"Wenchang Chicken", "Dongjiang Salt Baked Chicken", "Two Lemon Sauteed Soft Chicken", "Braised Pork with Plum Vegetables", "Braised Beef tenderloin with Iron Plate", "Boiled New Shrimp", "Braised Duck with Bazhen", "Crispy Roasted Suckling Pig", "Braised Lettuce", "Braised White Eel in Chaozhou" and ".

The characteristics of Cantonese cuisine are as follows

1 Take a wide range of materials and make good use of raw seafood;

Knife workers are good at slaughtering raw seafood;

Light and refreshing Guangzhou cuisine is characterized by cool, crisp, fresh and tender;

4 Cooking methods and seasoning methods are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and have been continuously improved, forming a set of cooking systems different from other cuisines.