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As far as China's cuisines are concerned, there are eight major cuisines, including Shandong, Sichuan, Yang, Guangdong, Hunan, Fujian, Anhui and Zhejiang, which are also called the top ten cuisines with Beijing and Shanghai, while Shandong, Sichuan, Yang and Guangdong are often the four major cuisines. Modern Cantonese cuisine enjoys a good reputation at home and abroad, and is known as "Eating in Guangzhou". One of the most common industries run by overseas Chinese is to open restaurants in China, especially Cantonese cuisine.
Cantonese cuisine is a unique cooking dish, which combines the local flavors of Nanhai, Panyu, Shunde and Zhongshan, and the strengths of other provinces and western cuisines such as Beijing, Jiangsu, Yangzhou and Hangzhou. Its influence is wide, mainly in the Pearl River Delta, Xijiang and Beijiang River basins, Leizhou Peninsula and Hainan Island, the northern suburbs of Guangxi, Hong Kong, Macao and Taiwan. Cantonese cuisine has a unique southern flavor and is famous for its wide selection of materials and novel dishes. It is said that "food is in Guangzhou".
Cantonese cuisine has a long history. Like the cuisines and cuisines in other regions, it is the same as the food culture in China. As early as ancient times, the Guyue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Zhongyuan people fled to the south to escape the war, and the two ethnic groups of Han and Vietnam gradually merged. The southward migration of Central Plains culture, the combination of Central Plains cooking skills, cookers, utensils and rich agricultural and fishery products, ...
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