Is there any delicious food in Rong Gui?

Sometimes I really envy Mr. Murong for his luck in eating delicious food. In this Fengxiang North Road, I haven't seen it for a few days, and several Sichuan restaurants have mushroomed in this small street just a few hundred meters, which makes people have to sigh that Rong Gui's soil and water are tolerant of food culture. But in any case, Rong Gui's food lovers are really lucky. Maybe in two years, this area can really develop into a street in Rong Gui.

Hexiang building

The Hunan flavor in the mountains smells good.

Hexianglou takes "raw materials from Hunan soil to make authentic Hunan cuisine" as its purpose, and uses raw materials from the mountains to bring green food into Rong Gui. Because of its elegant environment and pure taste, Hexianglou has become one of the representatives of Hunan cuisine in Rong Gui, and it has also become a dining place for many white-collar workers and well-off families.

Signboard recommendation

Two-flavor fish head 28 yuan/serving.

Red pepper is hot enough, and white and tender white pepper is sour and appetizing. This dish has to go through all the processes of raw materials, weight and pickling of fish heads to ensure that each fish head is fresh, tender and beautiful in color.

Tile beef 26 yuan/serving

Use tiles to put beef, so that the unique flavor of tiles can penetrate into beef during cooking, and the beef can remain tender and smooth.

Hexiangou Pill 18 yuan/serving

The whole dish is colorful, nutritious, elegant and smooth.

28 yuan/serving of brochette snail.

All snails are selected from unpolluted snails in rural areas and should float for more than 15 days. Only after floating all the soil in the belly of the snail can it be used for cooking to ensure the pure taste of the snail.

Xiangjuyuan

Spicy and crispy makes you feel great at once.

The signboard recommends 25 yuan/portion of red oil chicken tendon.

Red is Chili oil, green is coriander, and white is chicken tendon (chicken feet). In fact, from this point of view, it's already mouth watering.

After soaking in red oil, the boneless chicken feet are particularly spicy. They are attached to chicken skin and tendons and bite in the mouth. They are elastic and strong, chewy and refreshing. No wonder the store regards this cold dish as the main course this summer.

Boneless chicken feet are delicious, but diners still have to play drums in their hearts. How did the bone of this paw come off? Is it true that a media in Guangdong said last year that "boneless chicken feet were chewed up with their mouths"? In the face of our doubts, the boss smiled and assured us that these chicken feet were definitely picked out with a knife, and the diners could rest assured.

Heart water recommendation:

Hot and sour crispy belly 28 yuan/portion

Braised salted duck in griddle 45 yuan/portion.

Hot and sour yellow snail 20 yuan/portion

Tips:

After sitting for a while, you can enjoy the authentic tea ceremony in eastern Sichuan. The tea maker stepped forward to make tea, holding a long-billed copper pot that is common in Sichuan. Hand disease pot does not splash when it is turned, and it shows kung fu when it is put away.

Xianglizhaizi

sour and hot

The signboard recommended the imperial concubine Sanwei fish 15 yuan/kg.

It is not easy for local people to accept Sichuan and Hunan cuisine, but smart businessmen naturally have flexible methods. Do as the Romans do is the first priority. This "three-flavored fish with imperial concubine" is actually the most common shad, but its production is ingenious. The fish belly is made of white pepper and red pepper, which are special in Hunan. It is spicy in acid, but the fish head and tail are not spicy at all, and the shad is kept.

Heart water recommendation:

Delicious crayfish 20 yuan/Jin

Orange pomfret 15 yuan/kg

Spicy diced fish 15 yuan/kg

Bashuxuan

Hot pot can also be eaten cold.

The signboard recommends cold pot fish 18 yuan/kg.

Guangdong's climate is hot and humid, and it is easy to get angry. Summer has come, and eating hot pot has become an unattainable thing. However, there is no need to worry about delicious goods now, because hot pot can also be "cold". Bashuxuan's new "cold hot pot" is actually a new hot pot eating method popular in Sichuan last year. When the cold pot is served on the table, there is no need to light it. The fish is packed in a special large iron pot weighing more than ten kilograms. When it was served, the pot was cold, but the fish in it was cooked to a ripe temperature and could be eaten immediately. After the fish is cooked, use konjac, bean sprouts and Pleurotus ostreatus as the base material. The soup is red and the fish is tender. Keep cooking. The cold pot not only keeps the fish fresh and tender, but also scalds other dishes, which tastes very refreshing and can be described as "one pot and two".

Heart water recommendation:

Tea-flavored raw fish 32 yuan/portion