Xiang Qun Restaurant (LongJin Road Main Branch) Review

The price is very affordable, the taste is also very beautiful, I ordered six dishes, except for half a dozen fried dumplings, I ate them, sausage powder, fried beef, eggplant dumplings, fried tofu, sauerkraut fried beef have a little left.

Very lucky to grab the special package to the group. Take advantage of the weekend and the weather is not so hot and it is not raining, come and experience it quickly. I thought there would be a lot of people. I don't know if it was because there were fewer people on weekends or because the epidemic situation was complicated. People are far from thinking about the more 😄 products are as stable as ever, and epidemic prevention measures are also in place. Very recommended

I especially like the dry fried Niuhe, the taste is authentic, both Cantonese light, and the fragrance of stir-fried vegetables, you can't tire of eating! There are other dishes that taste delicious, fresh and very good, many people like it.

The queue method is also unique. There is a straight line at the door. There is no effort to send a handwritten number. A few people go in and sit on a few stools. The store directly asks "a few people to fight for the table". Arrange to sit here. It is mainly based on authentic Cantonese cuisine. I have reviewed Michelin and have eaten the list. Laoguang basically comes. I have eaten the old restaurant that carries the memories of generations in Guangzhou. I half an I 55 Cantonese cuisine. No chicken is not a banquet. The group is famous for stewed chicken. The chicken oil must be ordered. The chicken oil must be washed with scallion oil. The chicken oil is bright and the skin is tender and fresh. The meat is tender and fragrant. The chicken flavor is fresh. The eggplant pork belly soup I 48 is a hidden menu. The clerk will only Tell you that there is an example of soup to ask if there is pork belly soup to order. At first, I thought it was eggplant pork belly. It turned out to be tomato pork belly. In fact, the soup dish was full of a bowl of pork belly and rot bamboo. The soup was soft and the pepper was full. The taste was full. The stomach was warm. Salted fish steamed stewed meat cake ｜48 without adding fragrant. Mushroom shredded without horse-hooked grains is really a large steamed meat patty. The meat patties are tight and lean. The taste is slippery. Even if you add salted fish steaming, it will not be very salty and refreshing. Shunde salmon skin|39 fish skin is smooth and smooth. The taste is particularly thin and crisp. The scales are very clean. It is rare to eat so crisp and tender in the restaurant. Fresh fish skin family fish noodles|30 really like this wheat-scented noodles also fished with lard! ! It’s really fragrant. It’s a small bowl of clear soup. Although it’s inferior to pork belly soup, at least it’s not perfunctory. It’s the happiness of eating a lot of noodles and harvesting carbs. It’s this old-fashioned insistence on the classic to the extreme. It inherits the flavor memory of the whole city. The veritable food is over-taste. Xiangqun Hotel, No. 853-857 Longjin East Road, Yuexiu District, Xiangqun Hotel (Longjin Road Head Office)

I was scared by the aura of the big pigeon rice and other 270 ➕, so I quickly transferred to the group. Since ordering in Foshan at noon is a bit fierce, and the memory is limited. Order a home package to see how the dishes are! [Scallion oil with fresh white shellfish] The salmon is suitable for fire, fresh meat, white shellfish auxiliary, no need to season too much, highlight the ingredients themselves sweet. [Founding scallion oil chicken] The chicken is tight, and compared with Shanghai white chop chicken, the fragrance of its scallion oil makes the dishes color a lot, and the addition of half an egg is more interesting. [Dumpling sauce roasted glass pigeon] The color is red and bright, the skin is crispy and oily. I am an exception for a person who resists eating pigeons. [Original koi Yangzhi Manna] The plate is beautifully arranged, and the children are happy. #Food Xunweihui

Xiangqun Hotel, Guangzhou Old-fashioned Hotel. Here, the drum oil king goose sausage is definitely a food that cannot be missed. The crispy goose sausage, plus the unique soy sauce, is not too salty, but a little sweet. The bean sprouts under the drum oil king goose intestines are placed in the import, and the mouth is full of soy sauce, and the teeth are simultaneously biting the crisp goose intestines and bean sprouts, which makes people not tired. The chives are white-cut chicken, and beneath the skin is a layer of crystalline chicken oil frozen, which is tender and strong, with a little blood red, onion and drum oil infused into the bone marrow from the texture of the chicken, even with the bones delicious. The fried noodles, the inside is crispy and hot, and the cold white noodles outside make you feel the ice and fire on the taste buds.