The hidden food in these streets and alleys of Guangzhou is not inferior to the level of chefs! Happiness burst Lianfeng pork miscellaneous vegetables root fragrant concubine lineage Jai brine flavor Enning Liu Fuji Chao Ji Pot Rice Wen Ji YiXin Chicken Yongli Hotel

As a veteran foodie: eating, always comes first! As long as it is delicious, go up the knife mountain and go down to the sea of fire, they can't stop the mood of wanting to eat!

　　In the alleys around the corner of the street, there are a lot of elderly old brands, they have cost-effective, word-of-mouth, there is persistence ~ the first bite to eat amazing, not enough, eat a lifetime can not eat tired, is the real food!

<h1 class="pgc-h-arrow-right" > Lianfeng pork offal</h1>

　　A hard indicator for testing real foodies is whether you have ever gone to Panyu in the middle of the night to wait for pig offal! After eating fresh pork porridge in the early hours of the morning, you can punch in the way of food experts!

　　Guangzhou people eat pig offal meticulously, and there are nearly 16 kinds of various types of pig offal in the store, which are suitable for diners to match according to their preferences.

　　The secret of the delicious pork porridge lies in the control of ingredients and time. The finest rice is selected with full grains and a dense entrance. Simmer over an open flame for 4 hours, and the pork porridge is more fragrant and delicious.

　　In order to maintain the original taste, the seasoning is simple, the porridge is made of pure rice, peanut oil and water, with a little bit of soy sauce, and the pork offal is kept fresh every day.

　　When drinking porridge, the pork offal is fished out with a special dipping sauce, which blends perfectly with the sauce, and the umami flavor of the pork offal is wrapped between the mouth and abdomen.

　　In addition to porridge and intestinal powder, high-quality rice is ground into rice milk, shaken into an iron plate, the skin is like thin paper, and then pork face meat is added, and the intestinal flour of the steaming rack is fragrant

　　The teppanyaki offal in the shop is also a must! Fresh pork offal on a wok, two minutes immediately out of the pot, iron plate pork offal fried on the iron plate, want is a fast word, the heat of the iron plate will give the pig offal continuous endurance, to ensure the temperature and taste of the pot ~

　　Address: Panyu District Qingluo Road and Xinshadu Street intersection northeast corner

<h1 class= "pgc-h-arrow-right" > root fragrant flavor of jai</h1>

　　There is a small shop at No. 17 Yi Lane, Longjin East Road, which only makes two snacks, Jai roast goose and Jai za hoof, and opens the stove at six o'clock every day to fry the jai roast goose.

　　Originally a fast dish eaten by monks, it is now a classic old town snack in the alley.

　　Seemingly simple brine flavor, you need to get up early in the morning to roll the rotten skin, wrap it in a circle with cotton rope, soak it in the marinade for 2 to 3 hours before you can put it into the frying pan, this whole process takes a long time, and all of them are manual work~

　　Sai roast goose looks like fried rotten skin, eating really a bit like roast goose skin, plus sesame seeds eat more fragrant, slowly chew will taste the aroma of secret marinade, is very suitable for shopping while chewing snacks in the mouth ~

　　The difference between Jaiza's hooves and Jai-baked goose is that there are sandwiches inside, and the aunt will roll the rotten skin several layers and tie it very tightly with cotton rope to make such a tight taste. The mouth of the hoof is soft and smooth, a bit like the taste of meat.

　　Ordinary ingredients rely on the duty of raw materials and patient production, so that they will be recognized by the neighbors and familiar taste

　　Address: Liwan District Longjin East Road Yi Lane No. 17

<h1 class="pgc-h-arrow-right" > Enning Liu Fujin</h1>

　　In the 1940s, under the arcade of Enning Road, Liu Fuji began to carry a burden to sell wonton noodles. A burden carries a soup stove, a pot for cooking noodles, a small table, and sells along the street.

　　Now located in Yuexiu District, East Donghua Road, it is a long-established brand of Wontun Noodles. There is a big sign in the store that reads "Focus on a Bowl of Nostalgic Wonton Noodles."

　　A bowl of wonton noodles is 8 wontons. And the wonton is also very exquisite, each wonton filling weight should be basically the same, the skin should be thin, dry and wet should be appropriate. After wrapping, let it sit for 30 minutes and then boil it in water, so that wonton tastes the best~

　　The most important thing about noodles is the time to cook the noodles, and the time to be fast is cool enough! The soup is also very important, the selected earth fish is grilled in a charcoal fire to force out the aroma, adding pork bones. The two flavors merge together to create a different taste

　　The soup base is fragrant and delicious, biting through the thin paper-like wonton skin, which is full of pink shrimp and pork filling, uniquely lubricated and sweet. It's the old taste of memory!

　　Address: Yuexiu District East China Road No. 547

<h1 class= "pgc-h-arrow-right" > super-memorable pot rice</h1>

　　Chao Ji, which opened at the west gate, cooks low-key and has an environmental food stall, but it has been rated as the first pot rice in Guangzhou, including lap rice and beef rice, which have been selected into the local cuisine list!

　　When the boss makes pot rice, there is always a dynamic dance music in the shop, and the mood becomes happy when eating

　　To make delicious rice, the heat is the most important. In the early stage, it should be boiled on high heat, so that the casserole is quickly heated, and after turning it over and heating evenly, you should touch the lid of the pot with your hand to see if the heat can make the meat smouldering, and then add some water to the lid of the pot, and the water will evaporate immediately.

　　So many steps can only be completed in one minute! Otherwise, the time is too early to add water, the pot is not crisp, the late heat is not enough, and the meat is not cooked.

　　The signature is the wax-flavored double-made pot rice, which spreads out to the outside of the pot as the lid is lifted. The bacon is fat but not greasy, the sausage is sweet in the aroma, and the rice absorbs the salty aroma of soy sauce, which is simply delicious in the world.

　　Address: No. 627 Renmin Middle Road, Liwan District

<h1 class="pgc-h-arrow-right" > Wenji Yixin Chicken</h1>

　　Speaking of white cut chicken, I have to mention Wen Ji YiXin Chicken, this shop has always been popular. The owner is the heir of Qingping Chicken and single-mindedly makes a chicken.

　　From the choice of ingredients, choose 130 days to 160 days of Qingyuan chicken, such chicken has the best taste.

　　Not stew, but chicken. This step is very critical, that is, it cannot be too cooked, which is the essence of white cut chicken and the key to the taste of chicken.

　　Knife work is also the key to white cut chicken, and sure enough, the appearance and taste of each one are indispensable. A piece is 2 cm wide, so the size is even, and the taste of diners will also add points.

　　In order to make the skin smooth and tender, soaking in cold water is also one of the key steps, the bones are flavorful, and a sauce is also needed. Finally, there is the plating: white cut chicken must not be messed with, and there must be rules for making chicken.

　　Eat white cut chicken must be dipped in ginger garlic dish, not dipped in soy sauce Oh, this is to stimulate the original taste of white cut chicken, well, look at all swallowed saliva.

　　Address: Liwan District Baohua Road Xuanyuan Bridge No. 10

<h1 class="pgc-h-arrow-right" > Wynn Hotel</h1>

　　Traditional Cantonese cuisine originates from the "home", entering the restaurant, those time-consuming and laborious varieties that cannot be sold at a price, there are fewer and fewer shops

　　via Guangzhou foodie

　　Sugar Sand Ong is the most traditional Cantonese dim sum, it is not a noble thing, it looks unremarkable, but it can be time-consuming and laborious to make.

　　It looks like a round fried ghost sprinkled with powdered sugar, and the taste is crispy on the outside, moist and loose on the inside, and has a strong egg and butter aroma

　　Its raw material is very simple, egg sugar oil powder, the key is handmade, only in this way the sugar sand is soft enough.

　　The boss insists on doing it all by hand and restoring the old-fashioned Cantonese cuisine. Quail egg roast sale, pig run roast sale, these many restaurants are no longer making old dim sum, the boss brought them back to people's vision ~ ~

　　Another restored old-fashioned Cantonese dish is Babao Duck, which was a popular classic at Cantonese feasts in the last century, because the process is complicated and no one wants to do it now

　　It looks like just an ordinary duck, only by cutting it open, you will find that there is a lot of dry inside, which is a surprise for diners

　　Address: Yuexiu District Yanjiang Middle Road No. 259

　　Just as the so-called "food in Guangzhou", as long as you are in Guangzhou, you will never go hungry! Any long-established brand is affordable and delicious~

　　When you have time, ask your friends to punch in! If you have a heart of street food, feel free to share it!