Store name: Ginkgo porridge store

Evaluation: At present, it is the largest porridge shop in Shenzhen. Now dozens of delicious congee have been formed, with "peeled duck congee" as the main one, supplemented by seafood congee and game congee. Customers who have been to Ginkgo porridge shop know that Ginkgo is the most famous "skinless duck porridge". It is made from Beijing stuffed duck by peeling and pickling with original secret ingredients. Simmer the porridge with coal fire for about three hours, then add the salted duck. The cooked "peeled duck porridge" is fragrant and refreshing. It tastes fat but not greasy, warm and delicious, and refreshing. Many customers in bright farm, Shiyan, Songgang, Dongguan and Huizhou enjoy "duck porridge without skin", and even many Hong Kong guests take pains to eat it. In addition, Ginkgo porridge shop also produces seafood porridge such as lamb and crab porridge, mud fish porridge, eel porridge and lobster porridge, as well as game porridge such as wild chicken porridge, partridge porridge and hare porridge. Every kind of porridge is carefully cooked, fragrant and appetizing, with endless aftertaste.

Address: Jianshe Road (Renmin Road), Gongming Town, Baoan District

Name of Store: Jin Lang Restaurant

Evaluation: delicious acne is introduced, and the restaurant is called Gege noodles. Use fine flour, and then keep stirring by hand. Adding water is the key, not too thin or too thick. Then use good bone soup, add tomatoes, mustard tuber and so on. Make you fragrant. There are also fragrant soft gold slices, which are made of ordinary steamed bread slices, but the chef will talk about a lot of complicated frying skills, and the ingredients will scare you: half a dozen steamed bread needs 6 eggs as ingredients, only taking yolk, no wonder the fragrance is so strong that children can't speak just after eating it.

Address: Gangxia Food Street

Name of Store: Peng Yun Restaurant

Evaluation: It should be said that it is the innovation of Peng Yun catering operators and their contribution to China catering culture to specialize in the word "steaming" and make the steaming method unique. Peng Yun created new steamed vegetables, serialized steamed vegetables, and turned steamed vegetables into a new feature of the catering industry. It should be said that it is an innovation, which gives Pengcheng diners another choice of dining and banquet. Peng Yun wants to eat "steamed vegetables", drink local duck soup, eat steamed pumpkins, eat abalone and eat fresh vegetables. The restaurant has three characteristics: first, special raw materials, such as snake meal, game, seafood, shark's fin and so on. The second is the special flavor, such as Sichuan cuisine, Shandong cuisine, Hunan cuisine, Huaiyang cuisine and Cantonese cuisine. Third, special methods, such as hot pot, are special catering that emphasizes methods. Peng Yun restaurant is unique in its steaming method. The steaming method requires the raw materials to be true, fresh and lively, so as to maintain its original flavor, delicious and light, which is loved by diners. Therefore, it is not surprising that restaurants specializing in steamed vegetables are welcomed by customers.

Address: 3rd floor, Building 3, Hongling Building, Hongling Road

Longzaifan

Evaluation: The biggest feature of cage rice is that fragrant rice is soaked in thick lotus leaves, which are tightly wrapped in rice and steamed for a long time. Of course, it's not just that. Lotus leaf cage rice tastes like clay pot rice. It's delicious and has a strong taste. There are mushroom chicken, bacon, pot-stewed vegetables and paella for people to choose from. The shell of clay pot rice is thick, and it feels quite interesting to dig the ground with a spoon, but the lotus leaf cage rice is not so troublesome, and there is a faint lotus leaf fragrance in the aroma. Xiang Lian rice was inspired by glutinous rice chicken, a traditional Cantonese food. Cage rice is delicious and complicated to make. Generally speaking, the rice should be fried before steaming. Take the most popular rice with mushrooms and tremella in chicken cages as an example. First, let the lotus leaves fly, drain them, add coriander, red pepper and onion, air-dry the chicken pieces, marinate them in marinade, then add seasoning, slide with tremella, and thicken them. Fried rice with eggs, put it on chicken and fungus, wrap it in lotus leaves and put it in a steamer for slow steaming. The fragrance of lotus leaves slowly seeps into the rice, which is the authentic China new cage rice.

Venue: Zhongxing Road and Leyuan Road, Luohu District

Pig bone pot

Evaluation: There are many restaurants selling pig bone pots and chicken pots in Xiangxi Village, and it is very popular to walk into any one. It is said that pig bone pot originated in Macao. Large pieces of pork bones with meat are boiled in soup first, and then kept warm with low fire after serving. From the moment a pig bone pot hot pot is served, people become happy. Before eating pig bones, pour some soup into them, then suck the bone marrow with a drinking pipe, then hold the pig bones with your hands and tilt your head to chew the tender meat next to you. At this time, you don't have to care about the word "sven" because everyone cares. The pig bones in the pig bone pot are mostly pig hind foot bones, the longest is seven inches, and the shortest is four or five inches. The meat is tender, smooth and not sticky. The soup base is made of pig bones, Lycium barbarum, Xiang Qian and exclusive secret materials for more than 5 hours. After eating pork bones, the sweet soup base can also be used as the base of hot pot, which is really enjoyable and delicious.

Venue: Xiangxi Village, Dongmen South Road, Luohu District

Store Name: Chaotai Beef Shop

Evaluation: Chaozhou beef is a unique landscape in Shenzhen catering industry, attracting diners from all directions, bringing out five chain stores from a small hometown beef ball, opening up a business area of more than 7,000 square meters. Chaotai Beef Restaurant stews beef soup in dozens of cauldrons for dozens of hours every day, which is the nutritious soup of Niu Zhibao. Beef tendon is tender, fat beef is smooth, beef top is crisp, beef belly is crisp, beef tendon is waxy, and beef balls are elastic. After eating the fruits and vegetables in the hot soup pot and drinking the rich soup, I found that the beef flavor penetrated into radish, yuba, lettuce and tofu fruit, while the vegetables.

Store Name: Chaoxing Beef Shop

Evaluation: its signature dish beef hotpot and beef balls are exquisite and delicious, and the original soup is original. After eating, it is full of fragrance and endless aftertaste. The store has also made great efforts in purchasing raw materials, and selected high-quality domestic fat beef, which has good meat quality and first-class taste, making people memorable. Chaoxing Beef Restaurant was founded by one of the partners of the first Chaozhou Beef Restaurant in Futian Food Street, and was managed by Fu, the former head teacher of the old shop. In addition to the original soup-stock beef hot pot series that everyone likes to eat, Bazhen hot pot series is also carefully added. A series of seafood that people like are added to the hot pot, which tastes fresh and refreshing, including cuttlefish balls, fish dumplings, fish offal, fish noodles, pork balls, pig offal and so on. Fish-flavored series meet the taste habits of southerners to a great extent, while pork balls and pasta series cater to the eating habits of the north, truly achieving the north-south flavor, suitable for all ages.

Address: the first and second floors opposite Jingfu Building, Binhe Avenue (next to Binhe Restaurant)

Store name: Huizhou Cowboy Chicken

Evaluation: the origin of cowboy chicken name. A cowboy in Huizhou cooked delicious chicken in his own special way, but he couldn't think of the name of the dish at the moment, so he simply named it by his nickname "cowboy". Because cowboy chicken is delicious and famous in Huizhou, he opened a shop in Shenzhen. Never be gentle when eating cowboy chicken. Chicken cooked with salt and seasoning is divided into several pieces and served on the table. Diners put on gloves, pick up a piece and chew it to their heart's content. The taste of cowboy chicken is similar to that of salted chicken, but the juice is more thick and delicious. In addition to Huizhou cowboy chicken, another feature is the original cup of coconut stewed chicken soup. It is said that in addition to the master's craftsmanship, it is also important to choose old coconuts, because the taste of old coconuts is particularly rich. Most of the guests in this dish are women, because drinking more is good for beauty! In addition, there is a large plate of steamed chicken, the cooking method is not ingenious, just like the steamed chicken in my mother's house, drinking or bibimbap is so authentic! Address: Songyuan South Road, Luohu District

Store name: Xinxin flavor pot restaurant

Evaluation: The delicacies from Liu Sanjie's hometown include 48 yuan-198 yuan set meal series, especially recommended: stewed chicken with snails, mutton hoof with strange taste, fish head in sour soup with taro and lemon, and glutinous rice with cage bones.

Address: No.24 Songyuan South Street (opposite to the Seventh Team Guest House)

Store name: Silver Lake Tourism Center

Evaluation: Pastoral food series, featured with natural raw materials such as game, mushrooms, pond seafood, green fruits and tubers. Traditional and new cooking methods such as frying, brewing, frying, steaming, steaming, sauna, drunken flame, frying, stewing and soaking are adopted to achieve the rich pastoral flavor of coarse materials and fine materials. In terms of cooking techniques, it is also unique, adopting new cooking techniques such as sauna and drunken flame, which is an eye-opener. Sauna technology is to use a special casserole, put red-hot pebbles, put the pickled materials in tin foil and cover the casserole. The key time has come: pour the lid with a special soup, and only hear the sizzling and fragrance. Open the lid, fragrant and tender sauna dishes are waiting for you to taste. What sauna shrimp, sauna mussel, sauna abalone, sauna eel, you can choose. The drunken flame series also makes people shine. Take the fat cow who crossed the bridge drunk. A beautiful glass earthen pot contains thick soup. Put it on a plate filled with solid alcohol, light it and the flame will soar. When the soup rolls and the flame goes out, pour the thin-cut fat beef into it and stir it. The entrance is really cold and tender. In rural cuisine, people are more likely to feel a surprise, such as crispy mushroom partridge soup, sour plum salad lamp with hot salad, frankincense pig marinated in litchi black tea, and seven kinds of confused chicken with confused fairy wine.

Address: Yinhu Road, Shenzhen

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