Please recommend some appetizers in summer.

In hot summer, people's appetite and appetite are not as cheerful as the sun. To this end, many restaurants and restaurants have specially launched a series of special new dishes, which are light and nutritious and most suitable for appetizing in summer.

Moisturizing chinese forest frog cream

In Yayiju, Dongpu Avenue, Guangzhou, there is a store specializing in snow clam cream-Tuoguanglong Snow Clam Cream. Although the storefront is small, the environment is elegant and the glass round table is sparse. It is covered with a round cushion with a faint ice cream pattern on it. The ceiling is covered with many red and green leaves, and different kinds of snow clam cream are introduced on the surrounding walls. Look at the small bowl filled with snow clam cream, which is even more cute.

There are many kinds of desserts here. China Rana chensinensis is mixed with ginger, almond, papaya, black glutinous rice, tremella, sea coconut, lily, red lotus and other different medicinal materials. It has clear fire, bright youth, nourishing blood and beauty, and is white and ruddy. It is not only nutritious, but also has different therapeutic effects on human body. There is a colorful snow clam cream, which includes six materials: black glutinous rice, red dates, lotus seeds, round meat, sago and papaya. Nourishing blood is the best effect. The colorful snow cream in the white porcelain bowl is white because of coconut juice. Scoop up a spoonful and gently send it into your mouth. The sweetness of red dates, the coolness of black glutinous rice and the fragrance of coconut juice are memorable.

According to the owner, there are skills in foaming and boiling the snow clam cream. Thaw the frozen snow clam cream first, and then soak it in warm water at about 50℃ 10 hour. If the water temperature is too high, it will affect the swelling reduction effect. Then roll ginger juice, which can remove the fishy smell of China Rana chensinensis and make it taste smoother, and stew for another hour. The snow clam cream stewed with black glutinous rice, red dates, papaya and other different ingredients will have different tastes and effects.

Freshness Jingchuan Lake

In Shangyuan Restaurant on the fourth floor of Jiazheng Square in Tianhe, the brown-red wooden tables and chairs give people a warm flame color. The red wall and the black ceiling, although the contrast is very strong, decorate the whole restaurant with warmth and romance. The window is transparent glass and feels as bright and fresh as crystal. The blue and red decorative lights in the shop are said to have been carefully selected by the owner from Singapore. There is still soothing music flowing in the air, and the veil swaying gently with the wind is full of romance.

The restaurant is under the banner of Jingchuan Shanghai cuisine. In the hot summer, a series of new dishes are launched in time, which are light and nutritious, as well as beauty dishes specially made for ladies. The bottom layer of Baguio is peeled fresh asparagus, and the top layer is a mixed protein paste of protein and scallop. Finally, sprinkle red crab seeds on it. Green, white and red are fresh and elegant, and asparagus is tender and sweet, which can relieve summer heat and quench thirst.

Moonlight on the Lotus Pond leaves only the leaves at the bottom of Xiaotang cuisine and carves them into the shape of flowers. Then, tofu, shrimp glue, mushrooms and crab roe are mixed, ground into paste, steamed, served on a plate, and finally covered with a layer of glass sauce, and a plate of lotus blooms in front of you and me. Lingzhi Yang Yan Soup can make you a noble beauty. Ganoderma lucidum has a good dietotherapy effect, which can improve microcirculation, remove skin pigment and improve body function. Lean meat is not greasy, the mouth is very fragrant, and the soup head is very clear and sweet.

Besides the above, there are other dishes, such as The Wizard of Oz, Fresh Shrimp with Mustard, etc. You may wish to have a try.

Dianya private cuisine

Bingsheng opened a new private kitchen in Tianhe East, which is a new product of Bingsheng Group. The store only accepts telephone reservations, and there are only 10 to 20 dishes every day. The menu is drawn up by the chef to help the guests. * * * Xiguan style 14 elegant private rooms, no hall, each room has an undisturbed world.

Although the menu is prepared by the chef, the guests need not worry. Because all the food and dishes here are low in oil, salt and monosodium glutamate, the dishes are rare, light and absolutely healthy, and corn oil is used. There are very high requirements on the freshness of materials, so there are few cooking materials on the market. There are only three kinds of tea used here, 10 years old, Tieguanyin, Hangzhou Chrysanthemum, which are all carefully selected. Even the water for making tea is mountain spring water brought back from Longdong.

Also, there is a rare and lively deep-water skinning cow in Guangzhou, which weighs almost 3 kilograms and is indispensable for June yellow.

Fish sheng Xin xian Chang

There is a "Zhuo Zhuo Fish" fish restaurant on Xiaobei Road near Dongfeng Road. Although the storefront is not very big, with less than 200 seats, the products are quite distinctive. Shunde raw fish is the main dish, and the consumption of tens of yuan per person is more than enough.

According to reports, the raw Shunde fish made here is first-class in both fingerling and fencing, and the most special thing is its sand worm sashimi. The sand worm sashimi here is still a must in Guangzhou, and there is no place to eat for the time being. Because the sand worms have very high requirements on the environment, the hardest thing for fresh sand worms to do is to wash the sand in their stomachs.

In addition to the raw fish and sashimi of the worm, its colorful fried fish noodles are also very distinctive. It is made of 100% shad meat, and then fried into noodles, which tastes very good.

Tender bass kung fu

Duolilai Food Store on the East Bank of Jiang Yan Road, Guang Tai Stage 2 Road, is a Cantonese restaurant named Geely. The storefront is the property of the boss's family, which saves the rent, so the dishes made are cheap and authentic. Although the facade is small, the business is booming and almost full every day. The guests mainly come for "special soup" and "Kung Fu bass".

"Kung Fu Perch" is the most popular dish. It's a fish and two dishes together. The soup is delicious. It is cooked with native fish, sand fish bones, old chicken, pig bones and rare mushrooms. It has both the delicacy of fish and the sweetness of rare mushrooms. But after slicing the meat, the head, bones and tail of the perch are fried golden and crisp. This combination of yellow, white, fragrant and fresh is a rare delicacy. It is absolutely cheap only in 32 yuan. This "two-eat" way not only eats the freshness of perch, but also eats the fragrance of perch; Eating fish and drinking soup is more distinctive.

In addition, the "Wild Mushroom King Boy Chicken Soup" is one of the most popular soups. It is made by stewing wild dried mushrooms with watercress, ham and pork for six or seven hours. It's authentic old fire soup, and it tastes fresh and sweet.

Specially recommended:

Skinned cows are fried in corn oil, with fruit juice made of grapefruit meat, Thai lemon juice and chicken juice. Sweet and sour. Remember to eat the juice pulp together when eating. It tastes like a salad and has a "squeaky" sound.

King Jellyfish is collected from pollution-free jellyfish in the deep sea of North Korea, mixed with sesame oil pressed from above and Shanxi mature vinegar. The vinegar taste seems to be lingering, as sweet as dancing.

Butter crab makes a plate of zucchini with a whole butter crab. The butter crab is first "simmered" with soup, and the gravy and butter are squeezed out to let the zucchini suck. Zucchini is tender and delicious, and crabs are fragrant.

One end of the hanging piece is fishing with Kandelia candel, which fills the room with the fragrance of seawater. Adopt pollution-free hanger from deep sea in Bangladesh, which is thinner and more transparent than ordinary squid, and has fresh and elastic taste. The Kandelia candel peeled by the person who laid the bottom is more pungent because it is full of the fragrance and juice of hanging pieces.