, after the broadcast of "Tip of the Tongue 2", guests from the Pearl River Delta flocked to eat the "jelly eel pot", sometimes even willing to wait for two or three hours.
The sauce is the soul of the gel pot, and the secret gel sauce here is full of penetration, making the yellow eel meat extremely flavorful. The rich sauce flavor removes the earthy smell, but does not hide the delicious and tender taste of the yellow eel.
In addition to the gel stew series, Huishijia also has a dish that is also included in the signature, that is, pretzel and salt rich shrimp. Rich shrimp are divided into two kinds, male and female, namely with cream and without cream, with fresh products as the best. Male shrimp have no paste, and female shrimp have paste.
Each bar weighs 4-5 taels, and the price will change frequently according to the weather and other conditions, which is the noble of shrimp.
The price of pretzel and salt rich shrimp is not cheap, and what you eat is a kind of domineering and arrogant.
21、Ayi abalone (Tianhebei flagship store)
Coordinates: 1-2 floors of JiayiYuan 2, No. 439 Tianhe North Road
Originating from Mr. Yang Guanyi (90 years old) from Hong Kong, A Yi Abalone is well-known in the global gastronomic community, has won many awards, and is definitely the best in Chinese cuisine.
The high-end dishes such as abalone wings and stomachs carefully developed by the first brother have made him famous, and after years of research, "A Yi Abalone" has become the golden sign of the famous earthquake.
Chinese excellent cooking traditions, such as clay pots, wind stoves, charcoal, as well as ribs, old chicken soup, etc., have been used here: cooking utensils must use clay pots, fire must use charcoal, in addition to ribs, old chicken boiled into soup to season, no other condiments, as for the heat is based on experience to master, the time to cook abalone is generally more than ten hours.
Abalone made of Abalone, one by one, is intact, like fried eggs, with a golden meatball exposed in the middle, which is really original and delicious, which makes people taste endlessly after tasting. Other dishes served in the kitchen are equally exquisitely prepared and flavorful, with several dishes being cooked with abalone juice.
22. Lee Garden Restaurant
Coordinates: Yuexiu District Construction Of No. 33 LiuMa Road, Yi'an Plaza F4
Founded in 1973 by Mr. Chen Shujie, the youngest son of the Guangdong warlord known as the "Southern Heavenly King" and the youngest son of the Kuomintang military and political elder Chen Jitang, Lee Garden Restaurant now has 24 branches around the world, spanning Hong Kong, Singapore, Chinese mainland (2 in Beijing, 2 in Shanghai, 1 in Ningbo, 2 in Guangzhou, 1 in Shenzhen) and Macau.
It also has its own farm and employs up to 2,500 people. Since its development, it has become an internationally renowned high-end Cantonese cuisine restaurant, with the reputation of "Shaolin Temple of the Food And Beverage Industry" and "Canteen of Fame" in the industry. In addition, it has won 73 Michelin stars in the Asia-Pacific region and has won numerous awards over the years.
Although the price of Lee Garden is higher, every product is a classic. "Guifei Lobster Rice" is an absolute signature, the soup made of shrimp meat and crab feet is delicious and thick, and a plate of crisp rice is sprinkled in an instant, and the hot air mixed with the aroma makes the appetite instantly open.
The soup is flavored with celery and coriander, but it does not hide the original flavor of the soup, the crispy rice is soaked in the rice and does not become soft, and it is accompanied by fried lobster and other seafood, which has a wonderful taste. It is best to eat as soon as possible on the table, otherwise the rice grains that keep growing in the soup will lose their crispness.
In addition to lobster rice, "ice roasted three-layer meat", "old fire soup", "poplar stick manna" and so on are all must-order signature dishes of Li Yuan. The ice-grilled three-layer meat consists of a total of 9 small pieces, each small piece is very small, you can bite one piece at a time, the skin of the three-layer meat is very crisp, and every time the teeth bite down, they have different feelings:
The top layer is a golden and crispy meat skin, a thin and shiny fat layer in the middle, and a tender and tender lean meat powder on the bottom layer; the meat skin is crisp and crisp, and when you bite down, the same piece of meat will show three different tastes, which melt in the mouth and have no greasy feeling of meat at all.
Lee Garden's Poplar Nectar is a must- and this dessert was born in 1987 at Lee Court Restaurant in Singapore. Singapore Lee Garden is the first overseas branch opened by Hong Kong Lee Court Restaurant in 1987, so this is also a rare case of a branch's original dish and become a brand signature dish, Yangzhi manna uses a first-class Luzon Mandarin, plus a first-class Xishi grapefruit, with a smooth and creamy, fragrant and beautiful. Nowadays, yangzhi manna has become a classic in Hong Kong desserts.
In the words of the famous gourmand Ouyang Yingji, this is a "dessert with Southeast Asian flavors, which has returned to Hong Kong and is very popular, with traditional variations, style collisions, and cultural fusions", which is a "postmodern sugar water".
23. Big Dragon And Phoenix Chicken Stew
Coordinates: No. 230-232 Tianhe Road, Wanlinghui Area B1 Floor
Da Long Feng originated from a Cantonese opera troupe, because everyone in the troupe performed their duties and worked together to perform a wonderful drama. And the Big Dragon Phoenix Chicken Pot also adheres to this spirit, carefully studying and doing a good job in a play, that is, on the stage of the Big Dragon Phoenix: interpreting the wonderful chicken pot!
The whole restaurant is arranged like the backstage of Cantonese opera, and all kinds of crowns are placed at the entrance, which is imposing. It is known as the first chicken pot in Guangzhou and is a restaurant with many varieties of chicken pots.
White cut chicken, soy sauce chicken, gel chicken, chestnut stewed chicken, coconut stewed chicken, spicy chicken pot, in addition to these traditional eating methods, Da Long Feng has developed an innovative chicken pot suitable for different flavors, which can make you eat for half a month without repeating.
Big Dragon Phoenix, only do one thing: that is, concentrate on making the chicken pot well! This is a restaurant with more than 50 kinds of chicken pot varieties, and there are more than 15 kinds of popular chicken pots in the daily market.
The materials of the Big Dragon Phoenix Chicken Pot are exquisite; the continuous exploration, collation and practice of taste, in order to inherit the classics, inherit the cuisine, advocate the concept of new Sichuan cuisine, pay attention to nutritional balance, carefully match, not only to ensure the authentic taste, but also fully consider the different eating habits around the world, not only innovative in the use of materials, but also the degree of spicy and fresh flavor has also changed, in the taste and vision to bring consumers a new experience.
Among them, durian chicken pot, coconut chicken pot, field snail chicken pot, abalone chicken pot and flower glue chicken pot, seafood chicken pot, spicy chicken pot, sour and spicy chicken pot are the eight chicken pot arrays of Dalong Fengyuan.
Da long phoenix original durian chicken pot, there are chicken and durian, large pieces of durian meat, original durian chicken soup, the taste is sweet and rich, mixed with rice to eat can come to 3 bowls! Even the chicken is full of the essence of durian, and the taste is layered and the aftertaste is endless!
Abalone chicken pot is a masterpiece of the great dragon phoenix! Big golden abalone paving, the ultimate temptation! Abalone and chicken, simply a perfect match!