25/07/2026
広東省+香港06:食は広州にあり
中国行きで不安だったのが食。数年前、中国西方地域のガチ中華を食べた翌日、調子が悪くなったことがあったため。
結果は杞憂というか、広東省おいしすぎる。多人数でシェアした料理のほぼ全てを食べて、全料理◯。連れて行かれたほとんどのレストランは大都市の一流店の中、一度、村の小さなレストランで食べたときにも、クオリティーに驚き。そして、ふつうのホテルの朝食ビュッフェのレベルの高さ。いろいろな国の中で、日本のホテルや旅館の朝食レベルは別格と思っていましたが、中華料理主体だとしても、広東省のホテルは一流レストラン並み。香港の一流ホテルの朝食が可もなし不可もなしなのとは対照的。
クライアントの気遣いで、料理は毎日違い、さすがに野生動物は出なかったが、「飛ぶものは飛行機以外、泳ぐものは船や潜水艦以外、四つ足は机と椅子以外、二本足は人間以外なんでも食べる」という広東料理を評する言葉通り、鶏、豚、牛からウサギ、蛙、ウナギ、川魚、海魚、エビ、カニまで、食材は多彩で、順徳、客家、潮州、仏山という広東省の地域の違いも味わいました。ウサギ、蛙、ウナギは、特別な素材のわりには、ふつうでしたが、日本の中華料理屋でも出て来そうな料理こそ、レベルの違いを実感。特に、火の通し方が絶妙なのか、料理の脇役とも言うべき野菜がおいしい。一体、何が日本の中華料理と違う?
油を使う料理が多い割に、腹がもたれないのは、おそらくスープとお茶の効果。魚料理の店では、調理前に除いた魚の骨でスープを取るという具合に、料理くずを利用したスープは、メイン料理とは対照的に薄味で、胃休めになります。不思議なことに、スープを何杯もお代わりするのは僕ぐらいで、中国の方がそんなに飲まないのは、胃が慣れて強いからか。そして、お茶。飲茶風に、ペアリングのように、ふさわしい中国茶が出され、特にプーアール茶を飲むと、翌日の胃腸の調子がよい。意外だったのは紅茶。19世紀のアヘン戦争によるイギリスの中国進出以降、紅茶がつくられるようになった広東省では、中華料理に紅茶を添えるのも定番で、これが絶妙のペアリング。日本への広東省土産も紅茶で決まり。
とにかく「食は広州にあり」は偽りなし。そして、高級店は閑散としているというニュースとは違い、どこも大賑わい。
Guangdong Province + Hong Kong 06 : Food is in Guangzhou
One of my biggest concerns before traveling to China was the food. Because, in Japan, the following day after eating authentic local cuisine in western China, I became seriously ill.
My worries were completely unfounded. Guangdong's cuisine was phenomenal. A wide variety of dishes were shared with everyone, and I had almost every meals. I didn't come across dishes I disliked.
Most restaurants the client selected were among the finest in districts. However, even a tiny restaurant in a rural village impressed me. The quality of the food there was astonishing. Even the breakfast buffet at an ordinary hotel was exceptional. I had always considered breakfast at Japanese hotels to be most delicious among various countries' breakfast. But, even though the dishes in Guangdong were predominantly Chinese, the hotel's breakfast rival top-class restaurants. It was contrastive to the breakfasts at luxury hotels in Hong Kong, which I have found nothing memorable.
Thanks to the client's thoughtfulness, every meals were different. The famous saying about Cantonese cuisine―that people eat "anything that flies except airplanes, anything that swims except boats and submarines, anything with four legs except tables and chairs, and anything with two legs except humans"―certainly captures its remarkable diversity. I enjoyed chicken, pork, beef, rabbit, frog, eel, freshwater fish, sea fish, shrimp, and crab, while also experiencing the distinctive regional cuisines of Shunde, Hakka, Chaozhou, and Foshan within Guangdong Province.
Rabbit, frog, and eel, despite their novelty, tasted fairly ordinary. What highlighted the difference were dishes that were familiar in Chinese restaurants in Japan. The quality was on another level. The vegetables as supporting players on the plate in particular were outstanding, perhaps thanks to the exquisite way they are cooked.
Despite the abundance of oil in many dishes, I never felt heavy in the stomach afterward. I suspect the secret lay in the soups and the teas. At a restaurant specializing in freshwater fish, fish bones removed before cooking were turned into delicate broths. These soups, made from kitchen scraps, were lightly seasoned and provided a counterpoint to the richly flavored main dishes, giving the stomach a chance to recover. Curiously, I seemed to be the only one refilling my soup bowl several times. Perhaps Chinese members simply have stronger stomachs.
Then there were the teas. Much like wine pairing, each meal was accompanied by an appropriate Chinese tea. Pu-erh tea especially so beneficial that it improved my stomach the next day. One pleasant surprise was black tea. Since the 19th century, when British trade expanded into China following the O***m Wars, Guangdong has developed production of black tea and has served it with Cantonese cuisine. Its paring was exquisite.
In short, the old saying that "food is in Guangzhou" is no exaggeration.