1. Bao Li Pavilion: an old Cantonese restaurant in Hong Kong.

reason for being on the list: Libaoge decided to open in Shenzhen when high-end restaurants in the mainland suffered a cold spell. 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 restaurant for more than 31 years. It is the product of Shenzhen's reform and opening up soon. It can be said that Shenzhen grew up and 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 each dish are strict to the point of harshness. The team of chefs are top masters from Hong Kong with rich experience and innovative spirit.

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

reason for being on the list: based on traditional Cantonese cuisine, Dan Guixuan constantly innovates dishes by absorbing ancient and modern cuisine, combining North and South, and combining Chinese and Western cuisine. Using fresh, green, nutritious and healthy natural raw materials, we carefully make "truly tasty" 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 in Liyuan is based on 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 cuisine, but also have the characteristics of other cuisines, making guests feel deja vu at first sight. When they taste it, they feel different and naturally can't put it down.