锋之味私房菜·地道顺德味道

I came from Guangzhou to Shunde just to check in the "Fengzhiwei Private Kitchen" strongly recommended by the locals! As expected, I was not disappointed. The antique Chinese decoration style, the boss is a famous chef in Shunde, and the walls are full of award certificates. The ingredients are fresh, the taste is authentic, and the key is that the price is very affordable👍 —— 🥢Chenpi bone, there are many jars of chenpi collected by the boss in the store. You can tell it's a good thing at a glance. The fragrance of chenpi mixed with garlic penetrates into the bone marrow of the ribs, which is salty, crispy and not greasy! —— 🐟Chopped pepper steamed fish head: The fish head is tender and 🈶gelatinous, and the spicy chopped pepper can bring out the freshness of the fish! —— 🥚 Ginger and five willow eggs: The golden fried eggs absorb the sweet and sour juice, and the ginger is crispy and refreshing. It is so appetizing that you can eat three bowls of rice in a row!   —— 🥢Cordyceps flower golden tofu The fried golden tofu is very crispy and chewy inside, and the mellow fragrance of tofu is intertwined. —— Fengzhiwei private dishes·Authentic Shunde flavor 🚖No. 14, Datong Road, Leliu Dawan Residential Committee, Shunde #Finding Shunde #Shunde Food #My Late Night Diner #Local Food @Ctrip Community Creation Center

How can a trip to Shunde be complete without delicious food? After admiring the kapok flowers in Lebei Village, I searched the streets of Leliu and found this restaurant called Fengzhiwei. Because of the influence of the Fengwei brand, when I saw this name, I naturally thought of Nicholas Tse. However, after coming here, I learned that the owner of the restaurant is a Shunde chef, and his name also has the word "Feng". The front of the hall is decorated as a "wall of honor", which is full of award plaques and photos. It seems that the boss is really good. The tangerine peel spare ribs are not large in quantity, but the plating is exquisite. It uses pickled tangerine peel shreds, which has a special taste and is not greasy. Cordyceps flower golden tofu is his signature dish. The tofu is tender and refreshing, and the sauce is rich. Cordyceps flower steamed Kung Fu chicken is the "hard dish" of this meal, and it is also served with a chicken soup, which is called "one chicken, two flavors". This dish is directly served in a bamboo steamer, with Chencun vermicelli as the base, absorbing the fat spilled when steaming the chicken, making the chicken tender and the Chencun vermicelli more fragrant. The chicken soup is served in a bamboo tube, giving people a natural bamboo fragrance. One of the reasons why Shunde has become the "World Food Capital" that everyone loves is that there are many chefs and a mass base. There are masters hidden everywhere in the folk. They love life, are brave to practice, and constantly explore the secrets of delicious food to satisfy the world's foodies.