11-year-old restaurant, taste sedimentation. Innovate and create new Cantonese cuisine.
Full of memories, just because he recognized the taste of his home, he has been following without hesitation!
I am a fan of Man Ge, as soon as I heard that Man Ge has opened a new store, I will go straight to Jinchuan Street without stopping, which is about twenty meters away from the main store, but it is another world.
Starting from the "new", Man Ge wanted to come to something different this time, and Man Kee's new Cantonese cuisine turned out to be a new one!
What is new? Brother Ghost thinks that it is a collection of the strengths of each family, and it is no longer bound by the traditional practices of Cantonese cuisine.
In terms of still retaining the essence of Cantonese cuisine, from the ingredients to the methods, we strive to innovate, do not stick to tradition, integrate fashion elements, and the dishes and tastes are more unique. New Full, more Guangdong.
The most amazing things are the guifei lobster soup with rice and nostalgic crab powder tofu.
Thick soup and rice are the ultimate enjoyment in themselves. Add the golden fluffy crisp rice, soft and crispy double taste ripples between the lips and teeth, each bite is the best gift to the taste buds.
Crab yellow and tofu are the best combination here. Yellow and white staggered, contrasting with each other, each bite is mellow and delicious, the ghost brother even drank two bowls, it is really a bit of a feeling of inexhaustibility.
However, under the innovation, it still does not lose the traditional classic of Cantonese cuisine. Deep well roast goose, shrimp and crab porridge, cup soup... One bite down is the whole of Guangdong.
While tasting the new Cantonese cuisine, you can also taste the traditional Cantonese cuisine, giving diners more choices. Brother Ghost feels that innovation and tradition do not conflict, so it has the icing on the cake.
Full of new Cantonese cuisine
Changchun City Economic Development Zone Jinchuan Street Hella Community No. 238 store
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New Full, more Guangdong.
Dish innovation/keeping pace with the times
The golden lobster soup is made into rice, which is the most delicious.
Nostalgic crab powder tofu - yellow and white staggered, eat a bite and serve!
The new store is mainly based on new Cantonese cuisine, which can be called a new leap on the basis of traditional Cantonese cuisine! Among them, the ghost brother's favorite is the noble lobster soup rice and nostalgic crab powder tofu, the fine method, the variety of ingredients, and the delicious taste are unprecedented!
Noble lobster soup for rice. A pot of boiled red and oily lobster soup, full of essence, itself has been delicious to the extreme, and there is rice soaked in the soup, the grains are clear, and the fragrance is incomparable.
Thick soup and rice are the ultimate enjoyment in themselves. However, the unexpected thing is to add the crispy rice that is fried golden and fluffy.
Crisp rice in the bottom of the pot stirred and scattered, absorbed the taste of fresh soup, at this time must eat immediately, while the crisp rice has not completely become soft, a spoonful of entrance, chewing when issued a "creaky" light crunch sound, the rich soup base umami taste continues to spread, two kinds of rice, soft cotton, scorched double taste ripples between the lips and teeth, mixed with the tenderness of the lobster meat, I have to say, it is really comparable to the noble concubine treatment ah!
Nostalgic crab powder tofu. Look at this crab yellow, all picked out from the hairy crab little by little, which shows the intention of his family's dishes.
The mellow and smooth crab yellow is itself a representative of deliciousness. Combined with tofu, the light bean flavor and rich crab yellow complement each other, and the aroma is fragrant when served. The color is also beautiful, yellow and white are intertwined, and the contrast is really irresistible.
A spoon to scoop down, you can see the large grain of crab yellow, the entrance crab yellow with tofu slid into the throat, the rich fresh fragrance spread from the tip of the tongue, but also a little sweet, the ghost brother even drank two bowls, really a little unfinished feeling.
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Groupers are eaten fresh
Floral peppers garnished/steamed at their freshest
As we all know, Cantonese people also have a unique understanding of making seafood. His family has a seafood pond, in which fresh fish and shrimp are all eaten and made freshly to ensure the most perfect taste of the ingredients.
On the delicious, of course, there is no grouper. The fish is thick and fat, and the bone spurs are rarely delicate, and the steaming can maximize the original taste.
If you add green and red peppers and flower peppers to embellish, you can give the fish and meat a taste of fresh hemp, which is suitable for modern people to pursue the taste needs of excitement, and can maintain the original characteristics of Cantonese cuisine.
The whole fish is divided into small pieces on the table, and when eaten, it is dipped in the soup, and the lustrous white meat is accompanied by the fresh hemp of green peppercorns, which stimulates the umami taste of the fish meat, and the taste is very suitable.
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Ghost brother recommended
A must-have when you enter the store
Stone cooked black pork char siu
On the hot stone, the sauce is fully fused with the black pork. Look closely, there is also a thin slice of ginger under the meat, and when you eat it, it is wrapped in a homeopathic way, fresh and greasy, and bombards the taste buds.
Thick chicken soup Cantonese vegetable heart
The milky white chicken soup is paired with the emerald green vegetable heart, and it is amazing to drink soup and eat vegetables. The soup is fresh and sweet in the mouth, and the heart of the dish is very fresh and refreshing, which is really refreshing and delicious.
Salt-scented blue-headed duck
The blue-headed duck is tighter and more powerful than the average duck meat. The skin of the duck is crispy, the duck meat has both oil and water in the mouth, but it does not feel greasy, and it is delicious to eat in a big mouth, and there is the pleasure of tearing the meat.
Avocado bird's nest
Homemade yogurt
Homemade yogurt, fermented from pure milk. It is thick and mellow to drink, and the sweetness is just right, comparable to old yogurt!
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Under innovation, there are still classics.
Deep well roast goose/shrimp and crab porridge/cup soup/pot rice
Deep well roast goose
The pure Cantonese method gives the roasted goose a moist and non-greasy taste. The skin of the goose is honey-colored, the skin is crisp, the meat is tender, and there is a chewy head in the tenderness. Dipped in a special sauce, the taste of goose meat is rich and the flavor can be dissolved and flavored, and it feels like you have crossed to Guangdong in an instant!
Shrimp and crab porridge
Shrimp soldier crab will be a pot of porridge, delicious to the extreme. It must be boiled with fresh shrimp and crabs, fiercely attacked, the essence of the ingredients is collected at the bottom of the porridge, and when it is served, it is still grunting and bubbling, a bowl of belly, fresh and smooth, and the whole body is hot.
Cup soup
To eat Cantonese food, the indispensable thing is soup. His family's cup of soup, steamed one cup after another, is original and delicious. After taking a sip of beautiful soup, I suddenly felt physically and mentally comfortable, swept away all fatigue, and every cell of the body was activated instantly.
Pot rice
Classic Cantonese taste. The hot pot is served, the sauce is poured, and the scorched aroma of rice and wax incense collides, which makes the appetite uplifted just by smelling it. The mixed pot rice, the oil is shiny, and when you take a bite, the aroma of the ingredients is released in the mouth, which is really irresistible.