The purpose of our direct journey to Xiguan is for it [screaming teeth], which began in 1935, the oldest taste of Laoguang [strong]. Guangzhou Restaurant is very easy to find, but the pain is that you have to resist the temptation and torture of the countless history and confidence on both sides of the road called 18th Shop at his door before you find it [laughing] If Beijingers are angry and Shanghainese are smart, then Guangzhouers are lazy. Morning tea in particular can prove that the opposite side and our table a pair of little sisters, their attitude to Pu'er is as natural as the baby's breast milk [hug]. There are also the three behind us. It feels like a nearby neighborhood. Each person has a pot of tea, a newspaper, a bowl of noodles. The whole process is basically speechless. Even the order is not necessary. [Strong] Finally, let’s talk about the dishes. The radish cake is superb. It’s different from the greasy that we steamed and fried here. People fried and steamed first. A little bit of char, the aroma of rice noodles and the sweetness of radishes are completely combined, and finally add the Cantonese-style ham to finish the finish [strong]. Sugar burning abalone practice a little Lu cuisine meaning, the most surprising is that he kept the fishy smell of abalone, fried sugar flavor, seafood flavor came [screaming teeth] I thought my daughter might not like it, but he used her not long teeth to resolutely and me half [crazy]. Guangdong cardamom is light and sweeter than Sichuan cardamom list, steamed with radishes and perfect match [screaming teeth]. The shrimp dumplings are also, unlike the shrimp meat we are pursuing here, his family added a little lard [strong], more fragrant lubrication, plus the shrimp sprinkled outside [strong][strong]