1, boiled chicken

Boiled chicken is a specialty that every Cantonese must eat. It takes more than 300 days to raise authentic Sanhuang chickens, and each chicken has to raise to 5.5 kg before serving. Juicy and tender chicken, gravy locked in meat, super chewy. Tough meat makes the taste firm and sweet, and the chicken skin is elastic and smooth!

2. Crispy squab

Crispy squab was originally braised in Cantonese cuisine, but it is different from braised, saying that braised is just brine. Cooking and frying in crispy water initially has the characteristics of crispy skin, tender meat and fresh juice. Later, it was found that frying meat in crispy water on young pigeons had better taste, richer juice and fuller shape, so it was called crispy young pigeons by frying it raw.

3. roast suckling pig

The roast suckling pig skin is not greasy at all, and the skin is crispy and the meat is crisp, so the pork is delicious and tender. Lean meat retains a lot of juice and likes to chew the parts near the ribs. It's especially cool to eat slowly with a bone in your hand!

4, crispy roast goose

Grilled goose with crispy skin is one of the most famous cuisines in Guangzhou. It is a home-cooked dish of Guangzhou people, and roast goose shops are all over the streets. Crispy roast goose skin is golden red and bright, oily and crisp, even the belt meat is full of gravy, and the taste is mellow, and the more you chew it, the more fragrant it is! Dip in the secret sour plum juice, which is not only boring, but also has a unique flavor!

5. Stuffed tofu

Sufu is a famous Hakka dish, made of tofu, pork and mushrooms, which makes the soup of Sufu delicious and the tofu tender and smooth, and is widely welcomed by Cantonese people! This dish is often eaten, too, because there are too many juices to eat!