Yutang Chunnuan Restaurant, in the middle of the restaurant, it is made into a small pavilion next to the pond and has two bird cages, which are classic southern cage craftsmanship. The decoration is very classic, with Qingyishui mahogany seats.

When I saw the waiter, I felt like traveling through time. The man looked like a waiter and the woman looked like a maid. I was very diligent in serving tea and pouring water. There were newspapers on the table and all the tea sets were available.

Chicken claws, ribs, crab roe sauce, crispy char siu buns, signature swan crispy suckling pig, crab roe small buns, golden crispy tofu...

After serving more than a dozen cages, crab roe roasted wheat. You can feel the interlacing of fat and lean pork when you bite. The tender and fragrant juice of the pork is straight into the mouth, swallowing the teeth and cheeks to leave a fragrance. The rare taste of crab roe does not overwhelm the main thing, but better dilute the greasy feeling of the pork itself and enhance the umami flavor.

The dry steaming here is made by hand, each one is different, and I also tasted a small rib, which was a bit of a surprise.

Honey chicken feet, Cai Lan said, is the first classic and has a unique taste. It has a scent that is not available anywhere else. It is braised with peel or star anise, and it is very terrible and has a good taste.

The dried fried beef river was squeezed into a bowl without any oil. The beef was just tough and the leeks were lightened and greasy, just right. The only thing was that the beauty was less wok, and it almost hit the heat.

The shrimp dumplings and the shrimp dumplings are fried in large oil and melt in the mouth, which is crispy enough. The shrimp filling is not mixed with too much flour and blended, so the ingredients are enough.

The osmanthus cake is crystal clear and jelly-shaped. You can feel the osmanthus season when you bite it. Shaqima is crispy and not hard, and has a taste similar to egg powder, and has just the right sweetness.

The food was very popular and it was eliminated soon, but the wish was still unsatisfactory. Boat porridge, steamed pork ribs, three sauce rice, crab noodles, chicken feet rice, durian crisp, creamy glutinous rice glutinous rice...

Leaning on the back of the chair, burping, it was just next to the floor-to-ceiling glass, and I was very satisfied to see the Rolling Pearl River.

Check out 960, eat and go out to eat, and eat. Drive to the yellow sand market, the largest seafood distribution center in China. It is known to look at domestic seafood in Guangzhou, and the price in Guangzhou is yellow sand.

Chen Xiaoqing once said: If you want to know a city, the best place is the vegetable market.

At four o'clock in the morning, there were still the aftermath of fish, shrimp, crab and shell on the taste buds. Locals were walking home in groups of three or three, and hundreds of trucks of seafood from all over the world came towards us. The freshness drips and turns over the entire road, and thousands of tons of dawn came.

At six o'clock in the morning, all the freshly arrived aquatic products were in their place, and pickup trucks from seafood restaurants across the city drove into the market one after another. The air was blowing with salty wind, and the sun on the White Etan had just risen, and the owners of various stalls started working on sewage to welcome a busy day.

No one has ever seen the quiet appearance of the yellow sand aquatic products market. The busy daylight and the noisy and busy nights alternate seamlessly. The 24-hour stalls and the restaurants that operate all night are tacitly acquainted, tacitly fulfilling the vitality on the tip of Guangzhou’s tongue.

Guangzhou is a city with a scattered temperament. In the early 1990s, music teahouses, clothing night markets and food stalls were the three major symbols of the life of citizens in that era, among which food stalls were the most comfortable and friendly.

After visiting Gaodi Street, the most convenient way is to have a food stall on Huifu West Road. Couples dating like the Pearl River. When they first go up, they come out of the theater on Xihao Erma Road and take a walk to the side of Shajiyong late at night to eat a bowl of boat porridge. It is a very romantic thing.

Gradually, the food stalls could not satisfy their appetite for knowing how to drink and eat. Those who became rich first began to learn the model of Saigon Pier specializing in seafood, and used the Dashatou River Dock warehouse to convert it into a large seafood food street.

Sai Kung Fishing Port is located in a superior location, enjoying the first line of river view. The river breeze is blowing, the lights on both sides of the shore, the fried shrimps, the crabs and pecking snails and drink beer, and sighing that life is nothing more than that.

In those ten years, tourists from other places came to Guangdong and had not been to Saigon Fishing Port for dinner. They did not consider that they had been to Guangzhou. They had the regret of not being a hero who could not be a great man in the Great Wall.

In 1997, the yellow sand aquatic products market became a distribution center in South China. A year later, it jumped directly to the market with the largest transaction volume in the country. If you want to import Australian lobster, Canadian elephant geoduck, and Norwegian salmon, the first stop is yellow sand.

At that time, the price of imported seafood was opaque. If you sell it in Huangsha to other cities in China, you could at least double the difference. Once you enter and exit, you would make money every day.

Looking at the bustling crowd and the noise in my ears, Johnson felt very comfortable and felt like he was in water.

In the past, my apprentice got up at five o'clock tomorrow, went to the market to buy ingredients, rode a tricycle, and was full of a cart, carrying the hope of the day.

The biggest feature here is to buy fresh seafood downstairs, and cook them upstairs. There are seafood restaurants around, providing special processing services, and cooking fresh seafood just selected from the stall downstairs.

People are coming and going around, living in nearby neighborhoods, buying fresh shrimps and crabs at a good price, and adding good dishes to the hard-working family. This is a daily happiness on the tip of your tongue.

For children, following their parents to purchase is to enter the colorful aquarium.

The worker who works overtime too late can never think of what to eat, and the yellow sand is a late-night cafeteria. During festivals, relatives and friends gather together, and occasionally like to come here. It is rare to be generous.

Watch slowly, choose slowly, and enjoy the fun of bargaining. There is nothing that can’t be eaten. Carry it to the restaurant and slaughter it and eat it immediately. This freshness is even more exciting.

Johnson bought more than a dozen black plastic bags, secretly poked a small hole underneath, and whispered: "Seafood adds water to four taels, you can't be a sucker!"

"I'm afraid of meeting a bad boss. If you don't pay attention to the death and exchange for life, you must keep your eyes open and check whether it's the seafood I just bought..."

"Some people like to put some good and big ones on top and the dead ones below. When fishing, they start fishing directly from the bottom. The seafood is good or secondary, dead or alive, and the prices vary greatly. You must choose it yourself."

"The fish should be smooth when picked up, jumping around, without deformation or injury, and it is basically fresh."

"When the shellfish hits, it sounds like a stone. A very full sound is good. On the contrary, if it is an empty shell sound, it is bad."

"If the flesh sticks out with your fingernails, it will be good to shrink them immediately. If the flesh sticks out and spreads, it will definitely not be good."

"The clams must be full and must be able to move. Just pick them up and press them down, and your tongue will stick out. When buying, you can shake the water and touch your tongue."

"It is better to press the meat crab on the abdomen, it is hard enough. The buffalo crab covers the saw marks with his hands and shines against the light. The more the top corner, the better, or the fuller the tail, the better. The red buffalo is the best."

"As for the shuttle crab, you can pull down the last leg of the crab, and the one that is usually paddled back immediately and it will be alive. Those with few pliers usually find a matching plier and tie it up..."
Chapter completed!