Now in the bustling downtown, high-end restaurants are really opening more and more, but Ah Cong thinks that even if he eats all the treasures of the mountains and the sea, it is not as good as the Cantonese taste in the memory.
Nowadays, many long-established gourmet restaurants have been forced to relocate due to urban reconstruction, and it is also a annoyance to want to eat these familiar tastes of Laoguang, which always needs to take some time to find.
When it comes to the most concentrated places of authentic food in Guangzhou, the neighbors will know that it is in the old cities of Liwan and Yuexiu, which are really delicious and traditional Cantonese dishes.
And asked ah cong feel that the current Guangzhou traditional old Cantonese taste is the most concentrated place, that really depends on the Haizhu Jiangnan West, here really still retains a lot of old Guangdong quite traditional old taste, in the catering network red today, Jiangnan West is really an old Canton food holy land.
Recently, a friend told me that there is a shop that is very delicious, the taste of this neighborhood restaurant is still authentic, the taste of crispy sausages and gel pots is rumored to be delicious, and the neighbors nearby are more liked.
Jinji was once a long-established brand in Guangzhou, known in the streets of Nancun for high-quality roasted geese, and then closed due to the demolition of the old area, but the third generation resolutely reopened and continued to provide delicious roasted wax for the neighborhood, before relocating to the current site of Qingliu Street.
<h1 class="pgc-h-arrow-right" data-track="7" > crispy fried sausage</h1>
Probably to around 2010, almost no one made this dish, pig intestines continue to increase in price, the first step here is to buy the pig intestines back to clean up, this is definitely a big effort, and then cooked with hot blood, after cooking also put into cold water, wait for it to shrink and then immerse in brine, and then go to dry, and finally to fry, a pound of large intestine fried only two or two left.
Therefore, this traditional Cantonese dish is about to disappear due to the high cost of ingredients, complex production process and long time consuming. Ah Cong quickly picked up a piece of fried intestine to eat, the taste is really good, there is no peculiar smell and crisp on the outside and tender on the inside.
This classic lao Cantonese dish is not much done now, so it is very rare to eat. The taste of this house really has nothing to say, the skin is very crispy when it is hot, and the bite is really crispy and full of oil, which is really the gospel of large intestine lovers!
If you dip a little chutney, it will have a different flavor, more appetizing and debilitating. This large intestine was immediately swept away, and the taste was really ok.
<h1 class="pgc-h-arrow-right" data-track="24" > stir-fried seasonal vegetables in large intestines</h1>
This fat sausage tastes good, and this dish is not as hot as the crispy fried sausage, the large intestine is soft and sticky, the more chewy the more fragrant, the broccoli is crisp and crispy, and the two are quite delicious.
The brine of the large intestine is appetizing, very under the meal, although like to eat, but the large intestine belongs to the internal organs of the pig, containing high cholesterol, so it can not be eaten often, but the food is still eaten again.
<h1 class="pgc-h-arrow-right" data-track="25" > five willow fried eggs</h1>
The traditional old-fashioned Cantonese cuisine here really left a deep impression on Ah Cong, and for example, this five-willow egg is a must-order dish for Ah Cong's personal visit to Cantonese restaurants, so Ah Cong's requirements for five willow eggs are relatively high.
The five willow eggs of this house are first of all unambiguous, the right benefits of the sweet and sour, the authentic five willow vegetables are not a lot, plus the egg body is fried loosely in place, sucking the sour and sweet five willow sauce of the fried egg is really crispy sour and sweet, especially appetizing.
<h1 class="pgc-h-arrow-right" data-track="26" > soy sauce chicken</h1>
The color of the soy sauce chicken is quite attractive, look closely, the crimson chicken skin is soaked with soy sauce, the rich sweet taste immediately comes to the face, and the saliva can't help it.
A soy sauce chicken taste good or not, the most important thing is to see the color of the chicken skin, this soy sauce chicken skin looks good in both color and thickness, eat to the mouth taste is not bad, smooth and crisp and tender! The soy sauce flavor is even better when it is re-added to the flavor point.
<h1 class="pgc-h-arrow-right" data-track="27" > Acong's eclipse</h1>
With the rapid changes in Guangzhou, many of the old shops in our childhood memories have gradually closed, and this 30-year-old brand of burnt wax is really rare.
Think about it, how long have you not eaten such a comfortable meal in the roadside food stall, crispy fried intestine, large intestine fried vegetables, five willow fried eggs, soy sauce chicken, eating not only delicious, but also the delicious feelings you miss in your heart.