20 years ago, if you were in Guangzhou, you might have tasted Ah Qiang's sauerkraut fish. In 1997, Ah Qiang's first branch opened in the archway of Xiongzhen Town, Yangji Village, and a dish of pickled cabbage fish has become well-known to diners. Since the opening of the second Shipai store in 2005, there are currently 7 branches in the city, all of which are directly operated, and there are no franchise stores. As the name suggests, sauerkraut fish is Cuong's specialty. Ah Qiang's family uses Arowana cooking oil, sauerkraut and pickled ginger are all pickled at home, and the Sichuan seasoning comes from Leshan Wutongqiao. There is a small seafood pond in the restaurant, and all the river fresh food and frogs are vigorous, and the high turnover rate also ensures the freshness of the ingredients. In Sichuan's home-cooked dishes, sauerkraut fish is generally cooked with grass carp, although it has more bones, but the taste is more delicious than sea bass, and the price is lower. Ah Qiang's sauerkraut fish can choose sea bass, grass carp, yellow bone fish, sturgeon, of which sea bass is 58 yuan a piece, two starts, grass carp 98 yuan a case, raw weight three catties, suitable for three or four people to eat. The whole sturgeon is crispy and can be eaten to the bone. The sauerkraut fish soup base is slightly inferior to that of Lu Ding Kee, with less spicy and acidity than the former, but the serving rate is still very high, which is more suitable for Cantonese people who are not spicy. In contrast, gluttonous frogs and pickled pepper frogs are spicy, but they are also not up to the local level in Sichuan. The richness of Ah Qiang's menu can be said to closely follow the Romance of Sichuan. Sichuan people are good at making beef, which can be seen from the dishes. In Sichuan restaurants, the common ones are roasted beef brisket with bamboo shoots and radish roasted beef, and the steamed xiaolong is steamed beef with soft glutinous noodles decorated with rice noodles. The beef of Ah Qiang's family is mainly marinated, with spicy beef tendon, spiced beef tendon, and spicy tangerine peel beef. Even if it is pork, it can be made into three dishes: garlic white meat, pepper white meat, and sand ginger white meat. Red and green double peppers have their own flavors, and they can also be combined into dishes, such as double pepper field chicken and double pepper fat beef, which are quite good in appearance and taste. As classic Sichuan dishes, longan roasted white and Sichuan buckle pork are not common in Sichuan restaurants in Guangzhou, and they are worth a try. Sichuan people's favorite fish bubbles, pickled pepper fish maw, fragrant pot fish bubbles are rarely seen in Sichuan restaurants in Guangzhou. The staple food is served with red oil or clear soup, which is very authentic. The decoration and scale of Ah Qiang's house are the best in Tianhebei store. Impressions of the hallways and warm lighting decorate the hall, and the occasional porcelain and flowers create an elegant dining space. The wooden chair has a pillow back, the table has a delicate pattern of dishes and chopsticks, and there are two pairs of chopsticks, one of which is a male chopstick, which is quite meticulous and meticulous in a Hong Kong restaurant. However, the decoration of other branches of Ah Qiang's house is relatively simple and airy, but fortunately, the whole is clean and tidy, and the dining atmosphere is strong. The menu of all branches is the same, the service attitude is good, the production is relatively stable, it is recommended to make a reservation in advance, and most branches close the oven at half past nine, and many ingredients will be sold out when they are late. If you're dining late at night, you can choose the Shipai shop, which is open until half past two the next day. It should be reminded that Ah Qiang's family currently has only 7 branches, and there are many stores with similar names in the market, so be careful not to confuse them.