The most famous 30 dishes of Cantonese cuisine are: Cantonese style roasted suckling pig, white cut chicken, crispy roast goose, eight treasures of winter melon cup, baked lobster in soup, white peony shrimp, braised pigeon, smooth fish balls, sweet and sour goulash, and so on.

1, baked lobster in soup

Baked lobster in soup is a colorful and flavorful traditional dishes, belonging to the Cantonese cuisine. This dish to lobster as the main ingredient, with a soup made of a seafood cuisine. This product is white and tender meat, delicious flavor, high protein content, low fat content, rich in nutrients. Especially suitable for nourishing food.

2, white peony shrimp

White scorched shrimp, fresh shrimp is the most simple and most delicious way to do, white scorched cooking process from the Cantonese cuisine, is the soup or water poured boiling, under the raw material hot to just cooked out, known as the 'scorched', because the soup does not add any colored condiments, so it's called white scorched. The characteristics of the white burnt dishes are: elegant color, crisp and tender, taste variety. It will not destroy the original flavor of the raw material which is fresh, sweet and tender.

3, braised pigeon

Braised pigeon is a famous Cantonese dish. Pigeon meat is thick and tender, nourishing effect is stronger, pigeon meat taste delicious, tender meat, rich in crude protein and a small amount of inorganic salts and other nutrients. Pigeons about 25 to 28 days old are first immersed in brine until they become flavorful, then put into boiling oil for deep-frying. Due to the crispy skin and smooth meat, sweet aroma and freshness, tenderness and deliciousness, oil but not greasy, color and flavor, it is pushed as a top quality delicacy, with a very Guangfu characteristics.

4, smooth fish ball

Smooth fish ball is a traditional Cantonese dish. The fish used is a rectangular block, the reason why the ball, because the original practice in the fish carved on the knife flower, cooked fish naturally curved volume, slightly spherical reason; in recent years there have been changes, has not been carved, so that the fish cooked does not appear ball, but people are still accustomed to the fish ball called. The dish is tender and fragrant, flavorful, so the name smooth fish ball.

5, sweet and sour goulash

Sweet and sour goulash, also known as "ancient meat", began in the Qing Dynasty, when many foreigners in Guangzhou are very fond of Chinese food, especially like to eat sweet and sour pork, but not accustomed to spit bone when eating. The Guangdong chef then made a big meatball with the boneless meat seasoned with starch, deep-fried it in the oil pot until it was crispy, and glued it with sweet and sour marinade, which tasted sweet and sour, and was welcomed by the Chinese and foreign guests. The sweet and sour pork has an older history and is now called "ancient meat" after being reformed.

Foreigners have trouble pronouncing the name "ancient meat" and often call it "grunt meat" because it is elastic when you eat it and there is a grating sound when you chew it, so these two names have existed side by side for a long time. This dish is golden in color, crispy outside and soft, sweet and sour, crispy skin and tender meat, enjoy a high reputation at home and abroad.