In Guangzhou's hot weather, going out to eat seems to have become a burden. However, Huahua recently checked in several specialty restaurants in and around Guangzhou, and was pleasantly surprised to find that they had completely saved their weak appetite in summer!
"Zizhoulou"
The chef comes out of Fengcheng, and the ability to cook fish commonly found in China to perfection is the essence of Shunde cuisine in Guangdong. Huahua is very lucky. It takes only half an hour from downtown Guangzhou to find one of the 23 restaurants that Cai Lan, the "God of Food", loves most in Panyu-the Zizhoulou, which is famous in the Greater Bay Area for inheriting the true flavor of Shunde.

The name of this Shunde gourmet restaurant, founded in 2005, means "contentment and happiness". The more than 3000-square-meter store is located in Panyu Square in the center of Panyu. It can provide more than 800 tables and has also won the "Top Ten Special Hot Pot in China" award.
Not eating from time to time, not cooking it fresh, and not using it is the purpose of Shunde people's cooking. Zi porridge restaurant also follows this purpose, and has the ultimate pursuit of color, aroma, shape and shape.


Appetizers: Salad fish skin, truffle Arctic shellfish and quadrangle beans There is definitely nothing wrong with delicious fish skin and quadrangle beans to make appetizers, and the aroma of truffle comes out in the crisp beans and sometimes in the tender Arctic shellfish. Exposed in this creativity is worth adding points.
Ancient roast goose
The roast goose skin cooked in the ancient method is crispy and fragrant, and the thickness of the golden fat under the skin is suitable. Huahua couldn't help but eat a few pieces!
Signature: Porridge Water Hotpot
The water in a pot of porridge is white and clean. It is not as simple as it seems to be to cook well.
In the first year of its opening, Zizhou Porridge House, after more than seventy or eighty times of practice and improvement, finally decided to mix and mix japonica rice, linoleum rice, and fragrant rice to make the porridge base, which is healthy and suitable for health preservation, fragrant and smooth. I heard from the chef that the restaurant did not have such a large number of diners at first, but later sales became larger and larger, and the supply began to exceed demand. In order to maintain the standard of porridge, the pots for cooking porridge were adjusted to continuously warm up steam, so even now a single store supplies 300 pots of porridge every day, the quality of the porridge is the same no matter when the guests arrive.
Shrunken fish slices
This porridge and water hot pot dish is one of Shunde's famous dish "One Fish and Three Foods". It uses reduced bone fish cultured from the Beijiang River of Qingyuan Reservoir. The weight of the slimming fish is strictly controlled between 3.8 and 4.3 kilograms. The length is about 38 centimeters. Only if it meets the standards can it be recognized by the chef ~
Each piece of sipping fish is so thin and tempting. It is quickly rinsed and scalded in the porridge water. The clear and sweet porridge water highlights the freshness of the fish slices. The rice paste wraps the ingredients and makes the taste more tender and smoother. Everything about how to cook fish and enjoy eating fish is described is between the lips and teeth.
Supreme Seafood Platter
When eating porridge and water hot pot, if the quality of the ingredients is slightly lacking, it will be amplified infinitely. However, every item of the seafood platter has no stage fright. After being scalded by porridge and water, it will set up a wonderful show in the mouth in a high-profile manner.
Mandarin duck snowflake fat beef
Stewed beef and white rice are a zero-failure combination, and Huahua feels that snowflake beef and hot pot with white porridge are even more seamless. The tender and smooth fresh meat and rice paddle are eaten at the same time, making it feel more realistic.
Hand-beaten dace fish is smooth
It is said that the exquisite cutting skills of Shunde chefs can be amazing, and making a Shunde home-cooked dace slip should be a good proof of their proficiency in processing fresh fish ingredients. Huahua tips~~ Dace paste and millet spicy green pepper ring soy sauce match very well!
Golden fried dough stick
The gold fried dough sticks that sell more than 1000 pieces a day in a single store are undoubtedly the group favorite of the customers of Zizhou Porridge Restaurant!
The fried dough sticks have a hard and cute feeling. The head of the pole-the middle is large and small at both ends, and the towel gourd-the inside of the fried dough sticks is as complex as the towel gourd. The chrysanthemum core-it tastes crispy and crispy and has the aroma of chrysanthemum. Cai Lan, the "God of Food", has also come for food many times and enthusiastically recommended it on the show!
Steamed fish head with ancient method
One of the dishes of this "one fish, three meals" is a traditional dish served by people on board Shunde. Each fish head is cut to a uniform size with the chef's skillful hands, ensuring that the juice can be evenly flavored after being stirred. The fish head is steamed raw and steamed with cold melon slices. The sweetness and bitterness and the sweetness complement each other, and there is no choice for serving rice!
Pan-fried and baked tail bone belly
This is the last meal of "one fish, three meals". The aroma overflows when one end is served on the table, and Huahua has long been quietly drooling ~
wind and water
This private kitchen, with a particularly auspicious name, is also a famous dish in Shunde that has captured thousands of diners. It most tests the chef's cutting skills and his grasp of the matching of ingredients.

Yellow-fin tuna, Roche shrimp, Shengkengwan fish, and Arctic shellfish play the leading roles, while shredded lemon leaves, sour ginger, shredded ginger, sour buckwheat head, shredded green pepper, shredded carrot, sesame oil, and soy sauce play the supporting roles. The scenery is full of spring light, and it is indeed the wind and water.

meringue double skin milk
This dessert that has been carefully cleared must be the beauty and sweetness of Zizhou House. No refutation is accepted!

If you also have a soft spot for Shunde food, follow Huahua to find food.

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"Song Ji of Shunde"
It is well known that Cantonese people love to eat fresh food, and Shunde people, who strictly follow the rules of not eating, not cooking, and not using it from time to time, are famous for their love and ability to cook fresh food. Songji, founded in 1988 in Ronggui, Shunde, has won countless catering awards in a row because of its creation of the ultimate delicious hot pot-Qingshui Hotpot.

Huahua drives to Shunde Ronggui Main Store for food most of the time. When she is too lazy to drive, she will go to branches in Baiyun, Haizhu and Liwan in Guangzhou to satisfy her hunger. All ingredients from each branch are delivered from Ronggui Main Store in order to ensure the uniformity and high quality of the ingredients.
The decoration of each store is also different. Huahua likes to go to the branch on the 6th floor of Yunshang, Kaide Plaza, Baiyun District, because you can stroll around and buy before you can feast your appetite. Hahaha ~
Since its inception, Shunde Songji has insisted on using clear water to make side furnaces, because the founder firmly believes that "there are rules to come out and roll." If he only knows how to say slogans, he will not succeed rashly. Only by truly adhering to the rules can Songji become Shunde's hot pot business card. The foundation!

In order to ensure that the water in Qingshui hot pot will not affect the ingredients, Songji will strictly filter the water used to cook the pot. If you dare to use clear water to make hot pot, the ingredients must be of the highest quality within the range available at the time of the season. You would rather earn less than use inappropriate ingredients. Therefore, no dace paste will be provided until autumn and chicken will be provided in limited quantities. Provide basic Cantonese ingredients such as shredded ginger and shredded green onion that are most suitable for pairing with Qingshui hot pot ingredients, as well as sour papaya, white radish and crispy ginger before meal, so that they will not mix into Xiangchuan flavors. Each table has an exclusive clerk responsible for arranging the order of ingredients, boiling, and controlling the heat. They are the exclusive "chefs" for each table. It is a lot of gossip that every clerk who comes to the table to serve and cook must be trained. It takes a month to get on the job!
A side stove with clear water should be the most testing method for the quality of the ingredients in addition to raw fish. In Songji, Huahua recommends must-order items including signature bamboo sausage, Jiangxi grass chicken, big mud crucian carp, fresh chicken, pig intestines, various hand-beaten meatballs, pig platter, and cow platter. Follow Huahua's camera and vlog video to "taste" it!
Hand-beaten meatballs: pork meatballs, beef meatballs, cuttlefish meatballs
For example, all kinds of hand-made meat are recommended to start eating first. The smooth taste makes you instantly feel the joy of "smacking".
Songji, which originated from Shunde, has added traditional ingenuity. It adds Shunde's specialty tangerine peel to the beef slip. In addition to the delicious beef flavor, there is also a sweet aroma between the teeth. The pork slip made with white sesame seeds also makes it easier for the people to be simple and familiar. ingredients are smoother and more delicious.
Signature pork bamboo sausage
The pig bamboo sausage is very fresh and plump. You must order it, you must order it, you must order it. Tell me the important things three times! Although every piece of bamboo sausage looks the same, in fact, it is the restaurant manager who orders from different slaughterhouses every day and then leaves it for customers after strict inspection. Often, less than 50% of it is served on the table after arrival!
After the bamboo sausage is put into the pot, Huahua does not care how to cook it well. This is the time for the exclusive shop assistant lady to perform. The lady controls the heat, observes the bamboo sausage rolling, and soon picks it up and distributes it to us! The intestines are tender and oily. Only by carefully tasting them can we be worthy of the contribution of every second brother pig!
Big mud carp
Many people know that crucian carp is sweet, but they often retreat because of its small fish bones. Songji specially uses a large mud crucian carp weighing an average of three kilograms to ensure that it is fresh and sweet without any fishy smell, and you don't have to worry about the small fish bones.
Do not move the spoon after the fish slices are put on the fire to prevent the shredded fish slices from affecting the taste. Open the water and cover the lid for a while, then lift the lid to make the shrimp eyes tender. Colorful tips, the original crucian carp slices and fresh shredded ginger clips can be dipped in a little oil and eaten together. Soy sauce is no longer needed!
Pork platter: pork flour meat, pork tooth meat, pork liver
Song Kee's pig platter takes an unusual approach in terms of selection. The platter includes pig liver, pork tendon, pork flour meat, and pork tooth meat.
Pig noodle meat is as smooth and tender as Huahua's noodle meat, and does not have any pig mutton smell (Huahua always feels that the meat at the pig's head is quite smelly), so it will not get tired of eating it continuously!
Pig tooth meat, according to the clerk, is actually pig gills. Each pig only has four pieces, which is less than pig neck meat. The meat, tendons and cartilage are connected together, making it tough and refreshing to eat, which is a surprise.
Song Kee's meat ingredients will be served with leeks, because leeks and meat are natural and good partners, and pork liver and leeks are even more "cooperative." Huahua friends like to eat fresh and smooth pork liver with shredded ginger to feel the unmatched rich taste.
Cattle platter: Niu Lei Hang, Niu Zhan
Niulikeng is the junction between the bottom of the cow's tongue and the throat. It doesn't look impressive, but if you chew it carefully, it will have a sweet milk aroma. I almost thought I had a taste in my mouth!
Once again, the leeks are slightly scalded in clear water. They are a perfect match with cattle!
Dessert:
In Songji, Huahua learned a new Shunde traditional snack-. It has the aroma of low-sugar soft waxy leaves and has no burden at all after a full meal. By the way, it is delivered with meals by the store and not sold directly. It is willful but I like it!
Huahua always feels that it is difficult to find a meal that is almost unaffected by the sauce. What is even more rare is that during the two hours of serving hot pot at Songji Restaurant, the combination of taste and taste does not feel dull at all. It is fresh and sweet and smooth. It makes people happy but not exciting at all.

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"Cheng Sushi"
It has been eight years since its establishment since the Tokyo Sushi Academy in Japan. It has always adhered to the business philosophy of serving diners sincerely. All sushi professionals follow the techniques of Edo-mae sushi, so Lao Guang people have always said that they can experience the most authentic sushi cuisine when they come here.

The store is spacious and elegant, with dark brown-red log dining table furniture and warm yellow lighting creating a strong Japanese atmosphere, making people feel stable and relaxed. Each section of the restaurant is clearly separated. Diners can choose to sit at a multi-person square table in the lobby, or choose a private tatami private room with strong privacy, or sit at the sushi bar and enjoy sushi in front of the table.
Daocheng Sushi, the town store sign and check-in recommendations are must-order!
(The above 2 pictures are from Chengshi Internet photos)
Cheng salad
This popular salad, which has sold more than 100,000 servings in eight years-salmon, crab seeds, tuna, lettuce, and cherry fruits have brought summer first with their sweetness and delicacy!
Yuzi Chuanchuan
The thick jade seeds are suitable for all ages. They are freshly made with Japanese eggs. The strong egg aroma and different ingredients are not hidden or snatched, and you will get full marks for whichever string you choose.
sashimi platter
The store carefully arranged for young ladies wearing kimonos to serve in the store. The beautiful young lady holding a sashimi platter has a peaceful and elegant Japanese scene.
The platter includes seven fresh aircraft goods from Japan, including bluefin tuna belly, live red shellfish, Hokkaido sail shellfish, salmon belly, and salmon roe. In addition, peony shrimp is given as a gift, each of which arouses your fascination with delicious sugar.
Baked ox tongue in net
Another popular dish is hot! The seven-part-cooked beef tongue is Q popped, and the delicious gravy is properly locked. The beef tongue oil is roasted at high temperature and drips on the charcoal to ignite wisps of light smoke. The sizzling sound from time to time adds to the appetite.
Holding sushi in front of the table
Sushi held in front of the table is called "Omakase" in Japan, which means "please, master". Because the requirements on ingredients and sushi staff are extremely high, ordinary Japanese restaurants and sushi restaurants are rarely opened.
As a direct store of Tokyo Sushi Academy in China, Shinichi Sushi has set up hand-held sushi at the table to bring the most authentic Japanese sushi to diners. The 7-degree cold feeling of sashimi and the 37-degree warmth of sushi rice are in harmony with each other. There is a sense of hierarchy, but it is precisely because of the temperature difference that if the two meet for too long, they will interfere with each other. The sushi rice will cool and the sashimi will warm and come out of water. Therefore, the taste period of hand-held sushi is within 10 seconds. Holding sushi in hand at the table not only allows Laoguang people to taste the perfect temperature and taste of sushi, but also allows sushi staff and diners to have more full communication and interaction around the table.
Hand-held sushi at the table needs to be booked in advance, but the specific type of sushi you can eat on the day of the meal needs to be decided and made by the hand-held sushi chef based on the ingredients of the day. This also reflects the store's confidence in the ingredients and the master's confidence in his skills.
In the exclusive hand-held sushi service of 1V1 at the table, the chef is fully committed to every sushi. He warms the rice with his hands, puts fresh fish lightly, holds the rice ball with both hands to shape the shape, kneels and grinds the wasabi with his hands, and sweeps the oil. On the plate, every action is a reflection of the sincerity of the craftsman.
The sushi master said that in order to allow diners to better taste the original flavor of the 11 high-quality ingredients flown by air from Japan, the preparation will start with light white fresh fish. Each flavor will have a layered transition. The final Tamiko Yaki is a dessert specially selected by the master based on the 11 sushi flavors.
Huahua held sushi in front of the table this time, including tuna TORO sushi, sea urchin sushi, gun-squid sushi, etc. As a show of respect (this is of course the basic attitude of foodies towards delicious food), Huahua held sushi in her hand for 10 seconds every time. Savor them quietly during her life, the extreme taste buds make me float!
Eat eel rice three times
Now is the good time to eat eels, and the eel rice made by Cheng Sushi is also very popular. The eel meat is thick and juicy. It is eaten directly with rice or with wasabi and seafood tea soup. It is a high-scoring choice.
Huahua also unlocked the hidden menu of Cheng Sushi-hot spring roasted foie gras with eggs and the latest drinks. It turns out that there are wonderful stories behind them. If you want to know, come to Cheng Sushi and decrypt it ~



After reading Huahua's introduction, I wonder if you drooled? Anyway, Huahua is reminiscing again! Keep up with Huahua's footsteps to soothe your stomach!