On Sunday, 2121/19/27, Guangzhou

Most people eat out in Sichuan. At that time, I didn't earn much money. Sichuan food, which is cheap, oily and fleshy, and has obvious taste, is the first choice for me. Later, I came into contact with Cantonese cuisine. I often went to Dongdan Food Stall, Yangcheng Cuisine and Ajing Cantonese Cuisine. Occasionally, I rubbed the meals of rich people and went to Jianlibao Restaurant, Mingzhu Seafood and Hong Kong Food City. The first few Cantonese restaurants were cheaper, but they were much more expensive than Sichuan cuisine, and the food quantity was not as large as Sichuan cuisine. It's good for the latter families to go once or twice a year. The price of a meal is basically three months or even half a year's salary. I really dare not go in such a place except for eating. And in terms of taste, when I was young, I liked Sichuan food with rich flavor more.

At noon, at Huachengyuan, Brother Ji served a lobster sauce and a white eel, which was lying in a bowl with white meat stained with lobster sauce. This is a traditional Cantonese dish, and many Cantonese restaurants have stopped cooking it. However, this dish was our favorite dish in those days. I remember that the price of Ajing Cantonese food was 1.28 yuan. Going there for dinner and ordering this dish was superior. At that time, I didn't know what dishes such as shark's fin, abalone, sea cucumber and bird's nest were. Steamed mandarin fish, braised pork with plum vegetables and goo-goo meat were common dishes, and white eel was a big dish. Today, I still remember the tender, soft and waxy taste of Ajing Cantonese cuisine, which is not the same as what I ate here in Jige today. This white eel of Brother Ji is big, one is as big as two in memory, and the skin is crisp and slippery, and the fish is somewhat biting. With chewing, the seasoning and fish flavors are mixed, which is very delicious.

The Flower Garden of Brother Ji is a traditional Cantonese dish. Many dishes seem to have been seen before, just like those specious Cantonese dishes that I just came into contact with in Beijing 31 years ago, but it feels like eating for the first time, but looks and tastes different. In the end, it is the product of Cantonese cuisine base camp, plus the selection of ingredients by Ji Ge and the closeness to traditional skills in cooking techniques, which has the quality of today's Flower Garden, which is also the local flavor favored by the Black Pearl list.

stewed gelatin with dried old radish

steamed chicken with original flavor

stewed grapefruit skin with fish intestines. Brother Ji said that the grapefruit skin must be taken off when the grapefruit is green. When the grapefruit is ripe, the skin will be old, and there are too many tendons, which is not delicious. In the past, it used to be baked with fire when making, but now there is no briquette stove, the gas is not easy to control, and the business pressure is high, so it is time to use a knife to cut it. As a result, the taste is worse, but it can still be eaten. However, it's delicious for me. I've never eaten it baked by fire before, so it can't be compared with cutting it with a knife. Let's assume that this is good now.

brine large intestine

goose web wing. Lu is not bittern, but the goose is cooked in the prepared soup.

shrimp? Steamed pork green. Shrimp? Is the egg of the hydra, which is salted with wine and salt and becomes salted shrimp? ! Brother Ji said that the highest level is to steam out red oil. This is a cooking artifact, which is more delicious than the salted fish steamed meat pie I used to like.

stewed melon

steamed mullet

Hakka fried and brewed three treasures

lotus root cake

preserved radish cake

Guangzhou is much more delicious, and I also like Huachengyuan's products. Brother Ji is not good at words, just let everyone eat more, and at most introduce the source of ingredients. While we tasted delicious food, we felt the enthusiasm and seriousness of Brother Ji.

Guangzhou is much more delicious, and the delicious food in Guangzhou started early in the morning. Sunday morning is the prosperous market for morning tea in White Swan Hotel. I reserved a seat with Master Liang in advance and went down at 8:31 to sit down. Master Tan came to say hello and arranged some snacks. Master Liang told me that Master Tan just got off the plane last night and appeared in the kitchen early this morning. I have known Master Tan for a long time, and I admire his earnest persistence in his work. The catering business of White Swan Hotel is thriving, and there are such a group of earnest and persistent masters. Leading by example is not only a skill, but also the spirit of being a man.

Saqima is the best in the world.

Braised beef brisket in rice rolls

Barbecued rice rolls's favorite clay dumpling

signature shrimp dumpling

I went to Bingsheng Mansion in the evening to attend Bingsheng's private yellow croaker banquet.

There are many friends here, including Zhang Xinmin, Hong Jie, Hao Ye, Xi Ke Biao Ge, Wei Shao, Hua Ge, Li Zong and Zhu Zong of Shantou, Xiao Tan of Shunde, Cai, the boss of Song, Ding Ding, Zhao Yinyin, Xiao Kuan and Xiaoyu from Beijing, Zhong Ge, Yang Lv, DOG and Luoyang from Dongguan, anyway. Bingsheng cooked several yellow croaker dishes, and all of them were excellent.

that evening's menu

Donghai yellow croaker soup

steamed yellow croaker with scallion oil

Chaozhou bean sauce casserole yellow croaker

Yellow croaker is made of a fish from eastern Fujian, and its excellent quality is perfect under the cooking of chef Bing Sheng, which has won unanimous praise. Especially for the seasoning of yellow croaker soup, the addition of lime peel silk made Yin Yin full of praise.

I made an exchange of yellow croaker dishes in Bingsheng in early July, and it is less than three months today. Bingsheng has developed several yellow croaker dishes, which are very popular with guests. At present, the average consumption of yellow croaker in a month is 1 million, which is a good proof.

Roasted goose with barbecued pork platter

Fermented crystal prawns with yellow pepper sauce. Each prawn needs four or two weights to make it like this. Brittle and elastic teeth, fresh and tender.

Crispy fried crab leg meat

Steamed abalone and mussel with Jun 'an head dish, which I liked for the first time.

it's delicious with a little onion soy sauce.

Bingsheng's signature pineapple bag

Bingsheng's yellow croaker enjoyed a private banquet, met many old friends and ate many favorite dishes. I was happy. It coincides with Mrs. Quan Ge's birthday. Last year, we spent our birthday together in Europe. In a restaurant opened by Wenzhou people, we fired all the cookbooks. Unexpectedly, Cao Taisheng returned to his home this year. Good food, good wine, beautiful people, perfect private feast for yellow croaker, and happy birthday ladder climbing. PS: The bowl of noodles that Ah Quan gave his wife was described by her wife as Wonton Noodles with eggs. In fact, Guangzhou doesn't have the noodles in the north, so this heart is enough to spread dog food.