Among the eight major cuisines in China, Cantonese cuisine is the lightest:

One: Represented by Guangzhou cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and is mainly popular in Guangdong Central and western China, Hong Kong, Macau, and eastern Guangxi.

Two: Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and light, and beautiful. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be richer. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors.

Three: Representative varieties of Cantonese cuisine include: Dragon Tiger Fight, Boiled Shrimp, Roast Suckling Pig, Taro Braised Pork, Whampoa Scrambled Eggs, Stewed Grass Insects, Dog Meat Pot, Colorful Fried Snake Shreds, etc.

Extended information:

The formation of Cantonese cuisine:

1: Guangdong is located in the subtropics, close to the South China Sea, with abundant rainfall, evergreen all year round, and rich products. Therefore, Guangdong’s food has always been unique. The Cantonese people of more than a thousand years ago were already very comfortable using different cooking methods to create different flavors.

2: Cantonese cuisine has a long history, and its origins can be traced back to the early Han Dynasty more than 2,000 years ago. Long before the immigrants from the Central Plains arrived, the ancestors of Lingnan had a unique eating style.

Three: Guangdong is particularly rich in insects, snakes and fish. They are readily available and can be cooked and eaten. As a result, they have developed a preference for fresh and vigorous eating habits. Later, immigrants from the Central Plains continued to move south, bringing with them the Central Plains food style of "never getting tired of fine cooking and never getting tired of eating."

Four: Guangdong not only inherits the tradition of Central Plains food culture, but also absorbs foreign and various culinary essences, and then continuously absorbs, accumulates, improves and innovates according to local tastes, hobbies and habits, thus It has formed a dietary feature of various dishes, exquisite cooking, high quality and delicious food.

Five: Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine). Each of the three flavors has its own characteristics.

Six: Guangzhou cuisine covers the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. It uses a variety of ingredients, carefully selects ingredients, and has excellent techniques. It is light but not bland, fresh but not vulgar, tender but not raw. Oily but not greasy. Specializing in stir-fry, it requires the right heat and oil temperature.

Seven: Chaozhou belonged to Fujian in ancient times. Chaozhou cuisine combines the strengths of Fujian and Guangdong and forms its own style. It is famous for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive. The knife work is fine and the taste is pure.

Reference: Baidu Encyclopedia—Cantonese Cuisine