一家看似平平無奇的私房菜，為什麼陳曉卿會專程過來打卡並且給出好評？【品城記】

Pin Cheng Ji. Okay,we’re leaving Guangzhou today,we’ll go to Dongguan. To eat private cuisine there. Some may say that’s too far. Go so far and only for eating private cuisine. Cause Chen Xiaoqing, the director of A Bite of China ,had been there. He commented well. He also expressed his feeling on micro blog. This farm-style restaurant is reliable. All dishes are tasteful. Actually that restaurant has nothing special. But this kind of unusual restaurants can attract these people. And made them commented so well. I actually searched some materials about this restaurant. Found many commented well. Comprehensive score is 4.5. And it got a title of No.1 in local farm-style restaurants. Many said that they cook exquisite dishes. There are duck blood and curry , Kongfu fish,which is distinctive. And also mentioned that the flavor of purple perilla duck’s web without bones is good. Although the quantity is a bit less, it’s delicious eating with rice. Director Chen also mentioned this too on microblog. Also said that restaurant have never cooperated with comment network. Don’t know why people put it on it. The restaurant is not that beautiful but cooks exquisite dishes. Looks like the boss pays more attention on dishes. Okay,we’re about to be on highway. We’ll be there soon. See you later. What,is that village lockdown? Seems like we can’t go in. What’s next? Do we need to pass round too far? Passing round, let’s drive around the village. This is the right way come in, go to the riverside. Yun He road, go inside from the nearby of Ba Tou bridge.(slip of tongue) The environment is pleasant when you drove in, which is good. The decoration outside is concise. What’s most conspicuous is that banner. The director of A Bite of China commented well on microblog. Gold lacquer banner. It’s on 2018.6.5. He asked people on microblog if there is any good restaurant in Dongguan. An elegant lady replied him. She recommended him many restaurants. You are included . Yes. I’ll try the purple perilla duck’s web without bones. Are foods here traditional? We’ve been doing this for 10 years,many like eating here. We stewed duck’s web by ourselves at the beginning. After these got stewed ,we removed bones by our hands. It’s hard and troublesome, the quantity also were limited. We stopped cooking it after cooked for a while. I asked my employees not to cook it,it’s so hard. It made our hands hurt. Then many consumers asked me why there isn’t that dish. I told them it’s too hard and troublesome . After a period, consumers called me and said that. Let me know when you cook it. There were people like this. After seeing consumers being so enthusiastic and supportive. Then we started to cook it again. After cooking for a while of time,we found there were boneless duck’s web on the market. How do you cook that Kongfu fish? Fry the fish slices. Soak fish bones in curry. But we fry the fish bones at the beginning,then add some egg and egg white in. It’ll be more fragrant after it got fried. This is a fresh and live fish. We were wearing masks . The flavor of purple perilla ,pork ribs and curry blew on our face. You said is there any strong and weird taste of duck’s web. No. One of the elements for exquisite is boneless. You can eat it without any concerns. Of course there are some dregs ,which might be from soft bones. These duck’s webs were processed. That made them more delicious and tasteful. Are those purple perilla from here. We plant them by ourselves. Actually I wanna tell everyone that we use these purple perilla. These are called cockscomb purple perilla, with strong fragrance. Why it’s called Kongfu fish, first of all. The slices, I ate 3-4 of them, there is little bone in it. You can eat it without any concerns 95%. There is Kongfu in it. In addition, the head and the tail parts are like tempura. It was wrapped by egg pulp and fried, the exquisite part is that. There are quite a lot mixed ingredients in it. They added some pickled cabbages,leeks and vermicelli in . The soup can be eaten with rice or drunk. This kind of cooking way and taste are rare outside. At least I ate it for the first time. This is called Buddha’s-hand pork ribs, I asked them. They call it by this name is because the shape is like Buddha’s-hand . That’s why they call it Buddha’s-hand.(ps:this is different from Buddha’s-hand pork ribs in Guangdong cuisine.) And the materials are chosen well,the portion of meat and bones is appropriate. Are these packed pork ribs? We buy them from market,I don’t cook semi-finished products. All semi-finished products are not that good in taste. They are diligent. (This is my own business, I have to be diligent) Can you dance? Why do you like these old stuff so much? I used these before. Biside,these are rare now, you can’t find them in the future. Dongguan in 1980s and 1990s,can’t be compared with iother places. It’s really the world factory.