Little Guangdong in Yangon
Squeezed in between the crowded food stalls and street vendors you find the Guan Yin Temple 觀音古廟. Dedicated to the Buddhist God of mercy it was built more than 150 years ago by the local Cantonese community. Historically, the upper blocks of Chinatown have always been a Cantonese enclave. Many locals even call Maha Bandoola Canton Road.
Chinese Burmese fusion cuisine
At Angshandu, a small eatery in the street right next to the temple, they serve authentic Cantonese food with a subtle Myanmar twist. The quintessential char siu pork comes with a spicy, peppery sauce and chicken broth. Stewed pork comes with chives and fragrant mushrooms. Hundun dumplings are either served in soup or cold in a bowl with shredded chicken or pork and crispy fried garlic.
Congee and dumplings
At the other corner of the temple, congee (rice porridge) is cooked every day in giant metal pots on carts. Wang Yue Ping from Tai Shan province in Southern China and her family has run this congee shop for over 30 years. A bowl of congee (500 kyat) comes with fresh steamed blood sausage, liver, fried garlic and chives. The zongzi, pyramid-shaped packages of steamed sticky rice with pork or chicken (kyat 1,000) are a traditional dish eaten for the Dragon Boat Festival.