1, Crispy Roasted Goose

Crispy Roasted Goose is the classic of the classics of Cantonese cuisine, the production of extremely difficult, has a pivotal position in Cantonese cuisine, is one of the most representative of the famous dishes of Cantonese cuisine. Crispy Roasted Goose is made from black brown goose with rich fat and tender oil from Qingyuan, Guangdong Province, which belongs to the finest ingredients. The roasted goose with sweet and crispy skin and tender and juicy meat will be moist and rich in the mouth and will leave a good flavor on the lips and teeth.

2, white cut chicken

"No chicken is not a feast" is said to be white cut chicken, the Cantonese people in the New Year feast essential dishes. White chicken from the selection of materials, soaking, slicing, plating are very careful, natural flavor, dipping juice and food, fresh and delicious, to become a non-hereditary heritage food, selected Michelin white chicken can be said to be deserved.

3, roast suckling pig

Cantonese roast suckling pig is Guangdong's most famous specialties, known as barbecue in the shoulder, barbecue ceiling. Usually appear in a variety of grand banquet, is the main event on each table, now roasted roast suckling pig golden and shiny, crispy skin and tender meat, fat and not greasy clip piece of meat dipped in sugar, a mouthful of crunchy, juicy and flavorful, delicious.

4, plum dishes buckle meat

Many people think that the plum dishes buckle meat is Hunan cuisine, but in fact the plum dishes buckle meat is originated in Guangdong, belongs to the authentic Hakka dishes. After deep frying the pork, fat but not greasy, soft and salty, plum dishes and soaked into the meat of the soup, eaten in the salty with a little sweet, or quite good for dinner.

5, crispy pigeon

Crispy pigeon is a famous dish in Cantonese cuisine, whether it is morning tea or dinner market, almost every table must be ordered. The skin is crispy and red, the aroma is compelling, break the pigeon with your hands, pigeon juice like a spring, even with the skin of the meat on a big bite, delicious to suck your fingers.

6, sweet and sour goulash

Sweet and sour goulash, also known as the ancient meat, is one of the characteristics of the traditional dishes of the Guangdong region, but also the classic representative of Cantonese cuisine. With its meat crispy on the outside and tender on the inside, sweet and sour, sweet and savory, sweet and sour goulash has a high degree of recognition at home and abroad, and is one of the most familiar Chinese dishes to people in Europe and the United States.

7, Dongjiang stuffed tofu

Dongjiang stuffed tofu, also known as minced pork stuffed tofu, Hakka stuffed tofu, is one of the three major traditional Hakka dishes in Dongjiang, belonging to the top ten classic dishes of Cantonese Dongjiang Hakka cuisine Guangdong. It is said that Dongjiang Stuffed Tofu originated from the habit of wrapping dumplings in the Central Plains, and because there was no wheat to wrap dumplings in when they migrated to Lingnan, Dongjiang people came up with the way of eating stuffed tofu. It is soft, smooth and flavorful, and the meat filling is superb.

8, the old fire soup

The old fire soup has a long history of thousands of years, is a kind of dietary supplements to maintain the health of the soup. Guangzhou people on the old fire beautiful soup complex, has reached the soup "renewal" level. Old-fire soup is a slow-boiled soup, and the time it takes to make the soup must be long and sufficient. There are many types of old-fashioned soup, according to different cooking methods and different soup ingredients, the soup generally has different effects.

9, Chiu Chow lo mei

Chiu Chow lo mei is the traditional specialties of the Chaoshan region for the important representative dishes of the Chaozhou cuisine, including a variety of types of lo mei duck, lo mei goose, lo mei pig's feet, lo mei pork skin, lo mei pork intestines, lo mei eggs and so on.

10, honey barbecued pork

Honey barbecued pork is a household name in Guangdong is a traditional dish, but also one of Hong Kong's top ten classic dishes. Fat but not greasy barbecued pork is also known as Cantonese fat fork, its meat is soft and juicy, color and lustre, delicious to let a person "eclipsed".