Chef Li Shujun of Guangzhou’s White Swan Hotel is rewriting the recipe book – literally. 🧑🍳 This year, her Restaurant Yutangchunnuan has become a hotspot for foodies exploring how one river shapes three distinct culinary traditions across southern China’s Greater Bay Area.
From Wok to Waterway
"The Pearl River isn’t just geography – it’s our shared pantry," Li tells us, stirring a steaming clay pot of moonlight snail congee. Her dishes fuse Guangzhou’s classic flavors with Hong Kong’s international twists and Macao’s Portuguese-infused creations.
The Trio of Tastes
🇨🇳 Guangzhou: Time-honored dim sum techniques meet AI-powered kitchen tech
🇭🇰 Hong Kong: Cha chaan teng milk tea gets a nitrogen-frozen makeover
🇲🇴 Macao: African chicken meets Sichuan peppercorns in fusion feasts
Food bloggers are calling it "#BayAreaBites" – a 2025 trend transforming family recipes into cross-border collaborations. For young travelers, it’s the ultimate edible roadmap 🗺️🍴.
