Food and dining · Page 8

Food, cuisines, restaurants and restaurant guides.

651 entries

Concepts

Daliang bengsha (butterfly crisp)

Snack

Daliang bengsha is a traditional fried snack of Daliang in Shunde, named after the butterfly shape and the Shunde dialect word for butterfly, and made from flour, fermented red bean curd, lard and sugar; its craft joined the district intangible heritage list in 2022.

Concepts

Shenjing roast goose

Dish

Shenjing roast goose is a traditional siu mei dish of Shenjing village on Changzhou Island, Huangpu, Guangzhou: a black-crested goose is hung in a pit or earthen jar and roasted over lychee-wood charcoal, giving crisp skin, tender meat and the fragrance of the wood.

Concepts

Guangfu cuisine

Cuisine

Guangfu cuisine is the core and best-known branch of Cantonese cooking. Centred on Guangzhou, it seeks freshness within clarity and flavour within lightness, using steaming, stewing and white-poaching to keep the ingredient’s own taste — the source of the saying “eat in Guangzhou”.

Concepts

Wonton noodles

Snack

Wonton noodles are a traditional Guangzhou dish: springy bamboo-pressed egg noodles with pork-and-shrimp wontons in a long-simmered stock of pork bones, dried flounder and dried shrimp, finished with yellow chives and a little lard. A signature of the Xiguan quarter.

Concepts

Zhuhou sauce

Local specialty

Zhuhou sauce is a traditional Foshan seasoning created by the Qing chef Liang Zhuhou of the Sanpin Lou restaurant: soybeans and wheat flour are fermented and sun-dried into a paste, then steamed with lard, sugar and sesame. It is deeply savoury and best known in Zhuhou chicken.