There is only one secret to making a delicious Cantonese soup-be willing to cut the ingredients. When pudding began to learn to make soup, I asked an old chef, and he told me this: I can't bear to let the children catch wolves, and I can't bear to lie to me. It makes sense to think about it.

Take the simplest sparerib soup as an example. Add a catty of bone to a catty of water, and then simmer it to taste. Whether it is cooked with wax gourd and corn, or cooked with lotus root, potato, radish and Lady Enforcers, the final taste is the best.

In Fangcun, Guangzhou, a place where traditional Cantonese cuisine hides the dragon and crouches the tiger, I heard that a new private kitchen named "Fuyucai" was opened last year, and the old fire soup produced was a must. But there are two difficulties. First, the location is not close, so we have to go to the pit. Second, the old fire soup needs to be booked (the table should also be booked together), otherwise it will be killed directly and there will be nothing in minutes.

When you get out of the Kengkou subway station, head for the Red House of Shi Sheng Middle School, and pass a pile of gardening nurseries that look like wasteland, you can see the rich food signs not far away. This private kitchen is transformed from the owner's mansion, surrounded by more than a dozen Podocarpus trees with a total price of over one million. It is really rich.

Uncle Dongda has his own gardening business in Fangcun. He opened this shop because he knows how to eat and drink. Although it is a private kitchen, the price is not so "private". Lady Enforcers pork soup for eight people is only sold in 68 yuan. Most other cooking costs 20 to 30 yuan, and the business in the store is bursting. Most of the old neighborhoods over the age of 60 have dinner.

When the old fire soup is served on the whole casserole, you will find that the ingredients are really sufficient, and almost every spoonful can scoop up the soup. The pigskin has been boiled until it is soft and soaked, and it has a gelatinous taste, and it is full of collagen. There are many soybeans in the soup, which are also boiled into glutinous powder. The soup at home is delicious.

The most popular pork brisket bone, crispy outside and tender inside, retains a lot of fat inside, but after high-temperature frying, it tastes like crispy shrimp slices and is well deserved with sweet and sour Thai sweet and spicy sauce. It can be said that there is nothing wrong with it except that it weighs a little less.

The famous rose fried chicken with bean paste didn't eat any flowers, just ordinary fried chicken. You can skip this dish next time you come. On the contrary, it is the pig's hand that makes jellyfish refreshing and delicious. This is the best table wine for wine.

It is worth mentioning that the service here is really not so good, and the chain often drops when there are many diners. It is said that even if the boss's relatives come to dinner, they often forget to order, and they don't tell the guests the dishes that have been sold out, which makes people stupid.

As for waiting for food for a long time, it's a common occurrence. If you want to eat fast, you have to be mentally prepared.