The 10th group of district-level intangible cultural heritage items in Tianhe district was recently revealed, of which two are food-making skills.

The traditional method of making dried turnips, in which turnips are dried without any salt or other seasoning, is unique to the district. Turnips that are planted in sandy soil and have good air permeability and thin skin without residue are used to make dried turnips.

The turnips are hung on shelves for sun bathing for more than 40 days after being left in the field for six to seven days and being kneaded and softened.

Soup stewed with the dried turnips is particularly sweet. When hot, a bowl of the soup can immediately clear heat and quench thirst.

Soup stewed with the dried turnips is particularly sweet. [Photo/WeChat account: gzhuachengyuan]

The technique of making Cantonese-style beef bone and beef offal clay pots has been handed down for more than 100 years. The clay pots are a joy to eat from in the winter.