In many Asian countries, curry is to vegetables, meat and seafood what soy sauce is to Cantonese cuisine.

In two new curry restaurants in Guangzhou, the moderator discovered many new varieties and new methods of curry. They not only bring stimulating enjoyment to the taste buds, but also give curry a diversified taste concept.

The relatively unfamiliar flavors of red curry from North India, black curry from Sumatra, and green curry mixed with mint paste have refreshed the understanding of curry for Guangzhou people who are accustomed to the light taste of yellow curry.

Shi Shang Yin Shi Shang Yin - Addicted to food?

Yes, this is exactly what the name of the store implies.

Shi Shang Yin specializes in various curry dishes. There are actually many choices on the menu, including French meals, Southeast Asian snacks, and various summer refreshing drinks.

The reason why curry is the main recommendation is that in the past two years, curry, as a green and healthy food that can dispel cold and dampness, help gastrointestinal digestion and consume fat, has been loved by more and more white-collar women.

[Full text] International Curry House International Curry House, which has been operating in Hong Kong for 20 years, has opened its first branch on Wah Lok Road, Guangzhou.

After a detailed inspection in Guangzhou, the products of the Guangzhou store were mainly divided into three categories: chicken, beef and seafood.

Curry is more diverse, abandoning the local practice of using yellow curry for all ingredients, and bringing in red curry from North India, black curry from Sumatra, and green curry mixed with mint sauce.