Cantonese cuisine in a broad sense consists of Cantonese cuisine (also known as "Guangzhou cuisine"), Chaozhou cuisine (also known as "Chaoshan cuisine") and Hakka cuisine (also known as "Dongjiang cuisine"). Hakka cuisine, Chaozhou cuisine and Guangzhou cuisine are also called the three major cuisines in Guangdong.

The representative varieties of Guangzhou cuisine are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, braised Mi Chong, dog meat pot, colorful shredded snake, etc.

The representative varieties of Chaozhou cuisine are: roasted goose, sauced chicken, Chinese cuisine, assorted black ginseng, fried crab with onion and ginger, dried shrimp and red dates.

The representative varieties of Hakka dishes are: brine chicken, stuffed tofu, tasty beef balls, three cups of duck, etc.

Cantonese cuisine: Cantonese classic white-cut princess chicken Guangzhou Wenchang chicken oyster chicken feet Kirin perch Dongjiang salty fried chicken assorted winter melon hat cool wind send eagle wings to cook Tai Chi shrimp and a hundred flowers fish belly Guangdong style braised duck begonia winter mushroom winter melon glutinous rice boiled duck salted egg steamed meat pie pond Lotus bergamot ribs smooth sailing Peony fried snake breast iron plate squid and so on.