The tastes of southern China

Original flavors

The respect for freshness and craftsmanship takes on a particularly poetic form in Shunde, a district in Foshan city, which has long been celebrated as the home of master chefs.

Shunde is a UNESCO City of Gastronomy. Here, almost everything that swims, flies or grows can find its way to the table. The soul of Shunde cuisine lies in knife work and fidelity to its original flavors.

Liang Zigang, founder of the Xunwei Shunde Crystal Food Culture Museum, traces this philosophy back centuries.

"Eating raw fish in China boasts a history spanning thousands of years, with its tradition in Shunde predating even the region's own administrative history," he explains.

"Grass carp is the main fish used. Quality and knife work are crucial — the slices must be paper-thin, bones meticulously removed, and peanut oil used properly for seasoning."