Guangzhou
Cantonese Dim Sum & Old Guangzhou Day Tour
Morning tea at a hall that opens before 07:00, then the Chen Clan Ancestral Hall, Shamian Island and the medicine shops of the old town.
From US$99/per person
View tourGuangzhou
A Qing-dynasty garden in Shunde, a village of silk and fish ponds, and the Cantonese country cooking that Guangdong's chefs grew up on.
The short version
08:30
Hotel pickup
Private vehicle south into the Pearl River delta. Shunde is an hour away and the road is flat the whole way.
09:45
Qinghui Garden
A Qing scholar's garden of corridors, moon gates and Lingnan stained glass. Small, dense, and much better than its size suggests.
11:30
A mulberry-dyke village
Dykes planted with mulberry, ponds stocked with grass carp — a farming system that has run here since the Ming dynasty.
12:30
Shunde lunch
Fish served three ways from the same pond: raw with oil and salt, steamed with ginger, and fried. Plus double-skin milk pudding.
14:30
Fengjian water village
A canal village of grey brick and banyan trees, without the souvenir economy of the better-known towns.
16:00
Drive back
Back on the road by 16:00, at your Guangzhou hotel around 17:00.
Pickup at 08:30 from hotels in Yuexiu, Liwan and Tianhe. The drive is about an hour each way, so we leave early and eat lunch at 12:30 rather than 13:30.
This is the day for people who have already done Guangzhou proper, or who organise trips around restaurants. If it is your first day in the city, take the dim sum tour instead.
Route diagrams are schematic and illustrative, not to scale.
Guangzhou
Morning tea at a hall that opens before 07:00, then the Chen Clan Ancestral Hall, Shamian Island and the medicine shops of the old town.
From US$99/per person
View tour
Guangzhou
The city from 450 metres, a Cantonese dinner on the south bank, then an hour on the water while the riverfront lights come up.
From US$109/per person
View tourThe Cantonese school of garden design: smaller and denser than a Suzhou garden, with more shading corridors, more fruit trees and the coloured glass and stucco that came with Guangdong's 19th-century trade wealth.
Shunde has produced a disproportionate number of Cantonese chefs for a century, and the district takes its own cooking seriously — freshwater fish, dairy desserts, and a snack culture that never made it onto English menus.
It is a local tradition and we only serve it at kitchens we have used for years. If you would rather not, say so and you get the steamed and fried versions instead, which is what most first-timers choose.
Not well — Shunde takes a full day once you eat properly. Book the dim sum or Canton Tower tour for the city and put Shunde on a second day.
Free itinerary design, a revised plan within one working day, and nothing charged until you approve the final version.