Fortunately, the staff of Qingping Hotel reopened the restaurant later, and the almost lost Qingping chicken reappeared, and diners were able to taste the delicious chicken again. And this restaurant is the restaurant that Brother Mao will bring you to today. It’s rare to have the delicious Qingping chicken here. Let’s come to the "Youlian Restaurant" at No.163 Shanshan Road, . .
When entering the store, there are many "Qingping Chicken" award certificates hung, the most conspicuous is this pair of "Qingping Chicken Guangzhou First Chicken" plaque that was inscribed by Guangzhou Mayor Li Ziliu and presented to Qingping Hotel. Qingping chicken
Qingping chicken
Qingping chicken is still the main dish of Youlian Restaurant. It is a free-range three-yellow chicken-Qingyuan Ephedra chicken as the raw material. The growth period is more than 130 days, and it is sold at about 1.5 kg. As dishes, more than 100 can be sold daily. The method of Qingping Chicken is actually not complicated. Simply put, just dip the chicken into the soup for several times. But the simpler the cooking method, the higher the requirements for ingredients. Chicken breeds, soup base, heat, everything is not negligent. To become a perfect Qingping chicken, you have to pay attention to everything from selecting materials, slaughtering, braising, cutting and placing.
Looking at the chicken skin, the texture is clear, the surface is smooth, thin and low-fat. The size is slightly larger than the Yixin chicken, the bottom of the chicken has a taste, the skin is crispy and the meat is smooth, and the taste is delicious. Compared with another famous Yixin chicken in Guangzhou, the chicken here is obviously ---soaking in white brine for a little longer time, there will be less blood in the bones, and the meat will be more delicious, salty, It's worth biting, sucking and chewing slowly, the more you eat, the more flavor you get. The skin is also smooth.
The skin is tender and tender and the meat is firm. The chicken is soaked in white brine, which is quite tasty. It is already very fragrant without the onion and ginger. is more fragrant as you eat it, and it is really suitable for elders to eat with wine. I think I should eat it like this, biting a piece of chicken, biting and biting, after the taste of the bones and the skin of the chicken came out, the moment I was about to swallow, I picked up the beer, right!
To eat Qingping chicken, it must be a ginger onion dish. The ginger scallion sauce here is also a highlight: hand-chopped ginger scallion, salt and boiling oil, ginger scallion paste is cooked in chicken broth, the taste is particularly fresh. The ingredients of ginger onion, Youlian give a lot, can play a finishing touch, if not enough, you can ask the waiter for it, friends who love ginger onion can also be used for bibimbap. Put a piece of chicken into your mouth, almost without chewing, the chicken is separated from the skin. The taste of chicken skin is like jelly, fresh and smooth, because the chicken is not fat, it will not feel greasy. There is a creamy chicken sauce between the skins, which melts in the mouth. The yellow chicken belt is crispy and fragrant with chicken gravy and charming fat. The chicken is firm and sweet, tender without jamming, juicy and delicious.
roasted sweet-scented osmanthus
This is also a very classic old-school Cantonese cuisine, almost no restaurant on the market does it, so this is a very classic old-school Cantonese restaurant. When one plate was served, the rich fragrance came out, and I really couldn't bear to drool.
The outer layer is the large intestine, with salted duck eggs inside and topped with osmanthus sugar. Take a bite, the oil of the fatty intestine is mixed with salted egg yolk, the taste of the salted egg yolk sand and the sweetness complements this, it is really fragrant but not greasy, and the aftertaste is endless.
So I usually come to the store, a case of Qingping chicken, a dish of roasted osmanthus sticks are my standard, it can be said to be a very traditional Laoguang match.
chicken mixed cabbage heart
In addition, in the derivative dishes of Qingping chicken, Youlian Restaurant also has more abundant dishes, such as chicken offal, chicken blood, chicken intestines, etc.Use to make a variety of dishes. In addition to the signature Qingping Chicken, Chicken Mixed Vegetable Heart is also a famous dish of Youlian. As soon as Youlian came to the table, the weight was amazing. Different from the traditional preparation method in the past, the cabbage heart is boiled, the chicken miscellaneous cooking wine and other seasonings are cooked in advance and then served on the plate after adding the juice. The dishes are fresh enough, the offal is enough, full of old and Cantonese flavor.
boiled chicken red
when I first entered it, it actually gave people the illusion of "this is pig red?!". The chicken red, which is not tender and smooth, is tamed by the chef in the bowl. With precise heat control, chicken red is cut open by teeth like tofu in the mouth. The pepper sprinkled on the surface brightens the taste and is extremely appetizing!
The iron plate used to eat bamboo intestines
originally thought that the iron plate was used directly, but I did not expect that there was a layer of tin foil in between, so that it would not be easy to burn. Slightly burnt fragrant, really enjoyable!
scallion simmering ox double string
ox double string is a hidden dish, not listed on the menu. In the old days, there was a nursery rhyme in Guangzhou: "Brother, don't eat coriander and green onions." Coriander is like the northerners' green onion and ginger to Cantonese. When you go to the countryside, you will choose the green onion and mix it with peanut oil. Ingredients, peanut scent and coriander scent are harmonized, and you can't feel the smell of coriander on weekdays.
Double strings of cattle are rare, and a cow of several hundred catties can only take less than two catties. The ox double strings here are very hot, crispy and slightly tough; only three servings a day are sold. For this bite, it is worth waiting for the evening market to open.
Pan-fried yellow croaker
This fried fish can be said to be quite standard, the skin is fried to a slightly crispy, but the fish is still very tender, the seasoning is just right and delicious, the outside is crispy and the inside is tender, very delicious!
pineapple sweet and sour pork
The sweet and sour pork here is really recommended, mainly because the sweet and sour pork here is all lean meat, and the sweet and sour pork in many stores are all fat meat, almost all lean meat here is very fresh and tender! Sweet and sour, quite pungent!
pot drench overlord flower
is a big dish, very worthy of food! The bone broth is the base, and the bawang flower quilt is drenched, slippery and delicious. It feels like a mother's soup. It is warm, simple and delicious!
Generally speaking, the products of this old store can be said to be very good. Needless to say, the signature classic Qingping chicken, such as the roasted sweet-scented osmanthus sticks, the scallions and the beef double strings, are also quite hard to eat. Authentic, really rare . Those who want to eat can try this "Youlian Restaurant" on Shanshan Road.
Alright, this issue of Maoge Laoguang Classic Cantonese Restaurant is here first. For more authentic Guangzhou cuisine, please pay more attention to Maoge, thank you!
eat in China
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