Skip to main content

Nanfeng Kiln and lunch at Foshan, Guangdong, China


Another place of interest that we visited when we were in Foshan was the  Nanfeng Kiln  located in Shiwan town.  It's the oldest surviving furnace in the world and dates back to 500 years during the Ming dynasty.  There were some stalls there selling souvenirs of pottery like wine cups, teapots and cups, also some very fine and articulately done ceramic figurines.


This is the first process of firing the pottery.



Here are some of the pictures that I would like to share with you.  This is the entrance to my grandpa's village, Dun Hou Cou.


The narrow alley way that leads to my grandpa's house.  The place looks rather deserted, some of the owners have moved out I was told and so have rented out their houses.  The lanes are only passable to motorbikes and cars can't enter.


So, this is my grandpa's house now occupied by some distant relatives whom I've heard of but never met before.  It's now occupied by a couple in their early nineties, hale and hearty.  Their children have moved out to Foshan proper.



Time for lunch at 'Kam Moon Lou' supposedly the best restaurant in Foshan.  The restaurant was huge with different sections and modern decorations, but unfortunately have forgotten to take pictures of the dining area.  This is their recommended soup and I was thrilled when it was brought in.



Refreshing, clear soup ..... now let me show you what's in the brew.



Pork ribs, preserved dates and Buddha's palm ..... tasted yummy and there was ample servings for the seven of us.  Each of us helped ourselves to 3 servings each.


Roast pork on their recommendation, looked fatty but my siblings said that it was very well done.



Goose meat, gizzard and 'spare parts'!  Not too bad and the one  with plenty of 'holes' (don't know what to call that) was nice and crunchy.


Steamed beancurd with fresh scallop topping.  I like this, very soft and smooth.


Braised pig trotters with sour plum.  Everyone gave the thumbs up for this dish, tasty, soft and chewy.


Steamed mackarel.  This is the first time that I'm eating this fish, steamed.  Normally what I do with this fish is to pan-fry, then drizzle on with some light soya sauce.


Finally for some fibre.  Stir-fry kai lan with garlic.

We all enjoyed this scrumptous lunch.  The bill came to 272 renmimbi plus rice and tea,  which came to 135 ringgit and all of us agreed that it's reasonable.

Comments

  1. nice! im sure you had loads of fun (: the price of the food is reasonable and is so meaty. i love those places you went to visit. so cultural but nice (:

    ReplyDelete
  2. The Sweetylicious
    I did enjoy myself this trip, not too rush so got ample time to choose where we would like to go.

    ReplyDelete
  3. fun post love travel and wow the oldest furnace in the World
    I want the mackerel

    ReplyDelete
  4. Wow..Cheah I missed your first two posts on your recent trip but not too late. Came in and saw the great food you had there. haha bet you enjoyed yourself very much besides the kung fu stuff :p

    ReplyDelete
  5. Cheah, you're so hilarious. Goose spare part! hahaha.... I was actually quite curious about the oen with holes. Is it goose stomach? It looks like 'ngao lam'. And they have mackerel served on the table too! Gee, I thought they only serve fresh water fish in China and mostly are because it's cheaper.
    Kristy

    ReplyDelete
  6. Rebecca
    I truly enjoyed the kungfu demonstration. Good trip.

    Elin
    We dined in other restaurants as well, but the pictures didn't turn out well. But one thing I notice is that their favourite is roast goose. Didn't see any roast duck though!

    Kristy
    It's my first experience tasting steamed mackerel. Think it's the stomach, other than that there are other 'parts' as well!

    ReplyDelete
  7. love the photos. and the food looks pretty amazing. goose! I want some of that.

    ReplyDelete
  8. Penny
    It was my first time tasting goose 'spare parts', in fact roast goose is on the menu of most restaurants! Seems it's a special breed for the table not those that we rear at home.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…