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Among UNESCO’s global list of Cities of Gastronomy, six are located in China. Of these, Shunde, Chaozhou, and Macau (顺德, 潮州, 澳门) are in Guangdong Province (广东省), while Yangzhou and Huai’an (淮安) are in Jiangsu Province (江苏省), and Chengdu (成都) is in Sichuan Province (四川省). This first installment focuses on the cuisines of Shunde, Chaozhou, and Macau; the second will explore Yangzhou, Huai’an, and Chengdu.

Shunde

Among regional branches of Cantonese cuisine, Shunde cooking is often regarded as the most sophisticated, where simplicity reveals mastery. Shunde is known as the “cradle of Cantonese cuisine,” and its culinary tradition is celebrated for precision, freshness, and craftsmanship.

Its cuisine centers on four core ingredient categories—fish, rice, milk, and poultry—and emphasizes preserving the original flavors of ingredients to achieve a taste that is light yet not bland, and fresh and tender without being crude. Shunde chefs rely on six signature techniques—steaming, stir-frying, slicing (for raw preparations), blanching, braising, and stuffing—to highlight the inherent qualities of ingredients.

Shunde cuisine prioritizes simplicity and balance, avoiding heavy seasoning. Using only a few ingredients—such as light soy sauce, ginger, scallion, and minimal oil—it depends on refined techniques to bring out natural flavors, even in wok-fried dishes. It also follows seasonal rhythms and emphasizes dietary balance, with the guiding principle of “cleansing in spring, cooling in summer, nourishing in autumn, and warming in winter.”

Located in the Pearl River Delta, Shunde is rich in freshwater fish, and its chefs are masters of fish preparation. Nearly every part of the fish—meat, head, skin, and intestines—is utilized, and different techniques transform fish into a variety of textures, including fish slices, fish paste, fish balls, and fish-skin dishes (top two images below).

For example, fresh mud carp is deboned and minced into a fine paste. Diced water chestnuts and finely ground dried tangerine peel are added, and the mixture is vigorously hand-beaten to develop a firm, springy texture. It is then shaped into small patties and pan-fried until golden brown. A lightly sweet-and-sour sauce enhances the natural freshness of the fish.

Water buffalo milk is another key ingredient. Fried Milk (third image below) is made primarily from milk and egg whites using a gentle frying method, sometimes enriched with shrimp, fried olives, or minced ham.

Crispy Fried Milk, a traditional dessert, begins with a custard-like mixture of milk, cornstarch, and sugar. After cooling and setting, it is cut into pieces, coated in batter, and deep-fried until golden (fourth image below).