Nestled modestly among famous names such as Zhongshan, Foshan or Dongguan, the city of Shunde in Guangdong province rarely makes the list of prominent destinations.
But for true foodies , this is a paradise not to be missed – a UNESCO City of Gastronomy destination and the birthplace of renowned Cantonese cuisine.
Preserving culinary soul amidst urbanization
According to SCMP , Unlike many places in the Pearl River Delta that have given way to industrialization, Thuan Duc still retains the green color of its fields and gardens and its determination to protect its culinary heritage.
Although it is administratively part of Foshan city, locals still consider it a “city of its own”, not only because of its strong local identity, but also because of the rich culinary heritage it possesses.
As the training ground for many of China's top chefs, Shunde is not only steeped in tradition but also a place that continually reinvents exquisite culinary experiences, from street food to formal ceremonial banquets.
Start your journey with sweets
Strolling around Daliang, Shunde's busiest downtown, you'll find the famous Gai Li Flower Street, lined with teahouses, snack shops, and famous dessert shops.
The region's famous double-layered custard tarts can be found everywhere from street stalls to the thematic museum on Gai Li Flower Street.
The two-layer custard cake is made from rich buffalo milk, a precious ingredient with a fat content of up to 8%. The elaborate process of boiling milk, filtering cream, mixing egg whites and then steaming creates a smooth, rich texture.
Modern variations such as adding coconut, fruit or fresh ginger flavor make this dish even more rich. With the perfect combination of sweet and fatty taste and sophistication in the preparation, the double-layer custard cake becomes a dessert not to be missed when visiting Thuan Duc.
From rustic dishes to banquet delicacies
If custard cakes are a snack that represents sophistication, then the parties during the Minh Vien Duong Association's homecomings display the full depth of Thuan Duc cuisine.
In addition to familiar dishes such as char siu (Cantonese-style grilled pork), roast goose, salt-grilled chicken or steamed freshwater fish, many other specialties also surprise diners.
Like braised pomelo peel and fish liver, this dish requires courage of the taste buds. The pomelo core is stewed until it almost melts, soaked in the rich fish liver flavor, bringing a strong but fascinating feeling.
Crispy milk rolls are a contrasting experience, a thin layer of crispy fried dough wrapped around a rich buffalo milk filling, served with fried fish cake dumplings creating an attractive combination of crispy - soft - fatty.
Meanwhile, the Chencun noodles steamed with fish head tray is a sweet trick: flat noodles line the bottom of the tray, topped with rockfish head, spare ribs, steamed pork intestines with black beans, salted olives and Sichuan peppers.
When steamed, all the meat juices and spices seep into the noodles, making it the best part that diners fight to clean up.
Seasonal vegetables like woad sprouts, which have a similar flavour to coriander and anise, are also worth mentioning. Or the glossy black turtle herb jelly, which is bitter but balanced by honey, making it an interesting dessert at the dim sum at Xiang Yun Sha Garden Hotel.
A rough diamond waiting to be discovered
Despite a population of over 3 million, transport links to Shunde are fairly modest. Ferries from Hong Kong run only twice a day.
But it's the slow pace of life, coupled with its reputation for world- class cuisine, that makes it an ideal destination for those who don't like the hustle and bustle of travel.
Shunde doesn’t need to boast to become a culinary paradise. This place quietly preserves the Cantonese soul through each dish, and once you try it, you definitely won’t want to leave.
Source: https://baovanhoa.vn/du-lich/thuan-duc-thien-duong-am-thuc-quang-dong-it-nguoi-biet-den-134403.html
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