With the Chinese New Year just around the corner, the festive vibe is in the air. Why not add some flavors with stories to tell? Let's take a look at the intangible cultural heritage delicacies cherished by locals in Suixi, Zhanjiang.
Brown Sugar (古法红糖)
Made by Suixi's intangible cultural heritage sugar-making techniques, this brown sugar is slowly simmered to achieve a rich ruby color and a mellow, lingering sweetness, infused with the pure, natural aroma of fresh sugarcane.
Shagu pickled radish (沙古菜头仔)
Made with sun-dried sea salt and locally sourced red clay, this delicacy boasts a golden, translucent appearance. It balances the radish's natural sweetness with the deep aroma developed through fermentation, offering a crisp and refreshing bite.
Suixi Seafood Fermented Tofu (Bean Curd)(遂溪海味腐乳)
Made with local fish sauce, shrimp paste, and fermented crab juice, it's sealed with yellow clay around a black ceramic jar, releasing a uniquely rich aroma the moment the jar is opened.
Sugarcane-smoked cured meats (甘蔗熏腊味)
Made of locally raised pork, these cured meats are slow-smoked in traditional kilns built with volcanic rock and mud, using sugarcane stalks as fuel. The result is tender, savory meat infused with a subtle sweetness from the sugarcane, creating layers of flavor.
Dried oysters (蚝豉)
Produced through a county-level intangible cultural heritage technique, Suixi dried oysters are rich in protein and vitamins. Perfect for steaming or simmering in soups, they are both delicious and nourishing.
Suixi dried seafood (遂溪海货)
Made with traditional sun-drying techniques for seafood, these dried goods offer distinctive flavors. When paired with dishes like braised eggplant, they help create authentic Cantonese tastes.
Lingbei roast meats (岭北烧腊)
A hidden "king of the dining table," made with Lingbei's intangible cultural heritage roast-meat techniques. Each bite is juicy and aromatic, leaving a lasting impression that keeps you coming back for more.
Author: Liu Yue
Photo: Nanfang Plus
