My answer is undoubtedly: the taste of dry fried beef river!
Because outside Guangdong, there is no dish of dry fried beef rice noodles that can stir up the "frying pot gas", let alone make the color and taste of each rice noodle uniform, and the beef is smooth but not firewood. .....
Among the "porridge and noodle rice" known as the four great inventions in Guangdong, rice flour ranks second.
Although not as famous as Guilin rice noodles and Hunan rice noodles, Guangdong rice noodles are unique. It seems simple, but it is difficult to copy.
Puning rice rolls and beef kway teow in Chaoshan, dry fried beef river and fried rice noodles in Guangzhou, Chencun powder in Shunde, Seto powder in Dongguan, penny powder in Deqing and Anpu powder in Lianjiang. ......
From breakfast to midnight snack, Cantonese people can eat four meals a day, even if they eat powder for every meal, they can eat for a whole week.
Guangdong, a low-key powder-eating kingdom, learn about it!
A beautiful day, starting with a disc of rice rolls.
Rice rolls, the core monument of Cantonese life.
Wherever there is rice rolls, there are Cantonese.
/Guangfu rice rolls/
Due to different production methods, rice rolls in the streets of Guangzhou has many names: Bra sausage, drawer sausage, dustpan sausage and bamboo nest sausage. ....
Traditional rice rolls used stone mill pure rice pulp. This smooth and soft taste can accompany Guangfu people to start a bright day, and it can also be a comfort after working late at night.
Shrimp Redmi Sausage is a new special snack that must be ordered in morning tea.
A fan, Paul, everything.
From eggs and vegetables to pork, beef and shrimp ... they are all home-cooked ingredients, but the word "fresh" should be used.
Secondly, it is the secret soy sauce hidden in the corner of the table, salty and sweet, which is the soul of a dish of rice rolls.
/Chaoshan rice rolls/
Puning rice rolls, an outstanding representative of Chaoshan rice rolls, has richer fillings.
The excellence of Chaoshan rice rolls lies in the fact that the fillings are tailored to local conditions, and each shows its magic power: oysters, shrimps, clams, sprouts, bean curd, and so on.
Skin as thin as cicada's wings, smooth and elastic teeth, covered with a layer of fresh and delicious beef.
Different from Guangfu rice rolls's obsession with salty and sweet soy sauce, Chaoshan rice rolls's dipping sauce has obvious regional characteristics: Shantou onion oil soy sauce, Chaozhou peanut butter sesame sauce and Puning special marinade. ....
In short, you can eat different flavors of rice rolls in different areas of Chaoshan.
/Pig rice rolls/
Hong Kong people who love sweets are good at using all kinds of sauces-soy sauce, sweet sauce, hot sauce and fried sesame seeds.
Sprinkle the adjusted miscellaneous sauce on the vermicelli roll in the shape of "pork intestines", and it becomes the famous Hong Kong-style snack "miscellaneous sauce rice rolls".
If you don't like rice rolls, have a miscellaneous sauce sweet pig and salty Yangjiang fat sausage.
Pour garlic sauce or beef brisket juice on pig rice rolls, then sprinkle with white sesame seeds and chopped green onion, which is the breakfast of Yangjiang people in the core historical site of life. It tastes better when fried.
Fried rice noodles with beef
Zhu Shazhi Cantonese Cuisine Chef is the touchstone for Cantonese diners.
In the hot and humid Lingnan summer, if you want to have a refreshing dinner in Xian Yi to save your appetite, Guangdong mothers will choose to fry Shahe powder, stew seafood porridge and burn one or two dishes of vegetables.
The "river powder" in the "dry fried beef river" was produced in Shahe, Guangzhou in the late Qing Dynasty, so it is also called Shahe powder.
Shahefen, as a veteran of rice flour industry, has also evolved Vietnamese rice flour and Lianjiang rice flour in a long history.
Excellent authentic Shahe powder needs to be ground into powder with Baiyun Mountain rice slurry, steamed into rice flour, and then cut into strips. The thickness is just right, tough and smooth, and there are all kinds of frying, fishing, soup and steaming.
/Dry Fried Beef River/
It is no exaggeration to say that a "dry fried beef river" represents the height of a chef or even a restaurant.
The movie "Happy Ever After" once said: There are two kinds of nemesis in Guangdong kitchens, one is sweet pineapple meat, and the other is dry fried beef river.
To fry a plate of dry fried beef river well, the chef needs to master the speed and strength of the wrist.
Whether it is "steamed" is the first criterion to judge the dry fried beef river.
Stir-fry over high fire, add caramel-scented soy sauce, and the frying pan will explode. "Raw onions and cooked garlic, half-life leeks", take the opportunity to add fried beef, leeks and shallots.
When the cow goes to the river, it should be "dry" as soon as it is picked up, and no excess oil and sauce can be left on the plate. Every river powder should be uniform in color and taste; Beef should be "juice-locked" while keeping it smooth and refreshing.
In fact, why don't local chefs in Guangzhou like to sprinkle white sesame seeds?
Eating dry fried beef river, everyone in Guangzhou has his own Top 1.
If you want a Jianghu atmosphere, go to a street food stall or "take a ghost file";
If you feel like an old shop, go to Tongji chicken porridge and Sanhe cuisine in the old city.
If you want to have a cup of morning tea, go to Taotaoju, an old teahouse, which ranks first in the list of dry fried Niuhe in Guangzhou.
Shahefen village
However, if you want to eat traditional Shahefen in Guangzhou, you still have to go to Shahefen Village and its restaurant, which has been open for nearly 20 years at the foot of Baiyun Mountain.
The best time to eat dry-fried beef rice noodles is within 2 minutes of serving, and you can obviously taste the rice flavor of rice noodles. The most recommended is its fried five-color powder with scallop eggs and coconut rice rolls.
Address: Floor 1, Yuntai Garden, Guang Yuan Middle Road.
Price: ￥28
Wuxi tea restaurant
As an online celebrity of Guangzhou time-honored brand, Wu Tea Restaurant is one of the few restaurants that win by strength. Many young people like its dry fried beef river. Besides being more expensive, it should be stronger and more delicious.
Lihua Food Company, another online celebrity tea restaurant, is also a must for every table.
Address: Fang Hui B 1 F, No.75 Tianhe East Road
Per capita: 59 yuan
/sirloin soup and rice noodles/
Niusanxing rice noodles
Another common method of shahe powder is beef brisket soup and beef Samsung soup powder.
My favorite beef brisket powder is Zhanjiang and Maoming.
As far as Lianjiang in Zhanjiang is concerned, in order to make a bowl of beef brisket powder, they even slightly improved Shahe powder, making it finer and finer, so that it can fully absorb beef brisket soup.
A bowl of beef brisket soup powder, with smooth taste and soft and tough beef brisket, is the first choice for Guangdong meat eaters for lunch all year round.
/wet fried beef river/
As the predecessor of dry fried beef river, wet fried beef river relies on wet sauce to satisfy taste buds.
The practice of wet frying beef river is like folding music: rice noodles are laid on the bottom, vegetables are served with vegetables, and the fried beef and sauce are evenly poured on it to make a wet fried beef river.
But now, in the streets of Guangzhou, Guangdong-style wet fried beef river is rarely seen, and more is Chaoshan wet fried beef kway teow.
Chaoshan kway teow
Eating in spring, summer, autumn and winter is the life of Chaoshan people.
Guangzhou rice noodles and Chaoshan kway teow are similar in appearance, but there are still subtle differences in taste.
Lingnan people love the taste of gluten, adding potato flour, starch and so on. On the basis of rice paste, the rice noodles look more crystal-clear and elastic.
However, Chaoshan people who pursue purity and directness use thick rice paste when making kway teow, so the taste is thick, the entrance is soft and tender, and the toughness is small.
/Wet fried beef kway teow/
The wet fried beef kway teow in Chaoshan is richer than the wet fried beef river in Guangzhou. Some chefs habitually add a spoonful of sand tea sauce to make Chaoshan flavor jump into it.
Chaoshan beef fried kway teow will also be mixed with kale, and the juice is refreshing.
/beef kway teow soup/
In Chaoshan, there is no bad beef.
A classic Chaoshan beef kway teow soup needs to be boiled for more than 6 hours, with a soft and thin kway teow, fresh beef and beef balls that can be sublimated.
Beef slices only need to be blanched in beef bone soup for 5 seconds to achieve the best taste. Every piece of beef is good in color and fine in meat, with a slight milk flavor. Dip a small amount of sand tea sauce and enter the soul in one second.
/seafood kway teow/
Chenghai belongs to Chaoshan, and a bowl of seafood kway teow with sufficient ingredients is the trump card in Chenghai kway teow.
With shrimp, squid and oyster as raw materials, the soup is delicious.
Shop recommendation:
Chenghai Ludi kway teow noodles: No.48 Dongpu Avenue, Tianhe District, Guangzhou.
/Ding Liuxiang/
In Chaoshan, besides the strip-shaped kway teow, it can be ever-changing.
Pour the rice slurry along the edge of the wok, shape it at high temperature, shovel it into the wok, add some pickled vegetables and shrimps with Shanwei characteristics, and sprinkle with pepper, which is the Shanwei specialty snack-Dingliuguo.
Shop recommendation:
Dingliu Lane at Xincheng intersection: the junction of Xincheng No.2 Road and Xincheng Road in Shanwei City.
/fried kway teow/
Chaoshan people's love nests are everywhere.
A simple skin, wrapped in Flammulina velutipes, amaranth and other vegetables, and then fried in oil pan.
The fried longan peel will not be very burnt, and the original flavor of longan will be retained. When the secret soy sauce is coated, it is a local flavor snack that has been popular for 20 years.
Shop recommendation:
Fried snacks in the east: under the big tree in Landouzhai, Rong Shu District, Jieyang City
Shunde Chencunfen
The highest realm of Guangdong rice products
Give Shunde people a grain of rice, and you can make sweet and glutinous Lunjiao cakes and cicada-like Chencun powder.
Shunde Chencun powder, which has a history of more than 90 years, is known as "the highest realm of rice products".
The rice slurry ground from bluestone is particularly uniform and delicate. After steaming for two minutes, take it out, the thickness is only 0.7 cm, and pick it up with chopsticks, which shows that it is as white as snow and as thin as cicada wings.
Slice a large slice of thin vermicelli, pour in the sauce, sprinkle with white sesame seeds and shredded ginger. This ugly "Shunde cold rice noodles" can best reflect the rice fragrance of Chencun powder.
It is said that there are more than 70 ways to make Chencun powder, and I estimate that there are 60 ways in Dan Wong.
To tell the truth, I think the most classic is steamed pork ribs with lobster sauce and Chencun powder, and I will also order one when I drink morning tea.
Dan Wong
Dan Wong, a famous Shunde store named after Huang Dan, the inventor of Chencun Powder, is the most amazing innovation of Chencun Powder:
Curry crab fishing Chencun powder, fried Chencun powder, multicolored fishing Chencun powder, huafu Chencun powder, coconut milk red bean Chencun powder. ....
Chencun powder, with many flowers and soft red beans. It is said that many people come to Dan Wong for this dish, but it doesn't happen every day. You'd better call in advance.
Address: Jinlong Commercial Building 18, Shunlian Plaza, Chencun Town, Shunde District, Foshan City
Huangjun rice noodles restaurant
Compared with Dan Wong where tourists and banquets are held, the simple Huang Jun noodle restaurant hidden in the street is a gathering place for local diners in Shunde. This store retains the charm of the 1980s, and a photo with the gourmet Cai Lan hangs on the wall.
If Dan Wong is the Shunde business card of Chencun powder, then the story of Huang Jun is a neighborhood shop that keeps the traditional craft. Chencun powder has only six kinds: beef brisket powder, sparerib powder and mixed Chencun powder.
Chencun powder, Shunde famous dishes and brothers fish.
The powder skin is extremely thin, which shows that the boss is clever at cutting. Taste Chencun powder in this way, which is unique and highly recommended.
Address: No.5 Lihua Haoting, Zhong 'an Road, Jiuwei, Chencun Town, Shunde District, Foshan
Per capita: ￥2 1
Roasted goose rice noodle
The finale of "Looking for Dongguan"
No Cantonese can resist the roast goose with crispy skin and tender meat;
No one in Dongguan can resist the delicious roasted goose handmade flour.
In Dongguan, there is no feast without geese.
Roasted goose with litchi in Dalingshan is the favorite of Guangdong gourmets.
The high temperature in the oven makes litchi firewood give off a delicate fragrance, and the oil entangles and penetrates into the golden skin, dripping on the goose ... This picture of roasted goose is already mouth watering.
Dongguan handmade seto flour is a traditional food for local life banquets. Its taste is as soft as rice cake, which is very different from machine-made Seto powder, so it is included in Dongguan intangible cultural heritage.
When handmade rice noodles are soaked in the aroma of roast goose and rich broth, it seems to be given life again.
Zhongshan restaurant
Zhongshan Restaurant (also called Lingshe Roasted Goose) located in Guancheng Old Street is an old-fashioned restaurant with a history of more than 30 years. It's only open until 2 pm.
Nostalgic retro shops are not big, and the diners who have been here are basically locals.
If two girls eat together, it is suggested to order a roast goose and two bowls of fasting, which can satisfy the addiction of eating roast goose. (Eat the village before it's too late)
Roasted goose skin is crisp and bright, the meat is firm, pickled and tasty, and does not touch the juice. You can also try beef brisket and stew.
Address: No.39 Zhongshan Road, Guancheng District, Dongguan
Per capita: 15 yuan
Li Yong restaurant
1993 Wynn Hotel, which started, is said to be the most famous noodle restaurant in Houjie, Dongguan. At every meal, luxury cars are parked outside the store.
Its home is one of the few shops in Dongguan that can insist on making handmade Seto powder. But if the guests don't specifically ask for handmade flour, they will still make flour at the meeting. After all, the labor cost is high and the quantity is limited.
Compared with roast goose, Wynn's barbecued pork is even more amazing. Although it looks fat and thin, it melts in the mouth and tastes sweet. The more you chew, the better it tastes. Recommended fork goose Seto (roast goose Seto)!
Address: No.26, Xintang 1st Road, Xintang Village, Dongguan
Per capita: ￥24
Low-key "Lingnan No.1 Powder" hidden in a small county in western Guangdong
With a history of more than 500 years, it enjoys the reputation of "the first powder in Lingnan". These titles actually belong to a little-known low-key snack in western Guangdong-penny powder.
Not long ago, I happened to see the making process of penny powder in a teahouse, and I really realized it.
Penny powder comes from Deqing County, Zhaoqing City, a small county that even Cantonese people are not familiar with. When you think that rice rolls and Chencun powder are all over Guangdong, you can only see a penny powder in Deqing County.
The most special process of bamboo pole powder is to hang the freshly steamed vermicelli on a long bamboo pole with a thick bowl. It is said that bamboo is very cold. After cooling, vermicelli can absorb bamboo fragrance and sweetness, and increase taste and toughness.
Three pieces of powder together are a complete penny powder.
/burdock and penny powder/
The traditional way to eat Penny powder is a dish of plain powder and a bowl of rice porridge.
With a penny powder topping, it is delicious, as thin as cicada's skin, dipped in soup, refreshing, smooth but not greasy.
Just the right sirloin, stewed in secret sauce, full of chewiness.
/Pork mixed with penny powder/
A plate of pork chop powder, with enough ingredients: lean meat, pork liver, vermicelli sausage and pork heart. .....
Spread a layer of refreshing bean sprouts that absorb the aroma of oyster sauce. The flavor is rich and complement each other.
Ampfen
Taste can be tied with Chencun powder and Shahe powder as "the top three in Guangdong"
When you arrive in western Guangdong, you will find that this is the real paradise for eating powder.
The spring water is clear and the rice quality is excellent. In flour milling, western Guangdong occupies the best time and place, but the complicated production process makes it difficult to get out of the small county.
Anpu powder in Anpu Town, Lianjiang City also exists in this way.
Although it is not well-known, Anpu powder can rank among the top three in Guangdong with Chencun powder and Shahe powder in taste and texture.
Snow-white vermicelli is plain, and Lianjiang people give Anpu powder a wonderful way to eat "garlic": sprinkle sesame seeds, garlic rice, leek oil and soy sauce on a steaming plate, and the taste is bursting.
Lianjiang people who love garlic can even sprinkle 30 pieces of garlic rice on a plate of powder ... Anpu powder is wrapped in special sauce, which makes people want to stop!
Shop recommendation:
Qiongjie Fish Shengzhou
Address: No.46 Tangshan Road, Lianjiang, Zhanjiang, Guangdong
Zhanjiang beef brisket demon king
Address: No.61-6, Dongpuer Road, Tianhe District, Guangzhou
Last time I went to Zhanjiang, I ate a bowl of duck powder (boiled duck+soup rice noodles) under the introduction of local people. The taste is not amazing, but it is more delicious than expected. You can try it if you are interested.
Also, my favorite, the soul player of Guangdong midnight snack world, the king of night market food stalls-fried rice noodles!
Out of Guangdong, you can't eat this taste at all!
Today's discussion
Do you know what powder is available in Guangdong?