Read more at the South China Morning Post

— by Susan Jung: A dish of wok-fried milk, light and delicate, was a clue we were in for a special meal of Shunde specialities, and nothing that followed disappointed in any way. Roast goose liver was fantastic, steamed minced pork was subtle, and braised garoupa belly flavourful. Stewed bamboo shoots were our favourite…

July 12, 2019