Later I wanted to write about a small bar, but the best one in Huzhou is not worthy of a special chapter.
Then I have to write down what can be written about Shunde. These restaurants specialize in one or two dishes, so it is just right to make a collection.
is owned by the same owner as the Wei Ke Dao in the previous article, and it mainly specializes in Shunde cuisine. It's a lot more formal, the price is high, and it's quite luxurious.
The heads of Thai shrimps are still too big. "Super Big Head" is only fried with soy sauce and chili peppers. No other seasonings are needed. The shrimp itself is very fresh. The flavor of Maillard reaction is already very subtle: first, the salty and spicy taste of the special soy sauce comes out, but the main character in the middle is the sweetness of the shrimp; the texture of the shrimp is not crispy, But the large pieces of shrimp meat taste full and solid, not too soft and sticky; the ending is the fragrance of shrimp oil. Generally speaking, the flavor of shrimp oil will run through the whole dish, but such a strong tail note is not very expressive. Common.
The local pickled kohlrabi in Shunde is not salty, but has the aroma of fermented pickles and has a crispy texture. The pork neck looks fatter, but actually tastes crispy. The main expression of this dish is the unity of taste. There is no outstanding point in terms of seasoning, and there is too much oil, which makes it a little greasy.
The moment it is served on the table is not the best period for tasting. After you use a spoon to simmer, this eel reaches its peak. The slightly burnt eel meat has a chewy texture like crispy belly, which is very magical; chili sauce, soy sauce, and powdered sugar are mixed together, and the seasoning base is exactly the same as that of fried prawns; but with different combinations of ingredients, The expression is also completely different. What matters in this dish is not the taste of the seasonings, but the fragrance of the freshly slaughtered river eel fat and the crispness of the fish meat. This is a gift from the ingredients.
The status of Wei Ke Dao in Rong Gui is no less than that of Xin Rong Ji in Taizhou. I have basically not stepped on any mistakes after trying it. This is a restaurant worth checking out the menu. Personally, it is quite high. .
Yuhai Farm
This is a farmhouse that can't be found on the map, but the taste is very good and the menu is generous.
Most of the time for cooking duck is spent on marinating. Light soy sauce, dark soy sauce, onion, ginger and garlic cloves are marinated first to add flavor. The old soup used to cook the duck is not simple. With the permission of the boss, I dug it out. The familiar ingredients for the soup base include kaempferol, grass fruit, star anise, bay leaves, cinnamon, cloves, and white cardamom. As for the others, there are even more water-soluble ones. Finally, throw the snails into the boiling fire and serve it. Enjoy.
The meat of free-range blue-headed duck is not very tender. It tastes full of duck flavor when chewed, and the oil is thick enough. The mysterious formula is a bit like the braised duck water from Jiangsu and Zhejiang, and the aroma levels are more complex. It is difficult to describe them one by one. Judgment ; The seasoning is a bit salty, and the fire under the stove must be controlled a little, otherwise I will still be a little thirsty at the end of the meal. As for the snails, I don’t like them very much, so I tried one. I was surprised by the taste of the soup, which is better than duck meat. Of course I choose duck.
The pigeon skin is roasted a little older and brushed with a layer of salt, so it is a bit salty. This restaurant has a heavy taste in Guangdong; the pigeon meat is still tender, and the blood is not so heavy. It is a good dish Snacks.
Yuhai is also a niche farm restaurant in the local area. In addition to the pot of old stew, its main specialty is its own medicinal wine. The boss boasts that the medicinal wine he brews is the best in the area, both in terms of taste and medicinal effect. Unfortunately, I couldn't tolerate the alcohol content above 60, so I brought a small bottle to my family, and the reviews were quite high.
Song Kee Restaurant
Shabu Shabu Restaurant, a shabby restaurant that is well-known in Guangdong, so naturally you have to come and have a look.
The soup base is white water and clear soup, and you are not allowed to use the shabu-shabu. The waiters take out the ingredients at their "exclusive time". They also have the final say in the order of the shabu-shabu. The professionals have professional thinking, and we can just take care of it. It’s okay to open your mouth when you have food. The seasoning is even simpler, only light soy sauce, pepper rings, salt, and chopped green onions are provided.
Large intestine More of the discomfort comes from its smell, which is probably the same smell as when I blanch the large intestine at home. To put it simply, it reminds people of the feeling of cooking sh*t. . I didn’t try my taste, and I didn’t even have the courage to lift chopsticks.
There are many people coming to this restaurant, including many locals but most of them are tourists. As a restaurant to experience local characteristics, I think it is pretty good, but if you want to eat to your heart’s content, you still have to find another restaurant.
The delicious restaurant
has not been open for a long time but the taste is good. It is an emerging local force.
The positioning of the game restaurant is higher than that of Shunde cuisine. The ingredients in the store, such as crocodiles, water snakes, bamboo rats, etc., are all farmed, and the store also has the qualifications of the supplier. . But under the trend, only two compliant ingredients are introduced this time.
Cut up about three pounds of mandarin fish into pieces, remove the bones and put them back into fish shape; Green Sichuan peppercorns add the first flavor, garlic oil as the base flavor, and Thai pepper as decoration. It's spicy but has a strong flavor; rat fungus and cucumber segments are added to adjust the taste; the mandarin fish meat is steamed to be extremely tender, all in the shape of garlic cloves.
The recipe is actually quite simple, and it relies entirely on the chef’s skill, which I have to admire.
The chicken baked at high temperature looks like fat globules using spheroidization technology. Gently bite open the wrapping film, and the tofu-like content squirts out. The light taste of salt, ginger and pepper is wrapped around it, filling your mouth along with the burning oil. The boss came over and taught us how to put it into our mouths together with the other ingredients and then chew it. As a result, the complex taste became more intense, and the soy sauce flavor also spread. It was a novel and delicious dish.
Every trip is actually a visit to culture. No matter in terms of humanities, food, or scenery, I quite like traveling. Although others were just browsing the scenery, I only learned to name the dishes.
These two days are the days when cherry blossoms are in full bloom in Kyoto. The original plan this year was to celebrate the New Year in Aomori and see what my own orchard looks like. Then I went for a walk in Hokkaido, and finally went home after watching Shadows of the Tang Dynasty in Kyoto. Unfortunately, everything was delayed by the epidemic, and the article plan naturally fell through.
I don’t know what to write in the next article yet, so I’ll try my best to go to Shanghai and spend a few days. If that doesn't work, it would be a good choice to let Mr. Nuo teach you how to cook.
The epidemic abroad is also quite serious. Overseas veterans also pay attention to safety and protect themselves.
See you next time.