What are the specialties in the Pearl River Delta - Restaurant Recommendations

In the Pearl River Delta, there will also be a lot of delicious food to taste. If you are interested in food, then the following food restaurants can serve as a reference. When you visit Guangzhou, you first need to know how many kinds of food are available in the area. Let's take a look at Bianshao below.

Cantonese barbecue

Recommended store: Guangzhou Restaurant General Store

No. 2 Wenchang South Road, Guangzhou

Barbecue is the signature of Cantonese cuisine, and no one is likely to disagree. Crispy five-spice barbecued pork, and roast goose and sour plum soup are basically must-haves in Guangzhou. In Guangzhou, the primary criterion for evaluating a Cantonese restaurant is how well the barbecue is done. Generally speaking, there are three types of barbecue wax in Guangdong: grilled, stewed and marinated. The three favorite barbecue meats on the table of Cantonese people are roast goose, white cut chicken and barbecued pork.

Roast goose is crispy and juicy. The best roast goose is Hong Kong Sham Tseng roast goose. A traditional vat and charcoal fire are used to roast the grass goose evenly. The roast goose was delicious. When you cut into it you can see that the skin is separate from the fat. The color of the skin was a bright golden red. The skin is crispy and thin in one bite, and the barbecue sauce runs down into your mouth, which is superb. Not much fat under the skin. The meat is very good. The best roast goose is the kind that is flavorful but not greasy. Eat it with the barbecue sauce and cranberry sauce for a long aftertaste.

The masterpiece of white-cut chicken is Guangzhou Qingping Chicken. The best white-cut chicken has "smooth skin, smooth meat and flavorful bones". Important side dishes are minced green onion and ginger and a sealed oil dish for dipping. Ginger should be local ginger. Ginger and scallions instantly brighten up the sweet and tender chicken. A serving of sauce dipped in ginger and scallions can be the star of the table. Some people even use it directly with rice.

The best barbecues are made with "one-finger plum meat," which is the tenderloin from the back of the neck of a pig, guaranteed to be thick, but with a mix of fat and lean. It's marinated in peanut butter, seafood sauce, pork sauce, and five-spice powder to flavor the meat. Then grill it over a fire to seal the meat and lock the juices firmly inside. Finally, brush with malt sugar and bake in the oven until bright red.

Three parts fat, seven parts lean, sweet malt wrapped in juicy meat, the mouth flavorful, thick and textured.

Morning tea

Recommended store: Panxi Restaurant

20m north of Jinlong Bridge, No. 151, West Jinlong Road, Guangzhou

"A cup of tea and two slices of tea" epitomizes the morning tea of Guangzhou people. A pot of tea with shrimp dumplings, steamed dumplings, intestinal noodles, spare ribs and chicken claws. It fully demonstrates the mixing ability and innovative spirit of the Guangzhou people.

There are thousands of snacks in Guangdong, including dry, wet, savory and sweet. Authentic Cantonese teahouse, must order thin and transparent shrimp dumplings, crispy and thick "dry steamed" meat, aftertaste of chicken claws, morning tea with turnip cake, beef minced pork, barbecue, egg tart and so on. This is not only a way of eating Cantonese food, but also a state of life.

Harmony Beef and Minced Beef

Recommended stores: streetcar stalls

On the "ghost walk" (mobile) stalls in Guangzhou's streets and alleys, there is a street-food chain with a history of nearly 200 years -, Beef and Minced Beef! The flavor is delicious. It is said to have a history of hundreds of years in the world, and can be found in Chinatowns around the world, but the most delicious is still the sporadic "ghost walk" unicycle vendors on the streets of Guangzhou.

You'll see the hustle and bustle. Every time a vendor shows up, a crowd of loyal diners gathers around his stall, squatting or standing with their bowls, taking bamboo sticks and starting to eat. Such is the charm of a bowl of beef mince.

The secret recipe and deliciousness of beef mince lies first and foremost in the bottom of the pot. It is a pot of marinade made from fennel, peppercorns, star anise, cinnamon, tangerine peel, ginger and cardamom, and then soy sauce. Of course, different suppliers have their own secret recipes. The ingredients are high-quality beef mince, including tripe (the best honeycomb tripe) and other beef mince, supplemented with radish, gluten, and a special sweet sauce or garlic chili sauce.

Raw congee

Recommended store: Wu

No. 871 Jinlong East Road, Guangzhou

The only congee that can be associated with the marvelous sensation of the gods and goddesses is probably the Cantonese congee. Famous representatives are Cantonese raw congee and Chaoshan casserole congee.

The congee is smooth, soft and flavorful

Cantonese seafood hitting the stove

Recommended store: Chillado Hot Pot Food City

No. 596, Baoye Road, Guangzhou

Every winter solstice, people in Canton often eat fish and fish. Hitting the stove is a collective term for all hot pots in Cantonese. Generally speaking, old soup and satay soup are commonly used. Cantonese old hot soup can also be used as soup base. These two soups together are also called mandarin duck pot, and cooked food is dipped in soy sauce.

The ingredients used for side-roasting are almost as plentiful as those used in Guangdong. Predictably, everything fresh can be washed into the pot. Fatty beef, sliced grass carp, sliced eel, clams, oysters, fish, shrimp, bean products, vegetable mushrooms, and dumplings and noodles are all common.

Shunde congee water hot pot

Recommended store: Taigenbao glutinous rice congee

No. 270 Jinlong Road, Daliang Town, Foshan City

Shunde, as an important birthplace of Cantonese cuisine, contributes its own congee water hot pot to the hot pot scene. You can't see any rice grains in the congee at the bottom of the pot. It is almost as thick and smooth as snow and tastes fresh. In fact, it has to be cooked for more than 10 hours to separate the rice residue to get the delicious pot base.

Shunde Liao Yu Sheng

Recommended stores: It smells like fish.

Shop 1720 on the first floor of Block C, Gourmet City, Jinliang Road, Foshan City

Shunde is rich in freshwater fish, so raw fish has become a famous dish. "Fishing" means stirring. Fresh and sweet slices of raw fish are used as the base, with ginger, carrot, green onion, garlic, sugar garlic, orange peel, lemon leaf, pickled pepper, sesame, sugar, salt, sesame oil and peanuts. When we "fish", we also say an auspicious phrase: "Fish, fish, fish!"