10 years ago, vegetarian restaurants along Jing Hui Road, Xiaoguang Road and Zhongshan Road were the most popular. I just had enough to eat, and I still have a soft spot for big fish and big meat. It is often the elders who take us to vegetarian restaurants. "Caigenxiang" is one of the earliest vegetarian restaurants rooted in Guangzhou. Although it is fried, fried and braised with three axes, the lifelike appearance of vegetarian shrimp, crab and abalone still makes us feast our eyes.
At present, vegetarian restaurants are becoming more and more prosperous.
Later, vegetarian restaurants followed suit, and the more they opened, the lower the price. The practice is still the same, everyone gradually lost interest and let it die. At that time, in the circle of vegetarians, the "Song Feng Restaurant" on Xiaobei Road was all the rage, because it added sweet and spicy flavors, which made vegetarian dishes a little new. Agriculture, Forestry and Xialu also opened a "green pastoral vegetarian diet", mainly based on western-style vegetarian diet. Vegetarian steak, vegetarian chicken chops and vegetarian desserts are all favored by people. Unfortunately, for vegetarians, it is a pity that they can't continue to operate.
After SARS, people paid more attention to healthy diet, and light diet became the mainstream. At this time, the mouth of Guangzhou diners has been very picky by the masters, and the materials are limited to vegetarian foods such as soy products, fungi, fruits and vegetables. The new round of competition lies in the taste! Pictographs are the most basic, and the emphasis is on introducing new cooking methods. Sichuan-style boiled water, Japanese mustard, winter barbecue and home-cooked soup all serve the country and lure the world.
Nowadays, vegetarian dishes have become colorful, and people have changed from deliberate eating to vegetarian eating at home. Nowadays, popular vegetarian dishes are divided into take-away lunch box, take-away a la carte, buffet and hot pot in various forms. Years of experience have taught vegetarian dishes a skill: preservation.
Vegetarian hot pot: "meatballs" and "meat slices" fall into the soup pot.
When I first tasted vegetarian hot pot, no one believed it was vegetarian. Look at the pot, there are nearly 10 odd kinds of "meat materials": beef balls, tribute balls, pork balls, shrimp balls, and small tribute balls sliced with cuttlefish. They look ugly, but they taste the most delicious. It turns out that in addition to soybean fiber, Hericium erinaceus slices are also mixed in, and the bottom of the soup pot is rich and the taste is particularly fresh.
The materials of the pot are all vegetarian, and the bottom of the pot should be more particular. The vegetarian pot bottom here is old fire soup, and of course the soup ingredients are vegetarian. There are three main types of vegetarian soup bases. Danggui Shan Yao Decoction is a common material, which belongs to the category of clearing and cooling, and is most suitable for cooking. Wuxing soup is quite special, which contains five kinds of vegetables or fungi: radish leaves, carrots, burdock, white radish and mushrooms. Although it is old fire soup, it tastes very refreshing and is more suitable for drinking in summer. There is also a kind of "Dabu Soup", which contains a lot of medicinal materials for invigorating qi and enriching blood. It is too strong for everyone to digest.
Buffet dinner: eat less hot dishes and snacks.
Once, a friend said he would take me to a vegetarian buffet. A pile of potatoes, tofu and melons immediately came to mind. When you look at the "Shuiyuntian" of Zhongshan Eighth Road, you can find that today's vegetarian dishes can be rich, from stir-fried hot dishes to steamed snacks. The master in the shop said that now every vegetarian dish is made of different materials. Vegetarian food should be balanced in nutrition, and it is best to eat less variety.
What attracts me most is the steamer and snacks in Guangdong teahouse. In the steaming steamer, there are snails with pepper rings, three-silk bean curd rolls, steamed dumplings and taro. To my great surprise, there are even white clouds and chicken feet! It looks lifelike, tastes refreshing and has a faint smell of chicken juice. Even a grandmother who has been a vegetarian for many years was surprised and praised the taste and shape of "chicken feet", which made her "afraid to eat". Generally, there are snacks in teahouses, and almost all of them are here. Vegetarian egg tarts are very popular. No eggs are left, but they are prepared with a sauce similar to butter sauce, and the taste can be comparable to that of real egg tarts.
Stir-fried hot dishes are sweet and sour, and the main ingredients are vegetarian products and fruits and vegetables. Picking up a piece of "boiled beef" from the bubbling warm nest, the red and spicy soup flows down the grain of "beef", which is very offensive. Flammulina velutipes with vegetarian meat took some time to wrap vegetarian meat in mushrooms, which made it cool outside and soft inside, and tasted good. Besides meat, there are some vegetarian oysters, ducks and seafood, which can be made into skewers or cooked in Guandong. You can pick it up and eat it in a string! If you are afraid of the cold in winter, you can cook some "hot dishes" now, and the waiter will stand at the cooking counter and wait. When cooking, don't forget to try "wonton". The minced meat inside is very soft, and it is full of broth, which can be very confusing.
Selling food outside: stir-fried stew? H, being thrifty by others
For the convenience of vegetarians, vegetarian restaurants also provide a large number of export dishes. Tofu, the first choice for home-cooked dishes, has various styles, such as table-style tofu with meat sauce, Jiangsu-Zhejiang five-flavor tofu, lotus-flavored fresh tofu and mushroom-flavored tofu. Vegetarian chefs say that vegetarianism is a big problem. After winter, you can use a "stimulating" cooking method, such as stew, buckle, boil, salt and pepper. Sea cucumber in oyster sauce is not only similar in shape, but also stewed with abalone sauce when cooking. Season with abalone sauce when you come up. After biting, the meat is layered, the skin of sea cucumber is black and smooth, and the meat of sea cucumber is a little soft and greasy. "umami salmon" is fresh and tender, dipped in oyster sauce and soy sauce.
Of course, as an exotic dish, a few yuan of box lunch is indispensable, which is a vegetarian's daily diet. Because of the cold weather, delicious vegetarian rice wrapped in lotus leaves that looks like "glutinous rice chicken" is on sale. The materials used are extremely simple, but the rice is delicious and warm to eat.