The earliest dining out was mostly Sichuan cuisine. At that time, I didn't make much money Sichuan food is cheap, oily and fleshy, and has obvious taste. It is my first choice. Later, I came into contact with Cantonese cuisine. I often go to Dongdan food stall, Yangcheng cuisine and Ajing Cantonese cuisine. Once in a while, I'll eat the meals of the rich, and go to Jianlibao Restaurant, Pearl Seafood and Hong Kong Food City. The first few Cantonese restaurants were cheaper, but they were much more expensive than Sichuan cuisine, and the amount of food was not as much as Sichuan cuisine. It is good for the latter's family to go once or twice a year. The price of a meal is basically three months or even half a year's salary. I really dare not go to such a place except for eating. And in terms of taste, when I was young, I preferred Sichuan food with strong flavor.

At noon, we had dinner in Huachengyuan. Brother Ji served a lobster sauce, with a white eel lying in the bowl and white meat stained with lobster sauce exposed at the flower knife. This is a traditional Cantonese dish, and many Cantonese restaurants no longer cook it. However, this dish was the favorite dish of our time. I remember that the price of Ajing Cantonese food was 128 yuan. It's the first grade to eat there and order this dish. At that time, I didn't know what shark's fin, abalone, sea cucumber and bird's nest were. Steamed mandarin fish, braised pork with plum and goo goo meat are common dishes, and white eel is a big dish. Today, I still remember the tender, soft and waxy taste of Ajing Cantonese food, which is different from what I ate in Jige today. This white eel of Jige is very big, and one is as big as two in memory, and its skin is crisp and slippery, and the fish has some bites. With chewing, seasoning and fish are mixed together, which is very delicious.

Qige's garden is a traditional Cantonese dish. Many dishes are the same as those specious Cantonese dishes that I just came into contact with in Beijing 30 years ago. I seem to have seen them all, but it feels like eating them for the first time, but the appearance and taste are different. In the end, it is the product of Cantonese cuisine base camp, and Giger's choice of ingredients and the closeness of cooking technology to traditional skills have made it the quality of today's Baihua Garden, which is also the local flavor favored by the Black Pearl list.

Stewed gelatin with dried radish

Original steamed chicken

Braised grapefruit skin with fish sausage. Brother Ji said that the grapefruit skin must be picked when the grapefruit is green. When the grapefruit is ripe, the skin will be old and there are too many tendons, which are not delicious. In the past, it was baked with fire, but now there is no briquette stove, the gas is difficult to control, and the business pressure is great, so it will be cut with a knife. As a result, the taste is worse, but it is still edible. However, it's delicious to me. I've never eaten fire-baked, so I can't compare with knife-cut. Let's assume that this is good.

Pickled pork intestines

Goose's reticular wings. Land is not marinated, but a goose cooked with boiled soup.

Shrimp? Steamed green meat. Shrimp? Are the eggs of hydra salted with wine and salt? ! Brother Ji said that the highest state is to evaporate red oil. This is a cooking artifact, which is more delicious than the salted fish steamed meat pie I used to like.

Braised melon

Steamed mullet

Hakka fried three treasures

Lotus root cake

Radish shredded rice flour cake

Guangzhou is much more delicious, and I also like the products of Huachengyuan. Brother Ji is not good at words, just let everyone eat more and introduce the source of ingredients at most. While tasting delicious food, we felt the enthusiasm and seriousness of Brother Ji.

Guangzhou is much more delicious. The food in Guangzhou started early in the morning. Sunday morning is a prosperous market for morning tea in White Swan Hotel. I booked a seat with Master Liang in advance and went down at 8: 30. Master Tan came to say hello and arranged some snacks. Master Liang told me that Master Tan just got off the plane last night and appeared in the kitchen early this morning. I have known Mr. Tan for a long time, and I admire his earnest persistence in his work. The catering business of White Swan Hotel is booming, and there are such a group of serious and persistent masters. Leading by example is not only a skill, but also a spirit of being a man.

The best food in the world is Saqima.

Braised beef brisket in rice rolls.

Barbecued rice roll

Super favorite mud dumplings

Signature shrimp dumplings

In the evening, I went to Bingsheng Mansion and attended Bingsheng's private yellow croaker banquet.

Many friends came, including Xiao Tan from Harbour City,,,,,, Shantou,, Shunde, Cai, the boss of Jiangnan Fisherman, Ding Ding, Zhao Yinyin, Xiao Kuan, Xiao Yu, Zhong Ge, Yang Lv, Dog and Luo Yang from Dongguan. In short, many friends came. Bingsheng cooked several yellow croaker dishes, all of which were great.

Dinner menu

Donghai yellow croaker soup

Steamed yellow croaker with scallion oil

Chaozhou bean paste casserole yellow croaker

Small yellow croaker is a kind of large yellow croaker in Yidong, Fujian. The excellent quality of yellow croaker was perfectly presented under the cooking of the chef Bing Sheng, which won unanimous praise. Especially the seasoning of yellow croaker soup, the addition of lime skin silk made Yin Yin full of praise.

At the beginning of July, I made an exchange of yellow croaker dishes in Bingsheng. Today, it's less than three months. Bingsheng has developed several kinds of yellow croaker dishes, which are very popular with guests. At present, the average consumption of yellow croaker is 6.5438+0 million per month, which is a good proof.

Roasted goose with barbecued pork platter

Fermented crystal shrimp with yellow pepper sauce. Each shrimp needs four or two weights to make it like this. The teeth are crisp and elastic, fresh and tender.

Crispy fried crab leg meat

My first favorite dish is steamed abalone and mussels in Jun 'an.

A little onion soy sauce is delicious.

Bingsheng signature pineapple bag

Bingsheng Yellow Croaker enjoyed a private banquet, met many old friends and ate many favorite dishes, and was very happy. It coincides with Mrs Quan Ge's birthday. Last year, we spent our birthdays together in Europe. In a restaurant run by Wenzhou people, we fired all the recipes. Unexpectedly, Cao Taisheng returned to his home this year. Food, wine, beautiful women, a perfect private feast of yellow croaker, and happy birthday climbing stairs. PS: The bowl of noodles that Ah Quan gave his wife was described by her wife as egg wonton noodles. In fact, there are no noodles from the north in Guangzhou, so this heart is enough to spread dog food.