In Shunde, the saying "Eat in Guangzhou" takes on a whole new meaning through culinary artistry. Erik Nilsson explores the region's unique crystal yusheng, a dish where innovation meets tradition. The secret lies in a "starving and raising" process using crystal-covered pools. These crystals, with nano-scale pores, help eliminate fishy odors, leaving behind pure, fresh flavors. Inside the crystal yusheng room, everything—from the floors to the plates—is made of crystal, transforming ordinary ingredients into extraordinary delicacies. While the world uses crystals to craft jewelry, Shunde uses them to craft unforgettable flavors, redefining gourmet dining with its sparkling culinary magic.
