Reason for listing: When high-end restaurants in the mainland suffered a cold spell, Libaoge decisively opened in Shenzhen. Under the simple decoration of the restaurant, it is a carefully selected top-level ingredient, featuring abalone wings. While pursuing the original flavor of Cantonese cuisine, we are constantly looking for new breakthroughs.

2. Beihai Fishing Village: An old Cantonese seafood restaurant in Shenzhen.

Reason for listing: Shenzhen is an old shop for more than 30 years. It is the product of Shenzhen's reform and opening up soon. It can be said that with the growth of Shenzhen, it witnessed the ups and downs here in Huaqiang North. Its products are consistent, and its taste and service are always at the best level in Cantonese cuisine.

3. Taoyuan Restaurant: Yanchibao, Shi Jia

Reason for listing: Taoyuan restaurant, which focuses on "abalone, ginseng, wings, belly and swallow", has always taken the royal aristocratic route. The requirements for every dish are strict to the point of harshness. The team of chefs are all top masters from Hong Kong, with rich experience and innovative spirit.

4. Dan Guixuan: The preferred Cantonese restaurant for dinner.

Reason for listing: Dan Guixuan is based on traditional Cantonese cuisine, absorbing ancient and modern, combining North and South, combining Chinese and Western, and constantly innovating dishes. Using fresh, green, nutritious and healthy natural raw materials, we carefully make "really delicious" dishes, so that guests can taste the highest level of food in color, fragrance, taste and style.

5. Liyuan Restaurant: Michelin Cantonese Restaurant.

Reason for being on the list: The food production of Liyuan is based on all kinds of Cantonese cuisine with all colors and flavors, and then absorbs the essence of various cuisines in the north and south. In addition, it combines the spices and practices of western food with Chinese food, which makes the dishes not only lose the traditional delicacy of Cantonese food, but also have the characteristics of other cuisines, so that guests can feel deja vu at first sight. When they taste it, they feel different and naturally can't put it down.

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