Day 1: Foshan Chancheng District – Martial Arts Spirit & Ancient Kiln's Ceramic Aroma
At 7 a.m. on Zumiao Road (祖庙路，named after Foshan's famous ancestral temple), the aroma of bamboo-pressed noodles (竹升面，a local specialty made by pressing dough with a thick bamboo pole) drifts out of the arcade houses. The "thud-thud" sound of that bamboo pole hitting a wooden table becomes the liveliest alarm clock of the morning. An aunt in a blue apron sits on a small stool, pressing the dough repeatedly. Sunlight filters through the lattice windows of the arcade, casting tiny light spots on the smooth dough. "You need to press it for 40 minutes to make the noodles chewy!" she says—her words hold the craftsmanship of Foshan's traditional breakfast.
The main gate of Foshan Ancestral Temple (佛山祖庙) is grand, with the gilded Chinese characters "祖庙" (Ancestral Temple) shining brightly above. The brick carvings on both sides—depicting "Three Heroes Swearing Brotherhood in the Peach Garden" and "Mu Guiying Leading Troops"—are incredibly lifelike; you can even see the folds of the characters' clothes and the details of their weapons. Walking past the gate, you’ll reach the bluestone square in front of the Huang Feihong Memorial Hall (黄飞鸿纪念馆，dedicated to a famous Chinese martial artist). Three masters in apricot-colored martial arts uniforms are teaching students Hong Boxing (洪拳，a traditional Chinese martial art). The oldest master stands in a solid horse stance; his arm muscles tense as he throws a punch, and the bluestone under his feet is polished shiny from years of practice. "Watch closely—punch fast, retract steadily!" he says, then spins around and sweeps his leg, kicking up a little dust. Kids watching step back but can’t help mimicking his moves.
The 10 a.m. martial arts show is even more exciting: a master swings a nine-section whip, creating silver arcs in the air. The crisp "crack" of the whip scares sparrows off the trees. A red lion (part of China’s lion dance, called Xingshi) jumps onto tall poles to the beat of drums, and suddenly spits out a red silk with "Good Luck" written on it. Tourists quickly hold up their phones to capture this lively part of Lingnan’s martial arts culture.
In the afternoon, head to Nanfeng Ancient Kiln (南风古灶), where colorful ceramic art covers the walls—cute lion dance figurines, vibrant plates painted with Cantonese opera masks, and murals made of pottery shards showing how the kiln used to work. On the bluestone path, a potter wearing a bamboo hat pushes a cart full of clay slowly. "Watch your step!" he calls softly, blending into the hustle of the kiln area.
The most impressive sight is the 600-meter-long "Dragon Kiln" (龙窑)—shaped like a lying dragon on the hillside. Its bricks are blackened by a hundred years of fire, but still have a warm glow. A notice board by the kiln shows a list of bowls and plates made for local families last month—proof of how the ancient kiln is still part of daily life.
Next to the kiln entrance, there’s an interactive area for visitors: neat piles of dry firewood, and a wooden table with red paper and black markers. Tourists often stop here to write wishes like "Prosperous Business," "Family Health," or "Promotion" on the red paper. Then they carefully pick up a small bundle of firewood and gently put it into the kiln’s flame. The fire flares up instantly, making the red paper wishes glow brighter. Uncle Li, who tends the kiln, explains with a smile: "This is called ‘add fortune and raise salary’ (添财加薪，a pun in Chinese—‘adding firewood’ sounds like ‘adding fortune,’ and ‘raising fire’ sounds like ‘raising salary’). The dragon kiln’s fire has burned for a hundred years; adding firewood keeps the flame going and brings good luck. Many tourists come just for this—it feels more meaningful to do it with your own hands."
At the pottery workbench, a potter places clay on a spinning wheel. He presses a pedal with his foot, making the wheel hum, and the clay slowly turns into a round jar under his fingers. He pinches the edge of the jar lightly to add a delicate pattern—his movements show deep respect for the clay.
As evening comes, the area around Nanfeng Ancient Kiln fills with life: at a sugar painting stall, an old craftsman twists a spoonful of malt syrup to draw a lively little dragon, then hands it to a schoolboy. "Hold it carefully—don’t lick it too fast, or it’ll stick to your mouth!" he says. An aunt pushes a cart selling Foshan’s famous Blind Man’s Meatballs (盲公丸，a chewy snack). "3 yuan a skewer—handmade, passed down from my family!" her shout carries the taste of old Foshan.
Day 2: Shunde Daliang – Eat Like a Local in the "World Capital of Gastronomy"
By 5 a.m., Huagai Road in Shunde’s Daliang Street (顺德大良华盖路) is already bustling with its morning market. At a seafood stall, the owner lines up fresh mud carp (鲮鱼) on ice—their gills are bright red. "Today’s mud carp is perfect for fish balls or stuffed fish!" he calls out. Nearby, a group of aunts gather around a vegetable stall, choosing local greens. "These are tender—they taste sweet when stir-fried!" they chat—the sound of their conversation is the most authentic background music of the market.
At 8 a.m., Minxin Old Shop (民信老铺，a century-old dessert shop) is open. The wooden counter has a smooth patina, and the glass cabinet is filled with milky-white double-skin milk (双皮奶，a Shunde specialty). A red sign above reads "Century-Old Brand." A chef in a white coat brings out a hot bowl of double-skin milk. "Be careful—it’s hot! We make it with local water buffalo milk: first steamed to form a layer of milk skin on top, then the milk inside is poured out, mixed with sugar, and steamed again. We use low heat to keep the milk skin intact," he explains. Sunlight shines through the window onto the milk, making its surface glow. It’s silky smooth in your mouth, with a rich milk flavor. The chef also recommends ginger milk pudding (姜撞奶): "We use local small yellow ginger—it’s spicy! Eat it hot to warm you up." When you scoop it with a spoon, it’s firm but soft, blending ginger heat and milk sweetness perfectly.
At noon, the line outside Ximei Spiced Beef Offal Shop (细妹五香牛杂店) stretches to the alley entrance. Sister Ximei, in a red T-shirt, stirs a big pot of beef offal with a large spoon. The aroma of star anise and cinnamon fills the air. "The soup simmers with beef bones and old hen for 8 hours. Before turning off the heat, we add a spoonful of locally brewed soy sauce to enhance the flavor. The offal is stewed until it’s tender but not mushy," she says. In a stainless-steel bowl, the beef tripe is chewy, the tendons are soft, and the radishes are soaked with soup—they melt in your mouth. Old photos on the shop wall show how it grew from a small stall to a proper shop. "Regulars come for this exact taste," Sister Ximei adds.
In the afternoon, the Shunde Chefs Association offers a cooking experience. A long table is covered with fresh ingredients: live mud carp (over 1.5kg), shredded ginger, onion, and locally pressed peanut oil. Chef Chen demonstrates how to make Shunde sashimi (顺德鱼生). He skillfully removes the fish bones and slices the fish into thin pieces, placing them on a plate with crushed ice. "We kill and slice the fish right away to keep it fresh. Dip it in peanut oil and soy sauce—it removes the fishy taste and brings out the freshness," he says. A display rack next to the table has booklets with photos of Shunde cooking techniques—steaming, stuffing, stir-frying—recording the secrets of this "World Capital of Gastronomy."
At night, Ronggui Fisherman’s Wharf (容桂渔人码头) is filled with the smell of seafood. The neon signs of food stalls light up one by one, and the sound of sizzling oysters and stir-frying crabs fills the air. When the 避风塘炒蟹 (stir-fried crab with crispy garlic) arrives, the crab shell is covered in golden breadcrumbs. Break it open, and you’ll find lots of crab roe. "We use local mud crabs—killed and cooked right after ordering. We fry the garlic until golden for extra aroma," the stall owner says. Young people sit on benches by the river, clinking beer bottles. The neon lights across the river reflect on the water, and the cool breeze carries laughter—this is the cozy night life of Shunde.
Day 3: Shunde Lunjiao & Leliu – Lingnan Gardens & Home-Style Cuisine
At 9 a.m., Qinghui Garden (清晖园，a famous Lingnan garden built in the Ming Dynasty) is still wrapped in morning mist. Kapok flowers fall on the bluestone path, like scattered red agates. The garden’s name "清晖" means "warm sunshine." As you enter, you’ll see the Octagonal Pond (八角池)—its water is as green as jade, and colorful koi fish swim by, their red, white, and black tails waving. The reflection of the nearby "wok-ear house" (镬耳屋，a traditional Lingnan house with curved eaves like a wok’s handle) shimmers in the water. The brick carving of "A Hundred Birds Paying Homage to the Phoenix" on the house wall is so detailed you can see each bird’s feathers. Sunlight hits the carving, and the moss in the brick cracks glows softly.
The Liufen Pavilion (留芬阁) is a two-story wooden building with an elegant style. Elderly people often sit on stone benches in front of it, holding purple clay teapots. Uncle Zhang, who takes care of the garden, says: "Qinghui Garden used to be the home of a top scholar in the imperial exam. The Linglong Pavilion (玲珑榭) is built by the pond—sitting there in summer is cool, and you can see the whole garden." Next to the pavilion is a wisteria trellis. Even though it’s not in bloom, you can imagine the romantic sight of purple flowers covering the trellis in spring. Walking along the corridor, you’ll see wood carvings of "the Three Friends of Winter" (pine, bamboo, plum) on the pillars—each detail is precise. Sunlight filters through the carved windows, casting patchy shadows on the blue brick floor. Occasionally, a leaf drifts into the corridor, swirling in the wind—adding to the garden’s charm.
At noon, Zhu Rou Po Private Home Cuisine (猪肉婆私房菜) in Leliu has a traditional Lingnan-style exterior with blue bricks and wooden doors. Inside, the hall has plaques like "Chinese Master Chef" and "Famous Shunde Private Home Cuisine," and the tables are set with blue-and-white porcelain dishes. The signature dish, Jun'an Steamed Pork (均安蒸猪), is served on a big plate. The pork is sliced evenly, with a golden skin. "We use local native pigs—marinated for 4 hours, then steamed over wood fire for 1 hour. After steaming, we sprinkle sesame seeds and green onions on top. The skin is crispy, and the meat is tender," the waiter explains. Taking a bite, the meat is soft but not greasy, blending the flavor of the marinade and the pork’s natural taste. "Our boss goes to choose the pigs every early morning—good ingredients make good food," the waiter adds.
In the afternoon, Lunjiao 678 Cultural Street (伦教 678 文化街) has old houses painted bright yellow. The walls have murals showing old Shunde life: a vendor pushing a cart of Lunjiao Cake (伦教糕，a rice cake), a fisherman rowing a boat on the river, and kids chasing each other at the alley entrance. An old teahouse has its wooden door open, and the wooden tables have a smooth patina. Uncle Wang, a 70-year-old owner, sits behind the counter with various tea sets. "This street used to be the busiest area in Lunjiao. After renovation, we kept the old buildings. Young people come here to take photos and feel what old Lunjiao was like," he says. He serves a plate of Lunjiao Cake—it’s translucent white. "Made by grinding rice into pulp, fermenting it, then steaming for 40 minutes. It tastes sweet with a rice aroma when it’s cool," he explains, placing it on a bamboo plate for a more traditional touch.
As evening comes, the river by Lunjiao is quiet. Banyan trees hang their aerial roots, and villagers sit on stone benches chatting. Fishing rods stretch over the river, and the fishing lines make soft arcs in the air. Kids run around with pink cotton candy, and the sugar strands glow in the sunset. Smoke rises from nearby houses, mixing with the evening glow. The river turns golden in the sunset, flowing slowly. "The charm of Shunde’s daily life hides in every small riverside road," locals say.
Day 4: Foshan Nanhai & Shunde Xingtan – Ancient Towns & Final Tastes of Local Life
At 8 a.m., Xiqiao Mountain (西樵山) in Foshan’s Nanhai District is fresh with the scent of wet plants. Morning dew hangs on the tea bushes beside the stone steps, glistening. Walking up, you’ll pass Yunquan Taoist Temple (云泉仙馆)—its red walls and green tiles are hidden among trees. Further up, the 61.9-meter-tall Nanhai Guanyin Statue (南海观音像) comes into view. It’s pure white, shining in the sun, and its base has delicate lotus carvings. On the square in front of the statue, tourists hold incense and pray sincerely. "We come to worship Guanyin during festivals to wish our families peace. Xiqiao Mountain has fresh air—it’s nice to climb," a local aunt says. There are also many stone carvings on the mountain, with calligraphy in different styles, recording stories from different eras.
At noon, Fengjian Water Town (逢简水乡) in Shunde’s Xingtan Street lives up to its nickname "Little Zhouzhuang" (a famous water town in China). Black-awning boats set off from the pier. The boatwomen, in blue clothes, row slowly with wooden oars, making ripples on the water. Among the more than 30 ancient bridges in the town, the oldest is Mingyuan Bridge (明远桥), built in the Song Dynasty. Its stone arch has a graceful curve, and the bluestone on the bridge is polished smooth by time. The railings have simple carvings. As the boat passes under the bridge, red lanterns hanging from the old banyan trees sway gently. Villagers set up stalls under the trees, selling dried fish in bamboo baskets and small reed-woven baskets. Most old houses by the river have wooden doors and gray tiles; some still have stone steps leading to the water, where elderly people sit washing clothes. The sound of wooden mallets hitting clothes mixes with the water and oar sounds.
In the afternoon, a river seafood restaurant in Fengjian Water Town has tables by the window, offering a view of the water. Live sea bass and grass carp swim in fish tanks. The owner picks up a live sea bass: "We kill it and steam it for 8 minutes, then pour hot oil and soy sauce on top—it’s very fresh." When the steamed sea bass is served, the fish meat is white and tender, and it doesn’t fall apart when you pick it up. "Fish from this water town grow in clean water, so the meat is firm," the owner says. The restaurant’s walls are decorated with fishing nets and oars, filling it with water town charm.
In the evening, walking through the alleys of Fengjian Water Town, the bluestone path winds forward. The wooden doors of old houses are half-open, and you can sometimes see wooden furniture inside. An aunt sits on a small stool selling malt candy. She holds a small hammer and hits a big block of candy with a "crack." "This is old Shunde malt candy—it’s sticky but pure sweet," she says, handing over a piece. The candy is light amber; it melts slowly in your mouth, releasing a rice aroma. "I’ve been selling this for over 30 years—used to walk from alley to alley, now I set up a stall here. I hope young people can remember this taste," she adds.
As I leave Shunde, the rice fields outside the car window slowly pass by, and the distant wok-ear houses and stone bridges fade away. Over these 4 days, I felt the spirit of martial arts in Zumiao Temple, the warmth of "adding fortune and raising salary" at Nanfeng Ancient Kiln, the beauty of light and shadow in Qinghui Garden, the boat songs of Fengjian Water Town, and the aroma of food on every street corner. The charm of Foshan and Shunde lies in the brick carvings of ancient buildings, the passing down of traditional crafts, the warmth of daily life, and the kindness between tourists and locals.
If you come to Foshan and Shunde, take your time: watch a martial arts show quietly at Zumiao Temple to feel the spirit of Lingnan martial arts; write a wish on red paper and add firewood to the century-old dragon kiln at Nanfeng Ancient Kiln; stop in the corridor of Qinghui Garden to watch the light change through the windows; sit by the river in the water town and listen to the oars. You’ll find that every spot here has a warm charm that touches your heart.