Some delicacies are always unforgettable. Just like a wonderful concert that lingers for three days, classic delicacies that have been around for decades can also linger in your tongue. There are many classic dishes that have been popular in Guangzhou for the past ten years. Here are a few of them to take you back to those days and taste them today.
Decades of classic delicacies
If you are looking for decades of classic delicacies, it is right to focus on the time-honored restaurants in Guangzhou, because they have accumulated a long food tradition there.
Taotaoju is one of the few hundred-year-old restaurants in Guangzhou’s catering industry. The century-old restaurant is antique both inside and outside. It is magnificent and magnificent in Xiguan. The three characters "Taotaoju" written by Kang Youwei and engraved on the door pillars The elegant long couplets handwritten by the contemporary calligrapher Qin Xiang during the Republic of China, the lifelike reliefs, the Manchurian windows and marble tables and chairs that have accumulated long-lasting cultural colors all show the historical heritage of this antique time-honored brand.
Taotaoju has many famous dishes, many of which have a history of more than ten years.
Gold medal pock-skinned suckling pig (220 yuan/piece)
Guangzhou Food Festival award-winning dish, created in the early 1980s, different from smooth-skinned suckling pig, it is ruddy and bright in color , the whole body is like sesame skin, and tastes sweet and crispy. Nowadays, it is often used in some large-scale banquets and wedding banquets to show grandeur. During the Qingming Festival, it has also become an indispensable part of ancestor worship items.
Nutritious Salt Stewed Chicken (68 yuan/piece)
A famous dish that won the award at the Guangzhou Food Festival. It was also selected as one of the "Top Ten Famous Chickens in Guangzhou" at the beginning of this year. It was made in the early 1980s. An innovative variety improved by super chef Liu Kun. The chef selects authentic Qingyuan chicken, slaughters and washes the chicken, puts seasonings into the chicken cavity, seals it, wraps it with sandpaper, puts it in a ceramic nest, covers it with coarse salt, and stews it in water for about 40 minutes. That's it. Strain out the chicken juice and use it as seasoning. Cut it into pieces after cooling and put it on a plate. Since the chicken body is basically flavorful, you don't need to dip it in the sauce. This method can maintain the original flavor of the chicken, with delicious taste, crisp skin and tender meat. It is full of flavor and has the effect of nourishing and strengthening the body, so it is widely welcomed by gourmets.
Four Treasure Braised Duck (40 yuan/half)
A classic signature dish that was created a long time ago. It is said that this dish was created in "Taotaoju". The status at that time was equivalent to that of lobster today, which is a high-end and expensive dish. The chef colors, deep-fries and debones the duck, then mixes it with fresh mushrooms, kidney balls, fresh squid, etc., and constantly improves and innovates, such as adding flower tripe to improve the quality of the dish.
Fresh shrimp and fish cloud soup (28 yuan/case)
A traditional classic signature dish, created in the 1930s, which combines fresh shrimp, fresh mushrooms, barbecued pork cubes, fresh bamboo shoots, Melon greens (loofah outer green) and other ingredients are melted in a furnace. It has a pleasant fragrance in the mouth, smooth and smooth in the throat, and is suitable for all seasons. It is said that this dish was originally called "Shrimp, Pig Brain and Fish Cloud Soup". In response to the current requirements for healthy eating, the chef discarded the pig brain, which contains high cholesterol, making this dish rich in nutrients and more beneficial to health.
Bone-flavored mandarin fish roll (60 yuan/portion)
An award-winning famous dish at the Guangzhou Food Festival, it was born in the 1960s and 1970s. The mandarin fish is sliced ??and filleted. Roll in shredded celery, shredded ham, etc., then soak in oil, fry the mandarin fish bones until fragrant, and mix with seasonal vegetables. At first glance, it looks similar to the popular one-fish-two-eating dish, but upon closer inspection, I realize that the special feature of this dish is the mandarin fish roll, and that is the key.
Create trendy delicacies
Some dishes that have been around for decades have not only been passed down, but have also created a trend and formed a series of dishes, which have had such a profound impact that they have even been modified by chefs. Innovation and improvement to cater to the characteristics of the times.
Laoqi series
"Laoqi", in simple terms, the style of the dishes is somewhat similar to the cold dishes in the north, but the special thing is that most of the dishes are served by the waiter. The ingredients (such as tripe tips, fish fillets, etc.) are scooped up again in front of the guests to make the taste more uniform. Especially during the Chinese New Year and festivals, this series of dishes also has a good meaning - meaning "can afford" (Cantonese, That is, it mixes well). It is said that the "Laoqi" dishes were started when the "Flower City" restaurant on Liuma Road was built. Although the restaurant no longer exists, its creations have been well preserved and carried forward.
Many restaurants have this dish called Laodujian, but each restaurant has its own method, so the taste is never the same.
The tripe tip of "Youlian Restaurant" is a thin piece of white tripe tip (the tripe tip is a small part of the top of the pork belly, and then the tougher skin is cut off), cooked It is then served cold with chicken fat and seasonings, and green coriander is sprinkled on top before serving. First of all, it looks refreshing and cool. When eating, it is best to eat the tripe tips together with coriander. The flavor of the coriander can appropriately offset the excessive oily smell attached to the tripe tips when served cold, allowing you to taste the taste of the tripe tips more clearly. At the same time, coriander and tripe tips also complement each other in terms of taste. They are crispy and have more layers of texture. People can't help but put them into their mouths piece by piece. A plate full of tripe tips will soon be left only. Empty disk. You can taste the light, pleasant, crisp and fragrant taste of this coriander belly tip at "Xiangqun Restaurant", "Hederenxiongji", Jinan University "Minghulou Restaurant", "Shijijian", etc. Of course, some restaurants have improved and innovated the traditional laodujian. For example, Tianhe Huangpu Huayuan Restaurant's "Gan Lao Du Jian" differs in that peanut butter is added to Japanese mustard and soy sauce to make the sauce more fragrant.
In addition to the belly tips, there are also fish fillets, but the premise is that the fish fillets cannot be rotten after being harvested, so as not to affect the appearance. The "Xinyizu Fishing Village" at the intersection of Zengcha Road and Qingfeng Imported Auto Repair Center attracts many diners with its "fishing together" dish. This dish is similar to cooking belly tips with coriander. It is fragrant as soon as it is served. The fish fillets will not break or rot no matter how you fish them. This shows the quality of the meat. Pick up a piece, shake it first, and observe it with your eyes. It is full of elasticity, and then you can experience its garlic-like crispness and sweetness with your mouth. This is how you can achieve the unity of vision and taste. The chef revealed that the fish fillets must be cooled with salt water and must have a certain thickness to achieve such a texture.
The Thai restaurant "Banana Leaf" launched a "Hongtu Laoqi" during the Chinese New Year, which combines more than ten kinds of colorful side dishes such as shredded western lettuce and purple cabbage with salmon. , abalone, lobster and other raw materials are fished together, which is full of atmosphere.
Stir-fried Bones
The popularity of Stir-fried Bones in restaurants is like that of stir-fried beef. You can find it on the menu of almost every restaurant. There are similar dishes such as stir-fried bones with pineapple and stir-fried bones with ginger. In the 1990s and now at some less high-end wedding banquets, stir-fried bones can also be found. One of the many signature dishes of "Food is Heaven" is "raw stir-fried bones".
There are also some restaurants such as "Dolly" and "Jiahua Seafood Restaurant" that have innovated the raw stir-fried bones and made iced raw stir-fried bones - no thickening, covered with edible ice particles, served on top It is ready to eat on the table. It tastes cold on the outside and hot on the inside. The skin is crispy and the meat is crispy. It is crispy and fragrant but not irritating. It is not oily or greasy. It is very refreshing and appetizing.
In fact, not only in restaurants, many families also make their own stir-fried bones because it is simple to make - cut the ribs into pieces and marinate them with a small amount of salt and chicken powder, then mix the ribs with eggs, and then Add cornstarch and fry until cooked, then scoop it up (it is best to add the ribs when the oil is boiling, then fry over slow heat until hard), strain the oil; the sweet and sour sauce must be cooked in advance, and use tomato juice Make a mixture of , white vinegar, sugar, sesame seeds, and water; heat the oil in a pan and sauté the chopped onions and spinach until fragrant, add the sweet and sour sauce and bring to a boil, then add the spareribs and stir-fry, and finally bury the gravy.
Gold medal pot. The word "ā times" is an onomatopoeia, just like the "ziz la la" sound made by putting pork intestines, duck tongue, tripe and other ingredients into a very hot iron pot. It can hook diners by listening to it. The slanderers are coming, and my mouth is watering just thinking about it.
When it comes to stealing schools, we have to mention "Huishijia". It can be said that it is quite famous, and the restaurant is also famous. Therefore, there is always a smell of ǖNaㄏN? In order to ensure that it is fresh and hot, the waiters often carry casseroles that make a sizzling sound and bursts of fragrance to serve the dishes. From the initial eel, fish intestines, chicken to clams, fish larvae, cuttlefish larvae, etc., whatever comes to mind, can be customized. The demand for the squid is very high, and it must be mastered properly to achieve a rich, tender and authentic taste.
Foshan Yunlong Villa’s squid is made from fine cut squid. , add green and red pepper slices, onion slices, cucumber slices, kale slices, etc., and add various fresh vegetables to the squid, it is truly a taste of the sea hidden in the pastoral scenery.
Panyu Huijing Restaurant’s iron plate dish, "ㄖ碓小駅荤场", is a popular dish that has attracted countless repeat customers and won many gourmet awards. This dish uses fresh pork offal, including pork loin, pig heart, pig intestine, pork rice noodles and pig intestines, etc., with green chili pepper, red chili pepper, parsley, garlic, etc., and then added with the specially prepared sauce. The aroma is full of aroma and the color is attractive when served. It is the most distinctive dish of this restaurant.
The best way to cook the rice is to heat it over high heat, then add the washed and chopped large fish heads, garlic, peppers, and onions. , ginger, green onions and fish sauce are poured in together, cover the pot lid, sprinkle a circle of Cantonese "double steamed wine" on the edge of the pot lid, serve, open the lid of the casserole, the "double steamed wine" slides down the pot arm, it's really The fish head is full of aroma, refreshing and tender, and full of flavor.