安利哥河鮮檔排雷指南！老闆：來多幾個這樣的人，生意都唔洗做！【品城記】

Taste of a City we are here at Panyu. it is a little remote here I am waiting for Anli who will take us to have freshwater seafood it is over there we are not allowed to park here unless we eat here they may deal with it differently if see the camera with the smiling face and be so friendly the restaurant is called Pin Wei He Xian. go check it it is the only building left here they are wild get it in Huangsha kill and fry it in hot oil. it is really good it is toxic when alive it attacks with its poisonous fins or spines some interns got cut and fainted right away they didn't die we got them to the hospital then the river clams are big. they can be found in Heyuan, Wanlv Lake they are cheap and not good river clams are not suggested where did you get the river clams? Wanlv Lake I am right about it this is bartail flathead. its name has told you what benefits it has are they all river seafood? no I finally found the scale here it is accurate. the same as what I weighed this morning chec k the scale the blood rice eel are not common -- too expensive the price is reasonable now. it was 490 yuan for 500g at most they are affordable now are they overpriced here? yeah. you can have them in Chaoshan blood rice eel is overpriced here do you have jiyu(coilia mystus)? yeah how do you tell whether it is good? the fish scale should be shiny and no injuries on the body it looks slim. you don't wanna a fish with a big belly like me the Japanese eel is farmed but not wild. because they are too big have jiyu in July, August and September in Shunde or Zhongshan stir-fry it with peppers, ginger and spring onions what did you say? -- they will charge you more if seeing your expensive car after a short conversation, they will find you know the market well the second is Cailan. he is a gourmet it will give me gout this is wild jiyu(coilia mystus). I can tell it by the fat is it cooked nicely ? we don't judge it by the fin if the steamer in the kitchen is powerful enough and tightly sealed fish skin will break and fall off the bone it is good this way. check it inside we can see the golden fat inside and that is why it is expensive and fish roe is also important only rich people could afford it in the past try the fish fat it is good. dried tangerine peel, ginger and garlic are not needed here they will cover the original flavor of fish. put down the camera and try it it won't be good when cold -- try it now you need to wipe the mouth -- much fat this is really good these Huangsha basket clams are so good. each is meaty if you don't find sand when eating the first three, you can have the whole plate good basket clams don't have sand in them and garlic is used generously here. garlic really works with basket clams when having caoxia(freshwater prawns), suck the roe in the head this is the best part of it. shell it, squeeze it from the tail and you will get the whole meat it is fragrant and sweet I never try Pengqi (a kind of crab) butter because I worry I will find all o ther foods flavorless compared to it do you steam Pengqi butter with eggs? no -- pure butter that is right. it is authentic and pure crab butter 5kg crabs can produce less than 500g butter not much butter in the crabs. you need to take it out with the toothpicks I didn't plan to have rice originally can you still see rice? no -- that is good. dig in now it looks so good it is incredibly umami. it tastes like the hairy crab so umami. try something else that is equally umami this is the roe of the prawns marinaded and fermented with salt and liquor it smells fragrant like shrimp paste but it is all roe it is steamed with pork belly. it is definitely irresistible can I finish this first? this is amazing why did you have them together? it is more umami to have crab and prawn together I know why you said it was a little fishy it is too umami and many people can't take it but the flavor can be balanced when cooked with some meat have rice, pork and this together. you will know it how many bo wls have you had? this is the third bowl he is right about it. it is the best way to have it Pengqi(a kind of crabs) grows fast under the tree shade it is found most in Nansha Wetland Park why is the number of it decreasing? because the urbanization is fast there. most wetlands has been developed I could find many in the field when I was a kid it is all high buildings here now and cooks who know how to cook it are old now and young people don' t carry it down we are losing these traditional foods now it is good to have the rural food in the city you don't have to drive a long distance to Nansha to have it you can find it in Panyu University Town. I really like crab butter paste you also like it since you ate much -- right, it is so good the prawn roe steamed with pork is handmade it is hard to get elsewhere. I will return for it food is also affordable here. the meal for 3 people including 5 dishes cost more than 400yuan see you next time. byebye suggestion get all the dishes we got toda y and you won't be overcharged