Some flavors are always unforgettable, and just like a beautiful concert that goes on for three days, so do the classics that have been around for tens of years. There are a lot of classic dishes that have been passed down in Guangzhou over the last decade, and now I'm going to mention a few that will take you back to the day and make you savor the taste of today.

Decades of classic flavors

To find decades of classic flavors, look to Guangzhou's oldest restaurants, which have a long history of culinary tradition.

Taotaoju is one of the few century-old restaurants in Guangzhou's food industry. The century-old restaurant has an old-fashioned atmosphere inside and out, with a splendid view of the Xiguan district, the three big characters "Taotaoju" handwritten by Kang Youwei, and the doorposts engraved with the calligraphy of the contemporary calligrapher Qin? @ Sheng handwritten the Republic of China when the elegant long couplets, lifelike relief, precipitated a long time cultural color of Manchurian windows and Yunshi tables and chairs, etc., all show the historical heritage of this antique old.

Taotaoju has many famous dishes and many of them have a history of ten years.

Gold Medal Sesame-Skinned Suckling Pig (RMB 220/pc)

The award-winning dish of Guangzhou Gourmet Festival, created in the early 1980s, is different from the light-skinned suckling pig in that it is reddish in color and shiny, with sesame-skinned skin all over, and tastes sweet and crispy. Nowadays, it is often used in some large-scale feasts and wedding banquets to show its grandeur, and it has also become an indispensable member of the ancestor worship items during the Ching Ming Festival.

Nourishing salt stewed chicken (68 yuan/only)

The award-winning dish of the Guangzhou Food Festival, which was also selected as one of the "Top Ten Famous Chickens of Guangzhou" earlier this year, is an innovative variety that was improved in the early 1980s by chef extraordinaire Liu Kun. Master selected authentic Qingyuan chicken, chicken slaughtered and washed, the seasoning into the chicken cavity sealed, wrapped in sandpaper, into the ceramic nest, covered with coarse grains of raw salt, stewed in water for about 40 minutes can be filtered out of the chicken juice as a garnish, chilled and chopped on the plate, due to the chicken body is basically flavorful enough to be used without dipping sauce. This method can maintain the original flavor of the chicken juice, delicious flavor, skin and meat tender, flavorful, nourishing and strong effect, and therefore widely welcomed by diners.

Sibao grilled duck (40 yuan / half)

Classic signature dishes, its creation year long ago, it is said to have "Tao Taoju" on this dish, the status of the year is equivalent to the current lobster, is a high-grade expensive dishes. The master will be duck coloring, fried ribs, dismantle the bones, and then mixed with fresh mushrooms, kidney balls, fresh squid, etc., and continue to improve and innovate, such as the addition of flower belly to improve the grade of the dish.

Fresh shrimp and fish cloud soup (28 yuan / example)

Traditional classic signature dishes, created in the 1930s, will be fresh shrimp, fresh mushrooms, barbecued pork grains, fresh bamboo shoots, melons green (loofah outside the green), etc. *** Metallurgical furnace, the entrance of the fresh aroma and pleasant, smooth and smooth throat, the seasons are good. It is said that the original name of this dish is "Fresh Shrimp Pork Brain Fish Cloud Soup", the master of the current requirements for a healthy diet, high cholesterol pig brain will be discarded, so that this dish is rich in nutrients and more beneficial to health.

Guillow fish rolls (60 yuan)

The award-winning dish of the Guangzhou Food Festival was born in the 1960s and 1970s, with the meat of guillow fish sliced and slices rolled up with shredded celery and ham, and then soaked in oil, then deep-fried with the bones of guillow fish and mixed with seasonal vegetables. At first glance, it looks similar to today's popular one-fish-two-meals, but on closer inspection, it turns out that the special thing about this dish is the guppy roll, and that's the key.

Creating a trend of delicious

Some decades-old dishes have not only been passed down, but also created a trend, forming a series of dishes, the influence of the deep, and even by the chef has been innovative and improved to meet the characteristics of the times.

Laoqi series

"Laoqi", simply put, in the type of dishes and the northern cold dishes are somewhat similar, but the special feature is that most of the dishes on the table by the waiter in front of the guests will be ingredients (such as tripe tip, slices of fish, etc.) and then fish a fish, so that the flavor more uniformly, especially in the New Year's festivals, the series of dishes also This series of dishes also has a very good meaning---it means "get up" (Cantonese, i.e., get along well). It is said that the "Laoqi" dishes are the construction of the six roads on the "Flower City" restaurant began to do, although the restaurant no longer exists, but its creation, but very well preserved and carried forward.

Lo belly tip, a lot of restaurants have this dish, but each family's method, the flavor is never the same.

"Friends of the United dishes" fish belly tip, a thin piece of white belly tip (belly tip that is a small part of the top of the pork belly, and then cut off a layer of tougher texture of the skin), burned to chicken oil and seasonings cool and become, on the table before the green cilantro sprinkled on top of the view first appeared to be refreshingly cool. Eat, it is best to belly tip and cilantro sandwiched together to eat, the flavor of the cilantro can properly offset the cold mix attached to the belly tip on the excessive oil flavor, so you can more clearly taste the belly tip of its own flavor. At the same time cilantro and belly tip in the taste also complement each other, crisp at the same time to have more layers of texture, so people can not help but a piece of a piece into the mouth, a plate full of fishing belly tip soon only left empty dish. Xiangqun Restaurant", "Hedren Xiongji", "Jinan University" Minghu Building Restaurant "and" Shi Huijian "and so on. Can taste this coriander fish maw tip light and pleasant, crisp and fresh flavor. Of course, there are also restaurants that have improved and innovated the traditional Lao mou jian. Such as Tianhe Huangpu Huayuan restaurant's "dry fish maw point", the difference is that in the Japanese mustard and soy sauce inside the addition of peanut sauce, so that the sauce is more flavorful.

In addition to the belly tip, there are also fish fillets, but the premise is that the fish fillets can not be rotten after fishing, so as not to affect the appearance of the sale. Crouch Road, Qingfeng imported automobile maintenance center at the intersection of the "new family fishing village", a "Qiqi fishing up" attracted a lot of diners. This dish is similar to coriander fish belly tip, a table has been fresh and fragrant nose, fish, no matter how to fish will not be broken, rotten, see the top quality of the meat, clip a piece of the first shake, with the eyes to observe its elasticity, and then use the mouth to experience its garlic meat like crisp sweet, which is to achieve the unity of vision and taste. The master revealed, with salty water cool grass carp fillets, and to have a certain thickness to eat out of this taste.

Thai restaurant "Banana Leaf", in a New Year's Eve, launched a "Hongtu Liaoqi", will be shredded lettuce, shredded purple cabbage and more than a dozen colorful side dishes and salmon, abalone, lobster and other raw materials in the fishing together, the atmosphere is full.

Raw fried bone

Raw fried bone in restaurants is as popular as fried beef river, almost every restaurant menu can be found in the fragrant spinach raw fried bone (pineapple raw fried bone), zi ginger raw fried bone and other similar dishes, and in the 1990s and now some less upscale wedding banquets, you can also find the figure of raw fried bone. The "food for the sky" many signature dishes have a "raw fried bone".

Some restaurants, such as "Dolly's" and "Ka Wah Seafood Restaurant", have innovated on the raw fried bone by making chilled raw fried bone -- without thickening the sauce, using edible food to thicken the bone. -No thickening, covered with edible ice particles, on the table to eat, eat up the outside of the frozen inside hot, crispy skin and meat, crispy and fragrant but not on the fire, not greasy, not greasy, so refreshing, eat a very appetizing.

In fact, not only in the restaurant, many families will also make their own raw fried bone, all because of its production is simple --- chopped ribs fell a small amount of salt with chicken powder marinade, and then mix the ribs with an egg, and then on the raw flour fried, fried until cooked through and then sheng up (preferably in the oil rolled under the ribs, and then slow fire) (It is best to fry the ribs when the oil is boiling, and then over a slow fire until they are hard), strain the oil; the sweet and sour sauce should be pre-cooked and made with ketchup, white vinegar, sugar, and a few other ingredients. The sauce should be pre-cooked with ketchup, white vinegar, sugar, sugar, and water. , water modulation; start frying pan will cut onion pieces and spinach pieces burst incense, into the sweet and sour sauce boil, and then put the ribs pocket stir-fry, and finally buried thickening on the good.

Using a pirate?

Guangzhou's use of the theft coercion bad? The popularity of the city's restaurants, but also affected the national restaurant industry, such as in Qingdao's "Guangzhou man restaurant", there is a gold medal pot. The word "ābe" is an onomatopoeia. The word is an onomatopoeia, like pig intestines, duck tongues, tripe and other ingredients into a hot iron pot issued by the "ZiZiLaLa" sound, listening to the diners can be hooked out of the slug to think of the mouth on the flow of the mouth.

The use of the school? I can't help but mention the "Huixiangjia". It can be said to be ú耸降neon甲妫? Quite famous, the restaurant is also often filled with ǖna use scrupulously N? To ensure that the fresh and hot, the food handler also often jogging with the end of the sound of ZiZi, wafting the fragrance of the casserole on the dish. In addition, ǖ sodium points loyal shoulder gray cheer? Enough, from the beginning of the ? eel, ?ǔΨdi? tides? intestines,? excise 锛檛 chicken to ? Tokyo? Clams and clams, etc. Polycarbonates, fish, and cuttlefish. Cuttlefish, etc., whatever comes to mind, you can? The request is very high, mastered properly in order to achieve the aroma and tenderness, the original flavor.

Foshan Yunlong Mountain Resort's? Ripley's Ripley? With the best earth squid cut flowers, add green and red pepper slices, onion slices, cucumber slices, kale slices, etc. together?ǎ?Fresh variety of vegetables to join the earth squid, really full of idyllic scenery hidden in the flavor of the sea.

Panyu Hui Jing Restaurant's one iron plate? Take the risk of pestilence and pestle media species? The dish has attracted many repeat customers and has won many food awards. The dish is made of fresh pork miscellaneous, including pork loin, pork heart, pork large intestine, pork vermicelli and pork tian tian, etc., with green chili pepper, red chili pepper, parsley, garlic, etc., and then added with the exclusive sauce together?h, the aroma is filled with the attractive color when served, which is the most characteristic dish of the restaurant.

Use of stolen ferocious buck rice she fruit gag? The most important thing is that you can use it to make your own food, and there is no better way to do that than to use it. Come to the woman sewing I forgive 4 strainer dirty? The hot fire, and then wash and cut the big fish head and garlic, chili, onions, ginger, green onions, fish sauce, together with the pour in, cover the pot lid, in the pot lid on the side of the sprinkle a circle of Guangdong "Double Steam Wine", on the table, open the lid of the casserole, "Double Steam Wine" along the arm of the pot slides down, really strong aroma of the fish, and the wine is not only the best, but also the most important thing is that it is the best. It is really a strong aroma filled, fish head crisp and tender, full of flavor.