A bite of FIBA – Episode 2
Updated 12:46, 01-Sep-2019
By Yang Meng

Curtains raised for the 2019 FIBA Basketball World Cup on August 30. This year, the basketball tournament is taking place in eight Chinese cities – Beijing, Shanghai, Nanjing, Wuhan, Guangzhou, Foshan, Shenzhen and Dongguan – from August 31 to September 15.

Apart from the exciting events, we've picked out the local foods at each destination to try out as you travel to watch the games. 

Guangzhou – Steamed vermicelli roll

Guangzhou steamed vermicelli roll. /VCG Photo

Guangzhou steamed vermicelli roll. /VCG Photo

It's widely believed that steamed vermicelli rolls or "chanfen" in Chinese originated in Guangdong Province. 

The noodles are so thin, they're nearly transparent. Topped with soy sauce, the rolls are sweet and savory, with lettuce being used as a side dish.

Traditionally stuffed with ground beef, fish slices, fresh shrimp or Cantonese barbecue pork, it is a very common snack in Guangzhou and Hong Kong restaurants.

Foshan – Raw fish

Foshan raw fish. /VCG Photo

Foshan raw fish. /VCG Photo

Raw fish is commonly associated with Japanese sashimi, but "yusheng" is also common in Foshan. The dish is a 1,500 year-old delicacy that represents hope for booming business.

Foshan people love fish, and the whole fish body can be made into a delicacy. For a fresher taste,  the fish will be kept in 15-degree water for a while before being cooked.

Knife work is very important as, to maintain the taste, each piece must be no more than 0.5 mm thick.

Lemon leaves, garlic slices, ginger and green onion, peanut oil, peanuts, fried taro silk, sesame are the most popular additions to the dish.

Shenzhen – Shajing oyster

Raw oyesters. /VCG Photo

Raw oyesters. /VCG Photo

Oysters are among the most beloved dishes in China's coastal city Shenzhen, Guangdong Province. Winter and spring are oyster harvesting seasons, and the ones from the Shajing area are believed to be the best.

There are over a hundred ways to eat oysters in Shajing, an almost every restaurant has its own specialty oyster dish. They can be steamed, boiled, stir-fried, fried, cooked in a clay pot or braised.

The city's history of oyster cultivation can be traced back to the Northern Song Dynasty (1127-1279) and developed in the Qing dynasty (1636–1912). The Shajing oyster has become very famous nationwide and considered as the representative and symbol of Shajing, even Shenzhen's characteristic scenery and folk customs now. 

Dongguan – Litchi roast goose

Litchi roast goose. /VCG Photo

Litchi roast goose. /VCG Photo

Litchi wood roast goose is one of the traditional specialties handed down from Dalingshan area i central Guangdong Province. Litchi trees flourish here, and the litchi wood can brings a faint aroma to the food.

Fill the goose with sugar, star anise, garlic and other ingredients after, and then, sauce from secret recipe will be added. The stuffed goose is then hung for three hours before being roasted in the oven. 

Its outer skin is normally crisp, while the meat is tender. The litchi wood also adds a fragrant aftertaste.

(Top image designed by Sa Ren.)