In 2015, the HKU Museum Society organised a weekend trip to Chaozhou and Shantou with a focus on the architectural gems in the region. This year, we will embark on the new high-speed train from the West Kowloon Station for a culinary journey curated by our Endowment Fund Advisor Charles Mak to savour specialties from some of the best Chaoshan restaurants and eateries of this region.
Our excursion will revisit some of the historic monuments that witness the development of Chaoshan as an important cultural centre in the Lingnan region. We will discover the authentic taste of Chaoshan cuisine, known for using the freshest produce from its surrounding mountain ranges and abundant seafood harvested from local rivers and sea. Renown for seafood, goose, beef and vegetarian dishes, the Chaoshan cuisine is heavily influenced by Cantonese cooking in style and technique but uses many ingredients similar to its Fujian neighbour. This is a trip to celebrate the culture of Chaoshan!