The culinary artistry of Shunde is evident in the diverse ways they prepare fish:

Fish intestines are skillfully cooked into savory omelettes, rich in texture and flavor.

Fish nan, with its soft, gelatinous texture, is a must-have ingredient for hearty hot pots, adding richness to the broth.

Fish heads and tails are simmered for hours to create soups full of depth and comfort, perfect for family gatherings.

This tradition has been passed down through generations, with each family adding their own unique twist to these dishes. Today, when you visit Guangzhou, especially the restaurants in Shunde, you’re not just tasting a meal—you’re experiencing a part of their history. The "One-Fish-Multiple-Eaters" philosophy embodies the resourcefulness of a community that lived off the waters, perfecting the art of fish cooking over centuries.

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Old fire soup (lou fo tong) is a classic Cantonese dish that takes time, patience, and care. These soups are slow-cooked for hours, drawing out the richness from meat, herbs, and vegetables. At this restaurant, they specialize in two traditional methods:

Bou Tong (煲汤): Ingredients are cooked directly in a pot on fire, creating a hearty and aromatic broth.

Dun Tong (燉汤): Ingredients are placed in a smaller pot, which is then heated in a larger water-filled pot. This technique preserves the most original taste of the soup.

Some of their signature soups include:

Night-blooming cereus soup (霸王花煲汤) : A delicate and fragrant soup featuring the night-blooming cereus flower.

Spare ribs soup with watercress and apricot kernels (南北杏西洋菜豬骨湯) : A nourishing soup packed with rich flavors and health benefits.

Winter melon soup (冬瓜汤) : Light and refreshing, perfect for balancing out heavier dishes.

Each soup tells its own story, with ingredients carefully selected for their health benefits and cultural meaning. The chef often shares the history behind these traditional recipes, passed down through generations, and how they continue to evolve to meet modern tastes.

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Unlike the spicier, oil-heavy hot pots of Sichuan, Cantonese hot pot is all about the purity of the ingredients. The broths are light, often clear, and simmered for hours to extract the natural flavors from seafood, meats, and vegetables. Hot pot was initially a way for families to come together during colder months, sharing food around a communal pot. Over time, it grew into a versatile dining experience, adapted to the subtropical climate of Guangzhou with the inclusion of seafood and fresh, locally sourced produce.

At this restaurant, they specialize in a range of unique hot pot options that pay homage to these traditions while adding modern twists:

Seafood hot pot: Using the freshest fish and shellfish from the Pearl River Delta, this hot pot showcases the coastal heritage of Guangzhou.

Fish nan hot pot: A local favorite, this dish uses the gelatinous fish nan, adding richness to the broth and offering a unique texture not found in other hot pots.

Herbal broth hot pot: Infused with traditional Chinese herbs, this pot is not only flavorful but also known for its health benefits, a nod to the Cantonese belief in food as medicine.

As hot pot evolved, it became a symbol of communal dining in Guangzhou, enjoyed year-round for its ability to bring people together over fresh, seasonal ingredients. The tradition of choosing your own meats, vegetables, and dipping sauces allows every diner to craft their perfect bowl, making it a highly customizable and interactive meal.

From its humble beginnings in northern China to the vibrant hot pot culture in Guangzhou, this dish has grown into a beloved dining experience that highlights Cantonese values of freshness, balance, and community.

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