Panyu's population has soared in recent years, which has not only become a popular destination for holiday tourism, but also attracted many Guangzhou people to buy houses and settle here. Its delicacy, full of local flavor in the Pearl River Delta, has aroused the appetite of Guangzhou diners. For a time, "eating in Panyu" became a new trend.
What's the charm of Panyu's restaurants? In the words of Guangzhou people, it is three words: flat, beautiful and upright. Flat, reasonable price, appropriate fees; Beautiful, fresh and delicious, with guaranteed quality; Honest people, exquisite cooking, authentic kung fu. Panyu people pay attention to authentic food. In the words of a gourmet, Guangzhou is already the Guangzhou of other provinces, and only Panyu is the Panyu of Guangzhou people.
Fresh pig offal: a masterpiece of Panyu cuisine
You will find an interesting phenomenon when you come to Panyu. Almost every restaurant hangs a "fresh pig offal" sign to attract guests. At this time, you will suddenly realize why all restaurants in Guangzhou have the slogan "Don't go to Panyu to eat pig offal", and even some restaurants simply pretend to be "Panyu old pig offal". It turns out that fresh pig offal has become a masterpiece of Panyu cuisine.
Since the mid-1990s, some restaurants in Panyu have started to introduce the series of fresh pig offal, salt? Pork belly, brine sausage, ginger juice? Pig intestines or something. Soon, these dishes became popular in the Pearl River Delta region.
According to the owner of Panyu Hui Jing Restaurant, one of the founders of "Fresh Pig Miscellaneous", the business of the restaurant has been booming since the signboard of "Fresh Pig Miscellaneous" was launched. Their signature dishes "Vigorous Pig Liver Water" and "Iron Plate Pig Miscellaneous" also won the title of brand-name food at the 99 International Food Festival. "Vigorous pig liver water" is a soup base boiled with medicinal materials, and then the pig liver is put down and soaked. The soaked pig liver water is fresh, sweet and beneficial, and has a good blood-enriching effect. "Iron plate pig offal" is a rich hodgepodge in which fresh pork liver, pork loin, pork belly and pork intestines are cooked together with secret sauce in an iron plate and stirred.
The best time to eat pig offal is in the evening 12, when the restaurant just brought back fresh pig offal from the slaughterhouse, and the dishes made are particularly delicious. If you see many tour groups leaving for midnight snack in the afternoon 12, they must have gone to eat fresh pigs. At this time, restaurants often set tables outdoors, and people enjoy steaming pig porridge and pig chowder while enjoying the cool air, which becomes a local scene.
Seafood seafood: how to say "ping"
Seafood and seafood restaurants all over Panyu have always been a good place for Guangzhou people to eat. Seafood restaurants have become a market in places like Shibayong, Zhou Shiyan and Shawan. Most of these restaurants are bamboo buildings, with hanging feet built on the water or simply made into the shape of fishing boats. Many guests like to sit in the open air, cool and have a taste. There are few kinds of seafood in restaurants, and the price is often much cheaper than that in Guangzhou. You can also eat delicious food that is rare in Guangzhou here.
Spring in Panyu is the harvest season of white dove fish and flower fish, and it has also become the characteristic flavor of local restaurants. Of course, steamed pigeon fish and steamed flower fish in the United States can bring out the umami flavor best; If you want to taste delicious and rich, you can try fried pigeon fish with salt and pepper or fried fish with salt and pepper. If you want to taste the river fish here, you must hurry up, because spring is the fattest and most delicious season for river fish.
Newly cultivated lotus root: teaching people aftertaste
Panyu is a famous land of fish and rice, rich in agricultural and sideline products, and the food made from local fresh agricultural and sideline products has strong local characteristics.
The newly cultivated lotus root in Panyu is big and pink, which is a local specialty. Many restaurants use it to make special dishes, attracting many diners from Guangzhou, Hong Kong and Macao. Among them, roasted lotus root, duck lotus root and fried lotus root slices with southern milk are all local famous dishes. The most special is the lotus root stuffed with mung beans. The chef cooked the mung bean and peeled it, then poured it into the lotus root hole, and then added special ingredients to pour the lotus root into the pot to eat. This dish is delicious and fragrant.
Shawan Ginger Buried Milk: Sweet and Beneficial
When looking for delicious food in Panyu, remember to taste the ginger milk buried in Shawan, which is a traditional snack handed down from the 1930s. Through its transmission, it has become more suitable for modern people's tastes.
In Panyu Shawan Qinfangyuan Sweet Shop, according to the descendant of the famous local ginger milk burying master "Maidang", yellow and starchy ginger must be selected as the buried milk, and high-concentration fresh buffalo milk should be selected as the buried milk. When making, put the ginger juice at the bottom of the bowl, pour the milk at about 80℃ into the bowl and stir it evenly. The spoon can be placed firmly on the milk surface without sinking, which is considered as a successful ginger milk burying.
These sweet shops often sell more than just fried milk, fried milk, milk taro syrup, stewed bamboo chicken with milk, stewed water fish with milk, boiled rice porridge with milk and so on. Even the glutinous rice paste is filled with grandma oil, which gives full play to the delicious taste of milk.
Panyu salted duck: it's also a hot commodity.
Don't think that only Beijing's salted duck is famous, and Panyu's salted duck is also a hot commodity. After transformation and refining, the sliced duck here is more suitable for the taste of southerners.
Panyu Hotel, located in the former Panyu District Government, is famous for its roast duck. The duck slices here are not only crisp and sweet, but also the bones are delicious. According to the chef, the practice is to choose local white ducks of about 2.5 kilograms, marinate them with special seasonings, then roast them in an open stove, and pour sauce on them at the same time, so that the roasted duck slices are particularly beautiful and delicious. Generally speaking, duck slices have three kinds of food. Eat crispy duck first, then shred the duck and stir-fry leeks. Duck bones are used to cook soup or porridge.