Guangfu cuisine covers the whole Pearl River Delta, Hong Kong and Macao, western Guangdong and parts of northern Guangdong. [27] Rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. ? [5] Guangfu cuisine is the representative of Cantonese cuisine, and Shunde was awarded the title of "Food Capital" by UNESCO.

Pineapple sweet and sour pork

Guangfu's famous dishes are: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roast meat, stewed lobster in soup, steamed Dongxing spot, aunt abalone, braised Liaoshen in abalone sauce, boiled mussel, salted shrimp, garlic-flavored bone, boiled shrimp, bird's nest with coconut juice, stewed Rana chensinensis with papaya and dry-fried cattle. Sweet and sour pork pineapple, lettuce in oyster sauce, bean curd with oil, baby cabbage in soup, salted cabbage, fish rot, hibiscus egg, Dinghu dish, chimney cabbage, fish-flavored eggplant pot, Taiye chicken, crab meat, taro braised pork, south milk coarse stew pot, lobster stewed abalone, rice net durian shrimp, shark fin stewed with white cabbage gall, unicorn bass and crab meat.