As a representative of Cantonese cuisine in Guangzhou, Bingsheng is absolutely well-deserved. Born in 1996, Bingsheng has developed from a small seafood stall to a large-scale restaurant group with 5 brands. The high-level production and countless award-winning dishes also make it worthy of the praise of "eating Cantonese cuisine to Bingsheng". There is a saying in the market that "eat Yusheng, go to Bingsheng", just like lotus paste is to "Lianxiang Building", "Guangzhou's first chicken" is to Qingping Hotel in that year, Yusheng is also one of Bingsheng's well-known trump cards. Bingsheng's yusheng can be said to have quite a lot of origins. First of all, Bingsheng often purchases a large number of fish at one time, and then puts the fish in the reservoir for 45 days of special breeding, during which it is not fed, so as to reduce the impurities and fat in the fish, so that the fish will not taste fatty; Secondly, in the production process, Bingsheng does not "slaughter and cook" the fish, but refrigerates the fish after slaughter, which can better maintain the cold and delicious taste of the fish. The fish fillet is as thin as a cicada's wings, and there is no fishy smell at all, and when eating, follow the Shunde eating method, and eat 12 kinds of ingredients such as lemon leaves and ginger shreds. It is recommended to dip it in oil first, and then add other ingredients according to your preference, so as to ensure the original flavor of the sashimi to the greatest extent. The water ghost heavy tofu is also a must. In 2004, Bingsheng made his own "Landscape Tofu Banquet", and in 2005, he launched the "Water Ghost Heavy Tofu Banquet", which was well received. Among them, "Country Pork Braised Water Ghost Heavy" won the title of Lingnan Famous Brand Food in the 2006 Guangzhou International Food Festival. Water ghost heavy tofu is a kind of special tofu made by Dipping Tan and Shitan in Qingqing County, Qingyuan City, which is actually fried tofu. After being fried, the surface of the heavy tofu is golden, the inside is smooth and pleasant, it must be soaked in mountain spring water, and it looks quite like "water ghost" when it is put into the water and sinks to the bottom, so it has this nickname. It is recommended to stew water ghost heavy with abalone sauce, braised water ghost heavy with country pork and fish head, and heavy water ghost with fried chicken sauce. Bing Sheng's signature dishes are very numerous, and there are many award-winning dishes. Crispy barbecued pork, cold water pork belly, soy sauce goose intestines, and flavored pork knuckle are also known as the "Four Beauties" of Bingsheng, and the serving rate is very high, among which the crispy barbecued pork has won the title of "Guangzhou (International) Food Festival Famous Brand Food" for two consecutive years. The signature pineapple bun breaks the common practice of pineapple buns without filling, and the inside is filled with pineapple meat, which won the special gold medal of the 23rd Guangzhou (International) Food Festival. The environment of Bingsheng's taste is atmospheric and bright, and the decoration is quite exquisite, which is considered to be excellent in a classic Cantonese restaurant. Among them, the flagship store of Zhujiang New Town covers an area of more than 12,000 square meters, which is a national five-diamond restaurant, with magnificent decoration and suitable for holding banquets. Bingsheng Taste currently has 5 branches, each branch is of a balanced standard, the production and service are good, and you can go to the nearest restaurant.