From June 14 to 23, the "International Cities of Gastronomy Fest·Macao" was held at the Macao Fisherman's Wharf, where Shunde cuisine once again wafted its fragrance in Macao.

Renowned Shunde chefs Wu Nanju, Luo Peizhi, and Mo Yisheng were invited to participate in the event, where they exchanged culinary expertise with chefs representing 26 other "Cities of Gastronomy " in the world, showcasing live demonstrations of Shunde cuisine and its cultural richness.

Shunde chefs shared their cooking techniques with Macao residents and delegates from 36 cities.

Shaped Mashed Taro Pastries

Colorful Braised Rice Eel in Sauce

The fest featured three main events: the "International Gastronomy Promenade" with 100 Asian cuisine booths, the "City of Gastronomy Showcase" presenting 60 master chefs' skills, and the "International Gastronomy Forum·Macao," bringing together representatives from six continents and 29 UNESCO Creative Cities of Gastronomy to promote culinary exchanges.

The Shunde Catering Association organized five food enterprises—Zhou Daniang, Huang Junji Chencun Rice Noodles, Rongyi Food, 鳗事鱼意(Eel), and Lvyun Food to jointly showcase Shunde's distinctive cuisine and deep-rooted culinary culture to Macao residents and visitors from diverse countries and regions.

Reporter | Eleanor

Revisor | Eddie, Lynn

Photo | Shunde District Committee Propaganda Department, Shunde Convergence Media, Shunde Cuisine Association, Cantonese Dim Sum Chefs Association

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