When I was a child, I liked to watch Hong Kong dramas and movies."Shark fin gargle" represented high-end food, luxury, and heroism.

In the Chinese food system, abalone and ginseng fin and tripe are always at the top position. In the past, these ingredients were always available on the dining tables of the rich, senior officials and relatives of the royal family. Now, these ingredients have become quite people-friendly, giving a taste of the old Huang Xie Tang and the former swallow flying into the homes of ordinary people.

Uncle Chi, located on Wenming Road, is a very famous place for tasting shark fin.

The area around Wenming Road on Beijing Road has always been a place where traditional Guangzhou cuisine gathers. From stews and desserts to various restaurants, the traditional flavor can be found on Wenming Road.

Uncle Chi has now become a well-known restaurant on Wenming Road. Although the ingredients use high-end shark fin and other ingredients, the prices are quite close to the people. This is also an important reason why Uncle Chi has always made countless gourmets willing to wait in line.

Shark fins with chicken with vegetable gum in soup

Abalone, ginseng fin and tripe, the four major delicacies were once evaluated as the "four major tasteless".

Shark fin glue, in fact, whether it is delicious or not is a big test of the chef's seasoning ability. A rich broth brings out the delicacy of shark fin and flower glue, retaining the crisp and soft taste of shark fin, flower glue, and the dish is truly delicious.

Uncle Chi used ground fish roe, big bone and other materials to boil it for more than 4 hours as the soup base. The soup base is fresh and sweet. Then he added shark fin, flower gum and a quarter of a walking chicken to stew. The shark fin and flower gum completely absorbed the delicious flavor of the soup, and every mouth at the entrance is full of fresh sweetness.

The colloid of various materials is integrated into the soup, and the soup is full of collagen. When entering the mouth, the colloid slowly exerts a different tension on the tip of the tongue, picking out the fins in the soup, and every bite of the fins is a great satisfaction.

This shark fin only costs 68 yuan per person, which is a great price for even ordinary people.

Steamed large yellow croaker in ancient French oil

Wild large yellow croakers are the top fish in seafood. Big yellow croakers are fresh, sweet and firm. Moreover, it is actually quite difficult for wild large yellow croakers to grow to more than a pound. In restaurants in Shanghai, the price of a large yellow croaker weighing more than a catty often exceeds 1,000 yuan, which shows the value of the large yellow croaker.

Uncle Chi chose more than a pound of wild large yellow croaker and spread net oil on the yellow croaker (net oil: a traditional method in Cantonese cuisine, cut fat meat into a net and fragrant with lard, which has a very good flavor enhancement effect). After steaming, the fish absorbs the aroma of lard and is poured with specially prepared soy sauce to be very fresh and sweet.

Crispy fish fin casserole

The fin part of Zhongshan Crispy Meat Wan was chosen, which is the most crispy and tender.

Crispy pork Wan is a characteristic fish in Zhongshan, Guangdong. Wan fish have been fed with peas since childhood. When the Wan fish grows up, the meat quality will become very crisp, completely different from ordinary fish.

It is cooked in antique sand pot and adds garlic seeds, ginger and other materials. The fins absorb the aroma of various materials and are very delicious.

The sizzling aroma of the fish fin pot when it is served and the popping oil flowers can definitely make people's fingers move.

Colorful door eel slices

The white eel slices are crispy and sweet, so they are the most suitable for frying.

The colorful pepper meat is thick and crispy, which complements each other best with the white eel slices.

The chef even ingeniously added finely sliced lemon leaves to this dish. The lemon leaves have a special aroma, which just removes the fishy smell of eel and fish. At the same time, the fresh lemon leaves have a fresh aroma. It also adds a richer taste to this dish.

South African abalone

Abalone is also a top grade among seafood. Abalone is refreshing, especially the abalone produced in South Africa, which is world-famous.

Uncle Chi chose high-quality South African abalone and cooked it with soy sauce and other seasonings. The aroma of the seasonings penetrated into the abalone, giving the abalone a different flavor in its originally refreshing, fresh and sweet taste.

Moreover, it is summer, and this dish is served on an ice plate. The chilled abalone meat is more crispy, and its cold and cool taste is very suitable for consumption in summer.

Chef god rice

pot rice and jelly are both very famous dishes in Cantonese cuisine.

The pot rice adds various materials to the rice. The rice aroma of the rice is completely locked in the casserole. Coupled with the aroma of the materials, it is very delicious.

Uncle Chi used the method of jelly to make pot rice. The pot rice cooked in this way does not have thick scorched rice, but it still retains the unique scorched aroma of pot rice.

The ingredients are added to the chopped sausage, and the aroma of the sausage penetrates into the rice. The refreshing rice and the aroma of cured meat make it a simple rice very delicious.

Every time I come to Uncle Chi, the delicious food here always makes me particularly satisfied.

Whether it is expensive shark fin or other dishes, or even a simple home-cooked stir-fry, you can taste a different and touching feeling at Uncle Chi's. It can be seen that the chef has put a lot of thought and energy into cooking these delicacies.

Moreover, shark fin, which used to be expensive, has become a delicacy with affordable prices here at Uncle Chi. In the past, shark fin gargling was synonymous with luxury, but in Uncle Chi, even ordinary wage earners can taste the delicacy of shark fin, which is also why Uncle Chi is extremely popular.