Some private restaurants highlight the sense of privacy and the high-end that comes with it; Some restaurants win with their home-cooked taste, and Tang Liang Tang undoubtedly belongs to the latter. As a smaller branch of Cantonese cuisine, Jiangmen cuisine absorbs the characteristics of western Guangdong and the Pearl River Delta cuisine.
The store of Tang Liangtang also takes an unpretentious route, with about 20 small tables on the first floor for individual customers, and several large tables on the second floor for group banquets. Because of the tight seats, waiting for a seat is almost a common thing. If you really don't want to wait for a seat and don't care too much about the environment, you can actually sit in the "Tang Liang Tang Bratwurst Sausage" store next to it, and the two stores share a kitchen, and ask the boss to order food.
Claypot rice is the signature of the store, no matter what flavor or toppings are added, the most important thing in claypot rice is rice. The claypot rice in the Tang Liang soup is distinct, soft and moderate, and the casserole bakes out the aroma of the rice and forms the core link of the claypot rice - crispy and delicious rice burnt (pot), which makes people addicted. If the number of people is not enough to choose claypot rice, you can also choose raw fried glutinous rice. The taste of glutinous rice is also refreshing, without too much greasy, and when eaten with fried peanuts, it is fragrant and crispy, which is very good; The only drawback is that the amount of lap-mei is too small, which weakens some of the flavor and makes the rice slightly salty. If you need a side dish, taro and taro sprouts and stir-fried beef with sour bamboo shoots are good choices. The taro sprouts are the root of the taro, crisp and sweet at the same time, and the small taro with the soft glutinous powder aroma, the addition of pork bones provides the oil aroma for the whole dish, and the taste of the three ingredients blends with each other under the practice of stewing, which is a dish full of Cantonese flavor. Sour bamboo shoots are pickled bamboo shoots, stir-fried with beef, the sour and salty taste is fused with the meat flavor of beef, salty and sour appetizing, but the amount of beef in this dish is a little too small, which affects some flavor.
The store's fried stone snails deserve a separate introduction. This dish is not among the popular dishes, the performance is very impressive, the tempeh and shiso are stir-fried until fragrant, and the stone snails are added to the spitting sand, which is very delicious. The most valuable thing about this dish is that all the snails are treated (the tail is cut off) so that the snails can be sucked out with their mouths, and the snails do not have a little sand. The friendly proprietress is also a major feature of the restaurant, drinking stewed soup, sucking stone snails, and chatting with the proprietress about home cooking, which is also the charm of private cuisine.
