Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including Meijiang, Dongjiang and Beijiang river basins. Hakka cuisine can be divided into "mountain system", "water system" and "individual cuisine". Hakka cuisine in the mountain system is distributed in the mountainous areas of Meizhou and other places, while the water system refers to Dongjiang cuisine. Meizhou is the hometown of Hakka cuisine, represented by Dongjiang cuisine. Most dishes are meat, but few are aquatic. The main ingredients are outstanding, paying attention to fragrance, heavy oil and salt. They are good at casserole dishes, full of local flavor, and quite a legacy of the Central Plains.

Therefore, if you want to learn Cantonese cuisine, you should go to the cities around Guangdong and choose a professional chef school to ensure your taste.