What are your recommendations for Guangzhou hot pot food?

(1) Shu Jiuxiang

145 yuan per capita, located on the 3rd floor of Poly Zhonghui Plaza, No. 153 Linhe West Road, Tianhe District

Shu Jiuxiang is One of the top ten hot pot brands in the country, it has won numerous awards in recent years and has been recognized by many foodies. Every meal time is packed and it’s very popular. Sichuan hot pot pays attention to the spicy and fragrant aroma, with good Sichuan peppercorns, high-quality chili peppers, mellow broth, and butter pot bottom. The combination of the four makes it Chengdu flavor.

1. Nine-flavored Thousand-Flavored Tripe: Thousand-layered tripe is very popular among foodies for its crispiness. This dish is said to be a must-order hot pot dish. It is transported from far away places every day and does not contain any additives. Any spice that enhances texture.

2. Royal No. 1 Fat Beef: This is really not an ordinary fat beef. It is a bright red fat beef, evenly fat and thin, with clear snowflake texture. It must be chilled, and it will be more juicy and delicious when cooked in the pot. One of the must-order signatures when entering the restaurant, the fat beef melts in your mouth. Don't blanch it for too long. It's perfect once you blanch it, otherwise you'll waste this fine meat.

3. Nine-flavored duck gizzard: The most indispensable part of hotpot is the baptism of various offal. The fresh taste and exquisite knife skills of his duck gizzard are also outstanding. The chrysanthemum shape makes it easier to absorb the soup. Take a bite when you are full of soup. The crispy texture is hard to resist. Dip it into the nine-spice dry dish for another flavor.

4. Kung Fu shrimp noodles: It is worth mentioning that Shu Jiuxiang’s shrimp noodles and meatballs are all made by hand. The tender texture, fresh taste, and fragrant pot base make it more than enough to eat more than a few plates.

(2) Haiyinhaiji Chaoshan Beef Hotpot

Per capita: 80 yuan, located at No. 483 Xingang Middle Road, Haizhu District

Beef hotpot is available in the north and south, but In terms of sophistication, it belongs to Chaoshan Beef Hotpot, and it is like a river and lake between the knife and the knife. The tender and refreshing beef, dipped in the special sand tea sauce and fresh accessories, is full of authentic Chaoshan taste. Haiyin Haiji Chaoshan Beef Hotpot can definitely be called a time-honored Chaoshan Beef Hotpot brand.

1. Fresh beef balls: The most popular item in the store is the fresh hand-beaten beef balls. To make delicious and chewy beef balls that everyone loves, the chef must use two 3-pound square iron rods, open the bow from left to right, and beat them repeatedly for more than 3 hours before the meat can completely turn into pulp. It's best if it sticks to your hands but doesn't fall off. The freshly made beef balls are bright red in color and so sticky. As soon as it is cooked in the pot, the color of the beef balls changes immediately. After inhaling enough of the beef bone soup, the beef balls burst into pulp as soon as you bite them open, with a smooth and chewy texture. The beef balls will continue to bounce even after they fall into the plate. Dip in the secret sand tea sauce, and a perfect beef ball is completed.

2. Snow Beef: Also called neck kernel, it is the joint between the back of the cow’s neck and its back. There are only 3 pieces of snowflake meat in a whole cow, which is very rare. After "three ups and three downs", it's time to have a wonderful encounter with the sauce. The top-quality snowflake beef, the oil is as fine and evenly distributed as snowflakes. After being thinly sliced ??by skilled chefs and lightly scalded in soup, the fat aroma of the beef instantly overflows and fills the entire mouth. Chew it carefully, and the texture is tender and without residue. It is buttery. The fat aroma is as mellow as milk.

3. Breast fat: Breast fat is a piece of fat on the front of the cow. It's obviously fat, but it's not greasy at all. It's crispy and delicious when you bite it, and it's full of milky flavor. Refreshing, fragrant and fresh are not enough to describe its beauty.

(3) Biography Chaofa Beef Restaurant

Per capita: 72 yuan, located at Shop 14.15, 100 Life Hall, No. 80-90 Tianhe North Road, Tianhe District (opposite to catwalk)

To eat Chaoshan beef hotpot in Guangzhou, it is definitely the beef hotpot from Chuan Chaofa Beef Restaurant. The biggest fear of a popular restaurant is that the service can't keep up, but you don't have to worry about that at Chuanfa Chaofa Shabu. No matter how busy they are, the dedicated waiters are still full of enthusiasm. I regard my guests as my friends, and I always feel that no matter how much I give to my friends, it is not enough, so the ladies help me get the dishes and cook the beef from time to time.

The beef Chaofa chooses comes from Yunnan, Guizhou, Gansu and other places. Each cow is 2 to 3 years old and weighs 900-1100 kilograms. The meat production is more than 300 kilograms, but hot pot meat only accounts for 37% of the total meat production, which is only more than 100 kilograms. It can be said that it is precious to eat.

It is guaranteed that each cow will be served in the own slaughterhouse for no more than 4 hours. We are guaranteed to eat yellow beef that is cut and sold on the same day. Every piece of meat is of high quality and fresh.

There are three types of pots in Chaofa Yi***, namely: beef bone soup, spicy pot and mineral water. The beef bone clear soup is the most important soul of Chaoshan beef hotpot. Beef bone is the main ingredient, minced celery and soybeans are cooked for 6 hours. The order from lean to fat is: tender meat, beef tongue, three-flowered toe, five-flowered toe, spoon handle, key kernel, snowflake meat, hanging dragon companion, hanging dragon, double layer of meat, and chest.

(4) Dragon Boat Minor·Chunchuan Hot Pot

Per capita: 74 yuan, located at Shop No. 2 North, first floor, Tianhehui Commercial Plaza, No. 160 Tianhezhi Street, Tianhe District

This is a skewers shop opened on a boat. The door of the shop is like a ship. When you enter the store, you feel like you are on a boat to have skewers. The dining area in the store is decorated like a cruise ship on the West Lake, surrounded by mist and lotus flowers. The name of the shop is "Dragon Boat Diao", which is a folk song that tells the story of a rowing boatman: "Old Boatswain, where do you move the rudder? I'm on board, my little sister." This is a local love story in the boating industry.

There are more types of strings than there are shades of lipstick. Nearly 150 kinds of dishes are arranged on 4 levels, filling the freezer and occupying two walls.

Must-order items when entering the store:

1. Beef skewers: Beef skewers are the most popular type of skewers in the store, with 6 types in a day. Celery beef uses fresh beef and is delivered to the store that morning. Only beef that is fresh enough can adhere tightly to celery and will not fall apart when cooked in the pot. The texture combination of beef and celery is the most layered among all the skewers. The beef is chewy and the celery is crunchy with each bite. Coriander Beef. The original smell of coriander was very strong, but after absorbing the juice from the beef and the bottom of the pot, the smell became much lighter. The faint aroma made the beef even more flavorful.

2. Sichuan Chuanchuan: Xiaojungan and Junba are the two kings of Sichuan Chuanchuan. Sichuanese people always grab handfuls when entering a store. Fat intestine knot is a master in the soup world. Sichuan bacon is fat and tender, while lean meat is sweet and fragrant.

3. Dao Dao tripe: Use fresh buffalo tripe, with small straight thorns on the leaves. The tripe is cut into large pieces and rinsed well, but it is very crispy in the mouth.

(5) Xiaojungan Chuan Chuan Xiang at Nanniu Steel Pipe Factory

90 yuan per capita, located on the 1st floor of Fulaidian Hotel, No. 29, Chaoyang North Street, Tianhe District

Xiaojungan The founder is a retired employee of Chengdu Steel Pipe Factory, named Sister Gu. In 1987, in order to support her family, Sister Gu set up a stall under the overpass of Chunxi Road in Chengdu to sell skewers. Because of this string of Xiaojun liver, it became popular for 30 years.

1. Jungan Chuan Chuan: This is the signature of Nanniu Xiaojun Gan Chuan Chuan Xiang Hotpot. It will be snatched up as soon as it is served. Those with slow hands may not be able to eat it. Xiaojun liver is actually the thickest piece of chicken gizzard. Stubborn Cow's Xiaojun Liver is only selected from chickens that are 1-3 months old, and chickens that are too old are not used. Only at this time are the chicken gizzards tender enough to make Xiaojun liver. Rinse the Xiaojun liver in a hot pot for 3-5 minutes. If you rinse it for too long, the meat will become smaller. Dip the boiled Xiaojun liver into a dry dish to make it taste more "appropriate".

2. Pickled pepper beef: After being cooked, the pickled peppers absorb the soup base. When you bite it, the pickled peppers explode in your mouth, which is super exciting. Country beef, marinated in secret sauce for 12 hours, is super delicious.

3. Rabbit skewers: cut into small pieces and marinate for several hours, then blanch lightly in soup until cooked. The rabbit meat is tender and marinated very deliciously.

(6) Xiangtianxia·Meiwa Hot Pot

Per capita: 81 yuan, located on the 2nd floor of No. 13 Tiyu East Road, Tianhe District

Xiangtianxia opened 16 In 2016, there were 500 branches around the world, including Australia, the United States and France. Based on the ordering habits of customers over the years, he selected the most popular dishes and set up the hot pot list in the frog box, which is super humane.

1. Frogs: Definitely the favorite of many delicacies in the store. Two half-pound fat frogs are cooked in advance with secret sauce until they are almost done. Rinse them for 20-30 seconds and then you can eat them. , just pick it with your tongue, and the bones and flesh of the frog can be separated. Only frog meat that is fresh and tender enough can do this.

2. Fatty beef: Selected from the back of the cow’s brain. The meat in this part moves less and is very tender after rinsing. The color of the meat is pink and tender, with clear lines and very fresh.

3. Shrimp paste: You must try it. The hand-beaten shrimp paste is obviously grainy, while the machine-mixed shrimp paste is too soft. Xiangtianxia mixes the two types, and the taste level is instantly improved.

(7) There is a shrimp shop

Per capita: 134 yuan. It is located on the 4th floor of Weijiasi Plaza, No. 188 Huangpu Avenue West, Tianhe District, near the exit of Jinyi Cinema.

Youjian Shrimp Shop, a popular shrimp-eating place in Guangzhou, exclusively creates a new way to eat crayfish, cooking crayfish on the stove. Using crayfish as a side dish is something that most shrimp shops can't do. First of all, the requirements for crayfish are extremely high. "Youjian Shrimp Shop" only uses fresh crayfish worth at least 8 yuan, so that the shrimp meat is plump and chewy.

1. Crayfish hot pot in sour soup: The best way to eat fresh crayfish is to boil the soup, add the crayfish, and cook over high heat for 4 minutes. This way the shrimp meat will be more delicious. After "coming out of the bath", the crayfish wore a sexy red nightgown. The group leader couldn't control himself at all. He peeled off the shell in just one second. The plump shrimp meat was so elastic that the crayfish would explode in the mouth. . The plumpness of the shrimp paste, the sweetness of the shrimp meat, and a little bit of hot and sour taste mixed in your mouth, it's so good.

2. Hunan black-footed free-range chicken: Free-range chicken specially purchased from Hunan. The chicken is fresh and can be eaten after cooking for 3-4 minutes. If you eat chicken, you will definitely fall in love with it.

3. Bullfrog: The long legs are well proportioned and toned. At first glance, it looks like a bullfrog that often goes to the gym. It can be eaten after 2-3 minutes of boiling. It is so tender in the mouth that it falls off the bones as soon as you take a sip.