The second time I ate Takiyue, I finally confirmed that this restaurant can indeed produce excellent Cantonese cuisine
BY Small Business 9999
For the first time, I ate in this one-family, elegant private restaurant, and the main dishes were: tulong stewed duck, yellow braised turtle, sea urchin sauce king crab. The grades and specifications are clear at a glance, and the cost is obviously enough to reflect the generosity of the organizers.
However, such dishes seem to be served by powerful restaurants in Xiamen, and people cannot feel that they reflect the three signature characters of "Guangzhou cuisine" at the door.
The second time I asked to eat Takiyue, I made a special request: to order more Cantonese dishes that are not easy to see at the usual dinner table.
The result? Let's review my records together.
Serving a fruit plate before a meal is different from the traditional habit of preventing over-fullness and helping to alleviate boredom while waiting for dishes. Nowadays, it has become more popular.
Press the table small plate of peanut rice, people who drink love it. There is no wine that this artifact cannot deal with, and if one dish is not enough, another plate will be refilled.
Raw pickled blood cockles: This practice is a typical Chaoshan method, slightly blanched after shelling with ginger garlic pepper pickling, to a large extent to retain the crisp and tender taste of blood cockles, covering up the state of blood dripping, but also enriched the original simple umami taste, raw garlic and sterilization effect.
Pork belly fishing: Guangdong chef named the dish, and paid great attention to the auspicious mouth. Cold mixed vegetables because of the chopsticks from the bottom up, the action is like "fishing", so it is called "fishing up", on specific occasions, the whole table of people have to stand up together to "fish", the mouth loudly said "fishing, fishing, fishing together!" "It means that everyone gets rich." However, the way of cooking pork belly here may not be suitable for most people, if it is Longyan people or Zhangzhou people who are accustomed to eating "raw hot", it is no problem.
New-style oyster roasting: This practice of traditional Xiamen oyster frying is obviously different, but it is somewhat similar to Zhangzhou's pursuit of the ultimate "crisp", sea oysters, egg liquid and sweet potato powder together to create "tender" characteristics, diners first contact the full "crisp", eating both tender, fresh, crisp multiple feelings, rich sensory experience is particularly tempting.
Tianma fish head soup, this indeed belongs to the "Cantonese old fire beautiful soup", relatively clear soup is more suitable for the preferences of Minnan people. This pot of soup must be given a great compliment! Scoop a bite to taste, "fresh" is a word, take a sip of the soup bowl, the sweet feeling extends from the mouth to the stomach, can be called invigorating into the soul.
When the waiter wanted to remove the soup bowl that seemed to have been eaten, I quickly stopped it and filtered out a small half bowl from the bottom of the pot. For a rice bucket like mine, such a good soup waste is shameful!
This dish is a pompous dish, a 3-4 pair of large shrimp maggots, half fried method, very intimately for each shrimp to cut off most of the shell, the lid can be lifted to see the complete shrimp and tort meat. The shrimp and maggots are wrapped in a layer of golden garlic breadcrumbs, and the finely chopped golden garlic must be patiently cut, and then washed with water to have enough crispness and effort.
Ancient meat, unlike the traditional lychee meat in Fujian, the ancient meat in Cantonese cuisine tastes sour and sweet, and it is not so greasy to eat. This bowl of meat with a selection of ribs, fat and lean, sweet and sour, rich in meat and gravy, tastes good, will definitely please the children.
Black truffle fried snail slices: fried snails are considered kung fu dishes everywhere, the chef knife work, high requirements for the heat, the production here is decent, with the classic celery, and then supplemented with fashionable black truffles, with beautiful conch, the whole dish atmosphere on the grade.
Salted Fish Steamed MeatLoaf: My chef friend Master Liang of Shunde also loves steamed meatloaf. There are fat and lean minced meat diced flattened, increased head vegetables, taro shreds and other rapid steaming out, each with its own taste special rice. Dried star eels are used here, and the strong juice from the salted fish is absorbed by the meatloaf, which has a unique flavor.
Eel tube: Gel pot is a Cantonese traditional stall fierce fire dish, the gel tube pays attention to the blood of the current killing (said to be nourishing), the yellow eel is cut into a cylinder, the bones do not go, only rely on the moisture of the ingredients themselves to force the food to cook. The meat is smooth and tender, fresh and refreshing.
I'm not sure if this pot of rice is a Cantonese specialty, it looks like a pot of rice, but in fact it is not raw rice cooked in a casserole, and there is no adhesion between the rice and the sand pot. Maybe it should be called dried bees fried rice, but it is just a container made of sand pot. Fried rice, the rice grains are clear, the ingredients are even, and there are meatloafs as side dishes.
Raw sautéed kale, crispy and raw with a vegetable flavor.
Finally, this turtle cream is too sweet to make desserts, just to relieve the heat! The feeling of returning to sweetness after eating the bitterness of the turtle board is completely incomparable to the jelly desserts that say "turtle paste" on the supermarket drink counter.
At this point, I am completely sure that this restaurant named "Guangzhou Cuisine" is truly deserved, and it can indeed make authentic and delicious Cantonese cuisine.