"The small is hidden in the wild, the middle is hidden in the city, and the big is hidden in the north." In ancient times, there was Tao Yuanming who "picked chrysanthemums under the eastern fence and leisurely saw the South Mountain", and now there are hermit masters hiding deep in Guangzhou villages, without any expression.
Today, Ah Cong walked into Guangzhou Fangcun, in addition to tasting authentic Cantonese cuisine, he also saw the characteristic beauty here. Here is the junction of Guangzhou and Foshan, Guangzhou Shiweitang Street, now under the Guangzhou Liwan District FangCun, in ancient times with stone fence, surrounded by ponds, so the name Shiweitang has been used to this day.
There is a five-hole stone bridge in Shek Wai Tong Street, commonly known as the Five Eyes Bridge, and the traffic on the bridge is endless, and it is still as strong as ever. And into the Five Eyes Bridge of the Yongbian path, horizontal twists, turn left and right, difficult to find a Cantonese restaurant qixianglou that has been open for 35 years in the depths of the alley, many old Cantonese are willing to take more than an hour of bus, and even drive over to this long-established Cantonese restaurant to eat, in the end what is the special attraction of this hotel? Let Ah Cong take everyone to this restaurant to try it.
<h1 class="pgc-h-arrow-right" > Eight Treasure Duck</h1>
This hotel has a history of 35 years from 1986 to the present, vintage tiles, ceiling fans, yellow cloth stools, etc., all decorated with the atmosphere of the 80s.
I came here to taste the eight treasure duck of this store, according to incomplete statistics, there will not be more than 3 restaurants in Guangzhou that are still making this traditional eight treasure duck. According to what Ah Cong knows, there is another family in Foshan Chancheng that is also doing it, but there are very few masters who really make this dish? Because of this traditional Eight Treasure Duck cooking process and its complexity.
Eight treasure duck is actually from Jiangsu, Zhejiang and Shanghai regions, and later became popular in Hong Kong, but because of its complexity, many places will no longer make this dish.
The most complicated part is to "remove the bones" of a whole duck, and to remove the bones without destroying the overall appearance of a whole duck, which is indeed a superb cooking skill that requires the courage and care of the master.
Then, the pre-processed lotus seeds, lilies, barley, chestnuts, white fruits, shiitake mushrooms, salted egg yolks, lean meat, glutinous rice and other fillings are stuffed into the duck body, add a small amount of water, and then tie the duck neck tightly; blanch the duck body, coat the old soy sauce color, and put it in the oil pan and fry it lightly.
It is then scooped up and pricked in a needle to allow for flavor, soaked in a soup with seasoning and simmered. In this way, a duck meat is crisp and tender; the filling is fragrant and sticky, and the babao duck, whether it is the filling or the duck meat, has been cooked until it is fluffy, and the umami taste of the oyster sauce is indeed quite delicious.
<h1 class= "pgc-h-arrow-right" > three-silk fish belly soup</h1>
After eating so many greasy delicacies in the New Year, it is time to come to the bowl of light three-silk fish belly soup, such a big pot, as long as 35 you believe?
It is worth mentioning that each spoon is very full of material, unlike other restaurants, the soup is all water, here is full of fish belly, shiitake mushrooms, leeks and lean meat, about 6 people can drink it.
Overall, it is a home-style dish, many friends in the neighborhood told Ah Cong that this three-silk fish belly soup is his favorite food, so it seems that the heat of this dish is still quite high, worth tasting.
<h1 class= "pgc-h-arrow-right" > get rich</h1>
Pig's trotters, we also call pig hands, in the banquet dishes, pig trotters are often paired with hair dishes, oyster sauce, "fat dish" harmonic "fortune"; "oyster sauce" harmonic "good thing", as long as you see "fortune on hand" and "fortune on the hoof" on the banquet menu, it must be a dish made by pig's trotter.
Hurry to use chopsticks to open the big yuan hoof, just need to lightly flick to open, the biggest feature of this dish is that there is no broken bone, every bite is meat, enjoy collagen in a big mouth.
The taste may be a little light, but the taste is really good, the skin is full of collagen, the tendon part is soft and sticky, and the most satisfying thing is to match the hair vegetables and lettuce, full of flavor.
<h1 class= "pgc-h-arrow-right" > fried wonton</h1>
Don't look at this dish ordinary, but also a must-order dish at every table, after the wonton fried inside the meat filling appears more tender, the outside is crisp, the meat filling is fragrant, good!
In fact, fried wonton can be eaten in many places, but each product will be different. The unique thing about this fried wonton is that the skin is crispy at the entrance, more than other fried wonton has an extra layer of crispness, the meat inside does not need too much, the meat is elastic, only to eat the wonton skin dipped in sweet and sour sauce tastes a must, the meat inside is just the icing on the cake.
< h1 class = "pgc-h-arrow-right" > fried large intestine</h1>
This classic old-fashioned Cantonese dish is not a lot of restaurants that are still making, maybe now we pay more attention to health, but you don't have to say that this restaurant is still quite authentic.
The fried sausage here makes Ah Cong feel good, the color is bright red, the aroma is fragrant, this dish is not easy to do well, it is very testing the master's skills, both to ensure the crispy taste, but also can not eat too greasy, not so simple.
The feeling of this dish is that the crust is really crispy to the home! Gently bite down and immediately feel the soft glutinous and unique grease fresh aroma of the large intestine, this kind of crispy and sticky texture intertwined, it is really delicious.
<h1 class="pgc-h-arrow-right" > A Cong's food record</h1>
Ah Cong feels that there are too many traditional Cantonese restaurants in Guangzhou that are worth trying, and this one is one of them. I dare not say how delicious it is, but it can definitely touch people's hearts, and fewer and fewer people are willing to spend their hearts and minds to make this traditional cuisine.
Willing to make a complex but disappearing delicacy in their remote village, selling cost-effective prices, we really eat and cherish it.
Everyone often says that eating in Guangzhou, so as a local, Ah Cong really likes to eat, so Ah Cong will often "donate money" to find traditional Cantonese cuisine. What else is there to eat? Welcome to tell Ah Cong, what is your favorite food in your memory?