It is often said that Guangzhou’s cuisine is exquisite and delicious, which is a real treat in life. Guangzhou’s traditional dishes are a colourful feast for the palate, with every bite telling the fascinating story of this ancient city. At the same time, they are like shining stars scattered throughout the city’s streets and alleys, drawing countless diners to explore the mystery of delicious flavours. What’s more, Guangzhou brings together cuisines from all over the country, and here you can find tasty dishes from different regions, offering visitors a wider choice. We’ve listed 5 of Guangzhou’s most unique and delicious local dishes. I believe every bite is a treat for the taste buds. A food paradise awaits you—come and give it a try!
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5 Traditional Dishes You’ll Love No Matter How Many Times You Visit Guangzhou
5 Traditional Dishes You’ll Love No Matter How Many Times You Visit Guangzhou
Rice noodle rolls
Rice noodle rolls, a dish from Cantonese cuisine originating in southern China and Hong Kong, are generally served as part of a dim sum selection. They consist of a wide strip of Shahe fen (rice noodles), filled with prawns, dried shrimp, pork, beef, vegetables or other ingredients. They are usually eaten with sweet soy sauce, which is poured over them when served. The rice wrappers are made from a viscous mixture of rice flour and water. This viscous liquid is poured onto a pan to be steamed, forming the rectangular sheets onto which the filling is placed, and they can be served with different flavours or sauces.
Clay-pot rice
Clay-pot rice is a traditional Chinese dish that is widely eaten in Guangzhou, in the south of the country. The rice is pre-cooked, or in some cases partially cooked, and mixed in a clay pot with other ingredients that add flavour. In Guangzhou, it is usually served with chicken, Chinese sausages and vegetables. Traditionally, it is cooked over charcoal, which gives it a distinctive flavour. In some places, it is served with a thick, sweetened soy sauce and, occasionally, with salted dried fish. Due to the lengthy preparation and slow cooking in a clay pot, customers may have to wait between 15 and 30 minutes before the dish is ready.
Char siu
Char siu, also known as Chinese roast pork or Chinese-style barbecued pork, is a Guangzhou-style barbecued pork dish. It is usually cut into long strips from the pork loin. A characteristic feature of char siu is that it is coated with ingredients that have turned the meat a dark red colour, or occasionally charred, during cooking. The ingredients used in char siu generally include sugar or honey, five-spice powder, red food colouring, soy sauce, and sherry or rice wine.
Double-skin milk
Double-skin milk pudding is a Chinese dessert made from milk, egg whites and sugar. It originates from Shunde in Guangzhou. It is a smooth, velvety milk pudding, similar to panna cotta, with two distinct layers. The first forms as the boiled milk cools, and the second as the cooked custard cools. Traditionally, buffalo milk is used; its higher fat content compared to cow’s milk produces a smooth texture. This dessert is particularly popular in Shunde, Guangzhou, Shenzhen, Macao and Hong Kong. Double-skin milk originates from Daliang in Shunde. It is said to have been created by Grandmother Dong during the Qing Dynasty. At that time, there was no refrigeration and the temperature was always high in Guangzhou. Grandma Dong had difficulty storing the milk. In an experiment, she boiled the milk and discovered that a skin formed on the milk after it had cooled. The skin was surprisingly delicious. So she began selling milk skin in her shop and the products became popular in the neighbourhood. However, milk with skin tended to spill easily during transport. To solve this problem, Grandma Dong added egg white to the milk, which allowed the milk to set after boiling. After several improvements, the contemporary double-skin milk was developed, with Grandma Dong credited as its creator.
Today, the techniques used to make double-skin milk form part of Shunde’s intangible cultural heritage.
Poached chicken
Poached chicken, or ‘white-cut chicken’, is a traditional dish from Guangzhou. The chicken is seasoned and marinated, then cooked whole in water or chicken stock with ginger. When it comes to the boil, it is removed from the heat and left to cook in the residual heat for about 30 minutes. The chicken skin will retain a pale, almost white colour, and if prepared correctly, the meat will be quite tender, juicy and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is very important for a successful dish. The dish is common across the cultures of south-eastern China, including Guangzhou, Fujian and Hong Kong. As such, it is found in Chinatowns around the world.
Guangzhou’s cuisine is truly exceptional. The people of Guangzhou are experts in cooking; they emphasise the freshness of ingredients and the subtlety of flavour, and pay attention to the harmony of colour, aroma, taste and presentation. Every dish has a distinct flavour, and every bite showcases the chef’s mastery.
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