The introduction to the simple but having luxury taste Guangdong food. We have visited one small restaurant in Haizhu district with very authentic atmosphere and have tried several dishes. What are those delicious dishes and how were they cooked? 1) Shrimp and rice. Sounds primitive, bit this dish has several features. First, the rice was boiled in a in the same water after shrimps ,which was further evaporated. Second, the magnificent yellow colour was gained due to use of Chong Cao Hua 虫草花 - long orange coloured fungi filaments widely used in Canton cuisine as a spicy. Not a curry!!! 2) The clam soup. Actually here you can see on a picture this mystique Chong Cao Hua. Dofu and old and fragrant soy bean souse emphasized delicious taste. 3) Steamed Turbo, a fish has name Turbo in Europe, in China it is usually called Duo Bao Yu多宝鱼. As a Chief told me, fish was marinaded one our in souse mixture of soy bean, raps oil, orange, garlic, onion and cumin. Than it was steamed during fifteen minutes. Quick, easy and unbelievably tasty! Cone to nice Guangzhou, guys. #mapletrees#deserts#seafoodfeast#romanticrestaurant#bestislandtraveltowns#café #cafe