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Popular restaurants from two of Guangzhou's food streets: 'Time honoured' household names

2018-January-22       Source: Newsgd.com

Longjin Xi Road and Pantang Road, are two such streets in Guangzhou, and are home to countless small food stalls and restaurants, drawing both local people and visitors alike for decades.

To find real local food, you often have to explore the hidden or less well known backstreets of a city. Longjin Xi Road and Pantang Road, are two such streets in Guangzhou, and are home to countless small food stalls and restaurants, drawing both local people and visitors alike for decades.

So time to check whether you are a qualified GZ foodie or not: have you ever tried the following Lao Zihao (time-honored restaurants)?

Longjin West Road (龙津西路)

Turn left from Exit B of Zhongshanba metro station, pass through the residential area next to Fuli Plaza, and you will arrive at Longjin West Road. On both sides of the road are hundred year or more old houses and tempting or curious delicacies.

Taide Water-Chestnut Cakes (泰德马蹄糕)

The Taide Water-Chestnut Cakes store is run by a family. The shopkeeper serves as a cashier and her husband and mother-in-law are responsible for making the cakes.

When trying these yellow water-chestnut cakes, you’ll first taste the light sweetness of brown sugar and then the crisp freshness of water-chestnut. The cakes are chewy and sweet but not at all greasy.

Address: Near Fuli Plaza, Longjin West Road, Liwan District (荔湾区龙津西路富力广场附近)

Price: About RMB 30/kg

Jinjin Noodles (津津面馆)

Take a right after Taide Water-Chestnut Cakes and you will come across Jinjin Noodles, where you can sample delicious wonton noodles.

The wonton dumplings are big and generously filled. The soup with dried shrimp and chives combined both savoury and sweet flavours. The meat used in wontons is not especially lean, making the wontons ‘melt in the mouth'. The homemade chili sauce is a must try!

Address: No. 260, Longjin West Road, Liwan District (荔湾区龙津西路260号)

Price: About RMB 11 per person

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Editor: Monica Liu

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