Guangzhou'S Top 10 Must-Try Famous Foods

• Signature: Translucent wheat starch skin with whole shrimp filling, folded into 13 pleats.
• Best at: Taotaoju or Dian Dou De (traditional teahouses).
• Unique trait: “Crystal skin” that reveals pink shrimp inside.

Char Siu (Barbecued Pork) 🍖**

• Signature: Honey-glazed pork belly with caramelized crust and rose wine aroma.
• Best at: Chen Zai Roast Meat (uses lychee wood charcoal).
• Pro tip: Ask for “fatty char siu” (半肥瘦) for melt-in-mouth texture.

White Cut Chicken (Bai Qie Ji) 🐔**

• Signature: Poached free-range chicken served with ginger-scallion sauce; bones retain slight blood for tenderness.
• Best at: Banxi Restaurant (120-day-old Qingyuan chickens).

Cantonese Roast Goose 🦢**

• Signature: Crispy lacquered skin with juicy meat, stuffed with secret marinade.
• Best at: Shenjing Roast Goose (Panyu District).
• Key step: Air-dried for 12 hours before roasting.

Rice Noodle Rolls (Cheung Fun) 🍜**

• Signature: Silky rice sheets wrapped around fillings like beef, shrimp, or BBQ pork.
• Styles:
  • Traditional: Steamed in cloth (softer texture).
  • Modern: Drawer-style (chewier).

Claypot Rice (Bao Zai Fan) 🍚**

• Signature: Crispy rice crust with toppings like preserved sausages or chicken.
• Best at: Huangjiao Claypot Rice (30+ years old).
• Secret: Drizzled with soy sauce at the table for sizzling aroma.

Wonton Noodles (Wan Tan Mian) 🍲**

• Signature: Springy bamboo-pressed noodles with shrimp-filled wontons in fish broth.
• Best at: Wu Zhai Ji (Hong Kong-style).

Double-Skin Milk (Shuang Pi Nai) 🥛**

• Signature: Milky pudding with two layers of “skin,” flavored with ginger or red bean.
• Origin: Shawan Ancient Town.

Beef Offal Stew (Niu Za) 🍲**

• Signature: Braised tripe, lungs, and radish in spiced broth.
• Best at: Niu Lao (Xihua Road).

Pineapple Buns (Bo Luo Bao) 🍍**

• Signature: Sweet crust (no pineapple) with butter filling.
• Best at: Lianxiang Lou (crispy-top version).

Comparison Chart**