#美食 #廣州 #guangzhou #荔灣美食 #清平雞 #桂花紮 #广州美食
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餐廳名稱：友聯菜館
餐廳地址：荔灣區杉木欄路163號
鄰近地鐵：廣州地鐵6號線 文化公園站D出口
餐廳消費：香燒桂花紮￥40 清平雞￥68 菜心炒雞雜￥32 酒煮雞生腸￥10
google map：goo.gl/maps/hJ8YGfasxR14RtWFA
BAIDU map：https://j.map.baidu.com/70/f0J
推薦指數：★★★★★
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清平雞：
與一般白切雞最大的不同，清平雞是原只煮件上，並且市面上的白切雞一般以清水來煮雞，而清平飯店則是以熬製的白鹵水來煮雞。做到「皮爽肉滑，骨都有味」。
選材：
雞：挑選140-150天，接近下蛋的清遠麻黃小母雞，斤數在1.5公斤左右。
白鹵水：豬大骨，大地魚，瑤柱（幹貝），大肉姜，參須、桂皮、草果、丁香等藥材熬製而成。
做法：
1.將去毛除內臟洗凈的雞整只放進入鹵水中，吊水、提起三到四次，然後才將其完全浸泡在白鹵水中十五分鐘浸熟。
2.將浸熟的麻雞撈起，放入冰的凍白鹵水中提起再浸入來回2-3次，把整雞裏面的熱湯流出，然後繼續過冷一個半小時。
3.將雞原只斬件二十四塊，取雞胸肉剔成翅膀狀擺放在圓碟兩側。擺盤後淋上冷湯還原雞的水分與雞表面的亮澤，最後配上姜蔥。
1994年清平飯店寶華分店開業，時任廣州市長的黎子流出席剪彩，為清平飯店題詞——「清平雞，廣州第一雞」。現懸掛於杉木欄路的「友聯菜館」大廳裏。
1996年，中秋節，廣州清平飯店曾賣出9000多只雞，創下無人能敵的神話。
2002年清平飯店結業。
友聯菜館：
清平菜館結業後，仍有不少銷售清平雞的餐館，其中以寶華路的「文記壹心雞」和杉木欄路的「友聯菜館」最為有名。據說，兩家飯店的主廚都是當年清平雞的發明者的徒弟。
也有說友聯菜館就是清平飯店下崗的員工合夥出錢開的一家餐廳。其繼承了清平飯店的所有菜品，不同以往的是曾經的清平飯店走的是高檔路線，菜品定價偏高。而如今的友聯菜館開在舊城區裏面，主打家常菜，價格比較親民。
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Cing Ping Kai
In 1994, when the Baohua branch of Qingping Hotel opened, Li Ziliu, then mayor of Guangzhou, attended the ribbon-cutting and wrote the inscription of Qingping Hotel - "Qingping Chicken, the First Chicken in Guangzhou". Now hangs in the air
In the lobby of the "Youlian Restaurant" on Shanmu Fence Road.
In 1996, during the Mid-Autumn Festival, the Qingping Hotel in Guangzhou sold more than 9,000 chickens, setting a myth that no one can beat.
The biggest difference from the general white cut chicken, Qingping chicken is originally only boiled, and the white cut chicken on the market is generally boiled in water, while the Qingping Hotel is boiled White salt water to boil the chicken. To achieve "smooth skin and smooth flesh, and smell of bones".
Selection of materials:
Chicken: Select 140-150 days of Qingyuan ephea hen that is close to laying eggs, and the pound is about 1.5 kg.
White salt water: pork bones, earth fish, zhu (dried shells), large meat ginger, ginseng, cinnamon, grass fruit, cloves and other medicinal herbs.
Method:
1. Put the whole chicken that has been dehaired and cleaned into the salt water, hang the water, lift it three to four times, and then soak it completely in the white salt water for fifteen minutes.
2. Pick up the soaked hemp chicken, put it in the frozen white salt water and lift it up and immerse it back and forth 2-3 times, drain the hot soup inside the whole chicken, and then continue to supercool for one and a half years Hour.
3. Cut the chicken plain into 24 pieces, take the chicken breast meat into wings and place it on both sides of the disc. After laying the plate, drizzle with cold soup to restore the moisture of the chicken and the brightness of the chicken surface,Finish with ginger seeds.
In 2002, Qingping Hotel closed.
Yau Luen Choi Kwun:
After the closure of Qingping Restaurant, there are still many restaurants that sell Qingping Chicken, among which "Wenji Yixin Chicken" on Baohua Road and "Youlian Restaurant" on Shanmulan Road are the most popular
Name. It is said that the chefs of both hotels are the apprentices of Chef Wang Yuan, the inventor of Qingping chicken in those years.
It is also said that Youlian Restaurant is a restaurant opened at the expense of the staff partners who laid off the Qingping Hotel. It inherits all the dishes of the Qingping Hotel, and it is different from the previous one
Jingping Hotel takes a high-end route, and the dishes are set at high prices, and now the Youlian Restaurant is opened in the old city, focusing on home-cooked food at a relatively affordable price.
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Chapters:
00:00 Intro
01:14 十八甫南路/杉木欄路
02:00 友聯菜館
10:00 開吃
17:49 上下九漫步
18:48 皇上皇臘味店
21:20 婦兒公司/蓮香樓餅店
22:31 清平飯店舊址
23:06 Ending
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