Where can I find authentic clay pot rice in Guangzhou? Which clay pot rice in Guangzhou is the best?

There are not many authentic clay pot rice in Guangzhou. You can choose the following if you want to eat authentic rice. Besides these, there will be some other delicious clay pot rice worth tasting. Let's see what they have.

Which authentic Chaoji clay pot rice

Yuexiu District has a number one clay pot restaurant called Chaoji Clay Pot Rice. As a famous time-honored brand in Guangzhou, it is called "the leader of clay pot industry" by gourmets.

In the old shop, you can sell more than 500 pots of clay pot rice a day.

The shop is mainly assisted by four chefs, who are responsible for cooking, selecting vegetables and cooking.

In a Ming kitchen less than 10 square meter, it is always not difficult to see a picture of one person in charge of making several pots.

It is no exaggeration to say that every pot of clay pot rice in Chaoji is very famous, and the blind area will basically not step on thunder.

For example, beef clay pot rice and soul nest eggs are stirred quickly when the rice is hot, so that the nest eggs are immersed in rice grains, and only when they are eaten, they have egg flavor, and the egg liquid will not contain too much water, thus affecting the dry feeling of the rice.

Regular customers who usually eat will add some XO Chili sauce made by themselves to the clay pot rice to make the rice more delicious and layered.

I remember beef clay pot rice, beef is tender, clay pot rice is fragrant and crispy. The fly in the ointment is that the eggs in the nest are too ripe to solidify and lose another taste.

Clay pot rice, the most popular is two popular restaurants in Shunde-Bull Show with a fiery temper and Red Star Guangfa with stable output.

Of course, there are also many hidden masters among those who cook clay pot rice in the corner. After all, everyone in Shunde can cook.

Shunde clay pot rice

Near the Xihua meat market, next to it is the much-touted "good food shop".

Entering the hotel, the cashier who speaks fluent Sichuan dialect told me that they have been here for 10 years.

Shunde people will have their own unique flavor when drying dried fish. Except for shad, which will be pickled and dried in black bean sauce, other fish and Luo Fei are mainly dried in the sun, with a light taste and a garlic-like taste.

Order a dried fish and you will know whether it tastes like Shunde.

We were all shocked when clay pot rice appeared. First of all, the casserole is very big. Secondly, the dried sausage and fish are delicious.

In order to make the oil penetrate into the rice to the greatest extent, the sausage is cut thick with an oblique knife, which not only retains the flavor, but also exerts its wine aroma and oily sweetness.

Anhui dried fish also has consistent standards, and the meat is thick and full of flavor, indicating that it has been sunburned for enough days.

After eating a few mouthfuls, I gradually found that Shunde people were eating "Shunde clay pot rice" in the old streets of Guangzhou, which was also very interesting.

Big pigeon rice

Another recommended clay pot rice is completely different from Shunde clay pot rice. Their family is not famous for making clay pot rice, but the clay pot rice is both classic and innovative.

Yes, this is a chain store specializing in pigeon meat, located on Beijing Road, opposite the Big Buddha Temple.

In the cooking process, they kept the "pot", the soul of clay pot rice, but they changed the traditional pot into a casserole with glazed inner layer and unglazed outer layer.

Porous structure can absorb and release the flavor of food, thus achieving uniform flavor, but it lacks the soul of clay pot rice.

Moreover, the pigeon rice, like many clay pot rice shops outside, abandons open fire cooking and adopts the semi-automatic form of induction cooker, which is convenient to master the heat and control the duration, and the product is more stable.

Among them, "pigeon kidney rice" is the most popular one in the store.

22-day-old pigeon and pigeon kidney are simply pickled with "seasoning three treasures" salt, oil and sugar, and then cooked with 120-day-old late rice and broth, which is the perfect combination of pigeon meat flavor and oil rice.

Innovating the traditional "clay pot rice" ingredients and cooking methods, and "discussing rice with rice", the big pigeon clay pot rice really tastes first-class.

This is also an innovation. Now there are high-tech restaurants, which use automatic robots to cook clay pot rice, and adopt the mode of central kitchen, and all the dishes, orders and products are completed by robots.

Although it sold a good gimmick, it made the clay pot rice lose its Cantonese flavor cooked with open fire. This is really a long story.

Clay pot rice, like a carrier, is loved by countless people in Guangzhou because of its temperature and style.

In addition to the tacit cooperation between casserole and open fire, it is more a testimony to the inheritance of food culture for thousands of years.

Which clay pot rice is delicious? 1. Mingtai: Fangcun roadside food stall, cheap and full of charcoal fire;

2. Wanxing: The love in the old shop is stable and delicious, and the rice is dry enough;

3. People's Notes: A proud old shop for 40 years, soup is better than rice, and the weight is less;

4. Kiki: The canteen in the community won the benefits;

5. Super record: the rice is burnt but slightly wet, and the soup is really stewed in the original pot;

6. Big brother: conscience, unstable output;

7. Liyuan: First-class bacon has high asking price, stable products and good service.

Mingtai clay pot rice

The food stall-style clay pot rice opened in Fangcun has a simple environment and a touching price. The most expensive beef clay pot rice with eggs is 17 yuan, and a bowl full of pork wolfberry leaves is 8 yuan, with garlic and soy sauce. It feels like one pot is enough.

Private drinks.

The characteristics of this family are: the pot is stewed fiercely, and when the pot is still on fire, the lid is opened and the soy sauce is poured. The advantage is that the fireworks are full of gas, but the soy sauce will inevitably burn under the heat of the open flame, and the rice coke is basically in the state of carbon black.

The beef is full, and the chewiness and meat flavor at the entrance are quite touching.

Wanxing clay pot rice

I have eaten the love of several old shops. From a small shop to today's front room and back room, it is still very popular. At noon on weekdays, the store is crowded with white-collar workers and old neighborhoods nearby.

I like the temperature well controlled, and the charcoal fire will not burn when it is full of fragrance. The rice is dry enough because all the rice grains are soaked in bamboo baskets and drained. I guess it may be stewed with some old rice, not only because it is dry, but also because the taste of rice is harder and crisper than that of new rice. (If you have any friends who know the inside story, please let me know. )

The master takes care of more than a dozen pots at the same time, and the gestures of rice and pots are very smooth, which is obviously experienced.

The beef of Niuwo Egg Rice was not marinated with too much baking soda, which kept the original flavor of the beef and had a strong aroma after opening the lid.

Chaoji clay pot rice

Chaoji family clay pot rice was recommended last year. There are two branches. I have only been to Xingguang Garden Store, which is hidden in an elderly activity center in Yuexiu District. The whole store is run by a family of three, converted from their own rooms, and the environment is simple and clean.

Fans of Mikcola will probably like Asahi very much. Almost every time I go to the bottom, there will be a thick layer of golden yellow and sweet rice coke, but the overall temperature is not as good as that of Mingtai, Wanxing and Ji Min. Most of the time, rice feels like water, and charcoal is slightly lacking.

But this kind of meat is well seasoned and has the traditional Cantonese restaurant style. Soup _ big and fresh, with classic soy sauce, people can't resist and have to bury their heads in cooking. Pork ribs are seasoned with bacon. When the lid is opened, the smell of sausage mixed with the smell of pork ribs immediately comes into view.

Stewed soup is also true, a small cup is sealed with tissue paper and stewed slowly, which is thoughtful.

Qiqi food store

"Qiqi" and "Qiqi" are both old shops that have been operating in Guangzhou for more than ten years. Because their names are very similar, they are easily confused. Please recognize this "Kiki" when eating clay pot rice.

As soon as the meal arrived, the indoor and outdoor were crowded with "hungry" diners. The two rows of stoves are full of fire and steaming.

My friend Qiu said that this kind of clay pot rice has developed from a snack to a big food. The difference lies in the limited pocket money when I was a student. I only want to eat pork clay pot rice. Now, beef and eel can be mixed or even mixed at will, and finally I can lay eggs.

The big piece of beef is tender and smooth, and there is a shiny egg on the nest. Such clay pot rice does not exceed 20%

Yuan, but also a bowl of winter melon soup (water without monosodium glutamate), can be said to be a cheap neighborhood canteen, can not ask for more.

Ji Min clay pot rice

If you want to count the most historic clay pot rice in Guangzhou, you must remember these people. Since the opening of 1979, there are nearly 40.

After moving eastward along the Yangtze River in, it was still a small family, still accepting only cash. I suspect that even the uncles and aunts in the shop are the same person. Proud to read the menu several times, I feel that I will be swept out by the boss in minutes, and I can't be old-fashioned.

Jimin rice is slimmer than other stores, and the clay pot rice cooked is dry and chewy. Because the ingredients themselves have been seasoned, the soy sauce will be slightly adjusted to prevent it from grabbing the taste. However, of all the clay pot rice, Ji Min probably weighs the least, which seems a bit shabby. The signature eel rice and bacon rice are not bad.

Soup is more cost-effective than rice. This is a Japanese example. Lady Enforcers and pork bones are cooked in soup, and a mouthful of old fire soup tastes like home.

Dage restaurant

The ingredients in Big Brother's restaurant have always been reassuring. Put the sausage in the pot to keep the full fat as much as possible, and then the waiter will cut it into sections for you before serving. When the soy sauce drips from the lid and makes a sizzling sound, you will feel that dozens of kilometers have not run in vain.

The disadvantage is that clay pot rice is not the main course after all, and the temperature control is unstable, sometimes it is too wet, sometimes it is too dry, and it depends on luck.

Liyuan restaurant

As the saying goes, value for money. As the benchmark of expensive Cantonese cuisine, the preserved rice in Liyuan is also meticulous. In fact, bacon clay pot rice is the easiest to step on, because good bacon is not cheap, and in Guangzhou, if it is expensive, no one will pay attention to you, so we have to downgrade it to low-quality bacon. I have eaten bacon full of oily smell (oily oxidation smell), and I have also eaten sausages with a lot of alcohol to cover up the smell of meat, which is quite scary.

The beauty of the pear garden is that it is expensive and people can take it orally. No matter from the ingredients or service, you should rest assured that you will definitely choose this place if you eat Cantonese food without stepping on thunder. "Salted fish sausage chicken clay pot rice" can be cooked immediately. Although it will take 45 minutes, it is definitely worth it after serving.

There is almost no soy sauce, and the taste is enhanced by good salted fish and sausages. They are moist but not oily, and the rice grains are obviously dry enough. At the end of the meal, the waiter will help you scrape out the burnt rice one by one, which is crispy and delicious and full of fireworks. PS: I often go to Zhujiang New Town Store because it is close.

Tea drinker's list of Guangzhou clay pot rice

Mingtai Clay Pot Rice (Lujulu Head Store)

RMB 20 per capita | Business hours: 09:00-22:00.

Address: Next to Libai Center, No.8 Luju Road, Liwan District

Wanxing clay pot rice

25 yuan per capita

Business hours:11:00-14: 30, 17: 30-2 1: 00.

Address: No.289 Wanfu Road, Yuexiu District (near Wende Road)

Ji Min clay pot rice

25 yuan per capita | Business hours: 10:00-2 1:00.

Address: No.405 Jiangyan East Road, Yuexiu District (east of Binjiang Hotel)

Qiqi food store

Per capita RMB 20 yuan | Business hours: 07:30-00:30.

Address: No.2 Fudi Lane, Haizhu Middle Road, Yuexiu District

Chaoji clay pot rice

30 yuan per capita

Business hours:11:30-14: 00, 17: 30-20: 30.

Address: Floor/KLOC-0, Xingguang Square, Beijing South Road, Yuexiu District

Dage restaurant

Per capita 60 | Business hours: 07:30-0 1:00.

Address: No.90, Xili South Road, Panyu District (near OCT)

Liyuan restaurant (Zhujiang Xincheng branch)

Per capita ￥300| Business hours: 1 1:30-9:00.

Address: 4th Floor, Hejing International Finance Plaza, Zhujiang New Town, Tianhe District