The regional dishes worth recognising on a menu—what they are, why people love them, and the Chinese name to show a restaurant. No compulsory restaurant checklist.
Shenzhen’s food identity is layered. Older Hakka communities and the coastal oyster-farming areas around Bao’an sit alongside the modern metropolis, where dishes from all over China are easy to find. Try a distinctly local speciality, then follow your appetite.
Tofu stuffed with seasoned minced meat or fish, then pan-fried or simmered. Hakka cooking forms part of Shenzhen’s older local food heritage.
Young pigeon roasted or fried until the skin is crisp and the meat juicy; a signature dish associated with Guangming District.
Shajing has a long oyster-farming history near the estuary. Freshly cooked oysters, steamed or grilled, are a connection to the region’s older maritime food culture.
A gentle broth made from fresh coconut water, often with tender chicken. Common across Shenzhen’s contemporary dining scene.
Rice cooked in a clay pot with toppings; the crisp layer at the bottom is prized. Popular in Shenzhen and Guangzhou alike.
Soft steamed rice sheets, often folded around minced pork, beef or shrimp and dressed with a light soy-based sauce.
Guangzhou is a historical centre of Cantonese cooking. Morning tea is a social ritual, roast meats are prized for craftsmanship, and traditional desserts can be as memorable as the main meal.
Yum cha is as much about conversation over tea as it is about baskets of shrimp dumplings, siu mai, buns and small plates.
Juicy roast goose with a lacquered, crisp skin: one of the most recognisable Cantonese siu mei dishes.
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Barbecued pork with a glossy sweet-savoury glaze. Restaurants vary in how smoky, fatty or caramelised they make it.
Springy thin egg noodles and shrimp-pork wontons served in clear broth or dry with sauce.
A delicate steamed milk custard associated with nearby Shunde, typically made from milk, egg white and sugar.
Slow-cooked rice topped with cured meats or other ingredients, prized for its fragrant sauce and scorched base.
With Luca: plan meals around his established feeds and naps. Keep any shared baby food fully cooked and appropriate for his current solids and allergens; this list is primarily for the adults.