绿树东莞佛山顺德区汇聪城市酒店

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.

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.

It's a bit out of the way, but the tasty abalone makes the trip here worthwhile. The founder's love affair with the gastropod spans 30+ years. Each one is painstakingly prepared then slow-cooked for 156 hours, resulting in concentrated seafood umami and abalone that, while tender, retains a lovely chewiness. His flavourful abalone sauce goes perfectly with steamed rice. Cantonese stir-fries, such as sautéed winged bean with minced pork, also stand out.

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