Guangzhou, referred to as Guangzhou, also known as Yangcheng and Huacheng, is the capital of Guangdong Province. It is located in the south-central part of Guangdong Province, at the intersection of Dongjiang, Xijiang and Beijiang, on the northern edge of the Pearl River Delta, and on the South China Sea. Starting from Boluo and Longmen counties in the east, to Sanshui, Nanhai and Shunde in the west, to Qingyuan City, Fogang County and Xinfeng County in the north, to Dongguan City and Zhongshan City in the south, facing Hong Kong and Macao across the sea, it is the Maritime Silk Road starting point. China's Nanmen is the core city of the Guangfo Metropolitan Area, the Guangdong-Hong Kong-Macao Metropolitan Area, and the Pearl River Delta Metropolitan Area.

1. Guangzhou cuisine

1. Cantonese cuisine

Cantonese cuisine is Cantonese cuisine. In a narrow sense, it refers to Guangzhou cuisine, which is also Cantonese cuisine. It is one of the four major Chinese Han cuisines. It originated from Lingnan and developed from Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine in a broad sense, with Chaozhou cuisine as the representative. Therefore, the Shanghai World Expo regards Chaozhou cuisine as the only representative of Cantonese cuisine among the four major cuisines in China. It is a cuisine that started late but has far-reaching influence. Most Chinese restaurants in the world focus on Cantonese cuisine. Cantonese cuisine is as famous as French cuisine around the world, and Chinese food abroad is basically Cantonese cuisine. Therefore, many people think that Cantonese cuisine is the representative cuisine of China overseas.

Cantonese cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Xiangshan, Siyi, Baoan and other local flavors, and combines the strengths of provincial cuisines such as Beijing, Jiangsu, Huaihe and Hangzhou and Western food, making it its own. Cantonese cuisine is famous for its wide range of materials, precious ingredients, exquisite ingredients, imitation and innovation, and tailor-made for diners. The cooking techniques are diverse and the ingredients used are unique and wide-ranging. In cooking, frying and deep-frying are the main methods, while stewing, deep-frying and roasting are also used. Clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. There are five flavors (fragrant, loose, soft, fat, and thick) and six flavors (sour, sweet, bitter, spicy, salty, and umami). Seasonality is strong, summer and autumn are still light, winter and spring are rich. Famous dishes of Cantonese cuisine include: chicken and snake stew, dragon and tiger fight, roast suckling pig, Taiye chicken, salted chicken, boiled shrimp, boiled chicken, roast goose, etc.

In addition to the official dishes, Guangdong’s snacks and snacks are also exquisitely made, and the food customs of various places also have their own characteristics, such as Guangzhou’s morning tea, Chaozhou’s Gongfu tea, etc. These food customs have transcended eating and become the food culture of Guangdong.

Guangzhou Longmei Village is closest to that subway station

Guangzhou Longmei Village is the closest to Shiqiao Station of Metro Line 3.