Guangzhou authentic boiled rice where Guangzhou which boiled rice is the most delicious

There are not many authentic boiled rice in Guangzhou, so if you want to go to eat authentic, you can choose the following ones, in addition to these, there will be some other boiled rice flavor is good, it is worthwhile to go to taste, let's look at what is there.

Which is authentic

Chao Kee Boiled Rice

There is a top-ranked boiled rice store in Yuexiu District called Chao Kee Boiled Rice, which is known as a famous old store in Guangzhou, and it is called "the leader of the boiled rice sector" by gourmets.

At the old store, more than 500 pots of boiled rice can be sold in a single day.

The store is mainly assisted by four chefs who are responsible for making the pots, choosing the vegetables and stir-frying them.

In the open kitchen, which is less than 10 square meters, it is not difficult to see the image of one person in charge of several pots turning and making.

It's no exaggeration to say that every pot of boiled rice at Chaoki is famous, and the blind spots are basically not stepped on.

For example, the beef pot rice, together with the soulful egg, is stirred quickly while the rice is hot, so that the egg is coated in the rice grains, so that you can eat it with the egg flavor, and not to let the egg liquid too much water, which affects the dry taste of the rice.

Generally, the familiar customers will add a little bit of their homemade XO chili sauce to the boiled rice, which makes the rice more flavorful and has a layered texture.

Chao Kee's Beef Casserole Rice has tender beef, fragrant rice, and crispy potpourri, but the egg is overcooked so that it solidifies and loses another layer of flavor.

The two most popular restaurants in Shunde, the hot-tempered Niu Zhan and the steady-producing Red Star Kwong Fat, are the most praised for their boiled rice.

Of course, there are many hidden masters in the folk, in the nooks and crannies of the place to do boiled rice. After all, everyone in Shunde can be a cook.

Shunde boiled rice

Near the Xihua meat and vegetable market, next to the much-touted "Eat Well Eatery".

Walking into the restaurant, the cashier, who speaks fluent Sichuanese, tells me they've been here for 10 years.

Shunde people have their own unique flavor when it comes to dried fish. Except for pangasius, which is marinated in a black bean sauce, other fish, such as wannabe fish and tilapia, are predominantly dried in the sun, with a light taste and a garlic-meat texture.

Order an order of dried fish, and you'll know if it's the flavor of Shunde at first taste.

When the moment of pot rice is presented, we are all stunned, one is the casserole vessel is large, and the second is the preserved sausage and dried fish material more flavorful.

In order to maximize the penetration of oil into the rice, the preserved sausage is cut with a "thick slanting knife" to preserve the texture and bring out its wine flavor and oil sweetness.

The dried Anhui fish is also of the usual standard, with thick meat and full of flavor, so it is clear that it has been in the sun for a long time.

A few mouthfuls, gradually realized that Shunde people in the old streets of Guangzhou, opened "Shunde boiled rice", is also interesting enough.

Big Pigeon Rice

Another recommended pot rice is very different from Shunde pot rice. They are not known for making pot rice, but the pot rice they cook is both classic and innovative.

That's right, it's Big Pigeon Rice, a chain of restaurants specializing in pigeon meat that's located on Peking Road, opposite the Big Buddha Temple.

In the cooking process, they have retained the soul of boiled rice - the 'pot' - but they have transformed the traditional tiled pot into a casserole that is glazed on the inside and unglazed on the outside.

The porous texture of the structure is more capable of adsorbing and releasing the flavors of the food to achieve uniformity of flavor, but it is just less of the soul of the pot rice, "rice caramel".

Additionally, Big Pigeon Rice, like many other rice bowls out there, gives up open-flame cooking and uses a semi-automatic induction cooker, which makes it easier to control the heat and duration, and produces a more stable product.

The "Pigeon Kidney Rice" is one of the hottest in the store.

22 days of pigeon and pigeon kidney simply with "seasoning three treasures" salt, oil and sugar marinade, and then with 120 days of late rice and broth and a **** cooking, eating is the pigeon's meat aroma and the perfect combination of oil sticky rice.

Innovating on the traditional "boiled rice" ingredients and cooking, "rice for rice", Big Pigeon Rice's boiled rice is really top-notch in flavor.

Also innovative, there are now tech-savvy restaurants that use fully automated robots to make boiled rice, adopting a centralized kitchen model that uses robots to do everything from preparing the food, placing the order, to delivering the product.

Despite selling a good gimmick, the rice has lost its Cantonese flavor, which was cooked over an open fire.

Boiled rice is like a vehicle for the reason why it has been loved by countless Guangzhou people for its warmth and style.

Besides the tacit cooperation between the casserole and the open fire, it is more of a testimony to the food culture passed down from thousands of years ago.

boiled rice which is delicious

1.mingtai: fangcun roadside stalls, cheap large portion of charcoal gas;

2.wanxing: the old store in the beloved, stable and delicious, rice is dry enough to the body;

3.mingji: 40 years of arrogance of the old store, soup is better than the rice, portion of the small;

4.kiki: the neighborhood dining room, winning in the affordable;

5.supreme record: there are rice Jiao but slightly wet, soup is really the original pot sealed stew;

6. Big Brother: ingredients conscience, the output is not stable;

7. Liyuan: first-class salami high price, stable output good service.

Mingtai boiled rice

Opened in Fangcun stall style boiled rice, the environment is simple, the price is touching. The most expensive egg beef rice 17 yuan, a bowl of soup full of pork and wolfberry leaves only 8 yuan, with garlic soy sauce, a pot feel enough for 3

persons to drink.

This is characterized by: pot fine fire fierce, while the pot is still on the fire on the lid pouring down soy sauce. The advantage is that the smoke and fire is full of gas, but soy sauce in the heat of the open fire is inevitably overcooked, the rice burnt basically charcoal black state.

The beef portion was generous, and the chewiness and meaty flavor in the mouth was quite moving.

Wanxing Boiled Rice

Eaten a few old store favorite. Developed from a small store to the present day before and after two rooms, still popular, weekday noon store filled with white-collar workers and the neighborhood of the old neighborhood.

Most of all, I like the fact that the fire is well controlled, and the charcoal is full of aroma, but not overcooked. The rice is dry enough, because all the grains are drained in bamboo baskets after being soaked and washed, and I suspect there may have been some aged rice mixed in with the pot, which makes the rice taste harder and easier to break than new rice, not just because of the dryness. (There are familiar with the inside of the friend please do not hesitate to advise)

Master one person at the same time to take care of more than a dozen pots, under the rice, turn the pot gesture smooth, obviously experienced.

The beef on the rice is not marinated with too much baking soda, so it retains its original flavor, and the aroma when you lift the lid is overwhelming.

Chao Kee Boiled Rice

Chao Kee's Family Boiled Rice, recommended last year, has two branches, but I've only been to the Star Garden branch, tucked away in a senior citizen's center in Yuexiu District. It's run by a family of three in a simple, clean environment in their own converted apartment.

Rice caramel fans will probably love Chao Kee, with a thick layer of golden, sweet-smelling rice caramel underneath almost every visit, but the overall heat is not as good as Ming Tai, Wan Xing or Min Kee, with the rice a little watery most of the time and the charcoal fire slightly lacking.

But this meat seasoning are good, very traditional Cantonese restaurant style. Tong _ chunky and tender, with the classic black bean sauce, so that people can not resist only buried in the rice. Spare ribs with preserved meat, the moment you lift the lid of the pot, the smell of preserved sausage and wine mixed with the aroma of spare ribs and meat immediately poured into the nose.

Soup is also a real material, a small cup of thin paper to seal the original cup slow stew made of heart.

Kiki's Snack Shop

"Kiki's" and "Kiki's" are old stores that have been open for more than a decade in Guangzhou, and are easily confused because of the similarity of the store names. Please recognize Kiki's for its pot rice.

When it's time to eat, the interior and exterior of the restaurant are filled with diners waiting to be fed. The two rows of stoves are firing on all cylinders, gurgling and boiling under the heat.

A friend, Autumn, said that she had grown up eating this pot-boiled rice since she was a child. The difference is that during her student days, she had limited pocket money and could only afford to eat pork boiled rice, but now she can have beef and eel as much as she wants and even three times as much as she wants, and she can even have eggs at the end of the meal.

The beef is large and tender, with a shiny egg on top, so a bowl of boiled rice costs less than $20

, and comes with a bowl of winter melon soup (not MSG water), making it a cheap neighborhood diner, so you can't ask for much more.

Min Kee Boiled Rice

The most historic boiled rice restaurant in Guangzhou has to be Min Kee, which opened in 1979 and has been around for nearly 40

years, and after moving to Yanjiang East, it's still a small restaurant that still only accepts cash. I suspect that even the store's aunts and uncles are still the same. They're so haughty that they feel like they're going to be kicked out by the owner if they look at the menu more than once, and they're so old-school that they couldn't be more old-school.

Min Kee's selection of rice is slimmer and longer than other stores, resulting in dry and chewy boiled rice. Because the ingredients themselves are seasoned, the accompanying soy sauce is lightened to prevent it from stealing the flavor. However, the portion size of Min Ji is probably the smallest among so many pot rice restaurants, which seems a bit? Shabby. The signature eel rice and preserved meat rice are not bad.

The soup is more cost-effective than the rice. It's a daily routine soup with enough ingredients to be simmered into a soup, a mouthful of old-fashioned soup to drink out of the taste of home.

Big Brother Restaurant

Big Brother Restaurant's ingredients have always been reassuring. The sausages are put into the pot in their original strips to retain the maximum amount of fat, and then cut into pieces by the waiter before serving. When the soy sauce drizzles down from outside the lid of the pot, making a "zippy, zippy" sound, you'll feel like you haven't traveled dozens of kilometers in vain.

The downside is that it's not a mainstay of the casserole after all, and the fire control is erratic; sometimes it's too watery, sometimes it's too dry, and it's a matter of luck.

Lee Garden Restaurant

As the old saying goes: you get what you pay for. As a benchmark for expensive Cantonese cuisine, Lei Garden's preserved rice is also meticulous. In fact, preserved meat boiled rice is the easiest to step on the mine, because good preserved meat is not cheap, and in Guangzhou, selling expensive and no one cares about you, so you have to downgrade with low-quality preserved meat. I've eaten bacon with a mouth full of grease overflow (oxidized grease flavor), and I've also eaten sausage with a lot of alcohol to cover up the meat flavor, which is quite scary.

The good thing about Lee Gardens is that it's expensive enough to convince people. Whether it's from the ingredients or the service, you'll want to feel comfortable eating Cantonese food that doesn't step on any mines and you'll definitely choose this place. The "Salted Fish, Chinese Sausage and Chicken with Rice in Casserole" is made to order, and although you have to wait 45 minutes, it's definitely worth the price of admission.

There's almost no soy sauce, and all the flavor is enhanced by good salted fish and preserved sausage, which is moist but not oily, and the rice is clear and dry enough. At the end of the meal, the waiter will also help you scrape out the rice caramel one by one, fragrant, crispy, smoky, satisfied.PS: I often go to the Pearl River New City store, because of the proximity.

Tea Drinker's Guangzhou Boiled Rice List

Mingtai Boiled Rice (Luju Road)

Per capita ￥20 | Open: 09:00-22:00

Address: Next to Lipai Center, No. 8, Luju Road, Liwan District

Manxing Boiled Rice

Per capita ￥25

Per capita ￥1.00

Manzhou, Guangzhou, China 25

Open 11:00-14:30, 17:30-21:00

Address: 289 Wanfu Road, Yuexiu District (near Wende Road)

Minji Boiled Rice

Room: ￥25 per person|Open 10:00-21:00

Address: No. 405, Yanjiang Road East, Yuexiu District (east of Riverside Hotel)

Address: 405 Yanjiang Road East, Yuexiu District (east of Riverside Hotel)

Additional Information East)

Kiki's Snack Shop

$20 per person|Open: 07:30-00:30

Address: No.2, Fudi Lane, Haizhu Middle Road, Yuexiu District

Chaoji Pot Rice

$30 per person

Open: 11:30-14:00, 17:30-20:30

Address: No. 405, Yanjiang East Road, Yuexiu District (Binjiang Hotel)

Beijing Bowl, Beijing, China

Address: No. 405, Yanjiang Road (East),Yuexiu District

Address: 1F Starlight Plaza, South Beijing Road, Yuexiu District

Big Brother Restaurant

Capita ￥60|Open: 07:30-01:00

Address: 90 South Xili Road, Panyu District (near Overseas Chinese Town)

Leigh Court Restaurant (Zhujiang Xincheng Branch)

Capita ￥300|Open: 11:30-9. 00

Address: 4F Hejing International Finance Plaza, Zhujiang New Town, Tianhe District