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In this lively curry of a food adventure, Alan and Shannon dive into Shunde, the UNESCO recognized City of Gastronomy, to chase Cantonese flavors at street level. They kick off with a tour of the bustling stalls, pointing out hanging roasts and the allure of a whole goose priced at an astonishingly affordable eight pounds. The couple reveals how dining in China works in busy eateries, where you grab a box and let the roast meats come to you, then marvel at the chef’s knife skills and the surprising moment when a goose leg steals the show. A bold turn comes with a fresh raw fish salad—a dish that sounds risky yet blooms into a bright, zesty mix of vegetables, fish, sesame oil, ginger, and peanuts. The day shifts again to classic Cantonese fare: crisp, glossy roast duck pulled from a sizzling sheet, cucumber, spring onion, pancakes, and hoisin sauce rolled into hand-held parcels that disappear in seconds. Through it all, the couple reflects on price, flavor, technique, and the surprising
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