The representative dishes of Cantonese cuisine are: boiled chicken, barbecued pork with honey sauce, crispy roasted meat, boiled mussel, boiled shrimp, braised pigeon, roasted goose, brine chicken, braised Liaoshen in abalone sauce, Guangzhou Wenchang chicken, steamed ribs with black bean sauce and so on.

Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. Cantonese cuisine in a narrow sense refers to Guangfu cuisine (that is, guangzhou fu cuisine), while Cantonese cuisine in a broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine has a long history and originated in the Central Plains. Its origin can be traced back to the early Han Dynasty more than 2,000 years ago, and it gradually matured in the late Qing Dynasty. With the changes of history and dynasties, Central Plains immigrants moved to the south, bringing a "never tired of eating" Central Plains diet style. Therefore, Cantonese cuisine is refined and fine in dosage, skillful in ingredients, beautiful and gorgeous in decoration, innovative in imitation and various in variety.

Cantonese cuisine is the representative cuisine of China abroad. Cantonese cuisine is the embodiment of a culture, an atmosphere, a rendering, a harmony, a folk custom, a color and a health standard.

Cantonese cuisine pays attention to quality and taste, and its taste is relatively light, which changes with the seasons. Light in summer and autumn, rich in winter and spring, pursuing color, fragrance, taste and shape. In the past century, Cantonese cuisine has become one of the most representative and influential food cultures in China.