One of the most anticipated events of the currently ongoing Dongpo cultural gourmet feast being held in the capital city of China’s southern island province of Hainan, the Dongpo & Guangdong cuisines week opened at Haikou’s newest hot shopping and dining complex at the western end of Haidian 3rd Street on February 25th.

During the one-week event near the city's famous South Gate Night Market, traditional dishes will be cooked on site by leading local chefs and food industry professionals from Danzhou (the island's third largest city) and Guangzhou (the capital and largest city of neighboring Guangdong Province).

(Photo provided by event organizer)

(Photo provided by event organizer)

One of China's Four Great Culinary Traditions, Cantonese food (or Yue-style cuisine), comes primarily from the historically wealthy parts of Guangdong Province around the capital and the surrounding regions of the Pearl River Delta. Scholars categorize it into three major groups (Cantonese, Hakka and Chaozhou) based on the dialect spoken in the region-of-origin. Traditional dishes like Oyster Sauce Choy Sum, Sweet & Sour Pork and Preserved Egg Pork Congee are not only found on the menus of typical Cantonese restaurants but are also found in Chinese restaurants around the world.

Rattan Pepper Crab (Photo provided by event organizer)

Braised Oyster (Photo provided by event organizer)

In addition to sampling mouth-watering delicacies, attendees were also entertained by interactive participation in a variety of themed activities including cultural performances, calligraphy  and games.

(Photo: Yao Hao / Hinews)

(Photo: Yao Hao / Hinews)

(Photo: Yao Hao / Hinews)

(Photo: Yao Hao / Hinews)

Starting on February 18, in Haikou—the capital of Hainan Province—the first China (Hainan) Dongpo Cultural Tourism Festival is being held in honor of renowned Song Dynasty poet, statesman and gastronome Su Dongpo, featuring a poetry chanting contest, a cultural heritage study tour, a gourmet feast, and many other activities. Revered in many places in China, Su Dongpo spent several years exiled to Danzhou and is known locally for the culture and teaching which he brought with him as well as many famous dishes which he created himself.