When I was a kid, I watched the movie "God Eater", but I didn't understand why a common bowl of char-grilled rice was given the name "Sorrowful Rice". I don't know why it is better than all dishes.

Later, when I grew up, I found out that in fact, the matter of cooking is two words in the end, with heart.

Carefully selected fresh ingredients, with patience to improve over and over again, as long as you devote all your feelings to your own dishes, even if the dishes are ordinary, even if the world's mouth is difficult to adjust, it will never be classified as unpalatable.

After coming to Los Angeles for so many years, as a heavily-loved girl in the Northeast, she can't catch up with Cantonese food. However, that day, the pheasant of our team must pull me to cook.

To be honest, I refused. Had it not been for the pheasant brother to tell me to call Haonan, I would never move my footsteps.

Brother Pheasant is an authentic Cantonese. He is fluent in Cantonese and finished ordering with his boss. I asked him with a grim expression next to what he ordered? He laughed and said it was delicious.

Later, it turned out that the pheasant lied to me, and Hao Nan was pulled by our treasure's Chongqing sister to eat beef noodles (Yangtian Changxiao). Although I wasted my freshly washed head and careful makeup, I didn't regret it at all.

Because of the cooking skills, I have greatly improved Cantonese cuisine. In fact, the essence of Cantonese cuisine has always been about fineness, focusing on quality and taste, but I have never had the chance to eat something authentic.

Next, let me talk about some dishes that Pheasant asked me to eat.

Vietnamese Fried Lobster

(Picture from Lam)

As soon as the car was parked and seated and ready to order, the pheasant told me with a smile that he had ordered all the dishes, all the signature dishes here, and said that he would pay for this meal, and asked me to eat delicious food.

After a while, the waitress asked us with a huge, bounced lobster. I just wanted to say it was too big, and the pheasant said with arrogance, and asked the waiter to make the signature Vietnamese fried lobster.

After a while, a large pot of Vietnamese-style fried lobster was brought up. The aroma was non-verbal. At that time, the pheasant went out to smoke and felt that it was inappropriate to use chopsticks at this time. The tangy aroma scatters around, listening to his stomach sing.

Brother Pheasant finally came back, and I hurriedly caught a piece. The lobster is very fresh, so it has a silky sweetness, and the sauce wrapped on the outer layer is soft and delicious. It has a nine-story tower, black pepper, and green onion.

The boss told us that in terms of ingredients, his family's lobster is definitely fresher than others. He once went to consult seafood experts, how to collect lobsters, check lobsters, and select the best and freshest each time they shop around. Female lobster with eggs for cooking.

The Vietnamese style fried lobster is the owner's signature work after numerous improvements. The owner said that although the Vietnamese style of fried lobster was mainly Vietnamese, it started in France. At that time, France encountered Vietnam, and I just thought that it was a hometown of beautiful fish and water, and colonized it with gold in 97. During this time, the French introduced their butter to the Vietnamese, and the Vietnamese from the seafood There was a touch of butter. (You guessed it, the boss said that their lobster has French butter in it!)

The taste of the French-style nine-story tower black pepper with the rich onion flavor of Vietnamese style, I think it is really delicious. But maybe some people who are indifferent may find it a little bit sweet, and suggest that you can talk to the waiter directly. Of course, the lobster here also supports the traditional Cantonese style steaming, soup and onion ginger.

Strange Vermicelli Shrimp

(Picture from Lam)

As soon as I entered the store, I saw a lot of tables ordering this dish. I was pouting when I watched the crystal clear fans. Brother Pheasant turned out!

I've always loved the vermicelli and shrimp, and this dish has become more three-dimensional in my mind. The shrimps on the fans, unlike other perfunctory Cantonese restaurants, only give a few appearances, but they really cover the surface of the fans. The outer layer of shrimp feels fried and crunchy, but the inner layer of shrimp is not dry. The fans are not only soft, but also very interesting. The boss told me that shrimps are all tiger prawns that other restaurants don't want to use to save costs. Even the fans have carefully selected the most suitable from 20 brands. Attentive, like this!

Crispy Salted Pork Hands

(Picture from Lam)

It's better to talk about the taste of this dish first. "Pigskins need to be crispy. Meat can't be dried or firewood to make it delicious." In order to achieve this goal, the boss added the concept of western food to this dish. You thought that the pigskin could just be fried and then fried, but people choose the pot for 10 hours before these processes. In the process of cooking, you must use a timer, shut down 5-6 times for cooling. Why do you ask the boss to do such a complicated job? He said that because the heat was too difficult to control, the skin would crack as soon as the temperature was hot.

This dish is bright and shiny, with unique flavors, crispy and crispy salty pork hands, and brightly colored sauces, which are delicious and justified.

Steamed salmon head with chopped peppers

(Picture from Lam)

Salmon head with chopped pepper does not seem to be very common. Usually, we eat steamed fish head with bonito fish head, chopped pepper, and other ingredients such as soy sauce, ginger, spring onion, garlic.

But the pheasant likes this dish very much. Although the salmon is used, he said that the taste is the taste of eating in Guangdong.

Gold and silver egg soup with bean sprouts

Feeling that the big fish and the meat were a bit guilty to eat, they came up with a plate of soup and bean sprouts. Pheasant brother said, this is called Jinyin Egg Soup Dou Miao, it is much better than pure soup Dou Miao.

Legend has it that this is a dish from Hong Kong that is so far unique in Los Angeles.

Lenka finds this dish to be Cantonese, light but not unpleasant. It's not just a dish. It also adds ingredients such as crab yellow and preserved eggs to make the taste of the whole dish more layered. Although not as shining as other dishes, it always makes people want to take a bite.

The above are the 5 signature dishes ordered by Brother Pheasant. Each one is very special and delicious. However, holding on to the question of not wanting everyone to step on Lei and other mouths, I also asked the guests at other tables what delicious dishes to eat.

Sichuan spicy chicken

(Picture from Lam)

A group of people ordered Sichuan Spicy Chicken, and I started with 懵 b. Isn't it a Cantonese restaurant? The old aunt told me, you don't know about it. The boss specially invited a Sichuan chef from the kitchen. This unconventional Sichuan spicy chicken is improved in taste. Although not so spicy, it can better highlight the taste of chicken itself.

Vietnamese Beef Fillet

(Picture from Lam)

Large and small tea restaurants can have this dish in Cantonese restaurants. Beef is really not easy to cook. The heat and selection of ingredients are very important. It will be a bit sad if you get old. The essence of this dish is the essence of the dish. Thanks to the boss for his intentions, I have not eaten such delicious beef tenderloin for a long time. (Don't ask me how I got it, I won't tell you I take double chopsticks and ask the guests if they are delicious or not)

After eating the meal, I frequently say yes, but Brother Pheasant is still trying to compare the taste of his hometown and try to find the fault... I secretly said, shall we be quiet?But the boss heard it, and the boss smiled and said it was okay.

"Please be very picky about us. If it's not delicious, tell us all. We don't sell dishes. We just want to make our own dishes better and better.

Therefore, friends who come here to eat, it is better to speak out their opinions boldly. The boss stated that all opinions would react to the chef.

As he always did, we don't sell the names of vegetables, we only sell really delicious vegetables. "

"Only with care can we make the best dishes", yeah. In fact, as long as everyone has care, everyone can be Stephen Chow.

It's beautifully made, the whole bun is easy, but it's getting harder and harder to make the dish with good intentions.

<Cooking| Henry's cuisine>

Address: 301 E Valley Blvd Alhambra, CA 91801
phone:(626) 576-1288
Opening hours: Monday to Sunday 8:00 am-11: 00 pm 

Vignette: Thank you very much for this meal, please understand next time, which restaurant to go to grab Hao Nan's stomach and heart.

Writing | Lenka
Editing | Supernye

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