Food

The Storied History and Artistic Legacy of Huzhou Huzhou, a city named after the great Lake Tai (Taihu), is a place where history, culture, and natural beauty converge in a way that is both tranquil and inspiring. Located in the northernmost part of Zhejiang Province, Huzhou is surrounded by cultural giants like Suzhou and Hangzhou. Despite its relatively modest size and less glamorous reputation, Huzhou has long been a place of significant cultural and historical importance. The city's rich heritage, scenic landscapes, and relaxed lifestyle make it a quintessential Jiangnan water town, embodying the slow-paced, poetic charm of the region. The history dates back over 2,300 years. Originally known by names like Zhaxi (霅溪), Gucheng (菰城), and Wuxing (吴兴), the city has been a significant settlement since ancient times. It was during the Eastern Jin Dynasty that Huzhou began to earn its reputation as a "land of goodness" and a place of "mountain and water clarity," as praised by the famous poet Su Shi. The city is also immortalized in the works of other literary giants like Zhang Zhihe, who wrote of the tranquil scenes of white egrets flying over the peach blossom-filled waters near Xisai Mountain. It has been…

A Unique Take on Fried Foods: Where Quantity Meets Quality After two decades of indulging in various fried snacks across China, I thought I had seen it all. Yet, the moment I stepped into Wuhan, my assumptions were turned upside down. The city introduced me to a culinary phenomenon that I had never encountered before: Zhazha (炸炸), a style of fried food unique to Wuhan. At first glance, the bustling "Zhazha " shops like Liu Ji, Hu Ji, and Liang Fang Hu might remind one of the typical northern Chinese fried skewer stalls. But the long lines snaking out of these establishments piqued my curiosity. Despite the sweltering 30-degree heat, I found myself queuing up, driven by the desire to understand what made Wuhan's fried offerings so special. Once I had a taste, I realized that Wuhan's Zhazha was a far cry from the fried snacks I was accustomed to in the North. My initial skepticism quickly gave way to admiration for the bold flavors and unique presentation. In my hometown, ordering fried foods is a simple affair—grab a plate, pick your skewers, and hand them over to be fried. But in Wuhan, the process begins with a menu. You…

Imagine raising a glass in Italy and hearing "Cincin" instead of the familiar "Salute" or "Cin cin." While it might sound like an affectionate kiss, the origins of this Italian toast trace back to an unexpected source: the Chinese phrase “qing, qing (请)”, meaning "please, please." This fascinating linguistic evolution likely began in the late 16th century when European missionaries and British sailors interacted with Chinese traders. Misunderstanding the courteous "qing qing," Italians began to mimic the sound, believing it to be an onomatopoeic representation of the clinking glasses that accompany a toast. Over time, "Cincin" became embedded in Italian culture, symbolizing not just a toast but a bridge between East and West. Pidgin Languages: Bridging Cultures Through Simplified Speech Pidgin languages emerge in regions where diverse linguistic groups interact, particularly in trade hubs and colonial outposts. These simplified languages blend elements from multiple languages to facilitate communication, often sacrificing grammatical complexity and expanding vocabulary to meet practical needs. Macau, once a bustling port under Portuguese control, became a cradle for such linguistic innovation. The Macanese Portuguese dialect, a creole combining 15th-16th century Portuguese with Malay, Cantonese, and Sinhalese, is a prime example. Although now endangered with fewer than fifty…

In the tranquil village of Shamei (沙美), nestled on the outskirts of Xiamen (厦门), a small yet vibrant community has found an unlikely member—Felix, affectionately known as "Lao Wai A Le (老外阿乐)" by the locals. A graphic designer from Germany, Felix's journey to this coastal enclave is a tale of serendipity, transformation, and the search for a simpler, more fulfilling life. Xiamen City: A New Beginning Felix's adventure in China began in 2012 when he first set foot in Xiamen during a trip through the country. Drawn by the city's coastal beauty and its rich cultural vibe, he made the spontaneous decision to make it his new home. The charm of Xiamen, with its unique blend of modernity and tradition, struck a chord with Felix, prompting him to leave behind his life in Europe and embark on a new chapter in Asia. Back in the Netherlands, Felix had studied graphic design at university, a field that would initially shape his career in Xiamen. Over the years, he took on various roles—teaching at a local university, working as a designer for companies, and even co-owning a bar with friends. These experiences offered him a taste of urban life in China, but…

As the northern seas prepare to open, a bounty of delicacies from the cold waters—like sweet and firm hair crabs, succulent shrimp, and plump scallops—will soon make their way to eager tables. While Hebei is emerging as a seafood hotspot, it's not just the coastal cities like Qinhuangdao or Tangshan that are making waves. The often-overlooked Cangzhou (沧州) is quietly establishing itself as a seafood haven worth noting. Cangzhou, the home of legendary folk hero Huo Yuanjia (霍元甲) might not immediately strike you as a seafood capital. Despite its inland reputation, Cangzhou boasts an impressive 116 kilometers of coastline and a reputation for high-quality seafood. Its prominence in seafood circles, particularly for its prized Huanghua hair crabs, is growing, and the city's stable seafood supply has made it a favorite among seafood enthusiasts from across Hebei's central and southern regions. While Cangzhou's maritime appeal is noteworthy, the city's culinary universe extends far beyond just seafood. Its rich heritage, influenced by the Grand Canal, has fostered a vibrant food culture. From the iconic iron lion head meatballs to the famous Hejian donkey meat fire cake, Cangzhou's food scene is a delightful exploration of regional flavors. The city also offers an array…

Even after visiting Wuhan four times over the past few years, there was always something new to discover. On a recent city walk, I stumbled upon a local spot called "San Zhen Min Sheng Sweet Shop (武汉三镇民生甜食馆)." Curiosity got the better of me, and I decided to investigate what made this place unique, especially given its status as a local chain. To my surprise, I walked into a shop that smelled more like steamed buns than sweet pastries. San Zhen Min Sheng Sweet Shop: A Local Culinary Haven San Zhen Min Sheng Sweet Shop is a local institution in Wuhan, with multiple locations scattered across the city. The branch I visited was a flagship store, boasting a layout that split between classic Wuhan breakfast favorites and hearty home-style dishes. As soon as I entered, I noticed a friendly woman serving rice from a large bucket, offering free refills of both rice and soup. The condiment station, loaded with pickled radishes, intrigued me, leading me to order a serving of glutinous rice dumplings to complement my meal. It was only after some inquiry that I learned this sweet shop was originally a traditional sugar water stall from over a century ago.…

Amid the subtropical sun, not even the cool sea breeze can dampen the intense heat that permeates the air. The rays of light pierce through the blades of exhaust fans, reflecting off the towering alloy beer tanks and illuminating the bustling figures moving between them. In this scene, workers are busy washing barrels and checking sugar levels in the brew. This modern factory in Longhai District, Zhangzhou, Fujian, is where the Shapowei Brewery has taken root, bringing the distinctive flavors of southern Fujian to an international audience. Shapowei (沙坡尾) Brewery, a homegrown brand from Xiamen, officially inaugurated its new facility in June this year. Located in a food industrial park just a 20-minute drive from Xiamen Island, the brewery is the first and only brand currently operating in the park. As you step into the factory, you're greeted by the warm, sweet aroma of grains fermenting, mingling with the subtle scent of beer—a smell that reflects the careful balance between tradition and modernity. A Fusion of Tradition and Technology The Shapowei Brewery is a testament to modern brewing techniques. Unlike the labor-intensive, noisy scenes one might imagine, where brewers are manually adding hops to boiling wort, this factory operates almost…

A Day in the Life of Chef Yang Kang (杨康) Chef Yang Kang's day begins at 8 a.m. sharp. The executive chef of Xiamen Restaurant at the Xiamen Seaview Resort Hotel has been in this role for five years, and his routine is as disciplined as ever. From breakfast to workout, menu planning, and ingredient sourcing, Yang insists on personally selecting the freshest ingredients each day. He meticulously examines the daily catch—crabs, fish, and eel—ensuring only the best make it to his kitchen. His dedication to this task symbolizes his commitment to quality and tradition. Living just three minutes away from the hotel, Yang sees it as his responsibility to maintain this rigorous standard. At 30 years old, Yang Kang is a picture of vitality and precision, embodying the energy and discipline of a seasoned chef. Recently, amidst a summer typhoon, he and his team pulled off a unique dinner event centered around yellow croaker, featuring a 12-course menu that showcased his mastery of Fujian cuisine. The evening's offerings ranged from delicate appetizers like Nine-Year-Old Lily and Zhugua Tofu Skin to the more robust flavors of dishes like the signature Red Crab Stir-Fried Dragon's Tooth Bird's Nest. The restaurant, located…

Beijing's bustling streets are known for their rich history and cultural landmarks, but they also offer a culinary adventure unlike any other. Amidst the historical splendor and modern vibrancy, the city's ice cream scene has taken on a distinct character of its own. From renowned establishments to quirky local flavors, here's a look at the unique frozen treats that define Beijing's cool culinary landscape. The Ice Cream Sensation of Wu Yu Tai (吴裕泰) Wu Yu Tai, a legendary tea house with over a century of history, has become synonymous with a surprisingly modern twist: ice cream. Originally celebrated for its exquisite tea, Wu Yu Tai now garners long lines for its renowned ice cream, making it a must-visit for both locals and tourists. Founded over a hundred years ago, Wu Yu Tai's foray into ice cream began in 2009, with a modest offering of tea-flavored cones priced at just five yuan. Over the years, the ice cream evolved from a simple treat to a more refined product, now available in flavors like jasmine tea and matcha, and served in upgraded cones. As prices climbed to ten yuan per cone, Wu Yu Tai adapted by introducing boxed versions of their ice…

Fujian's coastlines have recently opened up, and the anticipation among locals is palpable. After over three months of rest, the region is bracing for a spectacular seafood revival. Crabs, eels, silver pomfret, mantis shrimp, clams, squid, sea snails, razor clams, and green-lipped mussels are set to make their grand reappearance. For the people of Fujian, this marks the arrival of the "first seafood feast of the fall." Fujian: The Seafood Capital of China While Fujian may not be the top seafood-producing province in China by volume, it claims an impressive title: it leads the nation in both per capita seafood consumption and production. With a per capita seafood freedom that outpaces other provinces, Fujian stands proudly at the forefront of China's seafood culture. Fujian's seafood industry is not only significant domestically but also internationally renowned. For a decade, Fujian has topped the list for seafood exports, notably in eel exports, where the province controls over half of the nation's supply. This dominance extends to Japanese cuisine, showcasing Fujian's global influence. Seafood is so integral to Fujian's culture that locals can manage without meat for days, but never without seafood. The variety and quality of seafood in Fujian are celebrated year-round.…

A Lifelong Commitment to Culinary Truth In the culinary world, few figures have been as dedicated to the accurate representation of Chinese cuisine as Fuchsia Dunlop. Over the past three decades, this British writer has taken on the monumental task of dispelling the widespread misconceptions that often cloud Western perceptions of Chinese food. From her early days in Sichuan to her most recent book Invitation to Enjoy (君幸食), Dunlop has worked tirelessly to show the world that Chinese cuisine is far more than the cheap, greasy takeout often associated with it in the West. Dunlop's journey began in the 1990s when she first arrived in China, driven by a deep curiosity about the country's food culture. Over the years, she immersed herself in the intricacies of Chinese cooking, often becoming the first foreigner to enroll in culinary programs traditionally reserved for locals. Her dedication to authenticity and respect for Chinese traditions earned her the trust and admiration of many within China's culinary community. Debunking Myths and Elevating Chinese Cuisine In her latest book, Invitation to Enjoy, Dunlop addresses the persistent stereotypes that still linger in the West about Chinese food. "People in the West are willing to pay a fortune…

The Symphony of Street Dining When I think of Da Pai Dang (大排挡), the first thing that comes to mind isn't the taste or the food, but the sound. The vibrant, layered cacophony is what defines the experience. Imagine sitting at a battered plastic table on a warm summer night, and the city's nightscape unfolds around you in a symphony of sounds. First, you hear the distant hum of traffic, ebbing and flowing like the lifeblood of the urban night. Then, the beat of square dance music, both traditional and pop, blends into a rhythmic pulse that seems to ripple through the city. Amidst this, you might catch the occasional chirp of a cicada, valiantly trying to assert itself against the overwhelming human presence. The true magic begins when the chef ignites the stove. The roar of the flames as they leap up to greet the wok is swiftly followed by the clanging of metal—a spatula rhythmically striking the wok's edge, as ingredients tumble into hot oil with a sharp hiss. This auditory feast is as transient as it is intense; soon, the wok is lifted, and the dish is plated. As you sit back and listen, the final layer…

A Hidden Gem on the Edge of China Dandong (丹东), a city that many Chinese people recognize by name, yet remains somewhat enigmatic, is China's largest border city. While its name might resonate due to its famous produce—like the delectable Dandong strawberries that dominate markets across the nation or the sweet and tender soft dates—Dandong as a travel destination is still relatively obscure. Nestled on the edge of China, this city offers a blend of natural beauty, cultural richness, and culinary delights that make it a must-visit for any intrepid explorer. Dandong's unique geographical location contributes significantly to its charm. Positioned at the confluence of land and sea, it serves as both a coastal and a border city. The city lies at the mouth of the Yalu River, which flows from the revered Changbai Mountain and forms a natural boundary between China and North Korea. This strategic location not only gives Dandong its diverse landscapes—ranging from mountainous terrains to coastal views—but also imbues it with a mysterious allure, as the North Korean city of Sinuiju is just across the river. Dandong's identity as a border city brings with it a fascinating cultural mix. The city's history is deeply intertwined with…

In Taizhou's Songmen Seafood Market, the air is filled with the briny aroma of the ocean and the lively chatter of vendors and customers. Amidst the bustling stalls, an array of seafood waits for eager buyers. One particular stall catches the eye with its peculiar offerings. The vendor, speaking in a mix of broken Mandarin and local dialect, presents a selection of seafood with a proud grin, but it's the unassuming "ugly" seafood that truly steals the show. Among these, the "sand garlic" or shaggy squid stands out. Its appearance might make one cringe—a mass of grayish, mucus-covered tentacles that resemble discarded garlic cloves. Yet, beneath this off-putting exterior lies a culinary gem that has been transforming local perceptions of seafood. Despite its unappealing looks, the sand garlic is a testament to the notion that beauty is not the only measure of worth. The Culinary Alchemy of Sand Garlic In Taizhou, this seemingly unappetizing sea creature is transformed into a delicacy through a traditional dish known as Sand Garlic Bean Noodles. The preparation involves stir-frying sand garlic with pork fat, fresh bamboo shoots, and mushrooms. The gooey, translucent tentacles are quickly sautéed, and their inherent flavors are melded with local…

Jinhua, a prominent spot on Zhejiang's map, is often affectionately referred to as a "scattered (散装)" city by its residents. This seemingly unflattering nickname stems from the city's diverse offerings, each capable of standing strong on its own. From the global renown of Hengdian World Studios and Yiwu's International Trade City to Yongkang's hardware industry and Dongyang's academic prowess, each facet of Jinhua's identity is distinct and powerful. Yet, when Jinhua is mentioned, the conversation often circles back to one thing: ham. However, the locals don't mind this reduction. In fact, they confidently assert, "You don't get it; our local food, like a good relationship, isn't meant to be widespread." Indeed, experiencing Jinhua's culinary delights is much like falling in love. At the heart of this experience are two key elements: carbs and meat. Jinhua's food offers a satisfying combination of comforting carbohydrates and richly flavored meats, making it a destination that leaves you feeling fulfilled after just one visit. The Comfort of Carbs: Jinhua's Beloved Staples In Jinhua, the sense of satisfaction that comes from a hearty meal is a fundamental part of the culinary experience. This is where carbs play a starring role, delivering that deeply ingrained feeling…

Nestled at the crossroads of the Loess Plateau and the Inner Mongolian Plateau, Datong is a city that defies culinary expectations. Unlike the lush, rice-growing regions of southern China or the vast, pastoral grasslands of the north, Datong offers a unique gastronomic experience where carbohydrates and meat reign supreme. The city's distinctive food culture is deeply rooted in its natural environment, history, and cultural interactions. Datong's geographical location has played a crucial role in shaping its culinary identity. Situated in a basin surrounded by mountain ranges—the Yinshan and Lüliang to the northwest and the Taihang to the southeast—the region benefits from a moderate climate that supports both agriculture and animal husbandry. This balance between farming and herding has allowed Datong to develop a rich tradition of both noodles and meat dishes, making it a paradise for food lovers seeking the perfect combination of carbs and protein. Datong is more than just a city of great food; it is a place where the culinary traditions of farming and herding meet in perfect harmony. This blend of agricultural and pastoral influences is not only evident in the city's cuisine but also in its cultural heritage. Datong's historical significance as a former capital…

As the calendar turns to August, the East China Sea bursts into life. Thousands of fishing boats set sail from Zhoushan, Zhejiang, returning with bountiful catches. Among the treasures of the sea, one stands out as both a beloved delicacy and an overwhelming challenge for the locals— the Chinese mitten crab. This seasonal bounty transforms every meal into a crab-centric feast, to the delight and sometimes the exasperation of Zhejiang's residents. For those who cherish the flavor of crabs, autumn in Zhejiang is nothing short of paradise. For others, it's a never-ending culinary marathon that seems to revolve around this one crustacean. The arrival of mitten crabs marks the beginning of a culinary adventure in Zhejiang. From early August to the end of the season, families find themselves inundated with crabs. Early in the month, mothers scour markets for the freshest crabs, while fathers race to the docks to secure the day's catch. Friends share their surplus, and before you know it, crabs are on the menu for every meal. Breakfast might feature boiled crabs, lunch could involve stir-fried crabs, and dinner might see them steamed to perfection. The week becomes a revolving door of crab preparations— Monday's dry roasting,…

Guangdong, a province in southern China, is renowned for its rich and diverse culinary traditions. Among its many gastronomic delights, fish occupies a special place on the Guangdong table. The region’s love for fish has resulted in an astonishing variety of dishes, each showcasing the unique flavors and textures of both freshwater and saltwater fish. Here, eating fish isn’t just about nourishment; it’s an art form that reflects the cultural richness and culinary sophistication of the province. Lingnan: The Freshwater Fish Mastery of the Pearl River Delta The Pearl River Delta, formed by the West and North Rivers, is a fertile area with abundant water resources. This has allowed the region to cultivate a long-standing tradition of freshwater fish farming, dating back to the Tang Dynasty. In this land of rivers and lakes, the people of Lingnan have perfected the art of eating freshwater fish. In Shunde, a district of Foshan in the Pearl River Delta, fish is more than just food—it's a cultural symbol. Known as the birthplace of Cantonese cuisine, Shunde is famous for its fish dishes, with "fish, rice, milk, poultry, and flowers" being the five representative ingredients of the local diet. Among these, fish holds the…

With the European Championship just over and the Olympics on the horizon, summer nights are made for watching sports. But just beer can be too monotonous. Enter the flavorful duo of boiled edamame and boiled peanuts. These two snacks, often seasoned together as "flower and bean harmony," not only make great companions on the table but also shine individually in various dishes and snacks. Edamame: More Than Just a Simple Snack Edamame, or young soybeans, are visually appealing with their vibrant green color and a texture that is both crunchy and tender. The simplest way to prepare edamame is by boiling them in water with some salt and spices like star anise and Sichuan peppercorns. After boiling, let them cool naturally, and they're ready to eat. Historically, in old Beijing taverns, entire edamame plants were boiled, and diners would pick the pods themselves. To make the flavors more pronounced, you can trim the ends of the pods before boiling, though it's not a must. Most people eat edamame by sucking the beans out of the pods, so the saltiness on the pod's surface enhances the flavor. For a more complex taste, try cold tossed edamame, a summer favorite in Wuhan.…

Rediscovering Seasonal Elegance In the heart of Jiangnan, the essence of summer is captured in a fleeting culinary delight known as Euryales Semen, or "jitoumi (鸡头米)" in Suzhou. This pearl-like treat is a testament to the region's dedication to seasonal eating, a principle deeply ingrained in Chinese culinary traditions. From early spring's vibrant greens to summer's lavish seafood, autumn's rich harvests, and winter's warming brews, Suzhou's culinary calendar is a vibrant tapestry of changing tastes. The meticulous attention to seasonal ingredients is a hallmark of Suzhou cuisine. Historical records like Wang Ao's "Gusu Chronicles" from the Ming Dynasty highlight this devotion, noting that "new delicacies are sold every five days." This tradition of respecting the freshest produce continues today, with Euryales Semen reigning supreme as the current seasonal favorite. A Gem of the Lotus Pond Euryales Semen, with its milky-white, gem-like kernels, is a sight to behold. When placed in a bowl of syrup, these tender morsels glisten like pearls, offering a visual and gustatory delight. The texture is a remarkable blend of chewiness and softness, infused with a unique freshness characteristic of aquatic plants. Whether simmered in sweet syrup or stir-fried, Euryales Semen delivers a versatile flavor profile that…

From Street Stalls to Michelin Stars: The Evolution of Beijing Cuisine In the heart of China's bustling capital, a gastronomic revolution is simmering. Beijing, a city steeped in millennia of history, is experiencing a culinary renaissance that's redefining its place on the global food map. This transformation isn't just about new flavors or trendy restaurants; it's a profound shift in how the city views its culinary heritage and its future as an international food destination. The recent Beijing International Food Festival, now in its eighth year, serves as a microcosm of this exciting evolution. Picture a scene where the aroma of sizzling lamb skewers mingles with the delicate scent of jasmine tea, where century-old recipes are presented alongside avant-garde culinary creations. This is not just a food fair; it's a vibrant tapestry of Beijing's culinary identity. At the festival, over 40 establishments, ranging from venerable old-guard restaurants to hip new eateries, showcased their specialties. The lineup read like a who's who of Beijing's food scene: Quanjude with its world-famous Peking duck, Donglaishun's hot pot, and the innovative creations of up-and-coming chefs pushing the boundaries of traditional cuisine. But what truly sets this event apart is its role as a bridge…

From Regional Specialty to Local Legend In Shijiazhuang, the beef noodle soup, known locally as "Anhui Beef Noodle," is a culinary icon. Every street seems to boast a shop dedicated to this beloved dish, highlighting its deep-rooted presence in the city. However, recent changes have stirred up debate: the city has begun promoting the dish under a new name, dropping "Anhui" in favor of the more localized "Shijiazhuang Beef Noodle." This rebranding has sparked discussion, with some arguing that removing "Anhui" undermines the dish's authenticity, while others see it as a natural evolution. Why this change, and what does it signify about the relationship between Shijiazhuang and its cherished noodle dish? The Local Love Affair with Beef Noodle Soup The affection for beef noodle soup in Shijiazhuang is nothing short of obsessive. Several decades ago, when the city was still developing, the number of Anhui Beef Noodle shops had already exceeded 2,000. To put this in perspective, during the same period, the popular Lanzhou beef noodles had about 1,000 shops nationwide. The density of beef noodle shops in Shijiazhuang was so high that one could find them almost every few steps, akin to the ubiquitous convenience stores in Taiwan. This…

Perilla (紫苏), a herbaceous annual plant of the mint family, is easily recognizable by its vibrant green or purple leaves, serrated edges, and most notably, its intense fragrance. Its popularity spans across various provinces in China, each region giving it a unique name: "Renzi (荏子)" in Gansu and Hebei, "Chisu (赤苏)" in Shanxi and Fujian, "Jisu (鸡苏)" in Hunan, and "Shuishengma (水生麻)" in Hubei, to name a few. The herb's many regional names, with nearly 40 variants recorded in historical texts, reflect its widespread use and the cultural significance it holds across different areas. The earliest records of perilla's varieties date back to the Qin and Han dynasties in ancient Chinese medicinal texts. Green-leaved perilla, referred to as "Ren (荏)," and purple-leaved perilla, known simply as "Su (苏)," were distinguished for their different flavors. Historical accounts suggest that purple-leaved perilla, with its stronger aroma, was preferred in both culinary and medicinal uses. Modern botanical studies, however, debate whether to classify green and purple perilla as distinct species or as variations of the same species. The mainstream view in China is that they are variations due to cultivation, with purple-leaved perilla being slightly more aromatic than its green counterpart. The flavor…

The Unseen Enemy: Summer Dampness This summer, the weather in China has been characterized by one word: humid. With extreme temperatures and heavy rains taking turns, the entire country feels like it's trapped in a giant steamer. Even the northeastern regions, traditionally cool summer retreats, have not escaped the invasion of humidity. The unprecedented muggy weather has drawn national attention to a place known for its expertise in fighting dampness—Guangdong. There's a joke that circulates widely: when you tell a friend you're feeling down, most people will suggest that you take a break and relax. But if you tell a friend from Guangdong, they're more likely to say you have too much moisture in your body and might even prepare a medicinal soup to help you out. Indeed, the long, hot summers and the humid, rainy climate of Guangdong have fostered a unique understanding of the concepts of "dampness" and "heat." Feeling low is blamed on dampness, a sore throat on heat, and indigestion on a mix of both. For Guangdong locals, any physical or mental discomfort can usually be traced back to dampness, heat, or a combination of the two. Luckily, Guangdong's culinary culture is rich with delicious "weapons"…