When I visit Baiyun Mountain during the day, of course I have to taste Cantonese cuisine at night.

If you want to talk about which Cantonese cuisine is the most authentic in Yangcheng? It is really hard to say. This is the most concentrated and prosperous area of ​​Cantonese cuisine, and almost all famous restaurants have their own specialty dishes. You cannot simply and roughly evaluate who is better than whom, but diners should choose a restaurant that is more suitable for them.

Fortunately, Jin Xiao is a person who is not picky about words. He can eat anything except fat meat and onions. He never picks about the taste, and he has truly achieved the level of cold, cold, sweet and sour food, and eating it whenever he wants.

So he just needs to find a good restaurant.

Unfortunately, although He Xin and Duan Fei are from Yangcheng, they rarely go to big restaurants for dinner. Thinking about it carefully, this is normal. Jin Xiao is from Beiyun and he eats in big restaurants in his hometown for a limited number of times, so after all, it still depends on the majority of netizens.

"Or why go to Bingsheng to have a look?"

Duan Fei suddenly suggested.

"Yes, right, Bingsheng is pretty good."

He Xin nodded beside him and agreed.

On Jin Xiao’s mobile phone, he just opened the comment software, and the name "Bingsheng" was displayed on it. Jin Xiao looked at it and realized that this "Bingsheng" is not simple and can be regarded as a representative of Cantonese cuisine. His group has many brands such as "Bingsheng Taste", "Gold Mineral Food Singing", "Bingsheng Private Kitchen", "Bingsheng Mansion", "Zenyi Tea Sugar" and "Xiao Bingsheng", and they are all popular. They even have the praise of "Eating Cantonese cuisine, and reaching Bingsheng" in Yangcheng.

Then what else is there to doubt?

Open the way directly!

On the way, Jin Xiao carefully studied the recipe, and He Xin and Duan Fei were giving him advice.

They have been to Bingsheng several times, but what are the characteristics of a hotel like Bingsheng? That is, while being friendly to the people, thrift is the people.

In this kind of hotel, the cheap dishes are really cheap, and it can be afforded by any ordinary person coming in to have a meal, but the expensive dishes are really expensive, so expensive that many of them, He Xin and Duan Fei, have not tried them.

"That's right, let's try it today."

Jin Xiao said with a final say.

They were really tired today. They visited most of Baiyun Mountain in one go, and they were all dealing with lunch. They were too lazy to go down the mountain, and they couldn't provide any good food on the mountain, so they just dealt with them casually, and accumulated their appetite and waited for dinner. As a result, the three of them were looking at the pictures on their phones and kept swallowing.

At mealtime, there is no need to say that the traffic must be congested. Jin Xiao and the others took a taxi from the foot of the mountain. When they arrived at the entrance of the hotel, an hour had passed.

Even Jin Xiao, who kept reminding himself to maintain his demeanor, couldn't hold on at this moment - Madan, I'm really hungry!

After entering the hotel, the decoration is pretty good. The interior decoration is mainly in the old Lingnan style and is divided into different halls. There are many people but the distance is far away. I don’t think it’s noisy and the overall environment is good.

Under the guidance of the waiter, the three of them sat at a small table and started ordering.

With He Xin and Duan Fei at the same time, with the help of the waiter, they quickly ordered the dishes. While chatting, they looked through the photos in the camera. Soon, the food started to serve.

They ordered a few classic dishes.

For example, fish.

Bingsheng started out with fish farming. He followed the traditional Shunde method. Live fish were hungry for about a month, consuming fat and parasites. When killing fish, cut two knifes first and the tail, and put the fish blood clean. The sashimi was snow-white and fishy. Then it was cut into sashimi that was as thin as a cicada wing, and served with more than ten kinds of ingredients. However, in order to prevent parasitic diseases, Guangzhou has banned freshwater fish, so traditional river fish can no longer be eaten. Now they are mainly sea fish such as sea squats, sea bass, etc. In addition to raw fish, the fish skin can also be cooked and cooked and cool, and the teeth are smooth and flexible. In the end, the fish head, tail and bones are not wasted, and the onion and ginger are also very good.

The fish served on the table is crystal clear. Pick a chopstick and put it into the dish. First pour peanut oil to lock in the water of the fish. Then add soy sauce, sesame, peanut, shredded taro, lemon leaves, shredded green onion, garlic slices, shredded ginger, sour buckwheat, finger pepper and other ingredients according to your preferences. Stir evenly, and you can start eating. The taste is cool, smooth, fresh and sweet. Various aromatic, spicy, sour and sweet seasonings bring out the deliciousness of the fish, making the mouth full of fragrance and endless aftertaste, which is amazing.

There is also black char siu, which is also a famous dish. The black char siu is harsh and is made of grass-flavored local pork like a "sandwich". It must be five layers of fat and lean flower belly, and each pig is only served three to five kilograms. The sauce is inspired by the Nanyang sauce black soy sauce. The chef uses more than three types of top soy sauce, which is accompanied by a variety of spices including herbs. The sauce is mellow. High-fire roasting also tests the chef's skills. It flips it at a high temperature of 280° once a minute to make the sauce fully taste whilst burning the meat to the maximum extent.

The ingredients, creativity and cooking skills of this dish are indispensable to create the extraordinary black fork. The taste is extremely complex. It tastes refreshing and tender when you take a bite, and the oil is just right. The black sauce is sweet, salty, slightly bitter and oily and tough.

Bingsheng also has "four beauties delicacies", namely crispy char siu, soy sauce emperor goose intestine, Hewei Pig Hand and Cold Water Pig Belly, which are also worth tasting. The cold water pig belly is "cooked with high heat and soaked in cold water". The unique production method makes this dish thick, crispy and tender and crispy; the soy sauce emperor goose intestine is also excellent, crispy, tough and refreshing, not fishy or greasy, and the soy sauce is fragrant and fresh; the crispy char siu skin is golden and crispy, and it melts in the mouth; Hewei Pig Hand chooses high-quality pig front feet as the main ingredient, and then burns water to remove the flavor, and then soaks it in carefully prepared brine, which has a smooth and not greasy taste.

In addition, there are braised black hairy melon with batter and crab, secret roasted Angus beef ribs, fried Boston lobster with black pepper, and salmon with black truffle.

Combining Chinese and Western, delicious and hearty.

This is also a major feature of Cantonese cuisine. It has both old dishes that are passed down from the past and are also particularly good at innovation. Among all the cuisines in my country, Cantonese cuisine may be the most innovative cuisine. It is easy to integrate various ingredients from the West into its own system, and then design many new dishes that are different from traditional Chinese food and are also different from ordinary Western food.

Jin Xiao had this meal really enjoyable. Except for the black stew siu, he needed to pick and choose to remove the fat meat, and all other dishes were basically unhindered all the way and entered his Five Insect Temple.

He Xin and Duan Fei had a great time eating, but they were girls after all, and their appetite was really limited.

I ate a lot and the taste was very good. I didn’t spend much money in the last calculation. It was really super cost-effective.

After dinner, the three of them were walking on the side of the road.

If you want to say what is wrong with today, it is the light bulb that has been following you all the time.

Jin Xiao was still thinking about how Duan Fei spoke when he drove him away.

"I've made you spend money today. Xiao Jin, I'm going to start work tomorrow, so I can't play with you. Next time you come to Yangcheng, tell me in advance, I'll take a day off, play with you for a day, and invite you to have a big meal!"

Duan Fei said while patting her chest.

Jin Xiao breathed a sigh of relief, Yes, Duan Fei will be working tomorrow, hehe, starting from tomorrow, can she do whatever she wants?

However, what he didn't expect was that as soon as Duan Fei finished speaking, He Xin also spoke.

"I'm so sorry, Xiao Jin, I have to go back tomorrow. Actually, I only took three days off. When we were resting today at noon, our team leader sent me a message saying that a customer was waiting for me to come and give a plan. Time is tight, and I have to leave early tomorrow morning... So I'm really sorry, you can only play by yourself for the remaining days, but it doesn't matter. Anyway, I'm also working in Pengcheng. When we arrive in Pengcheng, we still have the opportunity to play together."

He Xin said with a forced smile.

At this moment, the two sisters were one after another, and Jin Xiao was completely helpless.

He couldn't show it yet, so he could only smile and nod, and shake his head again.

"Sister Feifei, Sister Xinxin, it's okay. I'm very happy that you can play with me for a day. Anyway, we are not far away, and even between Pengcheng and Yangcheng is less than an hour away. I am a student and I have plenty of time. Whenever you want to come out to play, just call me directly. If you have a job, go to work. If you have any help, tell me, we can get to know each other. This is fate. I treat you as my sister. You can't forget my younger brother."

Jin Xiao said with a smile, actually, I was really disappointed, but what can I do? The time is not ripe, so I can only take one step at a time.

As for how many more intersections you will have in the future, who can tell now?
Chapter completed!