Have you ever drunk the addictive hot pot soup base?
In 2024, the "Landmark Food Appreciation Group" of the Guangzhou Asian Food Festival, the third stop of the tasting activity came to "Xiyue Building".
They walked into this exquisite restaurant located in Guangzhou's CBD, focusing on authentic Hong Kong-style seafood hot pot, and enjoyed a period of "food" on the tip of the tongue.
01
Be in the movie scene and immerse yourself in Hong Kong-style hot pot
In Wong Kar-wai's classic Hong Kong film "In the Mood for Love", scenes of food are always present, whether it is the grilled crucian carp at the beginning of the film, the hoof soup and the wonton of seasonal vegetables that appear later, or the Western restaurant mentioned, you can get a glimpse of the differences and blends of Hong Kong cuisine in the 60s of the last century.
The overall decoration style is a replica of "In the Mood for Love", so that diners who walk into the restaurant feel like they are in the plot of an old Hong Kong movie, with retro decoration, exquisite wall painting and embroidery, and graceful cheongsam decorations...... The exquisite fireworks of Hong Kong from the 60s of the last century are recreated here.
Not only the environment is elegant and atmospheric, the geographical location of Xiyue Building is also extraordinarily superior, diners can see the panorama of Canton Tower "Xiaomanwaist" at the window, and the modern prosperity and retro charm are visually intertwined into the same picture, making people have a sense of trance through time and space.
In the past, hot pot was always accompanied by heat and dryness, and it needed to be a little bit of a river and lake, but in Xiyue Building, female greeters in cheongsams and male waiters in horse clips shuttled around the banquet, with considerate service, and all complicated affairs such as shabu-shabu, food sharing, and shrimp peeling did not need to be done by diners themselves.
When the famous Hong Kong lyricist Liu Zhuohui visited Xiyue Building, he once jokingly called the service of Xiyue Building "paralyzing service", "You don't have to do anything, you just feed it to your mouth".
Although it is a joke, it speaks of the extreme service of Xiyue Building very vividly.
02
Drink the addictive hot pot soup base
In Hong Kong, there is a saying that "when the side stove rolls, the gods are not stable". Whether it is a TVB TV series in the early years or in recent years, the scenes about eating and dining in the drama must be indispensable to the Hong Kong-style side stove, that is, Hong Kong-style hot pot.
Hong Kong-style seafood hot pot pays attention to drinking soup first, and then shabu-shabu. The steaming soup base is fragrant, and it warms the stomach after taking a sip, and it is full of fireworks between the conversation and the hustle and bustle.
The soup base is the soul of Hong Kong-style seafood hot pot. Unlike Chongqing hot pot soup base, which is mainly stimulating, Hong Kong-style hot pot soup base is more about highlighting the taste of the ingredients themselves, paying attention to deliciousness and nourishment, and it is also a soup base that can be drunk.
Hong Kong-style hot pot, which is good at embracing the essence of other food cultures, has always occupied a place in today's fiercely competitive catering market.
Xiyue House is led by famous chefs from Hong Kong and Macao, presenting Hong Kong people's attention to soup and food to the extreme. The high-end ingredients are supplemented by exquisite craftsmanship to brew a low-key and long taste base, and the soup base is concentrated with the essence of the ingredients, which also makes modern people who pay more attention to health preservation nowadays "return to taste" after drinking.
"I'd rather eat no vegetables than no soup", a pot of beautiful soup occupies an important position at Lao Guang's dinner table. In such an area that attaches great importance to soup culture, Xiyue Lou quickly emerged in the Guangzhou hot pot industry with its unique Hong Kong-style hot pot and well-cooked soup, winning the favor of gourmets and star artists.
As the benchmark work of Yuegang Qinwan Catering Group, Xiyue Lou just landed in Guangzhou in 2020 and swept the Guangzhou hot pot industry in one fell swoop, attracting many artists such as Zhao Lusi, Xiao Shenyang, Chen Baixiang to come to check in and dine, and also gained the reputation of "the ceiling of the hot pot industry".
Yuegang Qinwan, there may be many people who are not familiar with it, but when it comes to its catering brands: Xiyue Building, Songyue, Puyue...... Since its establishment in 2004, the group has adhered to the goal of high-standard products, high-style environment and high-quality service, and has become the first choice for many people.
03
The "Landmark Food Tasting" recommends dishes
The tasting group gathered many expert judges from the catering industry, media representatives, and food experts. With their professional knowledge and sensitive taste buds, they conducted an in-depth analysis and tasting of the dining experience at Xi Yue Villa.
At the tasting meeting, the two dishes of sour soup fish maw black hair pork belly pot and radish bamboo Dalian abalone won unanimous praise from the food experts of the landmark food appreciation group.
▲ This "Landmark Food Appreciation Group".
The ultimate taste bud experience of Hong Kong-style seafood hot pot officially kicked off with a mouthful of mellow soup.
#酸汤花胶黑毛猪肚锅#
Sun Liling, director of operations of Xiyue Lou (Guangshen region), introduced that the "gold medal fish maw chicken" in the store is already a "star dish", in order to make the tasting group eat something new, Xiyue Lou specially recommended the "sour soup fish maw black pork belly pot" as the main soup base of this tasting activity.
Xiyue Lou provides the ultimate service and can also keenly capture the changes in the taste buds of diners, and this soup base is also carefully developed to cater to the taste of summer and solve the pain point of poor appetite in summer.
In Hong Kong, pork belly is a very popular ingredient and is associated with many well-known delicacies. The pork belly of Xiyue Lou is selected from the black pigs raised to full age in Okinawa, Japan, and the feed is made by scientific research, only drinking natural mountain spring water, and it is difficult to raise low yields, and is listed as "the world's top ten famous pigs".
The free-range full-age black pork belly is made into a fragrant soup base with pig's trotters, ham and other ingredients, and the hand-pickled sour radish enhances the flavor, adding aged yellow croaker gelatin, rich gum, the taste is sublimated, the pork belly is crisp and tender, and it is particularly refreshing and appetizing when it is hot and dry in early summer.
Zhuang Xiaoyan, a well-known food program host in Guangdong and a national senior nutritionist, was full of praise for this sour soup, she commented: "Different from the common Guizhou sour soup, the sour soup pork belly produced by Xiyue Lou is very 'wonderful', not too sour and has a very special taste." In the past, sour radish and pork belly were generally added to the clear soup, but Xiyuelou innovatively added pork belly to the sour soup, and the finished product was not fishy and very appetizing, which shows that the soup base is very well integrated. ”
She also said that she even wanted to use sour soup for the later dishes.
#萝卜支竹大连鲍鱼#
In addition to the addictive soup base, the Cantonese cuisine produced by Xiyue House is also evocative.
Cantonese cuisine has the saying of "cooking everything in one pot", and a pot of mellow and fragrant pot reflects the "heavy taste" side of Cantonese cuisine.
Xiyue Lou Cantonese cuisine popular king radish bamboo Dalian abalone, carefully selected 5 fresh Dalian abalone, the size is only full, 12 hours to boil abalone juice, abalone fresh and fragrant, radish and bamboo crispy and delicious.
Yu Lifu, Honorary President of Guangdong Cuisine Association and World Food Ambassador, especially recommended this dish, he believes that the selection and taste of Dalian abalone with radish and bamboo are very good, the radish is slag-free, fresh and tender, the abalone is juicy and full, and the ingredients are fully impregnated with abalone juice, which makes people feel particularly satisfied to eat.
As the 2024 Guangzhou Asian Food Festival "Landmark Food Appreciation Group" continues to move forward, let's look forward to what surprises and delicacies the next stop will bring us?
Text | Wang Huiying
Partial diagram | Lin Guan Jian
Edit | Li Yuan