Cantonese food heaven

Song Ji sells about a dozen ingredients for the hotpot such as pork, fish and chicken - and all are fresh, tender and of good quality.

A waiter then ensures that the food is cooked just right.

The ingredients are cooked in a particular order - based on the strength of the flavors.

Guests then dip the cooked items in a sauce mixed with peanut oil, green onion, ginger and soy sauce.

To enjoy Shunde's signature sashimi, you have to visit the Yu Shan Fang Restaurant.

There, chef Li Yongzhao has 400 kinds of salt from all over the world, ranging from Himalayan pink salt to Persian blue salt.

Different types of salt produce different flavors.

And a few drops of peanut oil, salt and other ingredients such as garlic and pickles make the white pure sashimi taste delicious.

The Donghai Seafood Restaurant is famous for water snake soup with chrysanthemum, a traditional Shunde dish that needs patience and skill to cook.

To prepare this, chef Tan Yongqiang skins the water snake and boils it so that bones can be removed.

He then stews the meat and bones with chicken and pig tongue to make a milky soup.

To flavor the soup, he chooses only about a dozen petals from each white chrysanthemum.