Guangzhou, capital of south China's Guangdong Province, is a foodie paradise. Cantonese cuisine is renowned for its delicate flavors, intricate presentation and emphasis on fresh ingredients. Its culinary roots trace back over 2,000 years to Zhao Mo, the second king of the Nanyue Kingdom – a true gourmand. His tomb revealed an astonishing array of kitchenware, food remains and even a bronze ginger grater used to remove fishy taste. From northern jujubes to southern seafood, his diet reflected a fusion of the Central Plains and Lingnan cultures. Today, when you bite into a shrimp dumpling or sip sampan congee, you're tasting flavors that have traveled through millennia. Source: CGTN Editor: Lyu Yun