Lingnan House

Three unique/unconventional aspects of Lingnan House, Guangzhou:

1. Sustainable, Locally Sourced Ingredients from Nearby Farms
   Lingnan House emphasizes sustainability by sourcing ingredients from a network of local farmers, such as vegetables from Williams Farm in Huizhou and pork from Zhuhao Farm in Maoming. This farm-to-table approach supports sustainable agriculture and ensures freshness and authenticity in their Cantonese and Shunde cuisine.

2. Retro Lingnan Interior Design with Perforated Windows and Ceiling Fans
   The restaurant's ambiance features distinctive retro Lingnan flair, including perforated windows, ceiling fans, and chandeliers. This design choice evokes traditional regional aesthetics, creating a unique dining atmosphere that complements the culinary experience.

3. Signature Dishes with Creative Twists on Cantonese Classics
   Chef Bill Feng innovates on traditional Cantonese dishes without altering their essence. Notable examples include the Shunde minced fish soup perfumed with kaffir lime leaves and a roast goose cooked for 45 minutes in an oversized grill, both of which are highly sought after and often sell out quickly. The menu also offers silky ginger milk curd in Shawan style as a distinctive dessert.

The most honored or signature ingredients at the Michelin-starred Lingnan House in Guangzhou include:

• Sea Urchin from Nansha: Used in the signature dish "The Secret of Shijiuchong," combined with oysters from Taiwan and elevated with cashew foam. This ingredient highlights the freshness and delicacy of southern sea treasures.

• Oysters from Taiwan: Paired with sea urchin in the same signature dish, emphasizing the restaurant's focus on premium seafood sourced from nearby regions.

• Sunflower Chicken: A prized local chicken raised on sunflower seeds and leaves, known for its golden skin, tender meat, and distinctive aroma. It is prepared in three styles (Cantonese, Shanghai, Sichuan), showcasing culinary precision and innovation.

• Vegetables from Williams Farm in Huizhou: Indigenous, sustainably sourced vegetables that reflect the restaurant's commitment to local produce and sustainability.

• Pork from Zhuhao Farm in Maoming: Another locally sourced ingredient used in traditional Cantonese and Shunde dishes, reinforcing the emphasis on regional authenticity and sustainability.

Additionally, makrut lime leaves are noted for perfuming the Shunde minced fish soup, a signature dish that exemplifies the use of aromatic local herbs.

These ingredients are significant as they embody Lingnan House's philosophy of enhancing traditional Cantonese cuisine with local, sustainable, and high-quality produce, combined with innovative techniques that respect and elevate regional flavors.