The tastes of southern China

Macao's culinary identity is equally layered, with pork chop buns and Portuguese egg tarts as everyday icons, and dishes like Portuguese chicken and African chicken marrying spices with local ingredients. Cantonese traditions live on in beef brisket noodles and braised dishes, while almond cookies and pork jerky carry the city's edible memories.

Homan Tsui, executive chef of the Imperial Court at MGM Macau, has lived in Macao for over a decade. In his spare time, he enjoys exploring local markets, believing they hold the truest flavor codes.

Among his recommendations are spicy fish buns — humble snacks made from minced dace or Spanish mackerel mixed with garlic and chili, pan-fried until crisp on the outside and tender within, then tucked into soft bread.

Savory, gently spicy and deeply satisfying, they are a reminder that the soul of a city often lives in its simplest food.

From the craftsmanship of Guangzhou's morning tea to the purity of Shunde raw fish, from the richness of Chaoshan cooking to the multicultural blends of Hong Kong and Macao, the Greater Bay Area forms a living map of flavor.

Only by strolling through these streets and savoring each delicacy can one truly grasp the essence of the region — eventually returning to a teahouse table, where steam rises from bamboo baskets and a new day gently unfolds.

Li Wenfang contributed to this story.