容桂干逼排骨饭

🌟 Ronggui Dry-Fried Spare Ribs Rice 🌟

Located in Shunde District, Foshan City, Guangdong Province, this place is known as the birthplace of Cantonese cuisine. The dry-fried spare ribs are a distinctive dish of Cantonese cuisine. I originally intended to eat at a more famous restaurant called Rongbian Spare Ribs Rice, but it only operates until noon, so I looked for another restaurant with a similar dry-fried spare ribs rice.

Actually, it was close to the end of business hours when we arrived, but the waitress, Yilan, was very nice and introduced us to the menu.

Of course, we ordered the specialty spare ribs, pig tails, and fish skin among other dishes.

Additionally, a fun thing in Guangdong is that they wash their cups, bowls, and dishes with tea water first (as seen in the picture). They firmly believe this cleans away the dust...

🎖️ Dry-Fried Spare Ribs
This was a must-order, and as soon as it arrived at the table, the aroma of the crispy ribs caught my attention. The outer layer of the ribs was pan-fried to a golden, crispy finish (the plate was, too, having turned yellow from the roasting).

Each piece of meat was juicy and flavorful, with a slightly charred surface hiding tender and succulent pork underneath, accompanied by a special sauce that provided a savory flavor that melted in your mouth, making it hard to resist having piece after piece.

The essence of this dry-fried spare ribs lies in the slow cooking process, which gives the ribs a chewy texture while remaining tender. The sauce is rich but not greasy, perfectly pairing with the white rice, leaving a lasting aftertaste.

🎖️ Dry-Fried Pig Tails
Actually, it was my first time trying pig tails. Compared to regular spare ribs, they were a bit more tender, but the flavor was quite good, with the sauce being absorbed nicely after being dry-fried, which was awesome.

On the side, there was a jar of medicinal wine, and that inside should be a snake... terrifying.