1. Sichuan-Sichuan Douhua: This Sichuan restaurant, called Sichuan Douhua, is about 200 meters away from Exit C of Wuyang Village Subway. Its taste score is as high as 8.8 points, and it will burst when it comes to meals. The menu is two-sided, with cold dishes and hot dishes. The most striking thing is tofu pudding. For Sichuanese, tofu pudding refers to the kind that is coarsely ground, and it is the most delicious to eat with spicy oil. It looks spicy, but it feels good after eating it. Tofu pudding slipped into the mouth, neutralized the spicy pepper oil, and my lips felt a little numb. Bang bang chicken is what we usually call saliva chicken. I thought it was all vegetables, but I didn't expect it was all chicken, mostly chicken breasts and drumsticks, and Chili oil. And the most classic spicy rabbit head, which is very spicy and delicious. This is a very authentic Sichuan flavor.
2. Guigui Restaurant: There is a saying in Guizhou: "If you don't eat sour for three days, you will walk around." Sour soup fish is a special dish of Miao nationality in Guizhou, which has a history of thousands of years. And its soul is the secret red sour soup. The acid in Guizhou is not acetic acid. Wild tomatoes, ginger and litsea cubeba can only be used after fermentation for more than 3 months after many treatments. Blended with pickled peppers by hand, with mellow sour taste and rich aroma. Jiangtuan fish has many thorns, and each piece of fish is cut evenly. It is tender, smooth and delicious after long cooking, and the sour soup is more delicious after cooking. I want to declare this sauerkraut fried dumpling. It's really not a dark disc. It is different from traditional dumplings. Its skin is crisp and the stuffing is sweet. Gently bite open, sesame stuffing immediately overflows the mouth, and the collision of salty and sweet tastes does not conflict at all. Rice tofu is a special snack in Guizhou, which is rare in Guangdong. Add garlic paste, pepper, Jiang Mo, chopped green onion and other condiments, the taste is soft and tender, and the refreshing sour taste is mixed with a touch of rice fragrance. This shop is located on the second floor of Guangzhou office in Guizhou province. There are more than 180 dishes in the shop, all of which are authentic Guizhou dishes. It is said that many Guizhou diners usually visit to relieve homesickness.
3. Beijing-In Qianmen Beijing Roast Duck Store: Cantonese prefer roast goose, but the crisp but not greasy Beijing Roast Duck is not inferior at all. The ingredients are the most authentic Beijing stuffed duck, which comes from the prestigious Beijing Jinxing Duck Farm and is the same supplier as the roast duck at the state banquet. It is the best time to enjoy the taste when it is just roasted. The whole roast duck is full and shiny. Duck breast is the most important part. Just add a little sugar to eat, and feel the fat and sebum of ducks bursting in the mouth, which is quite beautiful. Soup stock sauce elbow, the artifact belongs to it. Fat and thin elbows are fragrant but not greasy, crisp and soft, and melt at the entrance. That kind of satisfaction is beyond words. The classic degree of snowballing usury and court pea cake is almost equal to that of roast duck, and two desserts after meals are the correct way to end this delicious food trip in Beijing.
4. Hunan-Have a good taste of the eight bowls: Search this store on the public comments, and the score is not bad, ranking third in the hot list of Hunan cuisine in Yuexiu District. Even Hunan people say it's authentic, and the service here is very fast. The dishes are all packed in bowls, which directly restores Hunan flavor. Friends in Hunan must know that no matter where you go, you need a bowl of peasant incense. Lean meat, eggs, and green peppers are stir-fried with fire, and the oil of pork is stir-fried, and every bite is full of fragrance. The weight is not bad at all. Pork and eggs are cut into small pieces and filled. A bite, spicy straight drop, super cool. Shiwan Crispy Belly is a famous dish in Hengdong. It is made of locally rich tribute pepper and shredded pork belly, which has been fried until it is just broken. Temperature control is very particular and should not be too long. Pork belly tastes crisp, and it is full of flavor with a lot of peppers and raw garlic. Highly recommended.
5. Shanshanlou Old Restaurant: Although this restaurant is ugly, people are one of the earliest places in Guangzhou to eat Shaanxi cuisine. As the canteen of Shaanxi provincial government office in Guangzhou, the team of chefs is authentic. If you want to eat Shaanxi food, you must try their beef and mutton. The mountains of beef with Xi 'an sauce are covered with tendons. Chew slowly and you can feel the salty and sweet taste of beef itself. Even if you don't drink, your empty stutter tastes delicious. Compared with sauce beef, hand-torn mutton in dry pot is more popular. Tear the mutton into thin strips, mix it with full seasoning, and you can smell the fragrance from a distance. The taste is similar to that of air-dried mutton, and the more you chew it, the more fragrant it becomes. In addition to these two signature dishes, Guanzhong donkey meat and mutton skewers are also very popular. Donkey meat wrapped in red oil is very thin and tender, and has no heavy taste when eaten. Mutton kebabs are also particularly fresh and tender, and you can taste the oil fragrance when you tear them gently. It is super good with cumin powder. How can you easily put down greasy noodles when you come here? The noodles inside are just pulled, which is very powerful. Sprinkle Chili powder, garlic and chives on the noodles, and then pour in a spoonful of boiling cooked oil. You can taste the burnt smell at the first bite.
6. Xinjiang-Come on Xinjiang Cuisine: Come on is the first online review of Xinjiang cuisine in Guangzhou, ranking first among the four online reviews. It can be seen that the popularity is not low. In Xinjiang, baked buns are delicious food that every household eats almost every week. Beef and mutton are used as stuffing and roasted with onion, cumin, sheep tail oil and other raw materials. The barbecue is Huang Liang in color and delicious. A 6 yuan baked steamed stuffed bun, small figure, big surprise. Oil oozed from the broken epidermis, and just looking at it made me cry. Gently open it, you can see that there are fat and thin beef and mutton inside. The entrance skin is crisp, the gravy is overflowing, and it gives off a strong onion aroma, which makes people satisfied with every bite. 12 yuan Rounang, bigger than my face! Unlike the baked buns, the flat shape does not hide the meat flavor, but emits fragrance with the baking process, which is really unique when it is first baked. Tearing along Phnom Penh, there are large pieces of beef and mutton hidden inside, with crispy skin and crisp meat. Just eat, it tastes soft and sweet, oily but not greasy, and you will be full if you eat half.
7. Hainan-Wen Jian China Hainan Cuisine: Wen Jian, who won the Guangzhou Michelin Plate Award, became the only Michelin restaurant in China. Committed to promoting Hainan cuisine, every dish pays great attention to ingredients, practices and values. As one of the four famous dishes in Hainan, boiled Wenchang chicken can be said to be the standard to judge whether a Hainan dish is authentic or not, and it must be ordered when entering the store. The boss behind "Wen Jian" is from Hainan, who has been engaged in Hainan cuisine for 26 years. His Wenchang chicken has been self-sufficient and has been airlifted directly from Hainan since the 1990s. His white-cut chicken skin is cool, the meat is smooth, the taste is fresh, the bones are fragrant, especially the chicken skin, and the fat content is low, which is extremely refreshing. Guangzhou people are used to eating chicken with ginger, while Hainan people eat chicken without green orange, which is available here. Sweet, sour, salty and spicy, you can satisfy it anywhere.
8. Fujian-Putian Axian Hotel: It is said that there are many Fujian people near changshou road, so some Fujian restaurants are rooted here. Deep in an alley of Chenjiaci, there is an unknown Putian restaurant with a unique flavor. The comments are only 1 1, but it is full every day. Litchi meat is a characteristic traditional dish in Putian city. The tenderloin is named after it looks like litchi after frying, which is suitable for friends who like fried things. Litchi meat is fried golden and crisp, accompanied by a thick oily flavor. After biting, it is a tender tenderloin with juicy meat. Dip in the secret Chili sauce vinegar in the store, it will be hot and sour to appetize and relieve boredom. Steaming wine with razor clam is a common practice in Putian, and you can smell the rich wine when you serve it. Scorpions shipped from Putian are big and fleshy, and then steamed with carved wine. Each one is full of mellow and super sweet. The razor clam meat can leave the shell with a gentle pull. When eating, you can dip in some wine juice, which gives off a fresh fragrance without choking your throat. After eating, there is a lingering fragrance of wine in my mouth.
9. Northeast-Star Furnace Brand Northeast Barbecue Shop: When it comes to barbecue, Northeasters are absolutely serious. The star stove is barbecued with a charcoal stove and strung together with iron sticks to make the barbecue more fragrant. Chicken wings are one of the most common ingredients in barbecue, but it is not easy to control the heat so that the skin is still soft and the gravy is slightly pasted inside. Classic original chicken wings are recommended here. The chicken is tender, salty and sweet. It's delicious. I can make five strings. I like his original mutton kebabs. Mutton is all the meat between sheep ribs. It tastes neither tough nor hard, but it is slightly chewy and tastes good. The main grilled naked shrimp is roasted with fresh live shrimp, which is slightly spicy and refreshing and elastic to eat. And the point is that the shrimp shell has been peeled off and can be eaten by hand, which is simply the gospel of lazy cancer stars. There is also a roast beef tongue with a thickness of 1 cm, and spices such as cumin have slightly penetrated into it. It tastes delicious after biting and tastes very elastic.