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 clay pot rice that tastes good and is 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.

The old shop can sell more than 500 pots of clay pot rice a day.

The shop is mainly assisted by four masters, 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 pottery pots.

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

For example, beef clay pot rice, together with soul nest eggs, is quickly stirred when the rice is hot, so that the nest eggs are soaked in rice grains, and only when they are eaten, will they taste like eggs, and will not make the egg liquid contain too much water, which will affect the dry feeling of 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.

Chaoji 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 cooked, solidified and lose another taste.

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

Of course, there are many hidden masters among the people who cook clay pot rice in a 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, others, such as Anhui fish and Luo Fei, are mainly dried, with light taste and garlic flavor.

Order a dried fish and you'll know if it smells like Shunde.

When clay pot rice appeared, we were all shocked. One is that the casserole is big, and the other is that 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 taste, but also exerts its bouquet and oil sweetness.

Anhui dried fish is also consistent with the standard, 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 ate "Shunde clay pot rice" in Guangzhou Old Street, which was also 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, it's a chain store specializing in pigeon meat, on Beijing Road, opposite the Big Buddha Temple.

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

Porous structure can absorb and release the flavor of food, so as to achieve 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 temperature 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 squab and pigeon kidney are simply marinated with "seasoning three treasures" salt, oil and sugar, and then cooked with 120-day late rice and broth, which is the perfect combination of pigeon meat flavor and oily rice.

Innovative traditional "clay pot rice" ingredients and cooking, "rice on rice", big pigeon rice clay pot rice really tastes first-class.

This is also an innovation. Now there are high-tech restaurants, which use automatic robots to make clay pot rice, and adopt the mode of central kitchen. From side dishes and ordering to products, robots complete it.

Although it sold a good gimmick, it made the clay pot rice lose the Cantonese flavor cooked with an open flame. 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: Neighborhood canteens win benefits;

5. Over-recorded: the rice is burnt but slightly wet, and the soup is really stewed in the original pot;

6. Big Brother: Conscience of ingredients, unstable production;

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 17 yuan, a bowl of boiled soup with pork wolfberry leaves, 8 yuan, garlic and soy sauce, feels like a pot.

Private drinks.

The characteristics of this family are: the pot is simmering 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 is inevitably burnt 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 and back rooms, it is still quite popular. At noon on weekdays, the shop is full of white-collar workers and old neighborhoods nearby.

I like the temperature control well, and the charcoal fire will not burn if 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 friends who are familiar with the inside story, please feel free to advise. )

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 with egg rice in beef nest was not marinated with too much baking soda, which kept the original flavor of the beef and had a strong aroma when the lid was lifted.

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 operated by a family of three, transformed from their own rooms, and the environment is simple and clean.

Fans of Fancola will probably like Chaoji very much. Almost every time I go to the bottom, there is a thick layer of golden 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 has a sense of water, and charcoal fire is slightly lacking.

But this kind of meat is well seasoned and has a traditional Cantonese flavor. Soup _ is big and fresh, with classic soy sauce, which makes people irresistible 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 paper towels and stewed slowly, which is very intimate.

Qiqi food store

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

As soon as the meal arrives, the indoor and outdoor are crowded with "hungry" diners. Two rows of stoves are fully burned and boil at high temperature.

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

A large 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 (not monosodium glutamate water), can be said to be a cheap neighborhood canteen, can not be more.

Ji Min clay pot rice

To count the most historic clay pot rice in Guangzhou, we must remember the people. Since the opening of 1979, there are nearly 40.

Now, after moving eastward along the Yangtze River, it is still a small house, or only accepting 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 kicked out by my 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 lightly adjusted to prevent the taste from being robbed. However, among so many pots, Ji Min may have the least weight, which seems a bit? Pity. The signature eel rice and bacon rice are not bad.

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

Dage restaurant

The ingredients in Big Brother's restaurant have always been reassuring. Put the original sausage into the pot to keep the full fat to the greatest extent, and then the waiter will cut it into sections for you before serving. When the soy sauce drips from the pot cover 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 and sometimes it is too dry, depending on luck.

Liyuan restaurant

As an old saying goes, you get what you pay. 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 trample thunder, because good bacon is not cheap, and in Guangzhou, if it is expensive, no one will pay attention to you, so it has to be downgraded to low-quality bacon. I have eaten bacon full of oily smell (oily 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 for people to take orally. No matter from the ingredients or service, you should rest assured that you will definitely choose this place if you don't step on the thunder to eat Cantonese food. "Salted fish, sausage and chicken with clay pot rice" will be ready soon. Although it will take 45 minutes, the ticket price will definitely be refunded when serving.

Almost no soy sauce, good salted fish and sausage are used to enhance the taste, which is moist but not oily, and the rice grains are obviously dry enough. When the meal is almost finished, 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 near.

Tea drinker's list of Guangzhou clay pot rice

Mingtai Clay Pot Rice (Lujulu Head Store)

Per capita RMB 20 | 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

Per capita RMB 25 | 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 | 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: Xingguang Plaza 1 F, Beijing South Road, Yuexiu District

Dage restaurant

Per capita 60 | Business hours: 07:30-065438+ zero.

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