2021/03/04 Thursday Guangzhou
Back to Beijing, I needed a negative nucleic acid test certificate, so I went to the Liwan District People's Hospital early in the morning. With this certificate, you can get on the plane tomorrow. Extraordinary times, do as required. Otherwise you really can't go home.
Back in the room to flip through the books, "Song Ci Appreciation" saw Fan Zhongyan's name, and the sentence of "Yueyang Louji" jumped out of his mind: "Don't like things and don't grieve with yourself", these years have experienced some things, these days I heard some words, and the comfort I gave myself was "not to be happy with things and not to be sad with myself". Do yourself well, try to do good things, and go with the wind. Friend Yang Kui once wrote a book called "Sitting for a Long Time and Falling Flowers", according to the popular language now, it is "living for a long time". As long as you can persist, you will get used to it slowly.
Master Liang Jianyu saw that my circle of friends knew that I was in Guangzhou and invited me to his place for dinner. Unable to hide, he smiled and told Master Liang: I am staying at the White Swan Hotel, so I have a lunch at noon.
Lunch menu
The famous white brine palm wings and abalone make a tapas.
Truffle mushroom dumplings. It uses the skin of shrimp dumplings, and the dragon fruit is dyed, and the transparent pink color is very pleasing.
Crispy pork with rice. The skin of the roast suckling pig wraps up the flavored glutinous rice, a perfect combination of crispiness and stickiness.
Watercress stewed pork cartilage. This is a traditional home-cooked Cantonese soup that has not been eaten for a long time, because few people have made it, and this time I eat it, and the taste memory suddenly travels back to the early 1990s, when I was in Guangzhou, those delicious. Chen kidney, wax duck kidney, Cantonese people believe that there is a healthy spleen and stagnant effect, often used to cook soup, boil porridge.
The soup is clear and flavorful.
This is the soup residue. Pick it up and it's a plate of dishes.
Buckwheat duck pine lettuce bun. This is also an old dish, and the white swan is really delicious. Buckwheat, that is, the head of the grass, after fermentation, slightly sour and slightly spicy with sweet, combined with duck meat, pressed fishy and added delicious.
Fresh olives in fish soup. Also an old dish. Boiled kale in mud carp soup, tender and crispy.
Soak the oil in yellow fish fillet. A masterpiece of Mindong one-fish yellow croaker dish, made in the hall, slowly cooked at low temperature, the belly meat of the fish is crystal clear like gelatin, smooth and tender.
Old fire dish dried roasted bone oyster sauce porridge.
Cashew crisp with smooth olive kernel dew.
Fruit
This meal did not have abalone seeping wings, but the food was super satisfying. The key is that the kung fu is deep, the taste is positive, and the common ingredients make a rare delicacy. Black pearl three diamonds, sure enough, worthy of the name.
Take a group photo with Chef Lee. Decades of old white swans, really industry models.
In the afternoon, the yellow fish came from Shantou, and Wei Lilulu and his wife of Chongqing Shunfeng 123 were also in Guangzhou, and directly asked everyone to go to the Bingsheng Mansion. Cao's two males set up a banquet to entertain a few of us. During the banquet, Mr. and Mrs. Wei Lilulu had a good exchange with the Cao brothers, and I advised Bingsheng to drive to Shanghai and Chengdu as soon as possible. I think that in the next few years, Shenzhen and Chengdu will have great development of catering, and brand-name enterprises have a lot of room for development in these two cities; Shanghai is the highest peak of Chinese catering, the market atmosphere is good, there are many people who know how to eat and love to eat, as long as the dishes are done well, there will be good benefits. Boss Cao was still a little hesitant, and Brother Quan was eager to try it, eager to go to Shanghai to open a store immediately. [Yay]
Like Bing Sheng for more than ten years, their family is more and more refined, more and more delicious. The basic Cantonese cuisine in Guangzhou, one is the white swan, and the other is Bingsheng. Last year, they developed several yellow fish dishes, which made Guangzhou people like chilled yellow fish. It should be known that people in Guangdong Province pay attention to fresh fish, and they will not touch the ice when they can eat live fish. Bingsheng's several dishes made with Mindong One Fish Yellow Croaker have now become hot dishes, with millions of purchases per month.
Jellyfish kale
Pearl maw
East Sea yellow fish soup
Bing Sheng fish raw
Sea bass are used.
Raw fish seasoning
Jun'an head dish abalone steamed mussels. A dish that you can't get tired of.
Forgot the name.
Bing Sheng spicy steamed Boston lobster. Bing Sheng chili sauce steamed bolong is a dish that will amaze everyone tonight. The slightly sour and slightly spicy Bingsheng chili sauce is definitely the best partner for seafood. It was so delicious!
Fry the pomfret
Signature Oyster Emperor Pork Belly. Just use the small piece at the tip of the belly, the flesh is thick and tender.
Crispy sea bass belly
Yaozhu meat slices are soaked in goji berry seedlings
Remove the crab meat and braised melon
Abalone baked rice
Signature pineapple bun
Martell Ginger bumps the milk
There was no drink at this meal, and the cheerful tea that everyone ate honored the atmosphere of drinking. Sighing the difficulties in the early stage of entrepreneurship, lamenting the difficulty of today's achievements, the achievements of the Cao brothers and Bingsheng today once again prove that no one can succeed casually, it can only be difficult and difficult, Yuru Yucheng.