In the exquisite life of Guangzhou people, you can wear gorgeous costumes, wander in small shops in the streets and taste real fireworks; Even women who love beauty will be moved when they see the freshly baked roast goose. This is the daily food in Guangzhou-sparkling but calm.

I've been drooling for a long time about Cantonese food. I booked it for two or three days this time and didn't arrange any sightseeing. Instead, arrange meals from 8 am to 2 am. Not to mention what I have eaten, I never forget it. Just tasting each kind once is not enough time.

Looking through the photo album now, I really want to go in. I just want to find a weekend and have a good meal for two days.

I am very relieved. I don't need to bring any brains. I just follow the first-class breeder to feel different foods, and then take pictures, reminisce and linger. And with new expectations, to explore the next taste. Maybe intake and consumption are in direct proportion, and eating eight meals a day has not significantly changed my weight. I like this day very much.

It's 9 o'clock in the evening when I come back from Macao and take the high-speed train from Zhuhai to Guangzhou.

We dropped our luggage and ran to the first stop: spring chicken remembering delicious food.

This is an unknown special food in Guangzhou, which was strongly recommended by the breeder in the travel notes of local people in Guangzhou when he was doing his homework, so we bravely set out to eat such a small food.

The biggest advantage is that you can eat fresh chicken in the middle of the night.

Although the earthen pot for cooking chicken is more professional than the ordinary iron pot, it is not particularly worth mentioning, but this way is very tasty.

There is really nothing wrong with cooking directly with coal without electricity or gas, except waiting a little longer.

Spring chicken, with green onions, ginger, red dates, medlar, codonopsis pilosula, add water, add the right amount of salt, and there is no extra ingredients at the bottom of the soup.

After the water is boiled, put the freshly slaughtered chicken into the pot for stewing. When the water boils again, the chicken will change color and smell, so it can be eaten.

You can choose to match the unique soy sauce in Guangzhou, which is original and sweet.

Different from other chicken chafing dishes, Quanshui Chicken fully respects the taste of chicken itself, and it is really light without too much seasoning. Therefore, compared with the general hot pot soup base, the soup really only has the taste of chicken and codonopsis pilosula.

At the same time, fried pork with leeks is also a major feature of Guangzhou. Although it is stir-fried, as far as we are concerned, the taste is still quite light and not greasy. Therefore, although Cantonese people like to eat midnight snack, the food they eat will not be too greasy to cause a great burden on the stomach.

On the night of a day's rush, a pot of hot chicken, light and original, rolled gently in the typhoon shelter dipped in millet spicy. The entrance is chewy but not firewood, and the sweet, sour, salty and spicy sauce is the best comfort for the hungry.

You can't have it both late and early. I thought I could enjoy a good morning tea, but unfortunately, I ate too much breakfast.

My breeder's itinerary is always perfect, so there is a lot of food around where we live, and it takes more than ten minutes to walk to Yin Ji rice rolls Store.

Traditionally, I wanted to point out the signboard, but the plan was too tight and I had to give up. So we chose a porridge and a rice rolls, 1. Fortunately, rice rolls can choose to double fight, and we can eat one more happily.

Boat porridge was created by Miao nationality (also known as house boat), a nomadic people on the water before the Pearl River Delta, and then developed in Guangzhou. In old Guangzhou, around Haohe River in the Pearl River, Yong River in Shojaei and Litchi Bay, at night, rows of flower boats lean against the shore or on large cruise ships. There is a yellow flag at the tail of each boat with a big word "porridge" written on it, which is the boat selling boat porridge.

Most ship owners are women, and they will sell boat porridge to tourists on the shore or on cruise ships.

Authentic boat porridge is made of fish, shrimp, crab and snail. Just salvaged from the boat, mixed and boiled in a pot of porridge. Because it is fresh, porridge water is especially sweet. It turns out that boat porridge is made of different ingredients every day, and it is delicious to put whatever you hit.

Later, the shops on land also copied the boat porridge and gradually fixed its ingredients, including fish fillets, shredded roast duck, jellyfish silk, fried peanuts, shredded eggs and shredded squid. Later, spices such as floating skin and fried crispness were added.

A bowl of authentic boat porridge, boiled with fish bones and cooked with porridge. Put sashimi, barbecued pork slices, shredded squid and jellyfish at the bottom of the bowl, and pour in porridge. The easily cooked, semi-cooked or fully cooked ingredients in the bowl will be cooked as soon as they are scalded. Finally, sprinkle a handful of fragrant and crispy fried peanuts, chopped green onion and shredded fried dough sticks and stir to eat.

Fish is sweet, shrimp is Q-shaped, crispy peanut oil strips, crispy raw vegetable leaves with jellyfish, bean skin and peanuts, and white rice porridge with soft and glutinous seafood soup.

Rice porridge hangs soup, the hot tongue is warm and boiling in the stomach, and multiple experiences collide on the taste buds. Amazingly, happiness begins with a bowl of boat porridge with high nutritional value.

Slide the delicate rice paste on the circular steamer with a spoon, spread a thin layer, cover it for about ten seconds, and gently uncover the flat bamboo mill to get a sticky rice skin.

Spread the stuffing such as cooked and fragrant auricularia auricula meat foam and vegetable powder on it and roll it into strips, which is the finished product of Vietnamese small roll powder.

However, in Guangzhou, this delicious food made of rice skin is called rice rolls.

Rice rolls, different from rice rolls, Vietnam, when the rice paste is thinly and evenly covered on a square steamer, put any fresh ingredients you like, such as beef, eggs, shrimps, lettuce and ham, together on the steamer for two or three minutes, the side dishes and rice skin are integrated, or shoveled or rolled, put on a plate, and pour a spoonful of Guangdong-specific seafood juice, which is a delicious dish.

Pick out a piece of rice rolls, cut a small mouth from the middle with chopsticks, spread it out, stir it with special sauce, and put it into your mouth carefully. The entrance rice skin is delicious and chewy, and the fresh meat is tender, smooth and juicy. It is really wonderful that the two kinds of food are just right.

I chose the tender and smooth beef part of rice rolls. I don't like too much salty taste. Let it brush the sauce gently, and its mouth is still warm. My stomach is full of warmth. At this time, another bite of boat porridge is really perfect.

After leaving rice rolls, Yin Ji, the breeder took me directly to another old Shunde store: Shunde-Chen Tianji.

Unlike silver records, Chen Tianji is small in scale and large in scale. It is quietly located in the middle of an alley in the old city of Guangzhou. If you don't look for it on purpose, it is easy to be missed.

In fact, many delicious old shops in Guangzhou are hidden in hard-to-find places. It can be said that the smell of wine is not afraid of the deep alley. Every store, at least when we went, was full of diners and very lively.

That's what Chen Tianji did. He waited about 10 minutes before reaching the top. The old shop is full of people, and there are many simple dining tables at the door of the shop. I caught a foothold in the gap with my huge body.

There are not many dishes, and there are three brands written on the sign at the cashier's office: traditional boat porridge, rice rolls with cold fish skin handed down from the ancestors, and King Pig with sauce flavor. One by one, we try to find out why these simple snacks can make this place full.

Ancestral cold fish skin: a small box of fish skin mixed with peanuts, sesame seeds and onion strips is brightly colored and the entrance is quite refreshing.

No matter how elegant you usually eat, don't eat this kind of fish skin in small pieces. You have to put several large pieces in your mouth at a time to feel the crispness between fish skins.

For rice rolls, even the vermicelli without any stuffing should be lightly brushed with a layer of lard when it comes out, folded and cut into pieces and put into a plate.

Walking in the sauce and sesame seeds, though simple, is really the same without the smell of gravy.

As for the boat porridge, peanuts, squid, barbecued pork, fish fillets, shredded eggs and pigskin were put in, and they blossomed and danced on the taste buds. Well, as I said before, Chen Tianji's ingredients are relatively pure.

Chen Tianji's boat porridge, pig rice rolls and fish skin are golden partners. It would be a pity to be short of one. Light nutrition, hot porridge, warm rice rolls and crispy fish skin make the new day so rich, warm and full.

At this point, breakfast can come to an end and start the journey of finding lunch.

Unlike the hot and cold winds in the northern spring, it is still fierce from time to time. Guangzhou in March and April is already full of spring, and it is still included in summer.

Different from the scorching heat in the north, the summer in the south seems to be soaked by continuous water vapor, and the wind is wet, and the bare skin and sweat are slightly sticky, but it is really natural and convenient for skin maintenance.

But! Where there is air conditioning, the climate is not important, how can you miss the chicken!

During my two days in Guangzhou, I ate many kinds, and I ate the same variety many times. I ate two chicken dishes. I am a nostalgic person, and my favorite food will be eaten repeatedly, but Guangzhou should be enough for me to eat for 800 years.

Without the accumulation of local food experience, we can only rely on the omnipotent Internet.

I thought the first streaky chicken was delicious, but after I finished the second one, it turned around perfectly. Guangzhou cuisine is not the best, only better.

Pot is the base of pork tripe soup, which tastes good. When it rises, you can put fresh chicken in it, and the fragrance is faint, and it rises through the gap between the lid and the pot. You can't help but want to smell it more carefully Wake up the taste buds slowly and keep swallowing.

In the process of waiting, I carefully looked at the decoration style in the store, which was different from those old stores. The style caters to the preferences of young people now, exquisite, small and fresh, uniform clothes for waiters, good attitude and meticulous service. In the hotel in the old city, the waiter slowly gives you the menu and urges you to serve again and again. Perhaps because the main clients are local old customers and regular customers, there is no need for these excessive decorations to attract more business.

Chickens are similar to spring chickens, and they are all slaughtered on the spot.

Dictyophora dictyophora is not only rare and delicious, but also nutritious. It is a rare health food and one of the eight treasures in China. Zhu Sun Zhu Sun can cook all kinds of famous dishes, such as meat and vegetables, stir-frying, stewing, stewing, steaming, roasting, rinsing and even making soup, all of which are made in Xian Yi.

In the Qing Dynasty, Xue wrote in Su Wen lue: "Bamboo sun, boiled in boiling water, stewed in salt and wine, is crisp and delicious, which has never been seen before." Dictyophora snail soup in Fujian, Dictyophora stewed duck slices in Sichuan, Dictyophora roasted chicken swallows in Guangdong and Dictyophora glass slices in Guangxi all have different flavors.

The nutritional value of bamboo sheng is comparable to that of chicken, and the combination of the two complements each other.

Pork belly is a pig's stomach, which is sweet and slightly warm, enters the stomach meridian, and contains a lot of elements such as calcium, potassium, sodium, magnesium and iron, and vitamins A, E, protein and fat. And the heat is extremely low, you can't stop at the entrance, the entrance melts, chew slowly, and the Q bomb is strong. The drained soup is mixed with the delicious smell of chicken, and I can't wait to eat it. So, I did not hesitate to add a whole piece of pork belly. ("hey! Want to lose weight! " "no! I won't listen! Who am I? Where am I? " )

After the water is boiled, put it into the pot and cover the fresh chicken with milky white soup. Calm down, the original milky white soup gradually melted into the bright yellow of chicken, and the floating point lit up the sparkling oil flower. The fire is boiling, and Chinese wolfberry and red dates are rolling between pork belly and chicken, like stepping on the sand to find flowers.

Chopsticks are two pork belly, you earned it! hahaha~

Look at the size and grade of this chicken. It is a small fresh chicken, and the yellow chicken is not firewood. I don't want to touch it fresh. How does it taste? Probably as fresh as chicken soup? I have always felt that thick soup treasure is really a fate. Although it should not be so healthy, it wants to eat meat and has no food. It is a hero in the world. Seems to be beside the point? )

Generally speaking, when cooking soup, the tender chicken is not fragrant, and the old chicken is firewood. This kind of pork-bellied chicken does not exist. It is a must-have item for healthy girls.

How can the Health Bureau eat less vegetables?

Besides, clear soup cooking is simply delicious, a thermal bomb, ah no, a taste bud bomb! Absorbed the essence of soup, full of plant cells.

Although there is no cicada singing yet, there are many flowers. In the afternoon, the ice bottle will form water droplets. You can stand under the electric fan in shorts and suspenders and steal for a while, but the ground will not be hot and the wind will be warm.

Maybe every city looks like a city now, but it still retains its original flavor in the place closest to life. After a hearty meal, walking in the old streets of Guangzhou, the warm wind blew against my face and I suddenly felt very comfortable.

This is probably the day.

I just want to walk slowly.

It is also wonderful to be a beautiful little fat man.

In Guangzhou, Hong Kong and other areas, eating places selling cold drinks, ice cream, smoothies and other frozen foods are called ice rooms. At present, many cold drinks shops in the mainland are called xx ice rooms, probably for a sense of high quality.

Shunji Ice Room also saw the recommendation of many netizens, and did not deliberately look for it. I happened to pass by when I was shopping.

Otherwise, I am destined to be a foodie, so it is not my own fault that I am fat.

Because it is located in an old street, there are many kinds of shops with a sense of the times. Just after dinner, I can only choose durian ice cream and red bean popsicle helplessly among many temptations.

The price is not very cheap, but it makes me feel worthwhile. Durian tastes ordinary, but there is enough red bean stuffing in the red bean ice cream. After a bite, you can see that the red beans overlap each other, sweet but not greasy.

Take a walk after dinner and eat a popsicle in the evening. It's beautiful.

Uh, let me wipe my saliva first.

Follow-up Guangzhou cuisine, and listen to the next decomposition.