what does a city need to become a gourmet capital?

countless people may give countless answers. As far as pudding is concerned, the meaning of the food capital was really understood after coming to Guangzhou. It is extremely tolerant of foods from different regions, extremely picky about ingredients and tireless in improving the craftsmanship of making food. All these are the foundation of Guangzhou as a gourmet capital.

Most people who are familiar with Guangzhou cuisine know that the probability of finding time-honored delicacies in old districts such as Yuexiu Baiyun in Liwan is much greater than that in Luogang, Tianhe. There is an immature conjecture about pudding. There may be two reasons. First, the chefs and diners in the old district have become close neighbors for many years. Second, in order to let the neighbors eat ingenious products, the old masters insist on small profits but quick turnover even if the price doubles.

There is a virtuous circle in which the store insists on quality and low price, and the diners insist on helping and spreading. In this cycle, in fact, the core is the human touch of the old streets. Many lost Cantonese dishes, such as Babao Duck and Guihuazha, have to look for them in the old street, so that we can hope to find these lost treasures.

Qixiang Building, located at Wuyan Bridge in Fangcun, Liwan District, is such an old Cantonese restaurant. Walking into the deep alley from Wuyanqiao Crossstreet, I almost got lost in Fangcun. At the first sight of the dilapidated facade of Qixiang Building, you can basically know that you should not force any environment and services in such a place.

qixianglou was founded in 198s. Compared with a century-old store in Guangzhou, it is just a young brother. But for the neighborhood living nearby, it has been accompanied by ups and downs for decades. Open at six o'clock in the morning to make a tea market, and cook at noon and evening. On the first floor, a small facade is opened to make a cake house, and it also sells zongzi on holidays, which is full of management wisdom.

I came to Qixiang Building for the first time, which was in the winter of the upcoming Chinese New Year Festival. The evening market has just begun and there are no guests. The grandmothers downstairs are wrapping zongzi quickly, and when they see me holding four zongzi to buy, stop them quickly. I didn't understand it, but my grandmother said to me, "This one has been cold for a long time. You wait for the next pot, and the fresh pot tastes better. " I really feel good about it in an instant.

When I went up to the second floor, the window was open and there was no one to greet me when I sat down. Just like at home, I went to get the cups, bowls, chopsticks and water cups for washing, and then the proprietress appeared beside me to place an order for us. I ordered the signature roast duck with eight treasures, stir-fried diced loin with green fish, stir-fried pork gizzard with Dutch beans and three-silk fish maw soup. Among them, Babao duck and fish belly soup are kung fu dishes with very troublesome procedures.

To roast duck with babao, firstly, remove the bones from bare duck, then fill the belly of duck with lotus seeds, lilies, coix seed, chestnut, ginkgo, mushrooms, salted eggs, lean meat and glutinous rice, then tie the duck neck tightly, color the skin, fry it, and stew it in soup for several hours. After being cut, it smells delicious and tastes like eating duck-shaped zongzi. But the weather is too cold, duck oil and sauce will soon solidify, which will affect the taste.

2 yuan has a large pot of fish belly soup, but the process is complicated. After the fish maw is fried in oil, simmer, cook and shred it, and the broth will smell delicious, and it is necessary to push it thin and thicken it into the egg custard. Without any step, the fish maw cannot be extremely soft. It's also not easy to stir-fry diced loin with plain fish. After peeling the shad, take the meat and grind it into a smooth fish, and then knead it into olive-shaped fish, which has no smell of fried fish with cashew nuts and horseshoes. It's delicious.

It's worth mentioning that the proprietress is very talkative. Since we placed the order, she kept discouraging us from ordering too much, and introduced the methods of various dishes in detail. I asked her with a smile, aren't we afraid of stealing teachers? She replied, how can young people nowadays stand this kind of trouble? I'm not afraid that you will steal the teacher, but I'm afraid that the craft will be lost!

I heard that the pudding was slightly sour and speechless, so I had to come and eat it several times.

In addition, eating in summer will be better than the experience in winter, because vegetables will not freeze and solidify so quickly.