{"id":91555,"date":"2026-10-09T16:04:01","date_gmt":"2026-10-09T08:04:01","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=91555"},"modified":"2026-10-09T16:04:01","modified_gmt":"2026-10-09T08:04:01","slug":"what-is-authentic-chaoshan-cuisine-3-top-chefs-across-guangdong-may-have-to-agree-to-disagree","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=91555","title":{"rendered":"What is authentic Chaoshan cuisine? 3 top chefs across Guangdong may have to agree to disagree"},"content":{"rendered":"<p><br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/cdn.i-scmp.com\/sites\/default\/files\/styles\/1280x720\/public\/d8\/images\/canvas\/2026\/10\/09\/b950f4f5-0b8f-429f-8902-96b408a91eea_71de3977.png?itok=ssYgt5Ee&amp;v=1791520100\" \/><\/p>\n<div id=\"\">\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">At <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">Shenzhen\u2019s The Bay by Chef Fei<\/span>, a dish of fish simmered with bamboo shoots in plum juice and pickled vegetables is plated individually and served to diners one by one. At Chiu Tang in Hong Kong, diners sit at round tables, share stories, sip oolong tea and reach for morsels from communal dishes.<\/div>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">As Chaoshan cuisine, traditionally rooted in coastal neighbourhoods and late-night street food stalls, moves into <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">luxury restaurants<\/span> and is reimagined through French-style tasting menus and <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">fine-dining plating<\/span>, a dialogue unfolds between international innovation and preserving the soul of the streets. Talk to the people doing the cooking, and one question keeps surfacing: does the soul of Chaoshan food live at the table or in the flavour \u2013 and who gets to call it authentic?<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">When chefs talk about the soul of Chaoshan cuisine, also called Chiu Chow cuisine, they usually mean three things: the freshness of the ingredients, the heat of the wok, and the informality of the table.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">The first two can travel. The third is harder to plate. Three chefs with roots in the region give three different answers.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/100-top-tables\/article\/3370267\/what-authentic-chaoshan-cuisine-3-top-chefs-across-guangdong-may-have-agree-disagree?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>At Shenzhen\u2019s The Bay by Chef Fei, a dish of fish simmered with bamboo shoots in plum juice and pickled vegetables is plated individually and&#8230;<\/p>\n","protected":false},"author":1,"featured_media":91556,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[585,252,11618,9433,5449,21298,11403,75],"class_list":["post-91555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-agree","tag-authentic","tag-chaoshan","tag-chefs","tag-cuisine","tag-disagree","tag-guangdong","tag-top","wpcat-33-id"],"brizy_media":[],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/91555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=91555"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/91555\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/91556"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=91555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=91555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=91555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}