Guangzhou International Food Festival has both flashy and practical dishes.

With the grand opening of the 20th Guangzhou (International) Food Festival, a number of award-winning brand-name dishes will emerge in the catering market in Guangzhou. The reporter learned in the interview that, unlike previous dishes, most participating catering enterprises pay more attention to the market adaptability of dishes while paying attention to the color, aroma, taste and shape of dishes. The dishes on display are either the specialty dishes in the store and have been sold well in the market. Either it is the exclusive secret system of the master, which can't be eaten in other restaurants and stands out from the crowd; Or be creative in collocation. Due to the strong market purpose of exhibitors, most of the dishes can be sold more vigorously than before winning the prize after the affirmation of peers and the publicity of the media. No wonder some people say that most of the brand-name dishes born at food festivals in recent years are both flashy and practical, which are very suitable for guests' requirements.

Let's take a look at the vitality of the dishes that have shined in the food festival in the past two years.

Cheese Shahefen Tart, Shahefen Village under Hua Yao Group, has innovated the traditional Guangzhou food Shahefen and made Shahefen dishes with different flavors, such as this Chinese and Western dim sum.

Dongting Fish Head King, the most classic signature dish of "Weixianglai", is still a favorite dish of diners and the best-selling dish in the store. Because this dish won the prize at the food festival and became popular all the way, the store will show it at the food festival every year.

With the rising of the sun, Dongxingdian is one of the seafood with more high-end customers. With creativity, knife work and modeling, the master highlights the characteristics of Dongjiang as a seafood restaurant and its leading role in the trend of Cantonese cuisine.

Crispy pomfret, the most famous food in Zhongshan, stands out among many restaurants in Zhongshan that feature crisp pomfret dishes. The chef of Hua Fu Hotel first seasoned the crispy pomfret with pepper and butter, and then cooked the ingredients with Sichuan kidney beans in a short time, which made the crispy pomfret more refreshing and the fish meat full of flavor.

Shi Qi squab is fried raw. Besides crispy pomfret, Zhongshan also has a special ingredient-Shi Qi squab. The master of Jinghua Hotel fried the young pigeons raw, highlighting the tenderness of pigeon meat, and the seat-taking rate was high before and after winning the prize.

The mugwort leaf rolls often served in Hakka restaurants look ordinary and simple, and are not noticeable. However, with the emergence of food festivals and the popularity of healthy eating in recent years, the popularity has been greatly improved and the ordering rate has been greatly improved. "Huangpu Hakka King" has a deep understanding of this.

The special flame barbecue that won the silver award is one of the best-selling dishes in Jindazhuang at present. After serving, light a fire with rum and watch the flames dance on the meat, which is both atmospheric and appetizing. Beef ribs marinated with Korean beef sauce, fish sauce, black pepper and garlic are just cooked and rich in meat. Dip it in roast beef sauce or hot and sour meat sauce or sweet and spicy barbecue sauce, and it will feel more delicious. Silver cod is very fat and its surface is burnt, but the fish is tender and juicy.