Moisturizing clam cream
In Guangzhou, there is a store specializing in clam cream in Yayi Residence on Dongpu Avenida --- Tuo Guanglong Clam Cream. The store is not big, but the environment is quiet and elegant, with sparse glass round tables covered with round cushions printed with light ice-cream patterns, a ceiling covered with many red and green leaves, and different kinds of clam creams introduced on the surrounding walls, and the small bowls filled with clam creams are even more small and crystalline to be loved.
There are a lot of desserts here, the clam with ginger, almonds, papaya, black glutinous rice, silver ear, undersea coconuts, lily of the valley, red lotus and other different herbs, respectively, fire, crystal chapter, youthful and bright chapter, blood nourishing chapter, snow-white chapter, rosy chapter and so on, not only nutritious, but also different therapeutic effects on the human body. There is a colorful clam paste, including black glutinous rice, red dates, lotus seeds, round meat, sago and papaya 6 kinds of materials, nourishing the best effect of replenishment of blood, mounted in a white porcelain bowl of colorful clam paste because of the coconut milk and become glittering white, scooped up a spoon gently sent to the mouth, the sweetness of the dates, the black glutinous rice of the refreshing, the aroma of the coconut milk, the flavor is infinite.
According to the owner of the store, the clam cream soaking and stewing have skills, to first thaw the frozen clam cream, and then soak in warm water at about 50 ℃ in the expansion of 10 hours, the water temperature is too high will affect the effect of expansion. Then take the ginger water rolled, so as to get rid of the fishy flavor of the snow clam, and the texture is more slippery, and then stewed for an hour. The stewed clam paste with black glutinous rice, red dates, papaya and other different ingredients, will have a different flavor and efficacy.
Fresh Taste of Beijing, Sichuan and Shanghai
The brown and red wooden tables and chairs at Shangyuan Restaurant on the fourth floor of Tianhe's Zhengjia Plaza bring a warm flame color. The red walls, the black of the ceiling, although the contrast is very strong, but the whole restaurant is decorated with warmth and romance. The windows are transparent glass, feeling as if crystal bright and fresh. The blue and red decorative lamps in the store are said to have been carefully selected by the owner from Singapore. There is also the soothing music flowing in the air, gently swaying with the wind veil, all full of romantic atmosphere.
The restaurant's flagship is Beijing, Sichuan and Shanghai cuisine, and in the hot summer more timely launch of a series of new dishes, light and nutritious, as well as beauty dishes made especially for women, "Baguio Fairy" is the bottom layer of fresh asparagus with the skin removed, and on top of the egg white, scallop mixture of egg white, and finally sprinkled with red crab roe, green and red crab roe, green and red crab roe. The reddish crab roe, green, white and red tones are fresh and elegant, the asparagus is both tender and sweet, quenching the heat and thirst, and there is also a cooling effect to reduce fire.
"Lotus pond moonlight" will remove the small Tong vegetable leaves part of only the bottom, and carved into a flower, and then the tofu, shrimp glue, mushrooms, crab willows mixed stranded into a paste, steamed and filled with vegetables can be, and then finally poured a layer of glass gravy, a plate of lotus flowers on this in front of you and me in full bloom. "Ganoderma Lucidum Soup" This soup will make you a noble beauty. Ganoderma Lucidum has good therapeutic effects, improves microcirculation, removes skin pigmentation, and improves bodily functions. The lean meat is not fatty, very fragrant in the mouth, and the soup is very clear, fresh and sweet.
In addition to the above, there are also dishes such as "The Wizard of Oz" and "Mustard and Spicy Fruit and Shrimp" that you may want to try.
Elegant private dining
"Bing Sheng" opened a new "private kitchen" in Tianhe East, which takes the private dining route and is a "new product" of the Bing Sheng Group. The store only accepts reservations by phone, only 10 to 20 dishes a day, and the menu is prepared by the chef to help guests, **** there are 14 elegant Xiguan style private rooms, there is no hall, a room a world, do not interfere with each other.
Although, the menu is prepared by the chef, but guests do not need to worry. Because all the food and dishes here are low in oil, salt and MSG-free, and the dishes are rare, light and absolutely healthy, using corn oil. There is a very high demand for freshness of the ingredients, so the ingredients used to make the dishes are rare and fine in the market. There are only three kinds of tea used here, the mellow and fragrant Chen Puerh that is more than 10 years old, the Iron Goddess of Mercy that is more than a hundred dollars and a half kilogram, and the carefully selected complete Hangzhou chrysanthemums, and even the water used to make the tea is also the spring water that is transported back from the Dragon Cave.
Also, there are rare deep-water skinned cows from Guangzhou, weighing almost 3 kilograms each, and butter crabs with June yolk.
Fresh fish sashimi
There's a "Zhuo Zhuo You Fish" fish restaurant on Xiaobei Road near Dongfeng Road, which isn't very big, with fewer than 200 seats, but it's a unique restaurant that serves Shunde sashimi as the main dish, and a few dozen yuan per person is more than enough.
According to reports, the Shunde sashimi made here is first-rate in terms of both fish species and knife skills, and the most special feature is its sandworm sashimi. The sandworm sashimi here is still the best in Guangzhou, and there is no place to eat it for the time being. Because of the sandworm's particularly high requirements for the environment, the most difficult part of taking fresh sandworms for sashimi is to wash the sand out of its stomach.
In addition to the first-rate sashimi of sashimi and sandworms, this place also does a distinctive job with its colorful fried fish noodles, which are made from 100 percent pangolin meat pounded into a puree and then shaped into noodles before frying, giving them an excellent taste.
Tender Seabass Kung Fu
Dolly's Gourmet, on Avenida do Stage 2, Dongdi, Yanjiang Road, knows it's a Cantonese restaurant just by its auspicious name. The store is owned by the owner's family, which saves on rent, so the dishes are inexpensive, delicious and authentic. Although the shop is small, business is booming, and it is full almost every day. Customers mainly come for the "specialty soup" and "kung fu sea bass".
"Kung Fu Seabass" is the highest rate of dishes on the table, a fish to eat, with soup is very tasty, with the earth fish, sandfish bones, old chicken, pork bones, fungi, such as slow simmering into the fish's freshness and the sweetness of the fungus; and the perch through the meat slices, the perch head, bone, tail deep-fried into a golden crispy, this yellow and white, an aroma of a fresh! Match, is a rare delicacy, and only 32 yuan is absolutely inexpensive, this "two eat" way, both eat the fresh perch, but also eat the perch's aroma; both eat the fish and drink the soup, more distinctive.
Additionally, "Wild Mushroom King Chicken Soup" is one of the most popular soups, which is made of wild dried mushrooms stuffed inside the stomach of a chicken, and then stewed for six or seven hours with watercress, ham, and pork, which is an authentic old-fire soup with a fresh and sweet flavor.
Special Recommendations:
Skinned beef is pan-fried in corn oil and served with grapefruit, Thai lemon juice and chicken sauce, which is sweet and sour and refreshing, and you should remember to eat the fruit juice together with the fruit pulp, which has a salad-like taste and a "shivering" sound.
Looking up jellyfish king with the Korean deep sea pollution-free jellyfish, mixed with the first squeeze of sesame oil and Shanxi vinegar, vinegar flavor just seem to seem to be scattered, sweet like dancing.
Butter Crab Boiled Setsuna a disk with a whole one leakage cream butter crab, butter crab first with the soup "simmering" over the meat juice and butter are forced out to let Setsuna sucked, Setsuna tender and delicious crab aroma overflowing.
Hanging slices of autumn eggplant up one end has been full of seawater fragrance. The use of Bengal deep-sea pollution-free hanging slices, thinner than the general earth squid transparent body, eat fresh teeth, but the bottom of the manpower to remove the clothes and remove the meat of the torn strips of autumn eggplant is more flavorful, because it sucked full of slices of the fragrance and juice.