Thin raw freshwater fish slices with scallion, ginger and peanuts.
Paper-thin rice noodles with soy and peanut.
Made from buffalo milk, thick creamy skin and silky texture.
Buffalo milk fried to a custard-like set.
Foshan old-style biscuit with sesame and peanut aroma.
Fermented rice cake, light sweetness.
Deep-fried glutinous ball, crispy outside, symbol of reunion.
Whole pig steamed, crisp skin juicy meat.
Fermented-bean fried biscuit, savory crisp.
Water-buffalo milk pressed into salty slices.
Minced dace fish soup with fine vegetables, silky and savory.
Minced dace fish cake pan-fried golden, bouncy and fragrant.
Paper-thin rice noodles with soy and peanut oil.
Buffalo milk set then stir-fried, custard-tender.
Whole pig steamed at high heat, crisp skin, juicy meat.
Fermented rice cake, lightly sweet and springy.
Fermented-bean biscuit with peanuts, savory and crisp.
Rice boiled to creamy broth, ingredients cooked on the spot.
Thin raw freshwater fish with assorted toppings.
Steamed rice roll with thin, smooth skin, eaten with soy sauce.
Plain-poached to keep original flavor, skin silky and meat tender.
Top dim sum: thin skin, plump shrimp.
Rice cooked in clay pot with crispy crust.
River congee with fish, peanut and fried skin.
Steamed rice sheets cut into ribbons, beef ho fun base.
Water chestnut cake, crystal-clear and bouncy.
Sweet-sour chicken feet, a dim-sum staple.
Winter-melon pastry, partner of โhusband cakeโ.
Steamed bun split open with char siu filling.
Custard bun with flowing salted-egg yolk.
Braised pig trotters, gelatinous and soft, from Hailai Jieyang.
Fried tofu, crisp coat fluffy center.
Raw shrimp and crab cured spicy-sour, addictive.
Glutinous skin with peanut syrup, Chaoshan sweet.
Rice-sheet gravy with offal and egg.
Hakka pounded tea with grains and sides.
Mianhu fried kway roll, aromatic.
Glutinous skin with peanut candy, sweet Chaoshan kueh.
