Do you remember the documentary "China on the tip of the tongue" describes the civilian food Shahe powder? Shahefen, originated in Shahe area of Tianhe District, is now a provincial intangible cultural heritage. Unfortunately, Shahe no longer produces Shahe powder. Shahe Hotel, which is famous for making traditional Shahe flour, closed down 12 years ago. Now, the third generation inheritor and production team of authentic Shahe flour are not Shahe people. The restaurant that inherits the production skills of Shahe powder in Shahe hotel is Shahe Fen Village restaurant at the foot of Baiyun Mountain. Here, shahefen "live" well.

As a Cantonese who loves to eat he Fen, he Fen can have three meals a day. But what I didn"t expect was that shahefen, as a kind of civilian food, was gradually disappearing. The last shahefen in Guangzhou was left on the tip of the tongue. The most authentic shahefen in Guangzhou is located at the foot of Baiyun Mountain. People who often go climbing must know this shop. After climbing the mountain, I will come to their house to have a fried beef river. In the eyes of Guangzhou people, the most authentic Shahe flour making technology, which has been inherited for 150 years, is the Shahe Hotel, but unfortunately it has closed down. That kind of good taste is kept in my heart silently. The restaurant that inherits the production skills of Shahe noodles in Shahe hotel is shahefen village restaurant. Here, shahefen "live" and get "18 changes". In order to meet the needs of the post-80s and post-90s, new dishes have been introduced here, but in the end, it is found that "the most popular is fried beef River". I was really stunned when I came up this Niuhe river. It was really big. First of all, I couldn"t help but stir my fingers when I saw the color. Niuhe here is a little less bean sprouts here, but it"s harmless. The powder is really dry. Even if it"s cold, it tastes good. Shahe noodles with large beef, smooth meat taste. The taste and Shahe powder match very well! Guangzhou"s most unique brand of fresh shrimp fried five color River noodles, I see for the first time, and dry fried Niuhe river is different, the five color River noodles are more fresh, less oil, fresh entrance is not greasy. It"s summer. There are four kinds of river noodles. Black sesame and shrimp seeds are added to white flour, carrot juice is added to orange powder, and spinach juice is added to green powder. It"s very healthy to eat. It"s very special. The shrimp is fresh and the meat is very tight. Cantonese style beef brisket soup Shahe powder, the shop assistant said that this is a lot of food will order. The river is very slippery and thick, not the kind of meat, it absorbs the delicious essence of beef sirloin, and it is quite tasty. Soup is also very sweet, not too much MSG flavor. The beef brisket is super large, it seems to have a good appetite. The entrance is soft and the fascia is smooth enough. Baiyun pig"s hand is a famous traditional dish in Guangzhou. "Baiyun" refers to the spring water produced by the local Baiyun Mountain. After eating the river noodles, he had a sour white cloud pig"s hand, which was said to be a greedy and unintentional dish made by the monk in the temple. After that, he not only opened his own meat, but also led other monks to break the fast. Although this legend is a rural nonsense, it also adds a lot of interest to this dish. The pig"s hand is sour and sweet, fat but not greasy. The skin is crisp, and the flesh is easy to leave. The skin is crisp and the meat is smooth. It is delicious. Today"s Shahe is no longer doing Shahe powder. When checking the data, we learned that shahefen originated in Shahe area of Tianhe District, and now it is a provincial intangible cultural heritage. Unfortunately, Shahe no longer produces Shahe powder. Shahe Hotel, which is famous for making traditional Shahe noodles, also closed down more than ten years ago. Now the third generation inheritors and production team of authentic Shahe noodles are not Shahe people. However, the production method of shahefen has been inherited by shahefen village. As a senior figure of shahefen village, aunt Jin spent more than ten years in the 10 square meter shahefen workshop at the foot of Baiyun Mountain. The Shahe noodles made by her skillful hands fascinate countless diners. With her exquisite craftsmanship, she also appeared in China on the tip of the tongue. Making an authentic Shahe flour requires eight strict procedures: selecting rice, soaking it, grinding, spreading, steaming, uncovering, freezing and cutting. Each step is indispensable and can not be careless. Jin, who has reached retirement age, said: "now they are 40-50 years old when they are working as Shahe flour team. They can only do it one year after another." Today, there is no successor. Auntie admits that modern technology is conducive to the production of higher quality Shahe flour. Taking the milling as an example, the machine milled rice pulp has uniform particles, which can make Shahe powder with a smoother taste. However, the social development also makes Shahe flour production process face a crisis. Due to the scarcity of mountain spring water resources, some businesses use ordinary water sources to make flour, which greatly reduces the quality of Shahe flour. At the same time, the younger generation is not willing to choose to make Shahe flour as a profession, which also makes this craft face the problem of no successor. ▌ store name: shahefen Village (Yuntai branch) ▌ address: first floor of Yuntai garden, Guangyuan Middle Road, Baiyun District ▌ per capita: 35 yuan