Top 10 Must-try Cuisines in Guangzhou

Guangzhou, the heart of Cantonese Cuisine, is a paradise for foodies. Known for its fresh ingredients, delicate flavors, and centuries-old cooking techniques, the city’s culinary scene ranges from humble street stalls to Michelin-starred restaurants. Here’s your ultimate guide to the 10 dishes you cannot leave Guangzhou without trying—paired with insider tips on where to find them!

1. Dim Sum (点心) – The Soul of Cantonese Breakfast

What It Is: Bite-sized steamed or fried dumplings, buns, and rolls filled with shrimp, pork, vegetables, or sweet red bean paste.

Must-Try:

  Har Gow (虾饺): Translucent shrimp dumplings with a chewy wrapper.

  Siu Mai (烧卖): Open-top pork dumplings topped with crab roe.

  Char Siu Bao (叉烧包): Fluffy white buns stuffed with sweet-savory barbecued pork.

Where to Eat:
 

  Tim Ho Wan (添好运): The world’s cheapest Michelin-starred dim sum (Shamian Island branch).

  Tao Tao Ju (陶陶居): A 140-year-old teahouse in Beijing Road with historic charm.

Pro Tip: Arrive before 10 AM to avoid queues—locals take dim sum seriously!

2. roast goose (烧鹅) – Crispy Skin, Juicy Meat

What It Is: Succulent goose marinated in five-spice, honey, and soy sauce, then roasted until the skin shatters like glass.

Flavor Profile: Sweet-savory with a hint of smokiness from charcoal ovens.

Best Places:

  Zhen Kang Frankie’s BBQ (陈记烧鹅): A family-run spot in Liwan District famous for its crispy skin.

  Yu Kee Roast Goose (裕记烧鹅): A 70-year-old institution in Xiguan known for its secret marinade.

Pair It With: Plum sauce and a side of steamed rice or choy sum (芥兰).

3. wonton noodles (云吞面) – A Bowl of Umami

What It Is: Springy egg noodles in a rich pork bone broth, topped with plump shrimp wontons and slices of char siu (barbecued pork).

Key Features: The noodles should be al dente, and the broth clear but flavorful.

Where to Go:

  Mak’s Noodles (麦奀记): A tiny shop in Central that’s been perfecting this dish since 1958.

  Ho Hung Kee (何洪记): A Michelin-recommended spot in Causeway Bay with a modern twist.

Local Hack: Add a dash of chili oil or Sichuan peppercorn sauce for extra kick.

4. Congee (粥) – Comfort in a Bowl

What It Is: Silky-smooth rice porridge cooked for hours with ingredients like pork, fish, century eggs, or preserved vegetables.

Must-Try Varieties:

  Pork and Preserved Egg Congee (皮蛋瘦肉粥): Creamy with chunks of tender pork and slippery century eggs.

  Fish Slice Congee (鱼片粥): Light and fresh, often served with crispy fried dough sticks (youtiao).

Best Spots:

  Ru Xiang Si (茹香私): A 24-hour congee stall in Tianhe District loved by taxi drivers.

  Lin Heung Tea House (莲香楼): A historic dim sum palace with a congee menu as long as your arm.

5. Clay Pot Rice (煲仔饭) – Crispy Bottom, Aromatic Top

What It Is: Rice cooked in a clay pot with sausages, chicken, mushrooms, or preserved meats, then topped with a crispy, caramelized crust (guoba).

How to Eat: Mix the rice with soy sauce and a raw egg yolk for a creamy texture.

Top Picks:

  Wan Kee Clay Pot Rice (万兴煲仔饭): A no-frills spot in Xiguan with a 30-minute wait (worth it!).

  Bian Fu Jie (蝙蝠街): A street lined with clay pot rice stalls—follow the smell of sizzling rice!

6. Steamed Fish (清蒸鱼) – Freshness on a Plate

What It Is: Whole fish (usually sea bass or grouper) steamed with ginger, scallions, and soy sauce, then drizzled with hot oil to release fragrance.

Why It’s Special: Cantonesse chefs prioritize freshness—fish is often still swimming when ordered!

Where to Order:

  Jade Garden (玉堂春暖): A high-end restaurant in the White Swan Hotel with a live fish tank.

  Dong Kee Seafood (东记海鲜): A casual spot in Huangpu where you can pick your own fish.

7. Phoenix Talons (凤爪) – Fall-Off-the-Bone Chicken Feet

What It Is: Chicken feet braised in a sticky-sweet sauce until the skin is gelatinous and the bones are soft.

Love It or Hate It: A dim sum classic that divides travelers—but locals swear by its collagen-rich goodness!

Best Served: Steamed with black bean sauce or deep-fried then stewed in chili oil.

Try It Here:

  Lin Heung Tea House (莲香楼): Their phoenix talons are so tender, they melt in your mouth.

8. Egg Tarts (蛋挞) – Cantonese Dessert Royalty

What It Is: Flaky pastry shells filled with a creamy, custard-like egg filling.

Two Styles:

  Portuguese-style (葡挞): Caramelized top with a crisp, puff pastry base.

  Traditional (酥皮蛋挞): Lighter, with a shortcrust pastry.

Where to Indulge:

  Tai Cheong Bakery (泰昌饼家): Famous for its “egg tart that shook Hong Kong” (also available in Guangzhou).

  Zhen Kee Dessert (珍糕点): A local favorite in Shamian Island with a 1950s vibe.

9. Herbal Tea (凉茶) – A Bitter Brew for Health

What It Is: A dark, bitter tea made from herbs like chrysanthemum, honeysuckle, and licorice root, believed to cure everything from sore throats to hangovers.

How to Drink It: Chase it with a preserved plum to mask the bitterness.

Where to Find:

  Wang Lao Ji (王老吉): A chain selling bottled herbal tea (sweeter than the traditional kind).

  Street-side Herbal Tea Stalls: Look for vendors with steaming pots labeled “24 Flavors” (二十四味).

10. Milk Tea with Boba (珍珠奶茶) – Guangzhou’s Sweet Obsession

What It Is: Black tea mixed with condensed milk and chewy tapioca pearls (boba).

Local Twist: Some shops add grass jelly, pudding, or even durian!

Best Cafés:

  HEYTEA (喜茶): A trendy chain known for its fruit-infused milk teas.

  Cha Li Wang (茶理王): A hole-in-the-wall in Tianhe with ultra-chewy boba.

Pro Tips for Foodies in Guangzhou:
  Follow the Crowds: Busy stalls = fresh food (especially for street snacks like stinky tofu or sugar-coated hawthorns).
  Cash is King: Many small eateries don’t accept cards or mobile payments.
  Embrace the Chaos: Eating in Guangzhou is about loud conversations, shared tables, and savoring every bite.

From steaming baskets of dim sum to sizzling clay pots, Guangzhou’s food scene is a feast for the senses. Come hungry, leave happy—and don’t forget to loosen your belt!