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CULTURE

CULTURE

The tastes of southern China

Rooted in Cantonese cooking, the food of the Greater Bay Area unfolds through delicate dim sum, pristine seafood and the ritual of morning tea, Li Yingxue reports in Guangzhou.

By Li Yingxue????|????China Daily????|???? Updated: 2026-02-26 09:51

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Roast goose. [Photo/GUANGZHOU YUEXIU CONVERGED MEDIA CENTER]

Multilayered delights

Beyond Guangzhou, Shunde and Chaoshan, other parts of Guangdong add their own character. Western and northern Guangdong emphasize freshness, wellness or mountain flavors, enriching the region's culinary spectrum and underscoring its inclusiveness.

This shared root extends naturally to Hong Kong and Macao. Hong Kong cuisine balances tradition and trends, retaining Cantonese foundations while absorbing global influences, while Macao blends Cantonese techniques with Portuguese flavors to create its distinctive cuisine.

In Hong Kong, most cha chaan teng (local-style restaurants) offer milk tea filtered repeatedly through cloth bags, smooth and robust, paired with flaky egg tarts. Street snacks range from customizable cart noodles to curry fish balls, egg waffles and pineapple buns with butter, while roasted meats continue the Cantonese legacy.

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