Cantonese cuisine, or Cantonese cuisine, is one of the four major Chinese cuisines and one of the eight major Chinese cuisines. In a narrow sense, Cantonese cuisine refers to Canton cuisine (i.e., Guangzhou cuisine), while in a broader sense, it also includes Teochew cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine)[2]. Cantonese cuisine originates from the Central Plains, and inherits the Central Plains style of cuisine advocated by Confucius, which states that "food is not too refined, and chopping is not too fine"[1] , therefore, the practices of Cantonese cuisine are more complex and delicate, such as the boiled rice and roasted suckling pig in Canton cuisine, which are derived from the "Eight Treasures" of the Zhou Dynasty; the roasted goose is derived from the famous roast duck dish of the Song Dynasty; the dim sum is derived from the famous roast duck dish of the Song Dynasty; and the roasted goose is derived from the famous roast duck dish of the Sung Dynasty. The famous roast duck dish of the Song Dynasty; dim sum was introduced to Guangdong from the Central Plains and evolved into today's shrimp dumplings, dry-steamed siu mai, and other Cantonese dim sum. [

Guangdong cuisine covers the Pearl River Delta and Shaoguan, Zhanjiang, etc. It is characterized by its freshness, crispness, tenderness and smoothness, and is excellent in its "five nourishing qualities" and "six flavors". Canton cuisine is the representative of Cantonese cuisine, since ancient times, there is "food in Guangzhou, the kitchen out of Fengcheng (Shunde)", "food in Guangzhou, taste in Xiguan" reputation [1-2], Shunde was awarded the world's "Gourmet Capital" title by the United Nations Educational, Scientific and Cultural Organization. Shunde was also awarded the title of the world's "Gourmet Capital" by UNESCO. [43]

Chaosou cuisine originated in the Chaoshan region of Guangdong, and is the backbone of Cantonese cuisine and the representative of Cantonese cuisine,[7-8] and there is also the saying that "food in Guangzhou, taste in Chaosou".[9] In 2004, it was awarded the Fifth Prize for the Best Cuisine of the Year, and in 2004, it was awarded the Best Cuisine of the Year. [9] In 2004, it won the Group Gold Medal at the Fifth National Culinary Technology Competition,[10] and represented Cantonese cuisine at the Shanghai World Expo in 2010 and Chinese cuisine at the Yeosu World Expo in South Korea in 2012. In 2014, Chaozhou City was selected by China Radio International as the "Most Chinese Culinary City Recommended by Global Netizens". [11-12]

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen, covering the Meijiang, Dongjiang and Beijiang river basins. [13] Hakka cuisine can be subdivided into the "mountain system", the "water system", and the "loose Hakka cuisine". Hakka cuisine of the mountain system is found in Meizhou and other places, while the water system refers to Dongjiang cuisine.[14] Meizhou is the largest Hakka region in the world. [14] Meizhou is the hometown of Hakka cuisine[15] and Hakka cuisine is represented by Dongjiang cuisine, which is mostly meat dishes, very few aquatic products, prominent main ingredients, fragrant and thick, heavy oil, salty flavor, and is famous for its casserole dishes, with a strong sense of local flavor.