With the grand opening of the 2th Guangzhou (International) Food Festival, a number of award-winning brand-name dishes will emerge in the catering market in Guangzhou. In the interview, the reporter learned that, unlike the dishes in the past, most participating catering enterprises pay more attention to the market adaptability of the dishes while paying attention to the color, aroma, taste and shape of the dishes. The dishes that are exhibited are either the signature dishes in the store and have already sold well in the market. Either it is the exclusive secret of the master, and it can't be eaten in other restaurants and stands out; Either it is creative in collocation. Due to the strong market purpose of enterprises participating in the exhibition, most dishes can sell more brightly than before winning the prize after being affirmed by their peers and publicized by the media. No wonder some people say that most of the brand-name dishes born at food festivals in recent years are both flashy and practical, which is very suitable for the requirements of guests.

let's take a look at the vitality of the dishes that have been shining in the food festival in the past two years.

Shahe Fen Tart with Cheese, the "Shahe Fen Village" under Yaohua Group, innovated Shahe Fen, a traditional food in Guangzhou, and made it into a sweet, sour, bitter, spicy, salty, colorful and different flavor Shahe Fen dish, such as this Chinese-Western dim sum.

Dongting Fish Head King, the most classic signature dish of "Weixianglai", is still a favorite dish of diners and a best-selling dish in the store. Because the dish won the prize at the food festival and became popular all the way, the store will take it out and show it at the annual food festival.

As the sun rises, the East Star Spot is one of the seafood with more high-end customers. With creativity, knife work and modeling, the master highlights the characteristics of Dongjiang Art Capital as a seafood restaurant and its leading role in the trend of Cantonese cuisine.

crispy pomfret, the most famous ingredient in Zhongshan, stands out among many restaurants in Zhongshan that serve crispy pomfret dishes. The master of Fuhua Hotel first specially seasoned the crispy pomfret with pepper and butter, and then cooked the ingredients with Sichuan kidney beans in a short time, making the crispy pomfret more refreshing and the fish full of flavor.

Besides crispy pomfret, raw and fried Shiqi young pigeons also have a special ingredient in Zhongshan-Shiqi young pigeons. The master of Jinghua Hotel made young pigeons by frying them raw, highlighting the tenderness of pigeon meat, and the call rate was very high before and after winning the prize.

mugwort leaf roll, which is often served in Hakka restaurants, looks ordinary and simple, which is not noticeable. However, with the appearance of many times in food festivals and the popularity of healthy diet in recent years, the popularity has greatly increased, and the rate of ordering food has greatly improved. The "Huangpu Hakka King" has a deep understanding of this.

The special barbecue with flame, which won the silver medal, is currently one of the best-selling dishes in Jindazhuang. After serving the table, light the fire with rum, and watch the flame dance on the meat, which is both atmospheric and appetizing. The beef ribs marinated with Korean beef sauce, fish sauce, black pepper and garlic are just cooked, and the meat is rich. Dip it in roast beef sauce or hot and sour meat sauce or sweet and spicy barbecue sauce, and it will feel more delicious. The silver cod is very fat, and the surface is burnt, but the fish is tender and juicy.