Tasty buns with filling made from some meat and vegetables. 
Never seen them in Beijing, nor Tianjin. I can't tell if they are only local to Guangdong.
Century eggs are eggs perserved in mixture of clay, ash, salt, lime, and rice hulls for several weeks to several months. Through the process, the yolk becomes a dark green to grey colour, with a creamy consistency and an odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly. (Wiki)I was told not to eat many of these. I didn't like the smell, though.
White cut chiken is a Cantonese dish (this was brownish, though).
Roast goose neck. It's Guangdong (Cantonese) special dish, but I not to my taste.
Zongzi is a traditional Chinese food, made of glutinous rice stuffed with different fillings and wrapped in bamboo leaves. They are cooked by steaming or boiling. These were, I guess, filled with salted pork.
I'm leaving Guangzhou in two days. I had amazing time here, enjoying the warm (and hot)weather, enjoying the green enviroment. As for the food, I guess I'm used to Tianjin's, the Cantonese cuisine is a bit sweeter than the one up north. I mean, it's all habit.
Have a lovely start to new week and month!
