cantonese cusine is not only forcus on taste aslo looking.waster chestnut noodle is one of old guangzhou traditional snacks. in old guangzhou,if you want to test how good people to use chopstic,they will be required to make some water chestnut with chopstics.for choosing a good well cooking wife,water chestnut noodle is one of the important test.as the time passed,very people still keep this traditions.also the food  gradually disappearing from our table.

Muslim / Halal Restaurants information below:

Sadda Restaurant 萨德餐厅

Address: First floor of Jin Ying bulding No316,Huangshi Middle Road, Guangzhou

地址广州huangshi环市中路316号金鹰dasha大厦syao首层

电话：020-83541681

Laomajia Restaurant at Dongshan 老马家饭庄（白云店）
Address:Second Floor of CTS Hotel, No.211 Guangyuanzhong Road, Baiyun District, Guangzhou
地址：白云区广园中路211号中旅酒店2楼
Tel: 020-37652751

Nuerbostan Restaurant at Dongfeng Road 努尔博斯坦餐厅东风路店
Address:Third floor of Guanglian Building, No. 750, Dongfeng East Road, Dongshan District, Guangzhou
地址：东山区东风东路750号广联大厦3楼
Tel: 020-86398559

Nuerbostan Restaurant at Tianhe 努尔博斯坦餐厅天河店
Address:First floor of Zijingyuan, No.137, Linhe East Road, Tianhe District, Guangzhou
地址：天河区林和东路137号紫荆苑首层
Tel: 020-38806710

Brothers Muslim Restaurant 兄弟穆斯林餐厅
Address:Dongdudashijie, No.475, Huangshi East Road, Dongshan District, Guangzhou
地址：东山区环市东路475号东都大世界食街首层C区65号铺1-2楼
Tel: 020-87626466

Xinyue Muslim Restaurant 新粤穆斯林餐厅
Address:Third floor of Xinjiang Hotel, No.76, Tianhe North Road, Tianhe District, Guangzhou
地址：天河区天河北路76号新疆大厦3楼
Tel: 020-38782783 38782782

Qinghai Muslim Restaurant 青海穆斯林饭店
Address:No.111,Guanghua Road, Sanyuanli, Baiyun District, Guangzhou
地址：白云区三元里广花路111号
Tel: 020-86570920

Baodi Muslim Restaurant 宝地清真美食店
Address:No.82, Hengfu Road, Tianhe District, Guangzhou
地址：天河区恒福路82号
Tel: 020-83589625

Leshanfang Restaurant 乐膳坊餐厅
Address:First floor of Baohan Hotel, Tongxin Road, Tianhe District, Guangzhou
地址：天河区童心路宝汉酒店首层
Tel: 020-83501919

Gongbao Chicken is a famous dish with chicken breast and peanuts as the main ingredients. Because it was invented by a Qing Dynasty official called Ding Baozhen, people named it after the Ding’s emeritus official title, which is “Gongbao”. Legend has it that Ding was an incorruptible official. He cared about the people and had few material pursuits except his love for good food. When he was off duty, he would go out on a tour in common clothes in search of great food. During his office in Shandong Province, one day, Ding took an excursion to Daming Lake in Shandong Province with his servants. After enjoying the beautiful scenery there, he felt a bit hungry and walked into a peasant’s courtyard where an old woman was feeding her chicken. The people in that village were known for their hospitality. The woman immediately offered Ding some tea and had someone get her son back from a restaurant where he worked as a cook. The son could judge from Ding’s imposing appearance and his different accent that he was an important guest. So went into the kitchen and started cooking right away. A moment later, he came out carrying a tray with a few dishes. Ding tried every dish and was particularly fascinated with the chicken and peanut one. The chicken was very tender and tasty and the peanut was crispy. He asked Ding how it was made and wrote down the recipe. Soon afterwards Ding employed this young man as his private cook. He brought the cook later when he was transferred to work in Sichuan Province. Sichuan has a humid climate so people there enjoy eating very spicy food to help them feel less damp inside. The dish was slightly modified and was categorized into Sichuan cuisine. After Ding died, an official in Sichuan presented the recipe of this dish to the emperor, so later it was placed on the list of famous imperial dishes.

Mapo Tofu is a famous dish in Sichuan cuisine. Its history dates back to around 1860 in the Qing Dynasty. At that time, there was a market at Wanfu Bridge outside the northern city gate of Chengdu. Near the market lived a couple running a small inn. The wife, known as Chen Mapo, was a skillful cook, especially good at cooking tofu. She was so called because she had a pockmarked face as a result of smallpox in her childhood. Mapo literally refers to a lady with a pockmarked face. Every day many oil peddlers and other small businessmen passed by the inn. They would often stop for a quick meal there. They gave Mapo some beef and leftover oil to be braised together with tofu. The other ingredients Mapo added included: fermented soybeans, bean paste sauce, and dry hot pepper. When the dish was done, Mapo would sprinkle some numb pepper powder on it to make it smell good and taste numb and spicy. Gradually the inn’s business flourished because of Mapo’s tofu and many other guests did the same as the oil peddlers by bringing ingredients here. Later Mapo tofu was recorded in a book called The Overall View of Chengdu, which made it famous. Up till the 1920s the inn continued with its tradition of cooking Mapo Tofu upon provided oil, beef and tofu. During the anti-Japanese War in the 1930s, many immigrants came to Chengdu and the growing population led to the emergence of many restaurants. The inn began to offer a larger variety of food choice to attract more customers while Mapo Tofu remained its main dish. In the 1940s, the inn put on a signboard “Chen Style Mapo Tofu” as it began to focus on catering, and later moved this restaurant to downtown Chengdu. After the end of war, many immigrants returned home and spread the Chen Style Mapo Tofu throughout the country. In the following few decades it spread to other countries like Japan and Singapore and in the 1990s it was awarded the title of “China’s time-honored brand”. Now there are restaurants selling packaged sauce for cooking Mapo Tofu in many cities all over China.

Eight Treasure Tofu was originally an imperial dish served in the Qing Dynasty. It’s said that Emperor Kangxi of Qing Dynasty loved tender food very much so the imperial cooks invented a dish which mixes tofu with minced chicken, ham, pork, shrimp, melon seed, pine nut, and mushroom in thick chicken soup. Emperor Kangxi tasted this dish and was very satisfied. He immediately designated it as an imperial dish and named it Eight Treasure Tofu because he noticed the eight ingredients used were very nutritious and healthy. He had an imperial scholar write down the recipe and kept it as a treasure. During his inspection to Hangzhou, he granted this recipe to his favorite local official, the governor of Hangzhou. Overwhelmed by this unexpected favor, the governor kept the recipe to himself and took it as an heirloom. The recipe was passed down a few generations and was eventually received by Wang Mengting, the then mayor of Hangzhou. One day Mayor Wang held a banquet in his mansion, one of his guests being a local gourmet called Yuan Mei. Yuan tried this dish and wrote down the recipe on his book the Menu of the Sui Garden. Since then, the recipe was made public and gradually spread among ordinary people, hence became a well-known dish in Hangzhou.

 Bean Jelly is a famous snack in Lijiang,  Naxi people love it !

The raw material is usually  bean, the process of making bean jelly including: 

1.cleaning the bean with water

2. removing the skin of bean

3.grinding the bean into powder

4.Siftting  out the powder from the chaff

5.Mixing bean powder with water & salt

6.pouring the uncooked soy bean milk into a cooking pot

7.Stiring soybean milk until it is fully cooked (it will be sticky)

8.Put it into a basin and let it cool down

Bean jelly are usually served in two ways: hot and cold

Hot:  

cut the bean jelly into slices, fried it it the pan with vegetable oil, when it is is cooked, mix up with some ingrident,  such as garlic ,salt, chilli, sichuan pepper, soy sauce ,etc.

Cold:

cut the bean jelly into slices, mix up with some ingrident,  such as garlic ,salt, chilli, sichuan pepper, soy sauce ,etc. the cold bean jelly is very popular in summer.

I recently had the good fortune of dnning with freinds at the Istanbul restaurant.  I found the Turkish oriented food they serve to be of excelent quality and good value with very large portions.  I have previously been here a few times with clients and have never found a single person to complain about the meals.   The restaurant islocated in the idealic french connession area,      F1 900 middle Huaihai road, Huanpu DIstrict.  If you like this style of food or have customers that do then this s great choice.

"DinTai Fung"    This is a great place to try dumplings for the first time or even the tenth time.  This restaurant is clean and pleasant to eat in with several locations available in Shanghai and  numerous branches elsewhere.  Their prices are higher than you will find in many other local restaurants.  But you can take  client out for lunch here.  Another reasonto visit this restaurant is they have a variety of flavoured dumplings not usually seen in the smaller local shops.  You can find some of their stores at Xintiandi, portman center (my favourite), Yu gardens.

chuxiong is located in the northwest of yunnnan province.it is the biggest place for yi people.it is a land of red soil.mushroom is the best product in this area.mushroom and spicy and the chicken soup .vegetables are very nutritional.you should pay a visit here if you come to kunming.yipinyuan is the best retaurants to try this dish.the restaurant is in the west gate of chuxiong city.