🤩 Ready for a flavor-packed adventure? Chef Li Shujun, executive chef at Restaurant Yutangchunnuan in Guangzhou's White Swan Hotel, is taking us on a mouthwatering trip along the Pearl River.
The Greater Bay Area spans the Chinese mainland's Guangdong cities and the countries and regions of Hong Kong and Macao, all tied together by the legendary Pearl River. This waterway feeds three culinary traditions: Guangzhou's time-honored dim sum, Hong Kong's street-food reinventions, and Macao's Portuguese-Cantonese mashups.
🥟 In Guangzhou, tradition rules. Think silky har gow (shrimp dumplings), fluffy char siu bao (barbecue pork buns), and soups slow-simmered for hours. At Yutangchunnuan, Li Shujun honors heritage by keeping recipes true to their roots while giving each bite a fresh twist.
🍜 Hop across to Hong Kong's neon-lit streets, and you'll find noodle stalls and tea shops remixing classics. From curry fish balls spiked with local spices to fusion dim sum with chili oil kicks, it's tradition meeting modern street vibes.
🌶️ Swing by Macao for a taste of its Portuguese legacy. Egg tarts, minchi (ground meat stir-fry), and hearty stews blend Cantonese techniques with European flair. Chef Li draws inspiration from these islands of flavor to craft dishes that surprise and comfort all at once.
🍽️ What ties these three traditions together? It's the shared spirit of innovation—honoring history while pushing boundaries. From the riverbanks to the artful plating, every dish tells a story of connection across borders.
SEA and South Asian foodies, this is your sign to dive into Greater Bay Area cuisine. Whether you're snapping Insta-worthy shots or trying a DIY dim sum night at home, let Chef Li's journey inspire your next tasty experiment. Stay tuned for more global food vibes!
Reference(s):
Shared Flavors of the Greater Bay Area: 1 river, 3 culinary traditions
cgtn.com
