Travel Guides & Tips in this video
Blondie In China returns to Shunde with Peter, a local guide, for a food-focused visit. They travel from Guangzhou by metro and start with Chencunfen rice noodles and roast goose at a nearly century-old restaurant. Their tasting continues with dace in thick soup, pomelo skin with fish tofu, and crab prepared with chicken fat and Shaoxing wine. The following day, they visit a farm-style restaurant near a highway and high-speed rail, where they try whitebait, river shrimp with perilla leaves, steamed carp and fish eyeballs. Lunjiaogao rice dessert and deep-fried milk close the meal.
Next travel video:
More about the current video:()
Shunde noodles, roast goose and local dishes
Blondie In China is on her fourth visit to Shunde, a city known for Cantonese cuisine. She travels from Guangzhou by metro with Peter, a local guide. Their first stop is a nearly century-old restaurant serving Chencunfen, a thin rice noodle, with roast goose. They also try dace in a thick soup, pomelo skin with yufu or fish tofu, and crab cooked with chicken fat and Shaoxing wine. The dishes give Blondie a chance to explore how Shunde cooks local ingredients.
A farm-style restaurant and dessert
The next day, Blondie and Peter go to a nong zhuang, or farm-style restaurant, near a highway and high-speed rail. Its simple preparations emphasize the freshness of the ingredients. They eat deep-fried salt-and-pepper whitebait, river shrimp steamed with perilla leaves and steamed carp; Blondie also tries fish eyeballs. The meal ends with Lunjiaogao, a local rice dessert, and deep-fried milk. She says she enjoyed the food and looks forward to future meals with Peter. The restaurant's unassuming exterior contrasts with the freshness and range of the dishes they try. Peter accompanies Blondie on this visit and introduces her to dishes associated with the area. Chencunfen is a thin rice noodle, and they eat it with roast goose at a restaurant that has been open for nearly a century. They also try a thick soup made with dace, a local carp, and a combination of pomelo skin with fish tofu. The crab dish includes chicken fat and Shaoxing wine. On the next day, the farm-style restaurant is close to both a highway and high-speed rail, though the meal itself is centered on ingredient quality rather than elaborate preparation. They taste whitebait fried with salt and pepper, river shrimp steamed with perilla leaves, and carp cooked simply. Blondie tries fish eyeballs before they finish with Lunjiaogao rice dessert and deep-fried milk. She expresses enthusiasm for the dishes and anticipates another food outing with Peter.
FAQs (From the traveler's perspective)
- Q: What is Chencunfen?
- A: Chencunfen is a thin rice noodle. Blondie and Peter try it with roast goose at a nearly century-old restaurant in Shunde.
- Q: What did they eat at the farm-style restaurant?
- A: They tried salt-and-pepper whitebait, river shrimp with perilla leaves, steamed carp and fish eyeballs, then had Lunjiaogao and deep-fried milk.
- Q: What is pomelo skin paired with in the video?
- A: They try pomelo skin with yufu, described as fish tofu, as part of the Shunde food tour.
