Foshan Taste - The low-key old city of Foshan originally had so much delicious food! ★ Breakfast was | The light ★ of the civilian diet morning tea | Sigh slowly and leisurely a cup of two pieces of ★ beef offal | The legendary "ghost walker" stall ★ sugar water | The sweet old ★ Cantonese food on the street corner | There are neighborhood feelings, and there are also seiko and meticulous ★ night snacks | Night porridge culture is the way ★ to dim sum | Eat and drink enough, and take home a few souvenirs

When it comes to Cantonese cuisine, most people always think of Guangzhou and Shunde.

The so-called "food in Guangzhou, cooking out of Fengcheng". Every holiday, there are always a large number of foodies pouring in to punch the clock, the tea house is crowded, and the long queues of food stalls and sugar water shops line up from the street to the end of the street...

But many outsiders do not know that Shunde is a district of Foshan City, and in addition to Shunde, There are many low-key and delicious delicacies hidden in Foshan City.

Shunde was directly under the jurisdiction of Guangzhou Province during the Ming and Qing dynasties, and was only under the jurisdiction of Foshan after liberation. Foshan mentioned in this article mainly includes Chancheng District in the center of Foshan and Nanhai District near Guangzhou

The food culture here is similar to the Shunde style, and it is also influenced by Guangzhou, and also incorporates a unique grassroots temperament -

On the roadside wood stove, the intestine powder is gorgeously baked in a mist of water, in the farmhouse restaurant, dozens of clay pots stew with old hot soup, the old-fashioned carts in the tea house carry snacks running back and forth, the beef offal is steaming in the marinade pot and emitting a strange fragrance...

Although it is not as famous as Shunde, there are also many authentic small shops hidden in the streets and alleys of Chancheng District, and after dozens or even hundreds of years of time experience, they have a sense of calm and leisure.

We followed the locals and ate non-stop from early in the morning to late at night. Come and see, what is there to eat in the old city?

Breakfast was | The light of civilian diet

<h1>★ Breakfast | The light of the common people's diet

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This breakfast shop, which makes me willing to struggle to get out of bed early in the cold winter, sells only two things: raw porridge and wood-fired sausage powder.

Although it looks tattered and doesn't even have a signboard, it is known in Foshan Street and called it by acquaintances

National trattoria

Prices here seem to be stuck ten years ago, 6 yuan a bowl of beef porridge (plus a piece of meat is only a dollar!). Each scoop is full of chopped beef. It is said that the aunts get up in the early morning to boil porridge, throw a large number of pork bones, boil the rice grains until they bloom, and do not put MSG with their own sweetness.

There are many ingredients for raw porridge, pork beef, pork liver and fish fillet skin egg lean meat... All kinds of meat yards are marinated in advance, just wait for the cooking porridge aunt to mix. She alone holds several fierce copper pots at the same time, how long each ingredient should be hot, the time pinch is not bad, fast, accurate, and fierce "shadowless hand" kung fu, like a martial arts film.

On the other side, people are crowded in front of the stove, waiting for the newly baked intestinal powder. Firewood is burned with steam, the old-fashioned nest basket is more than one meter in diameter, and the steamed intestines are white and tender like a new cotton, with a unique wood incense.

Foshan intestinal powder is mostly made of pure rice milk, the taste is non-stick, and the rice is full of flavor. The soy sauce is salty and will also be flavored with pepper rings.

<h1>★ Morning tea | Slow and leisurely sigh a cup of two pieces

The pace of life here is slow, stepping into the tea house, leisurely sighing on a cup of two pieces, is the early morning ceremony of the old Buddha Mountain.

The old gourmets each had their own hearts and sighed. Guicheng's morning tea fans will designate the Nanhai Guest House, the level of dim sum is maintained well, the ribs are spelled with chicken claws, the thin skin is stuffed with char siu buns, the crispy hand-ground ginger cake... It's all classics.

The old brand does not forget to innovate in addition to the inheritance, such as improving the traditional dim sum thin brace into "bamboo charcoal black thin brace", looking at some Internet celebrities, the bottom is very good, a bite jumps out of the crisp "click" sound, sesame, peanuts and oatmeal fall full of fragrant.

Chancheng people drink morning tea and prefer the Golden City Hotel. Although it is a star hotel, the price is cheap, the layout is not similar to the traditional tea house, and there is a lively food street indoors, and what you want to eat to the window is optional.

Come here to order the award-winning dim sum: Ice Flower Egg Powder and Hundred Flowers Stuffed Sausage Powder!

Hundred flowers stuffed intestine powder

"Hundred Flowers" is the good name of "shrimp glue" in Cantonese cuisine. Shrimp gelatin is stuffed into fritters, and then wrapped in a thin layer of intestinal powder skin, each bite can eat a smooth, crisp, refreshing triple taste.

Egg powder is made by kneading and thinning flour, eggs, etc., and then hung with syrup, sweet and crispy and loose

Ice flower eggs scattered

After remembering to leave a seat for the boat boy porridge. The porridge is boiled with a layer of delicate rice oil, the taste is dense, plus floating skin (air-dried fried pork skin), fish slippery, egg shredded, shiitake mushrooms, roasted duck grains and other more than a dozen ingredients, a bowl is full.

If you want to experience the most traditional morning tea, you must go to Jinyuan Restaurant. It has been more than 23 years since it moved to its current location, and if you count the predecessor Guangdong Tea House, it spans nearly half a century. It is one of the few tea houses in Guangfo that still retains traditional dim sum trolleys, from the historical tiles to the white uniforms of the aunts, all exude the old taste of the state-run era.

Now that most morning teas have been extended to the late afternoon, Jin Yuan still follows the old-fashioned 6 o'clock opening and 11 o'clock reception, and the waiter and the back kitchen chef have not been replaced for many years.

Dim sum takes the grounded gas route, the selling appearance is not exquisite enough, but the average plate is not more than ten yuan!

Cooking big dishes is the time to really show the skills of teachers and masters. Flower oil phoenix liver roll, eight treasures wrapped steamed duck, traditional three snake soup, bone fragrant milk pigeon slices, pine nuts char siu cup... Many traditional Cantonese dishes that exist only in old recipes can be ordered here.

Pine nuts char siu cup layer by layer crisp, char siu fat and lean ratio is just right, while hot bite, the filling can also flow heart ~

Traditional dishes are laborious and time-consuming to prepare, and you must make a reservation a day in advance to eat them. In the future, when teachers retire, these dishes may also be lost, and eat and cherish.

Don't miss the nostalgic dim sum white sugar cake, this texture is amazing!

After sighing for morning tea and walking around the street, you will encounter many tempting food stalls and sugar water shops, such as-

<h1>★ Beef offal | legendary "ghost walking" stall

If any kind of food best represents the grassroots temperament of Foshan, beef offal is well deserved. Located under the Tongji Arch, Meixian Beef Miscellaneous is probably the most legendary one.

It is the two most famous cattle offals, along with the "Xiu ji beef offal", which were originally roadside stalls. Later, Xiu Ji moved into the store, and Mei Xian became the only ghost stall in Foshan with a license.

For more than 30 years, after two generations of people, Meixian still maintains the original taste, only makes beef offal, noodles and side dishes are not served, and even white radish is not added. Many people eat from kindergarten to start a family, and Foshan people in a foreign land are most worried about this bite.

The owner goes out on time at 3:30 every day, sells out and collects, and wants to eat early. When it is cold, often the charcoal stove has not been supported, and the neighbors have lined up in long lines, and some of them have their own crisper boxes.

If you come to eat for the first time, tell the boss that it is a few people, he will naturally give you a good portion, and the dual-purpose is still a traditional scale rod.

Burdock burdock beef tripe beef lung beef intestine cattle ladder, or soft or tough, the taste of subtleties to be carefully experienced.

The offal is fresh and cleanly processed, and the best part is the marinade base. Unlike other shops that only have a single sauce or salty taste, Meixian's marinade is rich in layers, and more than a dozen spices and sauces are boiled day after day, precipitating a mellow and complex flavor.

<h1>★ Sugar Water | sweet old brand on the street corner

To eat the perfect xian beef offal, always go to the nearby Tongji tofu flower and eat a bowl of warm and sweet ginger tofu flowers.

In addition, there are many long-established sugar water shops scattered on the streets of Foshan. Like the old fire soup, sugar water is also an indispensable part of the daily life of Foshan people.

Shunde people spread double skin milk all over Guangdong, Minxin, Nanxin, Renxin... There are many rudders. But the old Foshan only recognizes the ancestral temple near this folk faith.

Shunde Daliang directly operated store, pure blood, daily freshly shipped buffalo milk is the guarantee of production. The double skin milk has a thick layer of milk skin, the entrance is a thick and indissoluble milk aroma, and the large plump red beans squeeze the bowl full.

Young people love a bite of sweetness, as well as the "Yuanlulu Dessert House" that has become famous by relying on the new mango series, and the originator of the sugar water in the rice cooker in the wet market, "Xiaocao Sugar Water"...

However, when it comes to the originator of Internet celebrities, Huiji Sugar Water deserves it, and its status is equivalent to the Hundred Flowers of Guangzhou's Wenming Road. Menus cover the entire wall, and most sugar water prices are only in single digits.

The Bible calls the "land of milk and honey" is nothing more than that: the black and shiny sesame paste slowly flows down; the sweet potato taro that is boiled until it melts is covered with fur; the clear and warm lotus seed snow ear lies quietly in the sweet soup...

For a while, I was confused with the difficulty of choosing, "Trouble is coming!" "

Pig's Foot Ginger is the popular king of HuiJi. Vinegar under the gas consumption, ginger cold to warm the stomach, pig hand collagen to bring a thick taste, winter eat a bowl of sweet and sour, warm. The black lacquered egg is the soul of the pig's foot ginger, which is soaked for a long time and the ginger vinegar penetrates into it, and finally the soup is fully dipped with egg yolk.

Next door to Hui Ji, there is also a Jane Aunt ginger vinegar hidden in the alley of the wet market, and the pig's foot ginger is also very famous. Ginger has a special taste, powdery and soft, similar to a potato.

In addition to soaking sour ginger, Aunt Jane also makes stinky fart vinegar. Add plum vegetables, white beans, carrots, etc. to the vinegar and cook them together, and when it is served, it is really... Can't smell, sour and sour, vinegar smells to the nose. This is the "dark cuisine" that the Sanshui people of Foshan are proud of, and everyone either loves it to the bone, or avoids snakes and scorpions, and there is almost no neutrality.

Come, do you want to taste it?

Eat enough grounded snack sugar water, it's time for dinner!

<h1>★ Cantonese cuisine | has neighborhood feelings, but also has fine craftsmanship

King's Landing Restaurant has stood on Liao Yuan Road for nearly 30 years and is a word of mouth neighborhood canteen. Recently, in Douyin was pushed, the boss simply listed a collection of "net red menu", a second ALL IN signature dish.

Taro rolls are one of the "net reds"

Be sure to try the Shunde handmade dish of stuffed mud carp - the whole mud carp is peeled and meated, mixed with shiitake mushrooms, horseshoes, wax flavor, fat pork, etc. chopped together, and then brewed back into the fish, first fried and then steamed. On the outside, it still looks like a complete fish, but inside it has long been moved, and the bone spurs are all gone.

The sweetness of the tangerine peel, the crispness of the horseshoe, the wax flavor and the oily sweetness of the fatty meat are one

Just one step up the skin of the fish is a test of the chef's skills. Due to the complicated process and the inexpensive sale of ingredients, it is rare to buy them in Cantonese restaurants nowadays.

The traditional five willow dishes are also a masterpiece of King's Landing chefs. Wuliu sauce contains: 5 kinds of pickles: green head, sour ginger, red ginger, melon (green papaya shredded and carrot shredded), tea melon (pickled sour cucumber) 5 kinds of pickles, the taste is sour and sweet, think about it and unconsciously secrete saliva.

The egg is an appetizer, and the egg is fried at a high temperature to make a circle of brown crisp skirt, which can hang the five willow juice. If you're lucky, you'll also be able to bump into heart-shaped egg yolks!

Another popular restaurant with a note, takes the simple and kind cost-effective route, mostly home-cooked food. After 30 years, from street stalls to food stalls, it is still full even if it moves into a deep alley.

White cut pig hands are a must-have sign at every table. The whole pig hand is cut into thin slices and spread in a white porcelain plate, which is more delicate and pink, like a strong man with five big and three thick people who have a little sense of shyness for no reason.

Pork skin is refreshing Q bomb, between the meat and the meat are formed into a transparent gel layer, obviously the dipping sauce is only soy sauce and oil, but it is not fatty at all, let people eat one by one can not stop.

Pig hands are divided into bone-free and boneless versions to benefit lazy cancer patients

In order to "eat" the Foshan kitchen, there is also a set of pig's feet that deal with less meat and more bones, and the pig's trotters that have been handed down from the Qianlong period of the Qing Dynasty to the present day are representative.

The hoofing method is very complicated: the pig's foot is extracted from the bones, and then the fat and lean meat is removed, pickled and oiled, stacked and bundled layer by layer, pickled with sugar and wine, and then soaked in brine, 30 processes of large and small sizes, and skilled teachers can only do 20 a day.

The hoofed cut slices are spread out as if the pink and white hibiscus flowers are blooming in the dish. When eating, it is only served with two kinds of dipping sauce: brine to add flavor, Zhejiang vinegar to dissolve greasy.

The founding old shop of Zha Hoof, formerly known as Hutchison Pork Shop, has a long history and reputation, and the walls are plastered with various reports and awards. At that time, because the brine pig's foot could not be sold, the boss explored the practice of tying hooves, and the inspector was full of praise and gave the name "handy". Every New Year's Festival, the older generation of Foshan people will buy a festival and take a good color head.

In addition to the hoofing, a variety of traditional wax flavors are also a good trick for the heart

The mouthy Foshan people are also willing to dig up a variety of secret private dishes and farm dishes. Many people specially drove to the "old nongtang shop" in the Nanhai district, just for a mouthful of old fire soup.

As soon as you enter the store, dozens of charcoal stoves and clay pots are neatly arranged, and the scene is spectacular!

Sometimes it is also a test of courage to be a senior diner, such as here, order two pots of old hot soup stewed for 4 or 5 hours, and the manager's look will tell you: this is the way.

After the soup is served, you must first fish the soup residue to "verify the right body", how much material is enough, look at the mountain of soup residue to know.

Red adzuki bean powder kudzu carp, earthworm keel turtle... These soups look confused to outsiders, but they are classic combinations of local people's hearts.

In addition to the stew, the roasted pork and stir-fried vegetables are remarkable

Popular restaurants are everywhere, and it is not difficult to find high-end private dishes in the hidden world. For example, the 102 small restaurant hidden in the remote village house in Guicheng, which has reproduced the traditional Cantonese feast dish for 12 years, has long been famous and has already rushed out of the local area, not only with the Hong Kong TaiPan Lou four-handed bomb, but also to Singapore for exchanges and exchanges.

The owner built a simple and elegant small building, only a few tables a day, changed the menu according to the season, selected the ingredients carefully, and insisted on carrying back from the Hong Kong people's flesh.

Each dish is exquisitely crafted: Gollum meat is sweetened with seasonal sweet potatoes, biting off the popcorn; dried fish with a compelling aroma; raw fried glutinous rice is really fried, and the grains are clear...

For Foshan's philosophy of "coarse vegetables and fine cooking", the "osmanthus fried Yaozhu" here is the best footnote. In addition to Yaozhu, the ingredients are only cheap eggs and bean sprouts, but the effort spent is not much at all.

Boiling the soup, tearing the yaozhu into extremely fine silk, and pinching the head and tail of the bean sprouts are just preparation steps. The "osmanthus flower" that plays the highlight is actually the scrambled egg into a state of fluffy, finely chopped and tender yellow like osmanthus flowers. The secret lies in the stir-frying and heat control, and the hand speed must be fast, otherwise it will become an ordinary egg scrambled bean sprout.

Another sign of the small restaurant is the Zhuhou Chicken, which is much more elaborate than that of the restaurants, soaking the chicken in advance, raising sauce, and strictly following the principle of not eating from time to time, and not providing it until after the spring.

The small restaurant sets the menu according to the number of people at each table, and the number of people is given to the pillar chicken, and the few people are replaced by suckling pigeons

As the saying goes, "If you have not tasted the chicken of the pillar, you will do the Foshan trip in vain." "Its soul seasoning pillar Hou sauce, legend has it that it was invented by Liang Zhuhou, the chef of Foshan Sanpinlou. He uses soybeans, salt, flour and water to ferment and extract the first soybean residue, adding peel, garlic, sesame paste and sugar. Next spoonful of stewed meat, the taste is immediately sublimated n times!

<h1>★ Night supper | Night porridge culture is dominant

Foshan is known as the "Hometown of Martial Arts". At that time, the generation of grandmaster Ip Man led the whole people to practice boxing, and the martial arts hall flourished, and many people made a living during the day and only had time to learn martial arts at night. The master and mother will prepare a pot of porridge for the disciples as a supper, but only senior disciples can enjoy it, so the saying also uses "eating overnight porridge" to describe people with martial arts backgrounds.

Since then, eating night porridge has become a habit of the common people. After all, in the southern night, there is nothing more gentle than a pot of hot porridge.

XinzhengJi Boat Porridge is one of the private strongholds of old Foshan, and the environment is much better than the previous food stalls when it was moved from the old site to the new home. Water blown in the hearth, a pot of porridge, a few plates of small stir-fry, the stomach is the most ironed.

Needless to say, the new Zhengji relied on it to make a signboard, and the ingredients were so rich that they almost overflowed the bowl.

Even more interesting is the grass belly porridge. Grass belly is the first stomach of a cow, so named because it resembles a furry meadow. Xinzhengji's grass belly porridge, using fresh tripe that has not been bleached, has a particularly refreshing taste, and a large amount of white pepper is fishy and spicy.

<h1>★ Snack | eat and drink enough to bring home a souvenir

Come to Foshan to take a bag by hand, of course, is the blind cake!

According to the Foshan Chronicle, it was created in the late Qing Jiaqing period, and it has a history of more than two hundred years. Legend has it that a blind man set up a stall at the ancestral temple in Foshan for divination, and in order to prevent children from crying, the blind man's son used charred rice to grind into rice noodles, add sesame seeds, peanuts, sugar, raw oil and evenly pressed and baked into a chess-shaped cake, crisp and sweet.

Later, ice meat (fatty pork marinated with shochu and sugar) was added to the blind cake, so it was also called "meat heart cake". The blind man specially opened a cake shop "Heji", and the "Heji Meat Heart Cake" produced was already well-known at home and abroad before the founding of the People's Republic of China. Most blind cakes now have this old name on their packaging.

Buy blind cakes and go to the centuries-old gongxing. There are also many nostalgic cakes in the shop, so you can bring a few with you.

There is also a handwritten letter that the indigenous people know, hidden in the big stupid elephant food store diagonally opposite the Jinyuan Restaurant. The façade is shabby and unremarkable, but Shaqima's production is comparable to guangzhou's star restaurant Yutang Chunnuan.

The trick to a good piece of sachima is to stick it with as little sugar as possible, bite it down fluffy, airy, and will flutter away the slag. It looks like a less vivid goose yellow, but after eating it, it is full of egg aromas.

Foshan cuisine may not be so exquisite, and even seem a little outdated because of the stubborn "unchanged". But because of this, most of the food here still retains the traditional simplicity.

Take a weekend with you and feel the fireworks of the old town: