The fifth season of ‘Rediscovery,’ a cultural culinary initiative co-created by China Hotel, a property under Lingnan Group, and the Guangzhou Museum, was officially launched under the theme ‘Cantonese Flavour, Global Language.’
This season takes inspiration from pre-1949 tea house menus to reinterpret long-forgotten Cantonese dishes and rekindle interest in Guangdong’s rich gastronomic heritage.
Since its inception in 2020, ‘Rediscovery’ has become a long-term cultural project rooted in the mission of reviving vanished recipes from the Republic of China era.
Over the past five years, the series has revived more than 70 heritage dishes and engaged in regional and international exchanges, introducing Lingnan culinary traditions to global audiences.
Reconstructing the Past, One Dish at a Time
Season 5 shifts focus from formal banquet dishes to everyday tea house fare from the early 20th century.
Thirty-one recipes were carefully selected from faded menus and handwritten ledgers, but recreating them was no small feat.
Some ingredients, like frog meat for the dish 'Frog Leg Stuffed with Asparagus,' had to be substituted due to modern-day conservation regulations.
Others, such as ‘Braised Beef Brisket in Shaoxing Rice Wine,’ demanded historical cooking methods like clay sealing and open-fire stewing that proved near-impossible to replicate in contemporary kitchens.
Even the once-popular ‘Duck in Chicken Broth’ faced resistance from modern palates preferring lighter flavors.
Despite these challenges, the team embraced innovation within tradition.
Their reinterpretations culminated in eight new dishes for this season, creatively balancing authenticity and modern appeal.
Highlights of Season 5’s Menu
Appetizer Platter
‘Auspicious Delicacy Box’
A five-item sampler of classic tastes—Braised Pork Knuckle with Soy Sauce, Fish & Pork Siu Mai, Golden Pumpkin-Stuffed Ribs, Stir-Fried Pomelo Peel, and Steamed Rice Cake with Pork Trotter Jelly.
Soup
Chicken & Watermelon Soup
Inspired by century-old recipes, this dish involves stuffing a whole chicken into a hollowed watermelon and steaming it for hours, yielding a broth that is both fragrant and subtly sweet.
Main Courses
Crispy Fish Maw with Sichuan Pepper
A modern take on prized collagen-rich fare.
'Cicadas Singing on Stone'
A poetic, textural dish evocative of Cantonese culinary metaphors.
Scallion-Scented Qilin Egg
Made with finely minced pork, water chestnuts, and shiitake mushrooms wrapped in tofu skin and deep-fried, then stir-fried with scallion sauce.
Shrimp-Skin Dumplings in Supreme Broth
Features rare shrimp-skin dough, a nearly lost technique that produces delicate, umami-packed wrappers.
Rice and Dessert
Lard-Drizzled Rice
A nostalgic staple enriched with savory lard and soy-based seasoning.
Chenpi Red Bean Rice Ice Cream
A cold dessert combining chengpi (aged tangerine peel) and sweet red bean paste with creamy ice cream—a novel interpretation of Cantonese herbal sweet soups.
A Cultural Reawakening Beyond the Plate
Four of the season’s eight dishes (Chicken & Watermelon Soup, Scallion-Scented Qilin Egg, Golden Pumpkin-Stuffed Ribs, and Shrimp-Skin Dumplings in Supreme Broth) are based closely on historical texts, while others emerged from creative problem-solving.
The culinary team integrated contemporary techniques and additional ingredients such as bamboo shoots and mushrooms to elevate complexity and ensure the flavors resonate with today’s diners.
More than a culinary revival, ‘Rediscovery’ is extending its reach through cultural merchandising.
This season will introduce a new line of branded cultural products, encouraging guests to take home a piece of the experience.
These items aim to spark conversation and deepen public engagement with Guangdong's food heritage.
The project’s creators liken the endeavor to a marathon—sustained by passion, precision, and an unwavering commitment to cultural preservation.
From culinary reproduction to publishing, exhibitions, and merchandise, ‘Rediscovery’ has evolved into a multifaceted cultural brand.
“Season 5 is not the end,” said the creative team.
“It marks the beginning of the next five years. Some flavors will fade, but our quest for culinary truth—and our courage to explore it—remains vibrant.”
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