Guangzhou, the capital of the southern Chinese mainland’s Guangdong Province, is more than a modern metropolis – it’s a living food museum. Cantonese cuisine, celebrated for its delicate flavors and fresh ingredients, traces its roots back over 2,000 years to Zhao Mo, the second king of the Nanyue Kingdom.
When archaeologists unearthed his tomb, they discovered a treasure trove of kitchen tools: pots, pans and even a bronze ginger grater used to remove the fishy taste from seafood. Food remnants ranged from northern jujubes to southern seafood, revealing a fusion of Central Plains grains and Lingnan spices.
Today’s food lovers bite into shrimp dumplings, sip sampan congee and savor barbecue pork, unknowingly tasting recipes refined through centuries. Dim sum teahouses across the city serve as social hubs, where friends gather over bite-sized treats and steaming baskets.
From ancient royal feasts to bustling street stalls, Guangzhou’s food culture remains timeless. Each flavor journey connects you to a culinary legacy stretching back millennia.
Reference(s):
cgtn.com
