回到廣州第一餐！荔灣路街坊飯堂晚餐！豬油渣炒菜心！電飯煲焗乳鴿！一定要試！美食一條街！保證讓你讓上癮！令人垂涎的美食！沒吃過等於沒來廣州！旅遊攻略！Canton Food Tour｜GuangZhou

成為此頻道的會員即可獲得以下福利：
   / @huntingarcher  

#廣州 # 晚餐#乳鴿


餐廳名稱：稻軒名菜坊(荔灣店)
餐廳地址：廣州市荔灣路95號
GOOGLE MAP：https://maps.app.goo.gl/xfjhYTBkro7Vp...
BAIDU MAP：https://j.map.baidu.com/8a/kks
餐廳消費：豬油渣炒菜心 CNY33，啫啫爽鱔碌 CNY68，電飯煲焗乳鴿 CNY28
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廣州荔灣路是位於廣州市荔灣區的一條南北走向主幹道，北起東風西路，南至華貴路，全長約1070米，寬40米。這條路始建於1950年，最初名為「荔灣東約馬路」，1966年改稱「荔灣北路」，至1981年正式定名為「荔灣路」。荔灣路是老城區的重要交通動脈，其北段（西華路至東風西路段）曾因廣州地鐵8號線彩虹橋站的建設而封閉，並於2023年重新開通。荔灣路不僅是交通要道，更是承載著濃厚廣州年味的文化地標，其從中山八路至西華路的一段，是每年一度的荔灣區迎春花市的主要舉辦地，屆時花團錦簇，人潮湧動，是廣州市民和遊客感受「行花街」傳統民俗的必到之處。
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豬油渣，是將豬的脂肪（如豬板油或肥豬肉）以慢火熬製提煉出豬油後，所剩餘的呈金黃色、口感香脆的固體殘渣。在過去物資相對匱乏的年代，它是家家戶戶煉油後的珍貴副產品，承載著一代人的集體回憶。豬油渣不僅可以撒上少許鹽或糖直接作為香脆的零食，在粵菜及中國多地飲食中更是重要的調味輔料，能為菜餚增添獨特的焦香和濃郁的油脂香氣，常被用於製作豬油渣炒青菜、豬油渣拌飯、油渣麵（香港特色）或作為包子、餃子的餡料，是一種將節儉美德與極致美味相結合的傳統食材。
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Guangzhou's Liwan Road (荔湾路) is a major north-south thoroughfare located in Liwan District, running approximately 1,070 meters long and 40 meters wide, connecting Dongfeng West Road in the north to Huagui Road in the south. The road was first constructed in 1950, initially named "Liwan East Yue Road" (荔湾东约马路), was renamed "Liwan North Road" (荔湾北路) in 1966, and was officially designated "Liwan Road" in 1981. It serves as a vital artery in the old city; its northern section (between Xihua Road and Dongfeng West Road) was reopened in 2023 after a closure for the construction of the Caicongqiao Station on Guangzhou Metro Line 8. More than just a transport route, Liwan Road is a significant cultural landmark, especially known for hosting the traditional Lunar New Year celebrations; the segment from Zhongshan 8th Road to Xihua Road is the main site for the annual Liwan District Spring Festival Flower Market, a vibrant and crowded event essential to the local custom of "strolling the flower market" (行花街).
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Pork Lard Cracklings, known as Zhū Yóu Zhā (豬油渣), are the golden-brown, crispy solid pieces that remain after pork fat (such as leaf lard or fatty pork) has been slow-rendered to extract the liquid lard. In an era of relative scarcity, these cracklings were a treasured byproduct of home cooking, carrying a strong sense of nostalgia for many generations. Beyond being eaten as a savory snack, often sprinkled with salt or sugar, they are a significant flavoring ingredient in Cantonese and other Chinese regional cuisines. They are used to add a unique, smoky aroma and rich, fatty flavor to dishes such as stir-fried vegetables with cracklings, lard-rice, pork crackling noodles (a Hong Kong specialty), or as a component in the fillings for buns and dumplings, representing a traditional food that embodies both frugality and rich flavor.
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Chapters:
00:00 Intro
00:26 回到廣州第一餐/全運會臨近/廣州市面狀況
11:11 荔灣路美食集中地/美食推薦
18:16 廣交會過後/最新酒店價格如何？
21:05 晚餐/稻軒名菜坊/讀餐牌時間
23:51 豬油渣炒菜心/啫啫爽鱔碌/電飯煲焗乳鴿
37:23 龍津路市場買菜/最新菜價
42:09 揚韜廣場/全運會吉祥物/地鐵站裡面的水果店
47:16 Ending
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