Peking duck served with pancakes, scallions and sweet bean sauce. /VCG
As the "Cambodia-China Tourism Year" unfolds, it offers more than just a chance to explore scenic landscapes – it's also a golden opportunity to savor the rich flavors of two distinct culinary traditions.
Khmer red curry and Cambodian spring rolls, two staples of the country's flavorful cuisine. /VCG
Cambodia's beloved Fish Amok is a fragrant coconut curry steamed in banana leaves, known for its creamy texture and subtle spices. On the Chinese side, Peking duck is a crispy-skinned delicacy with centuries of imperial history, often served with pancakes and sweet bean sauce. Both of these dishes are must-tries that speak to their countries' culinary roots.
Bubbling broth and colorful side dishes set the stage for a classic Sichuan hot pot meal. /VCG
Khmer red curry brings warmth without overwhelming heat, often cooked with coconut milk, chicken and local spices. In contrast, Sichuan hot pot is a bold, fiery experience loaded with chili peppers and numbing peppercorns. While Khmer curry invites a gentle warmth, Sichuan hot pot is an adrenaline rush for the taste buds.
A selection of Cantonese dim sum, a staple of south China cuisine. /VCG
Cambodian spring rolls, filled with fresh herbs and vegetables, offer a crisp bite and light refreshment. Dim sum – with its wide range of dumplings, buns and rolls, – showcases the finesse of Cantonese cooking. Both dishes are bite-sized, perfect for sharing, and reflect the importance of community at the dining table.