The earliest people who ate out were mostly Sichuan cuisine. I didn't make much money at that time. Sichuan food is cheap, oily and fleshy, and has obvious taste. It is my first choice. Later, I came into contact with Cantonese cuisine. I often go to Dongdan food stall, Yangcheng cuisine and Ajing Cantonese cuisine. Occasionally, I will eat the meals of the rich, and go to Jianlibao Restaurant, Pearl Seafood and Hong Kong Food City. The first few Cantonese dishes were cheaper, but they were much more expensive than Sichuan dishes, and the amount of food was not as large as Sichuan dishes. It would be nice for the families in the back 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, I prefer Sichuan cuisine with rich flavor when I was young.

At noon, we had dinner in Huachengyuan. Ji Ge served a lobster sauce, with a white eel lying in the bowl, and the white meat stained with lobster sauce was exposed at the flower knife. This is a traditional Cantonese dish, and many Cantonese restaurants have stopped cooking it. However, this dish was our favorite dish that year. I remember that the price of Ajing Cantonese food was 128 yuan. It's the first grade to eat there and order this dish. At that time, I didn't know what shark fin, abalone, sea cucumber and bird's nest were. Steamed mandarin fish, braised pork with plum and goo goo meat are common dishes, and white eel is a big dish. Today, I still remember the tender, soft and waxy taste of Ajing Cantonese food, which is different from what I ate in Jige today. This white eel of Jige is very big, and one is as big as two in my memory. Its skin is crisp and slippery, and the fish is a bit biting. With chewing, seasoning and fish are mixed together, which is very delicious.

Chico's garden is a traditional Cantonese dish. Many dishes are the same as those specious Cantonese dishes that I just came into contact with in Beijing 30 years ago. I seem to have seen them all, but it feels like eating for the first time, but it looks different from eating. In the end, it is the product of Cantonese cuisine base camp. Together with Giger's choice of ingredients and the closeness of cooking techniques to traditional techniques, the quality of today's Baihua Garden is also the local flavor favored by the Black Pearl List.

Stewed gelatin with dried radish

Original steamed chicken

Stewed grapefruit skin with fish sausage. Brother Ji said that the grapefruit skin must be picked when the grapefruit is green. When the grapefruit is ripe, the skin will be old and there are too many tendons, which are not delicious. In the past, it was always baked with fire, but now there is no briquette stove, the gas is difficult to control, and the business pressure is great, so it will be cut with a knife. It tastes worse, but it's still edible. But it's delicious to me. I've never eaten fire-baked food before, and it's nothing compared with knife cutting. Let's now assume that this is good.

Pickled pork intestines

Goose webbed wings. Lu is not a braised dish, but goose, which is cooked with soup prepared in advance.

Shrimp? Steamed pork Shrimp? It's hydra's egg, salted with wine and salt to make salted shrimp? ! Brother Ji said that the highest state is to evaporate red oil. This is a cooking artifact, which is much more delicious than the salted fish steamed patties I used to like.

Braised melon

Steamed mullet

Hakka fried sanbao

Lotus root cake

Dried radish rice cake

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

Guangzhou is much more delicious. The food in Guangzhou started early in the morning. Sunday morning is a prosperous market for morning tea in White Swan Hotel. I booked a seat with Master Liang in advance and went down at 8: 30. 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 Mr. Tan for a long time, and I admire his earnest persistence in his work. The catering business of White Swan Hotel is booming, and there are such a group of serious and persistent masters. Leading by example is not only a skill, but also a spirit of being a man.

The best food in the world is Saqima.

Braised beef brisket in rice rolls.

Steamed BBQ Pork Bun

Super favorite mud ball

Signature shrimp dumplings

In the evening, I went to Bingsheng Mansion and attended Bingsheng's private yellow croaker banquet.

Many friends came, such as,,, Kopuge,, Shantou,, Zhu, Xiaotan of Shunde, Cai, the boss of Jiangnan fisherman, Ding Ding, Zhao Yinyin, Xiao Kuan, Xiaoyu of Beijing, Zhong Ge, Yang Lv, Dog and Luo Yang of Dongguan. Anyway, many friends came. Bingsheng cooked several yellow croaker dishes, all of which were great.

Dinner menu

Donghai yellow croaker soup

Steamed yellow croaker with scallion oil

Chaozhou bean sauce casserole yellow croaker

Yellow croaker is a kind of large yellow croaker in Yidong, Fujian. The excellent quality of yellow croaker is perfect under the cooking of chef Bingsheng, and it has won unanimous praise. Especially the seasoning of yellow croaker soup, the addition of lime skin silk made Yin Yin full of praise.

At the beginning of July, I made an exchange of yellow croaker dishes in Bingsheng. Today, it is less than three months. Bingsheng developed several yellow croaker dishes, which were very popular with the guests. At present, the average consumption of yellow croaker in a month is 6.5438+0 million, which is a good proof.

Roasted goose with barbecued pork platter

Fermented crystal shrimp 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

My first favorite dish is steamed abalone and mussels in Jun 'an.

A little onion soy sauce is delicious.

Bingsheng signature pineapple bag

Ice St. Croaker enjoyed a private kitchen, met many old friends and ate many favorite dishes, which made him happy. It coincides with Mrs Quan Ge's birthday. Last year, we spent our birthdays together in Europe. In a restaurant run by Wenzhou people, we fired all the recipes. Unexpectedly, Cao Taisheng returned home this year. Good food, good wine and beautiful women, perfect yellow croaker private banquet, happy birthday ladder climbing. PS: The bowl of noodles that Quan gave his wife was described by her wife as egg wonton noodles. In fact, Guangzhou has no noodles in the north, so this snack is enough to sprinkle dog food.