The signature dishes of Cantonese cuisine that I know are probably Baked Chicken in Casserole, White Cut Chicken, Shrimp Balls with Eggs, Diced Chicken with Cashew Nuts, Stir-fried Spare Ribs in Raw Sauce, Stewed Pork, Stuffed Bean Curd, and Double-Ball Soup, to name a few.

Cantonese Cuisine, or Cantonese Cuisine, is one of the four traditional Chinese cuisines and one of the eight major Chinese cuisines, originating in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou Cuisine (also known as Canton Cuisine), Teochew Cuisine (also known as Chaoshan Cuisine), and Dongjiang Cuisine (also known as Hakka Cuisine), and each of the three flavors has its own distinctive characteristics. Around the world Cantonese cuisine is on a par with French cuisine, and since the number of overseas Chinese in Guangdong accounts for 60% of the country's total, most of the Chinese restaurants around the world are based on Cantonese cuisine.

Cantonese cuisine is relatively light in taste, pay attention to food freshness, tenderness, fire, ingredients, and Cantonese cuisine is also the most recognized by foreigners for the Chinese cuisine of a kind of cuisine, because in the early years of overseas Chinese living overseas, most of them are people in Guangdong, so in foreign countries, Chinese restaurants, Cantonese cuisine accounted for 60%, but despite the Cantonese cuisine in the world, the fame is very big, is now in China in the situation is very embarrassing, because in addition to the local Cantonese people, outsiders for the Cantonese cuisine, the Chinese cuisine, the Chinese cuisine, the Chinese cuisine is the most important thing. In addition to the local people, outsiders are not too fond of Cantonese cuisine, after all, Cantonese cuisine is a bit light, but shrimp dumplings, intestinal noodles, white cut chicken is the Chinese people are most willing to recommend to the world of the three major Cantonese cuisine, of course, by a lot of Chinese people like.

Additionally, although the production methods of Cantonese cuisine look relatively simple, it is indeed a great test of a chef's skills, not only on the high requirements of the ingredients, but also on the control of the fire is very strict. Many of the cutlery dishes in Cantonese cuisine are also very demanding on the chef. The most important thing in Cantonese cuisine is to be able to eat the original flavor of the ingredients, which can be said to be very difficult. Especially in the production of some soup ingredients.

And Shunde is known as the "gourmet capital" in the Cantonese cuisine is unique, "clear, fresh, crisp, tender, smooth, true" as the characteristics of the "five zi" (fragrant, loose, crisp, (fragrant, fluffy, crispy, fat, thick), "six flavors" (sour, sweet, bitter, salty, spicy, fresh) are all good, the gold medal dishes, more than a hundred special dishes; in addition, Shunde snacks are characterized by fine production, elegant appearance, crunchy and tasty, double-skinned milk and other 11 kinds of snacks were selected as the "Chinese Famous Snacks "

Every place has the eating habits of every place, if you really want to eat these dishes, you can go to a special place to eat, as a trip, and in the process of eating is also a kind of enjoyment.