Cantonese cuisine has a long history. It shares the commonness of China's food culture with other regions' food and delicacies. As early as ancient times, the Guyue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Zhongyuan people fled to the south to escape the war, and the two ethnic groups of Han and Vietnam gradually merged. The southward migration of Central Plains culture and the combination of cooking skills, cookers and utensils with Baiyue's rich agricultural and fishery products are the origins of Cantonese cuisine. Cantonese cuisine originated in the Han Dynasty, which is based on this history.

Zhao Liren, a famous historian, believes that Cantonese opera and Cantonese cuisine are the quintessence of China, and both of them have an indissoluble bond with the Revolution of 1911. Looking through the menu of1912-1913, we can find that the dishes in those days were actually very close to the styles of Cantonese cuisine today. At this point, "Cantonese cuisine" has finally taken shape, and it is still innovating. Guangdong, located at the intersection of Chinese and Western cultures, North-South cultures, inland civilizations and marine civilizations, once again led the trend of the times in the great historical changes of the Revolution of 1911.

In cooking, Cantonese cuisine is mainly fried, but also stewed, fried and roasted. Pay attention to fresh, tender, cool and smooth, and there was a saying of "five flavors and six flavors". The "five flavors" are fragrant, loose, smelly, fat and strong, and the "six flavors" are sour, sweet, bitter, spicy, salty and fresh.

Guangdong noodles are most famous for their "lady noodles". The legend about the Yifu noodles in Zhengzhou is that there was a general named Yi in Yecheng (now Anyang, Henan) in the Tang Dynasty. On one occasion, he went back to his hometown to visit relatives, only to find that his foothold at home was unstable. Suddenly, the emperor made an imperial decree to let him return to Korea.

The Iraqi family is unwilling to hold a banquet. In desperation, the chef rolled the flour into egg noodles, fried them in an oil pan, and then added broth to the casserole, adding ingredients such as sea cucumber, Hericium erinaceus, cooked shredded chicken, magnolia slices, mushrooms, fungus and so on, and served them to the Iraqi generals for tasting, which was not only a banquet for the generals, but also a farewell to them. The general praised it after tasting it, and this face has been circulated among the people since then.