A traditional Lingnan delicacy known as shuilingjiao (水菱角), meaning "water chestnut dumplings," has been officially listed as part of Foshan City's intangible cultural heritage, drawing renewed attention to its intricate handmade preparation and historical roots. Originating from Guangzhou's Xiguan area, the dish was creatively developed centuries ago to mimic the taste and texture of seasonal fresh water chestnuts using year-round ingredients like aged rice and simple condiments.
The craft was introduced to Nanhai's Xiqiao Town by Wu Peizhen, who opened a shop selling the dish in 1944. Despite interruptions due to mid-20th-century economic changes, the technique has been preserved through four generations of the Wu family. Wu Yuefen, the current inheritor and granddaughter of Wu Peizhen, along with her husband Yu Wenying, now run a restaurant specializing in shuilingjiao, helping promote the dish to a wider audience.
Shuilingjiao is shaped by hand using chopsticks to form its signature crescent-like appearance, then boiled and served in various broths—from classic bone and seafood soups to modern innovations like cheese or spicy bases. Its production remains reliant on skill and experience rather than precise measurements or machinery, making it both time-consuming and challenging to scale.
Though once a common feature in Cantonese teahouses, shuilingjiao has become increasingly rare due to the decline of artisan food traditions. Its recent cultural heritage designation offers new opportunities for preservation and wider appreciation.
Recommended Places to Try
Fenjie Shuilingjiao (芬姐水菱角)
• Address: 108 Lingnan Culture Garden, Foshan (岭南文化苑108号)
• Hours: 11:00-14:00; 18:00-20:00
• Recommended Dishes: Handmade Shuilingjiao, Stinky Vinegar (Fermented Rice Vinegar with Pork and Ginger), Fried Sweet Potato
Xiqiao Shuilingjiao (千古情店)
• Address: 86 Qiaogao Road, Foshan (樵高路86号)
• Hours: 10:00-21:00
• Recommended Dishes: Classic Shuilingjiao, Shuilingjiao Stewed with Chicken and Herbal Medicine, Sesame Paste, Mountain Water Tofu Pudding
Author | Feng Huiting
Photo | Nanfang Plus
Editor | Liu Lingzhi, James Campion, Shen He
