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The food cultures of Guizhou and Guangdong are both rooted in the wisdom of "living off the mountains and the sea," yet due to vastly different terroirs, they have evolved into distinct cultural textures.
Guizhou cuisine has a "wild" character at its core — the pungent heat of zhé'ěrgēn (fish mint), the crisp coolness of mùjiāngzǐ (litsea), and the smoky aroma of roasted chili are all direct gifts from the mountains and fields.
Guangdong cuisine, on the other hand, is defined by "inclusiveness" — from the morning tea tradition of "one cup, two dishes" to banquet delicacies like abalone, sea cucumber, shark fin, and fish maw; from the freshness of Cantonese cuisine to the refinement of Teochew cuisine, and the richness of Hakka cuisine — Cantonese cuisine has never ceased to absorb and innovate with diverse flavors.
While preserving their own characteristics, Guizhou and Guangdong flavors empower each other, jointly giving rise to a brand‑new "taste of mountains and sea."