SCNU student savor Cantonese delicacies at "Canton Dim Sum Festival"

Sofiia, a Russian international student at South China Normal University, was accompanied by the reporter from Guangzhou Daily to the second "Canton Dim Sum Festival" in Guangzhou. 

During the event, Sofiia had an immersive experience of the Cantonese dining art of "a cup of tea with dim sum"—a classic part of local morning tea culture. She tasted three distinctive Cantonese delicacies: phoenix cookies, whose sweet-salty flavor and crispy texture revealed the charm of traditional snacks; Laoxiguan laifen, whose smooth texture and rich rice aroma conveyed the depth of Xiguan food culture; and mushroom dumplings with black truffle, an innovative dish blending Western ingredients with Lingnan techniques, which impressed her with the global creativity of Cantonese dim sum.

Sofiia also enthusiastically took part in fun mini-games linked to the 15th National Games, engaging in creative interactions using dim sum as props, which showcased both intelligence and vitality in sports. The event, themed "Dim Sum Bites, Bay Area on the Move", skillfully wove together the essence of Lingnan cuisine and the spirit of sportsmanship.

The "Canton Dim Sum Festival" not only offered exquisite delicacies but also reflected Guangzhou's inclusive and innovative culture, through which Sofiia and the reporter jointly witnessed how the city demonstrates its international and contemporary appeal through creative dim sum and cross-border events.

The 15th National Games of the People's Republic of China will be held from November 9 to 21, 2025, in Guangdong, Hong Kong, and Macao. As the highest-level and largest comprehensive sports event in China, it is expected to attract over 26,000 athletes to the finals. Jointly hosted by the three cities, this event marks the Games' first entry into Hong Kong and Macao, making it the most widely hosted sports games in history, showcasing the vitality and appeal of the Guangdong-Hong Kong-Macao Greater Bay Area.

Source from Guangzhou Daily

Translated by Tang Ying, Li Shiyao

Proofread by Edwin Baak

Edited by Li Jianru

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