After winding our way through the narrow streets of Lingnan Tiandi (岭南天地) and crossing our first double skin milk (雙皮奶) off the list, it was time to sit down for the first proper meal of our Foshan trip. I had already made plans over a week ago, and the venue was conveniently located right here in Lingnan Tiandi.
Wumizhou (毋米粥) represents a prestigious Shunde-style culinary tradition and is recognized as an element of intangible cultural heritage (非遺粥水火鍋). Its name literally means "congee without rice" referring to a silky, white rice-water base made by simmering fragrant rice with chicken broth for hours until the grains completely dissolve and are then strained out. This unique cooking technique has garnered considerable attention in recent years, with several notable restaurants becoming famous for it, including Daliang Wumizhou (大良毋米粥).
Nestled in the heart of Lingnan Tiandi, this branch of Daliang Wumizhou is set within a traditional Chinese courtyard, or siheyuan (四合院), adding an extra layer of charm to the dining experience.
To ensure we could fully enjoy our hotpot without the hassle of lining up, I made several phone calls last week to secure a private room.
Once we placed our orders, a tray of condiments was offered, including garlic, chili, and fresh chives.
There’s a special sequence to follow in any wumizhou meal: seafood always goes first. So our server first began by placing clams into the broth to infuse the base with natural sweetness.
In the meantime, while we waited for the porridge to be ready, we enjoyed some local delicacies including this baked pigeons with aromatic ginger and red shallots (沙薑焗乳鴿).
Beef tripe marinated in special soy sauce (古法醬油浸金錢肚).
Stir-fried layered rice noodles with premium soya sauce (豉油王炒陳村粉). I love the crunch from the black fungus and sprinkle of fresh sesame.
Next up, time to put in the grouper (珍珠斑) fillet.
Deep-fried fish bones (煎焗魚骨).
Then, the prawns.
Given its roots in Shunde cuisine, it came as no surprise that we were served their handcrafted dace fish paste (手打順德鯪魚滑). Don’t ask me about this one — I’ve never really been a fan.
Meat would go second, immediately following the seafood: This includes the beef, pork liver or meatballs etc. The starch in the porridge acts as a protective coating, keeping them incredibly tender.
Last but not least, the vegetables. It will finish with leafy greens that absorb the now-rich, savory broth.
Of course, the whole experience won't be the same without some freshly made youtiao (油條) to dip into the porridge.
The Porridge Finalé: Now the remaining rice water, which has now become a concentrated, flavorful essence of all the cooked ingredients, is ready to be served.
I have to admit, the porridge wasn't as umami-rich as I first expected but then again, it was partially our fault as we have asked our server to shorten the cooking time due to our tight schedule. And speaking of that, time to make our exit and head to Foshan Ancestral Temple (佛山祖廟) for our ambush!
Food Rating: 6/10
Price: ¥¥¥¥
Address: 6 Wenhui Lane, Lingnan Tiandi Commercial Centre, Liangyuan, Foshan, Guangzhou, China
佛山市禅城区良缘路岭南天地商业中心文明里6号
Closest Metro Station: Lingnan Tiandi (岭南天地)
Tel: +86 (757) 6669-1822
Opening Hours: 11:00am - 2:30pm, 5:00pm - 9:00pm daily
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