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Chef Liu Boda is making his daily pilgrimage to Shijiuchong, a bustling seafood market tucked away in the southernmost tip of Guangzhou's Nansha district in Guangdong province. ▲ Liu wants to bring local ingredients to a wider audience. Lingnan is the collective name for the provinces of Guangdong and Hainan, and the Guangxi Zhuang autonomous region. Photo provided to China Daily Here, just miles from the South China Sea, he selects from what's freshest — an array of ocean treasures that he will transform into art at the newly opened restaurant he heads, Suparnin. Shijiuchong is more than a market — it's a convergence of nature and commerce located on a part of a bird migration reserve that is also a hub for seafood. Local residents buy fresh shrimp, oysters and fish to steam or blanch nearby to preserve their flavors, but 29-year-old Liu, who trained in the United States, sees untapped potential in these ingredients. ▲ A signature dish created by chef Liu Boda at the newly o
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