Qianxi Business Hotel

This friendly neighbourhood shop specialises in sourdough rice noodles. While preserving her hometown culinary tradition, the owner also dials down the sourness to cater to local tastes. Noodles are made to order – fermented rice batter is squeezed into boiling water and then drenched in soup, or tossed with pickled string beans, ground pork and deep-fried tofu. You can also opt for the beef brisket version. Prepare to wait after placing orders.

After moving along the street to a corner unit, this place now has an updated room equipped with a live fish tank of seafood from the Chaoshan area, such as lobsters and tuatua clams – ask the owner about the catch of the day. Their signature remains Chaoshan-style fish congee featuring various marine fish and dried seafood in a flavoursome pork bone broth. The rice noodles from Tongkeng town are another speciality. The snacks are worth ordering too.

A hawker-stall-turned-restaurant now with two branches – this casual, bustling three-storey joint is prized for its authentic Cantonese food. The juicy, flavoursome roast goose has been a big hit for the past 20 years. Other specialities include salted pork trotters, Zhu Ji steamed chicken, and blackened barbecued pork. Pastured pork soup with mung bean-stuffed lotus root tastes delicious and delivers interesting textures.

This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup.

Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out.

This restaurant annexed to a B&B on the outskirts of Guangzhou feels like an oasis. Bamboo bushes cocoon the terrace dotted with patio tables shaded by parasols. Well-crafted dim sum are served at breakfast and lunch, and Cantonese classics at lunch and dinner time. The deep-fried pork medallions stuffed with crab and shrimp have a crispy texture and plenty of umami. River fish such as the topmouth culter from Lake Wanlu is another must-try.

This dining concept consists of 19 generously sized private rooms, all tastefully furnished in Southeast-Asian style. The menu showcases the greatest hits of Cantonese fare, such as double-boiled soups and barbecued dishes. But Chef Wen also sources the season's best produce countrywide, now and then adding novel offerings to his repertoire. Try his sweet and sour pork with a tangy wampee glaze, and the velvety steamed pigeon with hairy fig root.