In Guangzhou, a city famous for its cuisine, Cantonese cuisine has always been the foundation of Yangcheng cuisine. Whether it's the variety of Cantonese dim sum, the wok-fried stir-fry of food stalls, the various kinds of beef offal snacks on the street, or the attractive color of roast roast goose in the roasted pork stalls, Guangzhou's cuisine has always attracted diners from all over the world with its delicious variety. Therefore, in Guangzhou, the development of food culture is also very fast, there are constantly new restaurants and new dishes being created, and in recent years, Mao Ge especially feels that this rhythm is very fast. So sometimes I stop and I keep thinking, how come the classic old taste of Guangzhou is getting less and less? These authentic old Guangzhou flavors are the essence of Guangzhou's food culture!
So today Mao Ge wants to bring everyone to this shop, is a restaurant that can eat a lot of classic Guangzhou old taste, here a lot of dim sum and dishes are almost impossible to eat in Guangzhou old taste, really very rare, Mao Ge has been unforgettable after eating once, let us come along the Jiangzhong Road No. 259 this "Wynn Hotel" to taste.
<h1 class= "pgc-h-arrow-right" > crab shrimp dried steamed wheat</h1>
Let's start with a traditional Cantonese dim sum, this crab dried steamed wheat makes me feel particularly on the table, dry steaming is very large only one, each dry steaming has a huge fresh shrimp on top, and the golden crab is really tempting. One bite down, the dry steamed gravy immediately gushed out, which is the best state of dry steaming! The shrimp are refreshing and the meat filling is delicious, which is really too addictive!
<h1 class="pgc-h-arrow-right" > honeycomb taro horn</h1>
Then let's try the old taste that can't be eaten here, the honeycomb taro horn is a very classic Cantonese traditional flavor snack, which was popular in Guangdong guangxi in the early years, but to be honest, it is really difficult to see now. Just because the selection of ingredients is strict, the workmanship is more complicated. Generally, the taro from Lipu, Guangxi, is steamed and pressed into a puree, added to the cooked noodles and made into taro dough, wrapped in a salty filling after frying, and folded in half into a olive-shaped shape, so it is also called taro horn. Semi-finished products are fried in oil to make a honeycomb shape, and the color is golden. Because of the reputation of Lipu sweet potato, the honeycomb taro horn is much liked by customers in the tea market. So it's really rare to be able to eat this classic Cantonese dim sum here, the color is golden and seductive, the surface is densely covered with small eyes, the take-off is silky, shaped like a honeycomb, very beautiful! It tastes crispy on the outside, fragrant with taro, delicate and soft, salty and fragrant filling, and really has an endless aftertaste.
<h1 class="pgc-h-arrow-right" > classic duck foot tie</h1>
Many friends may not have seen this dim sum, in fact, duck foot tying is a famous dish of Xiguan, but because of its complicated handicraft, the old Xiguan in the past was only produced in some high-end restaurants, and now it is difficult to find, it is said that once withdrew from the restaurant tea house in Guangzhou, so seeing it here is really a bit ecstatic to Mao Ge! In fact, the raw materials for duck foot ties are very common ingredients: the most common duck feet, duck intestines and char siu are just that, but they require the master to carefully boil for a long time, which belongs to the traditional handmade dishes made of coarse materials. First of all, the duck palms need to be soaked in white brine, wrapped in char siu marinated in secret char siu sauce and soft duck liver, and then rolled up and tightened with duck intestines, soy sauce colored, maltose coating, slow roasting. It's really slow work.
One of the dishes is three flavors, the three flavors are both independent and integrated, the brine flavor and the char siu flavor are matched, the more chewy the more fragrant, the best with wine. Whether the duck foot is delicious or not depends on whether the brine in the restaurant is superior and whether the char siu sauce is sweet and salty. A good pot of brine is definitely a housekeeping skill in the restaurant, and Wynn's chefs will spend a whole day boiling a pot of mellow and fragrant brine. Such a spirit of inheriting the classic old taste is really worth learning from the current impetuous catering industry.
<h1 class="pgc-h-arrow-right" > snowflake sugar sand</h1>
To be honest, when I saw Sugar Sand, I was so excited that I had to tears. Really not exaggerated, I believe that this old-fashioned dim sum can evoke many friends' childhood memories, you must be familiar with its taste and taste, I believe that many neighbors are obsessed with its deliciousness. Nowadays, this dim sum is not easy to see in the old town, but the taste of this one is still very good, soft and sweet, and the delicious memories of childhood are once again evoked in one bite, which is really too classic.
<h1 class= "pgc-h-arrow-right" > south milk fire belly roll</h1>
It's an old Guangzhou dim sum again, and this one and one old taste is really a bit overwhelming. Nan milk fire belly roll is a very traditional Guangzhou old-fashioned dim sum, now Guangzhou tea house in addition to here I have never seen, the last time I ate really can't remember when. As soon as the end was served, the fragrance of the southern milk wafted in, and the saliva and memories could not be stopped.
Hurry up to taste the taste, under the soft hair noodles is a piece of fire belly and taro, the fire belly meat is soft and tender and fragrant, the belly part melts in the mouth, the oil aroma infiltrates the hair noodles, plus the powder sticky sweet taro, it is really too enjoyable.
< h1 class= "pgc-h-arrow-right" > beef jerky steamed wheat</h1>
In addition to dried shrimp steaming, other roasted wheat steaming also has several classic old flavors. This beef jerky steaming has only been eaten when I was a child, and the taste here is still classic, and the meat filling tastes fresh and tender beef, which is very delicious!
<h1 class= "pgc-h-arrow-right" > pork run dry steamed wheat</h1>
Thought you'd finished steaming? There are more classic it, pig run dry steaming feeling will only be seen on the old Cantonese recipe, here is simply a living traditional old Guangzhou taste "museum", pig run crisp and tender and sweet, meat filling delicious and juicy, together with the entrance is really wonderful!
<h1 class="pgc-h-arrow-right" > egg scatter</h1>
There is no unnecessary embellishment, the two words "egg scatter" are enough old Guangzhou taste, this is easy to buy old-fashioned snacks in the streets and alleys when I was a child, and now I want to eat it for a long time to find it, but here I actually want to supply daily snacks, and the production is very positive! One bite is really sweet and soft, the egg aroma is very strong, the more you eat it, the more fragrant it is, and the sweet memories of childhood are back.
<h1 class= "pgc-h-arrow-right" > mala cake</h1>
Although there are still many shops making this snack of mara cake, to be honest, many shops can't eat the sweetness of authentic mara cake. This mala cake is really amazing to me, the entrance is very soft, slightly chewing the sweetness of the brown sugar began to slowly emanate, the more chewy the more fragrant, unconsciously a whole piece of eating. The noodles of this mara cake are very well haired, the pores are dense and even, and the taste is extremely soft, which is the key to making mara cakes, which is enough to see the kitchen work.
<h1 class="pgc-h-arrow-right" > Yangcheng shrimp dumpling emperor</h1>
Of course, the production of mainstream Cantonese dim sum shops is also quite OK, shrimp dumplings whether it is the shape or production has nothing to say, very large one, there are three large fresh shrimp, bamboo shoots and pork Ratio is also the right benefit, eat it is really fresh and elastic, delicious to the extreme.
<h1 class= "pgc-h-arrow-right" > dragon boat egg tart</h1>
The egg tart here is also very much liked by Mao Ge, this dragon boat egg tart is the shape of the traditional egg tart in Guangzhou, the outer skin is crisp and crispy, the inner filling of the egg milk is very strong, sweet and delicious, after eating one can't help but eat the next one, it is really too addictive.
<h1 class= "pgc-h-arrow-right" > crispy fried sausage</h1>
In addition to dim sum, what surprised me was that the dishes here also have a lot of authentic old taste, fried sausage has always been a favorite dish of Lao Guang, but now there are very few restaurants, here fried sausage on the table, the color is dark red and shiny, the aroma is fragrant, really let the population be unstoppable.
Clip up a piece to taste the taste, the skin has been fried to crisp, gently bite down is the soft glutinous of the large intestine itself, and then the unique aroma and grease of the large intestine immediately gushed on the tip of the tongue, a piece is really not addictive, quickly clip up the second piece to continue, it is really delicious and intoxicating.
<h1 class="pgc-h-arrow-right" > Eight Treasure Duck</h1>
To be honest, the surprise of the dishes here has never stopped, even the eight treasure duck, such a classic old Cantonese dish, is actually here? To know the complexity of this dish so that it is almost disappearing in the current Cantonese restaurant in Guangzhou, the most exquisite process of this dish is to "remove the bones" of a duck, while not destroying the overall appearance of the whole duck, to remove the bones of the whole duck, think about it is particularly time-consuming and energy-consuming. The filling is then solidly placed in the duck belly, blanched to color, lightly fried in a frying pan, and finally steamed with a needle in the duck. Looking at this shiny and filling-filled Babao duck on the table, I really have an appetite!
Can't wait to try the taste, a bite down, you can immediately feel the duck wrapped in salted egg yolk, chestnut, barley, shiitake mushrooms and other ingredients rich aroma and duck meat itself fragrant intertwined, blooming in the lips and teeth, the taste is really mellow and fresh, the taste is extremely rich and layered, it is really a very worthy old Cantonese dish.
<h1 class="pgc-h-arrow-right" > five-flavored goose</h1>
It is also a very classic Cantonese dish, in fact, it is also a kind of Cantonese-style lug goose, but the seasoning is more exquisite, and the five flavors are really indispensable: soy sauce, sugar, rice wine, rice vinegar and curd milk. The taste of this five-flavor goose and goose meat is very tender, the five-flavor sauce is very authentic, the taste is perfectly sweet and sour, the salty aroma is perfectly integrated, and the aftertaste is long, especially this juice is really amazing for pouring rice!
<h1 class="pgc-h-arrow-right" > ginger shallot beef hundred leaves</h1>
This ginger onion beef hundred leaves can not be eaten now, a very traditional old Guangzhou snack, unlike the pillar beef offal that is now full of streets, this ginger onion beef hundred leaves are eaten with the fresh flavor and crispness of the beef offal itself, the soup is fresh, the pepper seasoning of the right benefits gives a slight spicy, drink more warm stomach, beef blind leaf taste crisp and tender, very delicious.
<h1 class="pgc-h-arrow-right" > yellow eel gel stew</h1>
In addition to a variety of old-fashioned dim sum and refreshments, Lao Guang's traditional food dishes can also be eaten here, which is also what I did not expect, the yellow eel gel pot on the table, the rich aroma accompanied by the sand pot from the "snort" sound floated all over the room, it is too tempting, the yellow eel taste is crisp and tender, the jelly sauce is very flavorful, full of fresh flavor, the next meal is really too cool.
<h1 class="pgc-h-arrow-right" > classic lard rice</h1>
After eating so many snacks and dishes, I finally had to come up with a little staple food. The staple food did not disappoint me, not fried beef river nor pot rice, but very traditional lard rice, where can you still eat lard rice now! It's really exciting, the rice is clearly grained, soaked in the aroma of lard, it tastes oily and delicious, and it doesn't grease at all! There is also crunchy lard residue inside, and this bowl of lard rice is really a classic!
Overall, the production of this old Cantonese restaurant is really amazing to me, and I have eaten a lot of old Guangzhou dishes that I have not eaten for a long time here, which is really very rare. Friends who like the old taste of Guangzhou can come to this "Wynn Hotel" at No. 259 Yanjiang Middle Road.
Well, this issue of Mao Ge Guangzhou classic Cantonese restaurant feature will be here first, more in-depth Guangzhou food strategy or that sentence, please pay more attention to Mao Ge! Thank you!