The tastes of southern China

An unhurried pace

A day in Guangzhou begins with "one pot of tea and two dishes". Pu'er or chrysanthemum tea accompanies dishes like crystal shrimp dumplings, siu mai pork dumplings and chicken feet.

Crystal shrimp dumplings are thin-skinned and translucent, springy and fresh; chicken feet braised in black bean sauce are soft, deeply flavored, and fall cleanly from the bone. This ritual is less about filling the stomach than about sharing time, reflecting the city's famously unhurried pace. Song explains that all dim sum offerings at Silver Delight are handmade every morning, with chefs working patiently to preserve traditional flavors.

"Our crystal shrimp dumplings are large, with two whole shrimp inside, complemented by pieces of pork fat and bamboo shoots for crunch. They're wrapped fresh every day, each with 12 pleats," Song says.

"Our steamed rice rolls are made from aged rice batter and filled with various ingredients. They're finished with a brush of peanut oil and a drizzle of soy sauce — that's the final touch."