Datong Restaurant (Taojin Branch).

Datong Restaurant is a long-established restaurant in Guangzhou. The old store closed in 2016. After two years of renovation, it has reopened and opened several branches. My colleague who is a local Cantonese has tried other branches and praised them highly. This time, I came to the Taojin branch to try it out. The Taojin branch is located on the 4th and 5th floors of the Northern Building on Huan Shi Dong Road. There is no storefront, so you need to take the elevator from the hotel lobby on the 1st floor. The 4th floor is all private rooms, while the 5th floor is the main hall and a few private rooms. The decoration style of the private rooms and main hall on the 4th floor is elegant and has a Lingnan style. The main halls of the two Datong branches I have visited are decorated with opera headdresses, so the environment is very good for entertaining guests. However, the main hall is not very large, and there are not many seats. It is not difficult to find a seat on weekdays, but there may be a 2-hour dining limit on weekends. In terms of taste, I tried six dishes, and none of them were disappointing. Moreover, I haven't tasted the meaty flavor of pork and beef for a long time. I personally think it is better than other old-fashioned Cantonese restaurants of the same level. The disadvantage is that the portions are small. I feel that the cost performance will be much lower if there are more than 6 people. However, this is the case for most Cantonese restaurants of this level. Datong Egg Tart ￥13 (half dozen) Datong's signature pastry, it is indeed top-notch. The outer skin is crispy, needless to say. The key is that the egg liquid is particularly rich and thick. I don't think I've ever had such a thick egg tart, and it is very fragrant. It doesn't have the overly sweet taste of saccharin. Undoubtedly, it is the signature dish. Golden Sand Mei Cai一品肉￥98 It looks like a pig's trotter, a thick piece of pork belly. When you cut it open, the proportion of fat to lean meat is even higher. It looks scary, but as soon as you take a bite, you know what "fat but not greasy, melts in your mouth" means. The fat is like jelly, sliding into your mouth. The rich pork flavor permeates your heart. Of course, after all, it is pork belly. Although the first bite doesn't feel greasy, eating two more bites will definitely feel greasy. However, the pork flavor is definitely impressive. The accompanying Mei Cai is stir-fried dry and not salty. Chaoshan Meatball with Skirt Seaweed ￥58 Skirt seaweed is both crispy and chewy, and the soup is very refreshing and degreasing. The meatballs are delicious. I don't know if it's pork mixed with seafood or pure seafood. I can't tell for a while, but it makes you want to eat one after another. Wenchang Chicken, White Cut ￥88 (half) Any white-cut chicken from a famous Cantonese restaurant can be trusted. This chicken is good except for the small portion. It is chilled and cool, with crispy skin and smooth meat. The meat is very firm. Even if it is packed and reheated the next day, it still retains its flavor. Caramel Black Vinegar Bone ￥118 Grilled spare ribs, only eight pieces, not very big. The meat is slightly dry and hard. The outside is coated with a layer of caramel, which tastes good and looks good. However, the cost performance is too low, suitable for entertaining guests when there are few people. Chicken Fungus Steamed Snow Flake Beef ￥128 Another exquisitely portioned dish. Large slices of beef cover the chicken fungus underneath. The beef's original flavor is tasted in the Chinese cooking method. The snowflake beef is full of beef flavor and has a chewy texture, making it irresistible. Beef lovers, it's best not to order this dish in a crowded place, otherwise you won't be able to eat many pieces yourself.