Cantonese cuisine pays attention to absorbing the advantages of various cuisines, with diverse cooking skills and strange and extensive materials. Cooking is mainly based on frying and frying, including stewing, frying and baking. Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, so Cantonese cuisine is relatively light, with "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and spicy. Strong seasonality, light in summer and autumn, strong in winter and spring. Famous Cantonese dishes include: braised chicken with snake, Long Hudou, roast suckling pig, old man chicken, brine chicken, boiled shrimp, boiled chicken, roasted goose, beef with snake oil and so on. If you can't do it, you can search online.