Cantonese cuisine pays attention to absorbing the strengths of various cuisines, with diverse cooking techniques and a wide range of exotic ingredients. In terms of cooking, stir-frying and quick-frying are the main methods, as well as stewing, pan-frying, and roasting. The emphasis is on light but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. Therefore, Cantonese dishes are relatively light and have "five flavors". (Fragrant, loose, soft, fat, thick), "six flavors" (sour, sweet, bitter, spicy, salty, umami). Seasonal, light in summer and autumn, rich in winter and spring. Famous dishes of Cantonese cuisine include: chicken stewed with snake, dragon-tiger fight, roast suckling pig, Taiye chicken, salt-baked chicken, boiled shrimp, boiled chicken, roast goose, snake oil beef, etc. If you don’t know how to do it, you can search online.