廣州芳村城中村飲早茶！特色點心！燒雞大包！花膠燉水牛奶！欖仁薩其馬！2人消费100元！廣州自由行！美食旅遊攻略！最詳細交通路線！芳村西朗市場買菜！！Canton Food Tour｜GuangZhou

廣州芳村城中村飲早茶！特色點心！燒雞大包！花膠燉水牛奶！欖仁薩其馬！2人消费100元！廣州自由行！美食旅遊攻略！最詳細交通路線！芳村西朗市場買菜！！Canton Food Tour｜GuangZhou

成為此頻道的會員即可獲得以下福利：
https://www.youtube.com/channel/UCiKEIxbv4RTzyLCKG17N-AA/join

#廣州 #GuangZhou #點心

餐廳名稱：丘大陸羽喜宴
餐廳地址：廣州市荔灣區茶滘路37號
GOOGLE MAP：https://maps.app.goo.gl/DX1rkh12Ddjx8dVbA
BAIDU MAP：https://j.map.baidu.com/28/60ok
餐廳消費：欖仁沙琪瑪 CNY15.80，新奧爾良燒雞大包 CNY27，三色燒賣拼盤 CNY27，花膠燉水牛奶 CNY11
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沙琪瑪（又稱薩其馬）起源於滿洲餑餑，清乾隆年間隨八旗入關傳入北京，後盛行全國，為中國經典油炸甜點，以麵粉、雞蛋、飴糖為主料，經「製條（雞蛋麵糰擀薄切細絲）、炸坯（160℃豬油快炸至膨鬆）、掛漿（飴糖蜂蜜熬煮至118℃拉絲）、壓型」四道工序製成，成品金黃酥軟、糖絲晶瑩，分「京式硬脆」與「廣式軟糯」兩大流派，其中廣式沙琪瑪添加椰絲或葡萄乾，並以麥芽糖替代部分飴糖提升綿密口感。現代產業鏈中，東莞徐福記（1992年創立）佔全球產量60%，創新推出黑糖、肉鬆及榴槤口味，香港奇華餅家則堅守豬油古法工藝，非物質文化遺產「北京沙琪瑪製作技藝」要求每塊標準尺寸5×3×2公分，糖絲拉長需超15公分不斷。熱量約每100克470千卡，與奶茶、蛋撻並列廣式茶點「甜味三寶」，保存需避潮防烊（建議濕度＜60%）。
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廣州芳村茶滘（Cha Jiao）位於荔灣區芳村街道西南部，是典型的城中村社區，東臨花地河，西接百花路，北靠芳村大道西，南鄰坑口村。歷史可追溯至明清時期，原為農耕村落，後隨城市化進程轉型為密集居住區。現以多層自建民宅為主，常住人口約2萬，含本地居民與外來務工人員。社區內基礎設施齊全，含茶滘小學、社區醫療站及小型商超，但公共空間有限。產業以小型加工廠、倉儲物流及零售業為主，毗鄰芳村茶葉市場（全國最大茶葉集散地），部分居民從事茶業相關工作。交通依賴芳村大道西及百花路，地鐵1號線坑口站步行約15分鐘，多條公交線路（如207、838路）經停。未來規劃納入芳村城市更新項目，重點改善居住環境與公共配套。
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Sachima (also spelled Sacima), originating from Manchu traditional pastries, spread from Manchuria to Beijing during the Qing Dynasty Qianlong era and became a classic Chinese fried dessert. Made from wheat flour, eggs, and maltose syrup, it involves four key steps: cutting dough into thin strands, quick-frying in lard at 160°C for puffiness, coating with syrup boiled to 118°C for thread-pulling consistency, and pressing into blocks. Characterized by its golden crispness and glossy sugar threads, it has two regional variants—Northern “crunchy-hard” style and Southern “chewy-soft” style (the latter adding coconut flakes/raisins and using honey for denser texture). Dongguan-based Hsu Fu Chi (founded 1992) dominates 60% of global production with innovations like brown sugar,pork floss, and durian flavors, while Hong Kong’s Kee Wah Bakery preserves traditional lard-based methods. Beijing’s intangible cultural heritage technique mandates precise dimensions (5×3×2 cm) and syrup threads exceeding 15 cm. At ~470 kcal per 100g, it ranks among Cantonese “sweet trinity” with milk tea and egg tarts. Storage requires humidity control (60% RH) to prevent stickiness.
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Cha Jiao, located in Fangcun Subdistrict, Liwan District, Guangzhou, is a typical urban village community. Bordered by Hua Di River to the east, Baihua Road to the west, Fangcun Avenue West to the north, and Kengkou Village to the south, its history dates back to the Ming and Qing dynasties as an agricultural settlement, later transforming into a dense residential area during urbanization. It now primarily features multi-story self-built housing with approximately 20,000 residents, including locals and migrant workers. Basic infrastructure includes Chajiao Primary School, community clinics, and small supermarkets, though public spaces are limited. Local industries involve small-scale workshops, warehousing, logistics, and retail. Proximity to Fangcun Tea Market (China’s largest tea trading hub) supports tea-related livelihoods. Transportation relies on Fangcun Avenue West and Baihua Road, with Kengkou Station (Metro Line 1) a 15-minute walk away, and multiple bus routes (e.g., 207, 838) serving the area. Future redevelopment plans under Fangcun’s urban renewal project aim to enhance living conditions and public facilities.
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Chapters:
00:00 Intro
01:05 芳村茶滘飲早茶/城中村社區
03:10 丘大陸羽喜宴/讀餐牌時間/交通路線
10:06 欖仁沙琪瑪/新奧爾良燒雞大包/三色燒賣拼盤/花膠燉水牛奶
27:00 附近樓價非常合理/兩萬元一平方米
34:33 芳村西朗市場買菜/西瓜/冬瓜/蔬菜/肉類大豐收
54:48 Ending
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