The rice rolls should be freshly pulled, and they should look like three or four kinds of sausage, beef, shrimp, and eggs.
The indoor and outdoor lights are different, but the look in Figure 1 is a bit like it. I have eaten several rice rolls in Jinan, but I can’t compare them (because they are not so good) until Aunt Fang finally made rice rolls~~
I can eat two servings by myself. The rice noodles are thin and almost transparent, the sauce is light and old-fashioned, the bottom is not sticky, and the soup is just right. I like beef and shrimp the most. Coupled with the superb sliced chicken and shrimp and crab porridge, I ate a round belly and rushed home safely before the thunderstorm.
Thank you pet for telling me that sentence is because I’m good, so someone treats me so good night everyone.
The reason for giving five stars is very simple. This is the best Cantonese casserole porridge made in Jinan.
It’s very important to open a restaurant: know how to make changes to local conditions while respecting traditions.
#Prawn crab porridge#
In the original place of Guangdong, the creamed crabs are used, but the freshness of the creamed crabs in Jinan is not good. The porridge loses its soul without the umami. Therefore, many other restaurants that make Cantonese porridge are not delicious. Switch to Shandong local portunus, and after multiple adjustments, a very delicious shrimp and crab porridge is made. This is basically my favorite item in his house. The prawns and crabs are very fresh and large enough. It is recommended to experience it during non-peak dining periods.
Other porridges such as beef porridge and boat porridge are good.
I recommend quicksand buns, walnut buns, secret chicken feet, curry tripe, and shrimp dumplings. The first two are considered the best on the Jinan market. The steaming time of these items must be strictly controlled to produce the best taste;
The whole series of claypot rice is highly recommended. In fact, this is the best thing when his old store opened. Lamei Claypot Rice and Beef Brisket Claypot Rice are well-received. The special Cantonese Silk Miao rice for Claypot Rice is extremely important. You can't get this flavor with other rice or machines. The crispy rice at the bottom of the pot is the favorite of many diners;
Cantonese fried noodles and dry fried Niuhe are suitable for casual eating. The Guangdong-style Zhusheng noodles used in the former are very good;
Compared with others, the general situation of lo-mei is limited after all;
Must order! The tender and elastic taste of the chicken is unique at the city level. It is far superior to other stores. One is that the technology is good, and the other is that the chicken is good. Don’t think that the blood in the bones is not cooked. This is the case with the authentic method, adding turkey and chicken will not taste good;
The business area is already very large, and a back hall has been added to the original front hall. There are a lot of large round tables in it, so I'm no longer afraid that the party can't be held.
If there is an empty parking space in the opposite yard, you can park, pay a few dollars to the other party, or park on the side of the road. There are occasional stickers at noon and no one will care at night.
The Cantonese restaurant opposite the Oriental Hotel can flourish in the non- bustling area of the northern city, which shows the uniqueness of the store owner. Cooking with heart, customers can feel, eat some Cantonese morning tea, enjoy life
Give out one five stars this year again. Although this shop is not that perfect, it is indeed one of the most recommended restaurants this year. You know that the Cantonese restaurant in Jinan can be counted as "delicious" and even three stores are not available, so although it takes 35 kilometers to have a meal back and forth from home, I still regularly ask my friends to have a meal. The restaurant’s name is Cantonese casserole porridge. Congee such as shrimp and crab porridge, nest egg beef porridge, Tingzi porridge, etc. is naturally good. I only drink seafood and beef because of my diet. The raw materials of his nest egg beef porridge and Beiyuan Chaohaowei beef porridge are slightly different, but the tastes belong to the first line of Jinan. The porridge is full of spices. After the porridge is boiled, add raw beef and boil it. It is delicious and delicious. To say that there are also shortcomings, the porridge and soup are slightly retained visually, but the overall taste is not too great. I give four and a half stars for the porridge category. Claypot rice: It is also because of the taboo that you can't taste the most famous curd-flavored claypot rice, and instead eat sirloin and beef. His family can almost be regarded as the only Cantonese-style claypot rice cooked in Jinan that adopts orthodox methods and ingredients (the authentic claypot rice is made of silk miao rice, and the waxed flavor is produced by Guangdong "Emperor Emperor"). The layered rice crackers are very popular among diners (the eel claypot rice needs to be booked one day in advance. Those who know how to do it like this, I haven't eaten it yet). I give four and a half stars for claypot rice, which is at least one level higher than the claypot rice cooked in other stores in Jinan. Braised goose: The black and brown goose from the south is used (orthodox Cantonese roast goose and braised goose are all used, but the northern goose is not delicious) with a secret sauce that looks like chili sauce. You can like it. Try, braised goose is not as good as roast goose. [Chicken Pot Crab]: Ingredients: one chicken + two crabs, it is a hidden menu, if you want to eat it, make a reservation one day in advance. This is the season when the crab is fat, creamy and yellow. The essence of the two crabs is all integrated into the chicken soup Among them, it is very delicious! I basically order it every time I go. The soup is slightly oily, it's better to have a glance at the oil before serving. Four and a half stars. I heard the boss say that Guangdong Shunde porridge hot pot will be launched in the near future. I haven’t eaten this thing in Guangdong. It seems that there are very few people in the north who can make this. It is such a delicious dish. I guess I will almost relieve my greed next time~
The taste is pure, the environment is ok, the service is ok
No matter how far you go, you always have to go home.
After experiencing the missed flight in Fog City, I couldn't wait to buy a new ticket to come back the next day. I really wanted to go home, and I also missed the good taste of my hometown. In the past, every time I came back from a trip, I had to eat a circle of my favorite restaurants. In the summer, I would go to Jin Zhong Lu Chuan. I missed the warm porridge at Aunt Fang’s house and the dreamy Kenya in the coffee shop in the winter.
Now the area of the shop has expanded a lot. In the near future, there will be porridge-based hot pot and traditional edging stove. In fact, I wanted to arrange the last meal for the porridge-based hot pot, but ~ never waited~ I met an old friend at the coffee shop yesterday , The idea of going to Aunt Fang to drink porridge came across unexpectedly, and just went there. Three people ate such a table.
This is not the first time I have eaten the side stove. Last year I put the old Beijing copper pot and the Cantonese side stove together in the "hot pot" game with a few friends. Both kinds of hot pot were eaten, and the egg sauce was broadcast live. a bit.
Simple clear soup, scallion and ginger slices, nothing else. The taste is light and original. We put two crabs to bring freshness. After the water is boiled, we put in raw chicken. Turn off the heat when it is about 9 minutes cooked. The chicken is tender. It is important to control the degree of slippage and heat. It is better to cook for a while and bite the raw meat, rather than cook it for a long time, and eat it slowly. A whole chicken will disappear completely in a short time. At this time, the soup begins to slightly yellow and absorbs the essence of crab and chicken. The taste of the soup is superb and light. The sirloin claypot rice that day was also very rare, the heat was just right, the sticky layer of rice crust and not too much sauce, I rarely eat fish eggs, because poor quality fish eggs are too smooth and will grind teeth And it makes an unbearable sound. Aunt Fang’s family won’t. There is a lot of trust in the ingredients. The chicken feet are also very favorite. In addition to the sand tea tripe itself, it also has matching corn, which is fresh after being soaked in sand tea juice. Very sweet.
In winter, it comes at the right time.