椰子鸡
Coconut-chicken hotpot — Hainan-style, young-coconut broth with Wenchang chicken.
润园四季
肠粉
Cheung fun — the Chaoshan style, silky rice rolls in a savory sauce.
街头肠粉店
沙井蚝
Shajing oysters — from Bao'an, plump, sweet, and briny-fresh.
秋冬最肥
光明乳鸽
Guangming squab — roast pigeon from the famed Guangming guesthouse, crisp-skinned and tender.
光明农场
潮汕牛肉火锅
Chaoshan beef hotpot — freshly sliced yellow beef, dipped in shacha sauce.
八合里
盆菜
Poon choi — a Hakka reunion feast, layers of ingredients piled in one big basin.
年节围村