Shenzhen Eats: Heritage Flavours, Future City

Our first foray into China was a dream come true 🇨🇳💗... finally I made it to my motherland mid-life and being able to bring my sons was beyond surreal and unforgettable! In Shenzhen, a city that moves at lightning speed, food becomes a place to pause. Centuries-old techniques unfold against a skyline pulsing with innovation, and every meal feels like a dialogue between past and future. On every level, Shenzhen delivered 👊💥.

From the theatrical precision of Peking duck, the experience begins in the details. Carved tableside, it's texture, technique, and timing coming together in a single, fascinating moment.

Enjoying with my favourite Chinese green tea 🍵

That first crackle of shattering duck skin wrapped in a soft pancake… pure texture, pure joy. Crisp, succulent, and layered with just the right balance of condiments- sweet, savoury, and fruity (melon strips). The reason my cousin living in HK, takes the metro over with friends, just for. Feeling privileged I got to experience it with her and my boys 🥰.

And dim sum, with over an hour queue proves why they are a local favourite. Gorgeous traditional ambience, affable warm service with table-side tea pouring and steaming bamboo baskets reveal treasure after treasure. Succulent, delicious and truly memorable 🤤!  

Each bite is restrained, intentional, and deeply rooted in craft.

And just when you think you’ve experienced the full spectrum, Shenzhen shifts gears. One of our most memorable meals in Asia was an all-you-can-eat live seafood buffet popular in Futian, where abundance meets interactivity 😍. Think rows of tanks and trays filled with clams, snails, crawfish, crabs, oysters, shrimp 🐚🐌🦞🦀 and even prized abalone, ready to be DIY scooped and steamed table-side. 

At around $50 CAD per person (no tax, no tips), it feels almost unreal for the quality and variety, a true celebration of freshness and value, and undeniably, delicious in the most satisfying way.

So many variety of clams and snails.

Stir-fry and sushi stations hum alongside open grills, while two full fridges offer an endless rotation of cold teas, sodas, and fruit drinks.

 

Choose between boiling or steaming tableside.

And then, as if the city insists on one more moment of awe, the night closes with the Shenzhen Light Show at Civic Centre in Futian CBD. Over 1.18 million LED lights ripple across 43 skyscrapers in a synchronized, music-driven display that lasts just 15 minutes, yet lingers far longer. A perfect reflection of Shenzhen itself: vibrant, precise, and impossible to forget 谢谢深圳 😘 Just incred!!!

Maybe my most noteable experience this trip... and by fluke! An early morning solo stroll to find a replacement luggage for the one we carried over- literally, with a broken handle for a timely media-crowd performance in front of a robotics shop 🤖.

I mean, this is Shenzhen. Not long ago, farmland.

Now? Robots that dance like humans.

A city that transformed in just a few decades from rural beginnings into China’s tech powerhouse.

The future isn’t coming… it’s already here.

Click to watch this robot dance

So fluid, human-like, so unrobot like what we're use to- think Robocop. Also, pet robot dogs are a thing. I encountered one on a HK bus, the "dog" was placed in a corner and when the owner was ready to get off he scooped it under his arm and activated it when placed on the sidewalk. World, are we ready!!? 

Best Ever New England Clam Chowder

There are certain dishes that feel like instant comfort, and for me New England Clam Chowder sits firmly at the top of that list especially during winter. I am a super fan of this classic for good reason. It delivers all the C elements of soup heaven in one bowl: creamy, clammy, and chunky in the best possible way. Each spoonful feels nostalgic and indulgent at the same time, with tender clams, soft potatoes, and a rich, velvety base that never goes out of style. And then there is the bacon. That smoky, savoury note weaves through the chowder and quietly takes it from excellent to unforgettable.

A great casual chowder to complement a weeknight meal (my boys' classmates go ga ga over this 😋) or as an elegant dinner prelude to entertain guests.

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings. Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. 

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedge and chopped bacon.

New England Clam Chowder is more than just a soup. It is a reminder of why simple, well balanced ingredients endure for generations. When made with care, it is deeply satisfying without being fussy, hearty without being heavy. The creaminess comforts, the clams bring the sea, the chunks give it substance, and the bacon adds that divine smoky touch that keeps you coming back for another bowl. Serve it with good sour dough bread for an instant classic combo!

Does anyone still cook out of their instant pot in Dec 2025??? Here is a Instant Pot Clam Chowder recipe from my former post that worked super deliciously. Check it out, scroll down to mid section.

Instant Pot Clam Chowder

Full Recipe:

Best Ever New England Clam Chowder (adapted by The Cozy Cook)

Serves 6

4 strips thick-cut bacon 
2 Tbsp. butter
1 medium onion, diced
2 ribs celery, diced
3 cloves garlic, minced
1 tsp. tabasco sauce
1 tsp. Worcestershire sauce

½ tsp. each dried oregano and dried parsley
¼ tsp. each dried thyme and salt
1/8 tsp. each smoked paprika and ground black pepper
1/3 cup all-purpose flour
1 cup chicken broth
3 cups Half and Half (10%) cream
2 bottles (250 mL) clam juice
1 chicken bouillon cube
1 bay leaf
1 ¼ lbs. potatoes 
300 g frozen clams (thawed, rinsed and drained well) or ~ 500 g canned clams, juices reserved
Fresh parsley, cracked pepper and lemon wedges for serving

Cook the bacon in a 4.5-quart soup pot slowly over low heat. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and leave 2 Tbsp. of bacon drippings.
Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavour to the soup.

Add butter to the pot over medium heat and use a wooden spoon to “clean” the bottom and sides of the pot. Add the diced onions and celery. Toss to coat and soften for 5-6 minutes. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute. Add the flour and cook for 2 minutes stirring continuously, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner. Stir in the chicken bouillon and add the bay leaf. Add the clam juice (and/or the juice from the canned clams to the soup NOTE: don’t add the clams yet. You want about 2 cups total clam juice.

Bring the soup to a gentle boil, then reduce to a simmer, so that its just gently bubbling. Simmer for 20 minutes, partially covered. Stir occasionally as it cooks, as the flour could settle on the bottom and burn.

Peel and dice the potatoes and add them to the soup. Bring back to a very gentle bubble and let the potatoes cook through for 20-25 minutes, until fork tender. Reduce heat to low. Stir in the clams (for frozen, I like to saute in a little butter and white wine beforehand) and let them heat through, about 5 minutes. Remove bay leaf.

Ladle soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, lemon wedges and chopped bacon.

Warm Up to Korean Abalone Porridge (Jeonbokjuk)...

 

Jeonbok-juk or abalone rice porridge or congee is a variety of juk, or Korean porridge made with shellfish abalone and white short-grain rice. Abalone is regarded as a high-quality ingredient in Asian cuisines, and was often prized as a gift to the King of Korea. It's texture is plump, rubbery and dense, and like many seafood, has a briny and sweet flavour.

I love abalone, although expensive we may order them braised whole or sliced ladeled with its umami thickened sauce on top of stir-fried snowpea leaves, a popular premium Chinese banquet-style dish. In Asian supermarkets, you can easily find them frozen with their shells attached, or brined in cans, used to make Chinese soups and stews, or stir-fries with vegetables. Moreover, abalone is high in protein and low in fat and cholesterol, and contains many nutrients such as iodine, phosphorus, selenium, magnesium, omega 3-fatty acids and contains bioactive compounds- anti-oxidant and anti-inflammatory.

I came across frozen abalone on sale ($6.99 for 5 nice pieces), and with the winter chill upon us, the first food that came to mind was comfort congee, or as the Koreans call it jeonbokjuk! An ultimate cozy soothing comfort in a bowl!

Korean Abalone Porridge (Jeonbokjuk) (adapted by Maangchi.com)

Serves 4

4 to 5 frozen medium sized abalones, thawed (or canned with brine drained well)

1-1/2 cups short-grain rice, rinsed and soaked in cold water for 1 hour
1 Tbsp. toasted sesame oil
3 garlic cloves, minced
8-9 cups of water
1 small carrot, peeled and finely chopped
3 green onions, thinly sliced
2 tsp. fish sauce
2 tsp. kosher salt
4 large eggs (optional)
2 sheets of gim (seaweed paper), toasted, and crushed

Note: prepare to your taste: add more or less fish sauce, kosher salt, toasted sesame oil, or water.

Great Substitute: Replace abalone with conch, mussels, clams, shrimp, or even ground beef. 

If the abalone are still in the shells, gently and firmly pry them out with a spoon. Gently rinse and pat dry. Remove the intestines by cutting them out; set aside. Score the abalone flesh on an angle, then thinly slice on the opposite bias.

In a colander, strain the rice. 

Heat a thick-bottomed pot over medium high heat. Add the sesame oil and garlic and stir with a wooden spoon for 10 to 20 seconds. Add the abalone intestines if you have it, and keep stirring until well combined.  Add the rice and stir with the wooden spoon for one minute until the rice turns a little translucent. Add the chopped abalone and 8 cups of water. Stir and cover. Let cook over medium high heat for ten minutes. 

Add carrot and green onions. Lower the heat and cook for another ten minutes. 

If you like your porridge a bit more liquidy, add one more cup of water and let it cook for a few more minutes over low heat. Add fish sauce and salt and stir it well. 

Optional: If you want a poached egg or two, crack the eggs into the porridge. Gently stir the bottom of the pot with the wooden spoon so it doesn’t get burnt. Cover, turn up the heat a bit, and cook for another minute or two or until the egg is set.

Take a roasted or freshly toasted sheet of seaweed (gim) and put it in a plastic bag. Rub the sides of the bag together to crush the gim and create gimgaru (crushed seaweed flakes). 

To Serve, ladle servings of porridge into bowls and sprinkle a bit of gimgaru over each one just before eating. Serve with sliced green onions, toasted sesame seeds, and kimchi as a side dish.

Full Recipe:

Korean Abalone Porridge (Jeonbokjuk) 

Serves 4

4 to 5 frozen medium sized abalones, thawed (or canned with brine drained well)

1-1/2 cups short-grain rice, rinsed and soaked in cold water for 1 hour
1 Tbsp. toasted sesame oil
3 garlic cloves, minced
8-9 cups of water
1 small carrot, peeled and finely chopped
3 green onions, thinly sliced
2 tsp. fish sauce
2 tsp. kosher salt
4 large eggs (optional)
2 sheets of gim (seaweed paper), toasted, and crushed

Great Substitute: Replace abalone with mussels, clams, shrimp, or even ground beef. 

Note: prepare to your taste: add more or less fish sauce, kosher salt, toasted sesame oil, or water.

If they are still in the shells, gently and firmly pry them out with a spoon. Gently rinse and pat dry. Remove the intestines by cutting them out; set aside. Score the abalone flesh on an angle, then thinly slice on the opposite bias.

In a colander, strain the rice. 

Heat a thick-bottomed pot over medium high heat. Add the sesame oil and garlic and stir with a wooden spoon for 10 to 20 seconds. Add the abalone intestines if you have it, and keep stirring until well combined.  Add the rice and stir with the wooden spoon for one minute until the rice turns a little translucent. Add the chopped abalone and 8 cups of water. Stir and cover. Let cook over medium high heat for ten minutes. Add carrot and green onions. Lower the heat and cook for another ten minutes. 

If you like your porridge a bit more liquidy, add one more cup of water and let it cook for a few more minutes over low heat. Add fish sauce and salt and stir it well. 

Optional: If you want a poached egg or two, crack the eggs into the porridge. Gently stir the bottom of the pot with the wooden spoon so it doesn’t get burnt. Cover, turn up the heat a bit, and cook for another minute or two or until the egg is set.

Take a roasted or freshly toasted sheet of seaweed (gim) and put it in a plastic bag. Rub the sides of the bag together to crush the gim and create gimgaru (crushed seaweed flakes). To Serve, ladle servings of porridge into bowls and sprinkle a bit of gimgaru over each one just before eating. Serve with sliced green onions, toasted sesame seeds, and kimchi as a side dish.