On March 16th, 2024, the "City of Gastronomy" urban exchange event unfolded in Shunde, Foshan. Attending the event are representatives from 11 cities bestowed with the UNESCO designation of "City of Gastronomy," including San Antonio (USA), Phetchaburi (Thailand), Kermanshah (Iran), Kuching (Malaysia), Battambang (Cambodia), alongside Chengdu, Macao, Yangzhou, Huai'an, and Chaozhou from China.The event facilitated a cross-border exchange of culinary and offered an immersive experience of the intangible cultural heritage nestled within the Lingnan water towns.

Visitors learn Cantonese opera and enjoydouble skin milk together

"Can I try this?""Please take a photo for me. I want a video! A video!" Upon arriving at Joy Coast PLUS in Shunde, the city representatives were immediately captivated by the vibrant awakened lion dance performances. One representative couldn't resist asking if they could try on a lion head.

This event combinedthe intangible cultural heritage of Lingnan water towns with different cuisines from around the world. Participants can enjoy performances like Shunde Cantonese opera, Suzhou Pingtan, dragon boat storytelling, and Xiangyun yarn, and tasteauthentic local foods like Shunde raw fish salad, Lunjiao cake, double skin milk, and so on. Besides, they can participate in activities like Foshan paper cutting, dragon boat model making, and Magang woodblock carving, as well as making artistic pottery bowls.

Dr. Thadthong Bhrammanee from Phetchaburi,Thailand, expressed her fondness for Lunjiao cake, describing it as soft and sweet. However, her true passion lies in the fish from Shunde.As she has always enjoyed eating fish,the fresh and delicious ones here tickle her taste buds. "This isn't my first time in Shunde; I came here when I was young with my father, and I can see significant changes in Shunde."

Eleven renowned chefs cook signature 'fish'dishes

In Shunde, cooking fish is considered an art form, and the palate for tasting fish is highly refined. For the event, five acclaimed chefs from citiesof gastronomy,five local culinary experts, and one esteemed Shunde chef collaborated to present their mastery in crafting dishes with "fish" as the focal point, showcasing their unique culinary skills.

Wu Nanju, the Executive Vice President of the Shunde Chef Association and a revered master of Chinese cuisine, presented "Cheese Mud Carp Meet Balls." This innovative dish combines Western cheese with locally sourced mud carp, resulting in a delightful contrast of crispy exteriors and tender interiors, complemented by a rich aroma. "As a representative of Shunde," Wu explained, "I deliberately chose the most commonly used fish species here, hoping to showcase the authentic flavors of Shunde."

Ma Yang, a member of Confraria da Gastronomia Macaense in Macao, Ran Wei from the Sichuan Tourism Universityin Chengdu, and Zhang Tanglei from the Tourism and Culinary Institute of Yangzhou University all used local fish from Shunde to create dishes that reflect the flavors of their respective regions, such as the "Macanese-style BraisedBass," the "Spicy Tofu Fish" representing Sichuan cuisine, and the "Squirrel-shaped Fried Fish" showcasing exquisite knife skills.

Chef Navab Soleimaninezhad from Kermanshah, Iran, prepared "Kermanshah Grilled Fish," using spices he brought from his hometown, including saffron and other fragrant spices.

The "Star Chef Show" has drawn enthusiastic crowds of both locals and tourists. As Shunde commemorates its tenth year as the distinguished "City of Gastronomy," the culinary celebration is met with heightened excitement. Over the past decade, Shunde's culinary landscape has flourished, with the number of catering enterprises soaring to over 30,000, reflecting the city's unwavering commitment to culinary excellence and innovation.

Source: Yangcheng Evening News

“世界美食之都”十一城齐聚顺德体验岭南非遗

3月16日，佛山顺德举行2024年世界美食之都（顺德）城市交流活动，来自美国圣安东尼奥、泰国碧武里、伊朗克尔曼沙汗、马来西亚古晋、柬埔寨马德望，以及中国成都、澳门、扬州、淮安、潮州等11个世界美食之都的城市代表参与美食跨界融合活动，体验岭南水乡非遗文化。

一起学粤剧、品双皮奶

“这个我可以试一试吗？”“请帮我拍合影，要视频！要视频！”城市代表们刚到达欢乐海岸PLUS，就被迎接他们的几头醒狮吸引，一位代表更是忍不住上前询问能否自己戴一戴狮头。

此次岭南水乡非遗文化+美食跨界融合活动，展示了顺德粤曲、苏州评弹、龙舟说唱、香云纱等项目，并邀请大家坐下来尝一尝顺德鱼生、伦教糕、双皮奶，动手体验佛山剪纸、龙舟仔、马冈雕版，制作艺术陶碗。

来自泰国碧武里的代表Thadthong Bhrammanee博士表示，这里的甜品伦教糕吃起来很软、很甜，但她最喜欢的还是顺德的鱼，自己本来就很喜欢吃鱼，再加上这里的鱼很新鲜很爽口。“我不是第一次来顺德，小的时候和父亲来过，觉得现在的顺德变化很大。”

11位名厨烹饪特色“鱼”

在顺德，人们烹饪鱼的手法可谓最为精湛，品鱼的味蕾最刁钻。5名国外美食之都名厨、5名国内美食之都名厨和1名顺德名厨，以“鱼”为主题烹饪各自的特色美食，展示独特的烹饪技巧。

顺德厨师协会常务副会长、中国烹饪大师吴南驹带来了“金丝芝士鲮鱼球”，用西式芝士与本土鲮鱼相融合，制作出一碟浓香四溢、外酥脆内弹牙的中西合璧菜品。“作为顺德本土代表，我特意选用本地人最常用的鱼种，就是希望可以展示顺德风味。”

据了解，来自澳门的土生葡人美食联谊会监事会委员马央、四川旅游学院冉伟、扬州大学旅游烹饪学院张汤磊都选用了顺德本土的鱼，分别制作出了独具澳门风味的“葡式烩鲈鱼”、代表“川菜”天花板的“鱼豆花”、展示高超刀工的“松鼠鳜鱼”。

来自伊朗克尔曼沙汗的厨师Navab Soleimaninezhad准备了“克尔曼沙汉烤鱼”，菜品的香料是他不远万里从家乡带过来的本地调料，内含藏红花等几种香料。

香气四溢的“美食之都星厨秀”吸引了众多市民游客的热情捧场。据悉，今年是顺德获得“世界美食之都”的第十年，十年间，顺德餐饮企业的数量增长至超3万家。

文、图丨记者 杨苑莹 通讯员 顺宣
翻译丨麦芯羽