The characteristics of Guangzhou cuisine: paying attention to quality and taste, the taste is relatively light, seeking freshness in the clear and seeking beauty in the light. Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, taro braised pork, Huangpu scrambled eggs, stewed grass, dog meat pot, colorful shredded snake, etc. They are all famous Guangzhou dishes with local flavor.

Long Hudou, also known as "Stewed Three Snakes with Leopard Beaver" and "Stewed with Dragon, Tiger and Phoenix". It is one of the representative dishes in Cantonese cuisine, one of the eight major cuisines in China. It is made of snake meat, leopard meat and stewed chicken. The soup is thin and thick, the meat is tender and delicious.

Boiled shrimp, "boiled shrimp" is a traditional dish of Han nationality in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main ingredient is shrimp, and the main cooking technique is boiling. The word "boiled" means that the original fresh shrimp is directly boiled in clear water.

Roast suckling pig is the most famous specialty in Guangzhou, and it is one of the main dishes of "Man-Han Banquet". As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", which was then called "Canned Dolphin".

Taro braised pork, also known as "Mid-Autumn Festival meat", is one of the famous dishes in the Pearl River Delta region, and local people must cook a dish every holiday. A Cantonese dish with ribs, taro, radish and wheat flour as raw materials is sweet and delicious, soft but not greasy.