Clear, light and fresh flavours of Shunde in a hotpot

Eu Hooi-Khaw

A big copper wok on a stove holds the bubbling broth with seafood for our Shunde hotpot. – The Malaysian Insight pic, December 4, 2021.

THE huge copper wok half-filled with a broth covering prawns, crab and a tiger grouper was set over the fire at our table. This hotpot was the highlight of our Shunde lunch at Dao Xiang, Kuala Lumpur.

Shunde in Guangdong province, southern China, has long been regarded as the birthplace of Cantonese cuisine. It has also been named the Unesco City of Gastronomy.

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