Forgotten recipes, family memories, and local ingredients came together in Guangzhou on June 10 as Rediscovery (Season Six)—the latest edition of a long-running initiative dedicated to rediscovering and reviving lost Cantonese flavors—unveiled a new menu at China Hotel. It revives traditional Cantonese cuisine while transforming it into a cultural bridge between Guangdong and the rest of the world.
Unlike previous editions, which focused largely on restoring recipes from historical cookbooks and archives, the sixth season turns its attention to a different source: memories of ordinary people.
Earlier this year, China Hotel Guangzhou partnered with Nanfang Media Group to collect food stories from the public. Hundreds of submissions were received, with 20 selected as inspirations for the new menu. The result is a collection of dishes that blend culinary heritage with personal experiences, transforming family memories into refined Cantonese cuisine.
Several dishes were directly inspired by these stories. A chicken dish featuring fresh perilla leaves and fermented black beans (紫苏豆豉鸡) draws from a family recipe passed down through generations. Another combines Hakka preserved mustard greens with shrimps (梅干菜明虾), inspired by memories surrounding a bowl of shrimp wonton noodles. A marinated crab dish (娘酒熟醉石榴蟹) incorporates traditional Hakka rice wine, evoking the flavors of family reunions. Together, these dishes showcase how food serves not only as nourishment but also as a carrier of cultural memory.
The menu is structured around the Cantonese culinary philosophy of the "Five Textures and Six Flavors" (五滋六味), a set of principles that emphasize both the textures of ingredients and the balance of seasonal flavors. Through this framework, chefs seek to demonstrate the depth and diversity of Cantonese cuisine, challenging the common perception that it is defined solely by light flavors.
Another highlight of the sixth season is its extensive use of ingredients sourced from across Guangdong Province. The culinary team adopted a "Guangdong ingredients for Guangdong cuisine" approach, featuring regional specialties such as Qingyuan chicken, Yangjiang fermented black beans, Hakka rice wine, Chaozhou pickled vegetables, bitter melon from Foshan, and preserved mustard greens from Huizhou.
By incorporating these local products into high-end dining experiences, the project is also helping promote Guangdong's agricultural and specialty industries. Organizers say the initiative explores how food culture can support the visibility of regional products and strengthen connections between culinary innovation and local economic development.
Since its launch in 2020, the Rediscovery has evolved from a culinary restoration project into a widely recognized cultural brand. Jointly developed by China Hotel Guangzhou and the Guangzhou Museum, the initiative has recreated more than 80 historic dishes, pastries, and mooncakes using century-old recipes. Over the past six years, it has expanded beyond restaurant tables and entered the international cultural arena. The project has participated in cultural exchanges in China's Hong Kong, France's Paris, and Serbia, using cuisine as a medium to showcase Lingnan culture to overseas audiences.
The dishes of Rediscovery (Season Six) are now open for reservations. Locals and travelers are welcome to visit China Hotel Guangzhou and savor these once-lost Cantonese classics, now brought back to life. From family memories to century-old recipes, each dish offers a delicious way to experience the flavors and stories of Lingnan culture.
Reporter: Li Fangwang
Photo: Li Fangwang
