Travel Guides & Tips in this video
- Tip 1In Shunde, restaurants prioritize freshness; frozen fish is unheard of. The high standards ensure delicious food, similar to Melbourne's competitive coffee scene. (15:36)
- Tip 2To truly appreciate a region's cuisine, stay for at least 2-3 days to acclimate your palate. This allows you to fully savor the local flavors and nuances. (16:39)
- Tip 3In Shunde, you can't judge a book by its cover. Many restaurants, like the farm-to-table one featured, might appear unassuming from the outside but offer exceptional, fresh food. (12:29)
- Tip 4Eating pomelo skin is a unique experience, related to TCM, said to help balance body heat. It's a surprising and refreshing element in Shunde's cuisine. (8:18)
- Tip 5Many seafood thrive in river deltas, where rivers bring nutrients. Shunde's location in the Pearl River Delta makes it ideal for diverse and delicious seafood. (10:10)
- Tip 6Shunde restaurants emphasize freshness; if an ingredient is out of season, they won't serve it. This commitment to quality ensures the best dining experience. (13:09)
Join Blondie In China on an unforgettable culinary journey through Shunde, China's epicenter of Cantonese cuisine! This video is a mouthwatering exploration of Shunde's unique dishes, from the delicate Chencunfen rice noodles to the decadent roast goose. Discover hidden culinary gems with local expert Peter, as they navigate bustling markets and family-favorite restaurants. Get ready for a feast for the senses, filled with surprising discoveries and authentic experiences that will leave you craving more!
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This video follows Blondie In China on her fourth trip to Shunde, a city renowned for its Cantonese cuisine. The journey begins with a metro ride from Guangzhou, highlighting the convenient connectivity between cities. Blondie, accompanied by Peter, a local expert, embarks on a culinary exploration, starting with Chencunfen, a unique thin rice noodle. They visit a nearly century-old restaurant, savoring Chencunfen with roast goose (shao'e), a dish that Blondie describes as life-changing.
Their culinary adventure continues with a thick soup (geng) featuring dace (lingyu), a local carp, showcasing the region's skill in utilizing every part of the fish. They also try pomelo skin with yufu (fish tofu), a surprising combination explained through traditional Chinese medicine principles. A luxurious crab dish, featuring chicken fat and Shaoxing wine, further exemplifies Shunde's culinary opulence.
The next day, Blondie and Peter visit a 'nong zhuang' (farm-style restaurant) near a highway and high-speed rail. This restaurant's commitment to freshness is evident in its simple preparation methods, highlighting the natural flavors of the ingredients. They sample deep-fried salt and pepper whitebait, steamed river shrimp with perilla leaves, and a simply steamed carp, emphasizing the quality of the ingredients. Blondie even tries fish eyeballs, a unique experience she shares with viewers. The meal concludes with a local rice dessert, Lunjiaogao, and deep-fried milk (zhaniunai). The video ends with Blondie expressing her delight at the food and her anticipation for future culinary adventures with Peter, hinting at an international trip.
