The Weekend Australian - Travel - - The Food Issue - MICHELLE ROWE

THE south­ern Chi­nese city of Guangzhou is the birth­place of Can­tonese cui­sine, and there could be few bet­ter places to ex­pe­ri­ence an au­then­tic yum cha break­fast than Panxi, in the his­toric Li­wan dis­trict. Fol­low the red lan­terns (and queues) at this Tardis­like din­ing spot (40 rooms seat a toal of 3000 din­ers) be­fore tak­ing a ticket and a seat in the lobby. A world of dumplings and roasted meats, con­gees and soups awaits when your num­ber is called. Our group tucks in to chicken spring rolls, a de­li­cious con­gee packed with seafood, del­i­cate slices of wa­ter ch­est­nut cake, steamed bar­be­cue pork buns and chicken’s feet in a pi­quant sauce at this en­dur­ing restau­rant, es­tab­lished in 1947 and the haunt of ev­ery­one from Henry Kissinger and Ge­orge W. Bush to Hel­mut Kohl and Mal­colm Fraser. When that fi­nal dumpling is pol­ished off, head for the ad­ja­cent gar­dens, the ex­clu­sive play­ground of em­per­ors past. More: gz­panxi.com.cn.

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