1, Guangfu cuisine is one of the most important schools of traditional food culture in China and the representative of Cantonese cuisine. The birthplace of Guangfu cuisine is Nanfanshun, which passes through the Pearl River Delta, western Guangdong, northern Guangdong, Hong Kong and Macao with Guangzhou as the center, but the areas where Cantonese is used belong to Guangfu cuisine cultural circle.

2. Guangfu cuisine combines the characteristics of Nanhai cuisine, Panyu cuisine, Dongguan cuisine, Shunde cuisine, Zhongshan cuisine, Siyi cuisine, Shenzhen Baoan and other local flavors. Its rich and fine ingredients and light taste are the important reasons for its popularity. Guangfu cuisine pays attention to the taste of "clear, fresh, tender, smooth, cool and fragrant" and pursues the original flavor and fresh fragrance of raw materials. There are many kinds of condiments in Guangfu cuisine, including sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture. Since most overseas Chinese come from Cantonese-speaking areas, Cantonese cuisine has also become the representative of Chinese food abroad.