In Guangdong, many young chefs with rich experience in overseas catering have combined Cantonese specialty ingredients with Western cooking techniques in an innovative way, which not only reproduces the classic taste of Cantonese food, but also makes more people feel the subtleties of food innovation. For example, Italian hat-shaped dumplings are stuffed with Dongguan sausage, and French desserts aremadewith local fruits like lychee and bayberry. Would you like a taste?
在广东，一群有着丰富海外餐饮经验的青年厨师，将广东特色食材与西式烹饪手法进行创新结合，不仅重现了粤菜的经典味道，也让更多人感受到食物创新的精妙之处。比如法式田鸡肉冻的灵感来自粤菜冬瓜盅，意式帽形饺内藏着东莞腊肠，法式甜品是用荔枝、杨梅等本土特色水果制成。你想来品尝一下吗？
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