In Huilong Town, Gaoyao District, Zhaoqing, the changing seasons bring a feast of local flavors—spring's fluffy cha guo (steamed rice cake), summer's fresh river delicacies, autumn's savory cured pork, and winter's fragrant zongzi—each dish a nostalgic pull for overseas Chinese longing to return.
River delicacies
Every year during the dragon dance in Kuanjiao Village, villagers prepare Cha Guo as offerings to the deities, praying for peace and good fortune. The reunion of overseas Chinese with their families upon returning home marks a heartwarming moment in Huilong.
Cha Guo. Photo provided by Huilong Town.
The Jian Dui (deep-fried glutinous rice balls) burst with the aroma of sesame upon the first bite; the Ma Ti Go (water chestnut cakes) are sweet but not cloying; and the Bo Cheng (thin pancakes) have a crispy skin with a moist filling. For centuries, eating Cha Guo has been a cultural tradition for the people of Huilong.
In Australia, overseas Chinese Jiaquan Wu organizes annual events like the Cha Guo Festival, allowing the new generation of Chinese immigrants to experience the charm of traditional Chinese culture through its cuisine.
Cha Guo. (Photo: Huilong Town)
Cha Guo. (Photo: Huilong Town)
In summer, after the fishing festival, river delicacies such as black carp and river shrimp are at their plumpest and most delicious. Simply steamed with ginger, scallions, and soy sauce, one can savor the most authentic taste of the Xijiang River.
Black carp
The fertile land and abundant natural resources of his hometown instilled in overseas Chinese Yuquan Cai a passion for agriculture. After moving to Australia, he and his fellow villagers began cultivating Chinese vegetables, recreating the taste of home.
Autumn is the season for Lap Mei (cured meat). Leveraging its pigeon farming industry, cured pigeon has become a signature dish of Datianlang Village in Huilong Town.
Marinated in a secret sauce and naturally air-dried, the cured pigeon has a firm texture. Biting through the amber-colored skin reveals a savory flavor with a subtle hint of alcohol.
Today, these vacuum-packed cured pigeons are boxed and shipped across the ocean, bringing overseas Chinese back to their autumn homeland with every bite.
Cured pigeon
Cured pigeon
During the Winter Solstice, almost every household in Huilong Town prepares Guozheng Zong (wrapped steamed rice dumplings). Filled with glutinous rice, mung beans, and pork belly, then slow-cooked over a wood fire for eight hours, they embody the taste of reunion.
Wrapped steamed rice dumplings
A taste of home, a touch of nostalgia. Though separated by thousands of miles of mountains and seas, a single, familiar taste of home is all it takes for overseas Chinese to relive the old days in Huilong.
Reporter: Liu Yuheng, Tong Hua
Photo: Lai Jiale, Chen Yancheng
Editor: Huang Qini, James, Shen He
