Consumers curse the hot weather and make life difficult for restaurants that run restaurants in urban areas. To some extent, the temperature is directly proportional to the activity of diners going out. Every time the temperature rises 1℃, people's demand for heat will be reduced by 70 calories, and their desire to go out will also be reduced by a series. But no matter how hot the weather is, this meal still needs to be eaten, but it should be fresh, low in fat and calories, so just make an idea on the ingredients.
Consumers don't have to worry about this. The restaurant has prepared seasonal dishes for you to eat comfortably. Who told us that we live under the golden signboard of "Eat in Guangzhou"? As long as there is a market, restaurant operators can stay on the moon for nine days and catch turtles in five oceans for you.
Hui Jing restaurant
I made an appointment with Qingshui Duck.
If anyone in Guangzhou catering industry dedicated the most precious youth of his life to pig miscellaneous vegetables, it must be "Hui Jing" Mr. Mai. /kloc-for 0/5 years, this Mr. Mai has worked hard and created many pig miscellaneous dishes for diners in the spirit of serving the people.
However, if you go to Hui Jing today and still only order pig offal, then you also underestimate the wisdom of General Mai. In Hui Jing, pig offal is a specialty and a turning point in its development, but it doesn't mean everything. Old Mai, who just came back from studying in other places, has a creative blowout. He not only prepared many seasonal dishes, but also made great efforts to nourish them.
At that time, Phoenix Satellite TV launched "Lu Yu You Yue", which swept the mainland. Looking around today, Hui Jing's clean water duck contract has also attracted the attention of many diners. Whenever there is a rice market, the duck bones left on many tables are proof. "Clear water duck" was popular in Guangzhou many years ago, but it appeared in the form of "old duck pot". Time flies, and the old duck is gone forever; When the old duck came back, in "Hui Jing", it was already "clear water out of hibiscus".
Looking at the essence through the phenomenon, although this duck is labeled as "clear water", it is still a duck, and it has changed its "packaging" to keep the duck taste unchanged. In the method of making, it seems to be separated from tradition: just add some salt, remove the smell of duck with medicinal materials, and stew for three hours with low fire, and the essence will be concentrated in this soup. Lao Mai said that the competition in the industry now is raw materials, not cooking. For the sake of this duck, he found several suppliers and went to the scene to inspect the growing environment of the duck before finally determining the source of this kind of goods close to natural stocking.
Address: Shaxi Avenue, Dashi Town, Panyu District (Pearl River Garden side)
Haisi restaurant
"Duck" is good, have a good appetite!
I just finished eating "Clear Water Duck" in Huijing and met "Duck Stewed Pot" here!
Look at this duck pot and have a sip of soup. Deja vu. Take a second sip and feel a little; After the third sip, I finally knew what that familiar smell was. If Hui Jing's "Clear Water Duck" is a little cousin, then Hayes Restaurant's "Duck Pot with Owl" can be regarded as a big cousin. Although it is a direct family, its taste is unique: it is fresh and sweet with a faint fragrance, and finally spreads between the teeth, which is the original taste of owl and duck. Although the duck meat in the pot has been cut into several pieces, the taste still exists, and the price of each pot of 68 yuan is more realistic.
Chicken, duck and fish are the four major meat products in life. However, among chickens, ducks and geese, Guangzhou people seem to be less "cold" about ducks: ducks are not as tender as chickens or as thick as geese, but their skins are thick and have a coquettish smell that is not acceptable to everyone. No matter what they do, they can only be considered coarse food at home. But it is precisely because of the word "coarse" that this "little girl" can be said to be "a collection" today when diners are widely pursuing coarse grains.
The choice of ingredients is the key to make a duck. When the duck is ready, the appetite will be good. In Qing Dynasty, Li Yu wrote in Suiyuan? There is a record about ducks in "Drinking Department": "Birds are good at keeping in good health, and drakes are also mothers, mainly ducks; Birds are young, but ducks are long. This statement tells us that eating ducks should be masculine and expensive (that is, eating ducks should be male and buy old ones) in order to get the effect of strengthening muscles and bones. According to this method, Hayes Restaurant also spared no effort in selecting ducks, only selecting 8- 10 Jin of old ducks, and only dedicating 30 ducks a day, waiting for the right person.
Chinese cabbage, simple but not simple.
Hayes restaurant, the environment is clear and atmospheric, sitting on the side of the window on the second floor, you can easily look downstairs, see passers-by and enjoy the street view. In this case, you can also consider a vegetarian meal-Chinese cabbage.
If we study it carefully, there are many connotations: in Ming and Qing dynasties, literati paid more attention to eating cabbage. In addition to the designated varieties, they have to pick them at dawn because colored cabbage has not been studied. Li Bihua, a modern writer, once wrote a description of Chinese cabbage. She said she likes Chinese cabbage best. Waist is waist, legs are legs, which makes people smile.
To make Chinese cabbage well, we must have a certain "technical content". The size of Chinese cabbage should be cut evenly, the ingredients used should be freshly made lard residue, and only a little salt can be added to the seasoning, and it can only be fried raw. In this way, a plate of attractive color, sweet and refreshing, fresh and slag-free Chinese cabbage is served.
The delicious cabbage in this Hayes restaurant is also directly related to its boss Zhang Ling. Zhang Ling, who is very picky about the quality of life, is also very picky about the choice of materials: Chinese cabbage must be planted on the mountain to absorb the essence of the sun and the moon, and only the tender branches and leaves below Chinese cabbage are selected for each brand, and Chinese cabbage must be picked when moss reaches the tip of the leaf and just begins to bloom. Moreover, it is said that this dish has to be fried by special people every day, and the selection of materials is so harsh. If the master is not careful or distracted, how many dishes can he start again?
Address: diagonally opposite to south china botanical garden, Guangshan Road.
Kejiawang
Tangshuijia lives in Tang Yi.
In the hot summer, we should not only drink more cool soup to cope with the hot weather, but also pay attention to the importance of drinking detoxification and beauty-nourishing soup in time. Here, it is necessary to recommend Kejiawang's Dragon, Phoenix and Scorpion Soup, so that the majority of foodies can enjoy the beauty while clearing away heat and toxic materials.
A mouthful of dragon, phoenix and scorpion soup is fragrant. Although it seems to be incompatible with the light taste needed in summer, it can be described as a stroke of genius for clearing away heat and relieving boredom. This soup is stewed with good pork spine, snake, old chicken and many kinds of herbs. After about four hours of boiling, the fragrance of various materials permeates each other, forcing the essence of all materials into the soup, which is full of flavor. You will naturally feel that the materials complement each other, and the taste of fleshy herbs reverberates in your mouth for a long time. Curiously, the thick and unique taste of medicinal materials spread all over the body, making people feel relaxed and happy. The essence of Scorpion King and beneficial elements are dissolved in the soup, which greatly enhances its nutritional value.
This dragon, phoenix and scorpion soup won the special gold medal in the 2006 Guangzhou Cooking Skills Competition. In hot summer, many people specially come to Jiawang to taste this soup, because Longfeng Scorpion Soup can not only clear away heat and expel toxins, but also nourish the skin and help detoxify. (Guo Baiwei)
Headquarters address: Guangwei Road
Branch address: Yushan Road, Beijing Road Pedestrian Street