Hotpot, noodles & dough dishes 火锅、粉面与面点

Shrimp wonton noodles 鲜虾云吞面

The noodles should have a fine, springy bite, while the wontons are tender and juicy. The broth adds concentrated savory depth in a small volume.

Houjie roast-goose lai fun 厚街烧鹅濑粉

The noodles are smooth and resilient, contrasting with tender meat and the firmer roast skin. The broth is richer where the goose rests.

AI illustration · AI 示意图

Chaoshan steamed rice rolls 潮汕肠粉

The wrapper should feel soft and slippery rather than springy like a thick noodle. Sauce gives much of the flavour, with savoury meat, egg or seafood and little bursts of texture from the filling.

AI dish illustration / AI 菜品示意图

Deqing bamboo-pole rice noodles 德庆竹篙粉

The strands are smooth and resilient, carrying either broth or a savoury topping.

AI dish illustration / AI 菜品示意图

Steamed Rice Noodle Rolls 肠粉

Steamed Rice Noodle Rolls (肠粉) are transparent rolls made from a rice batter, tender and slightly elastic, and very popular in Guangdong and Hong Kong.

Wonton Noodles 云吞面

Wonton Noodles (云吞面) in Guangzhou (广州) are a bowl of clear dried-flatfish broth with a few strands of yellow chives, fine bamboo-pole noodles (竹升面) and thin-skinned wontons hidden underneath.

Chaoshan Beef Hotpot 潮汕牛肉火锅

Chaoshan Beef Hotpot (潮汕牛肉火锅) is a hotpot of freshly slaughtered, hand-sliced beef cooked briefly in a clear broth and dipped in shacha sauce (沙茶酱).

Lard-Tossed Noodles 腌面

Lard-Tossed Noodles (腌面) are a Hakka (客家) snack particular to Meizhou (梅州), and a favourite Hakka breakfast.

Puning Steamed Rice Rolls 普宁肠粉

Puning Steamed Rice Rolls (普宁肠粉) are sheets of steamed rice batter wrapped round a filling and dressed with a broth-like sauce, a Chaoshan (潮汕) snack from Puning (普宁) in Jieyang (揭阳), Guangdong.