It can be summed up in a few words: fresh, light, delicious, nutritious, healthy and sweet Cantonese cuisine, which is one of the eight famous cuisines in China. It consists of three local dishes: Guangzhou, Chaozhou and Dongjiang. And the three local dishes have their own different characteristics. Guangzhou cuisine is the main part of Cantonese cuisine, which has won the reputation of "eating in Guangzhou" for its delicious taste and rich dishes. Guangzhou cuisine has three characteristics: first, birds, animals, insects and fish are all raw materials and cooked into different forms of game delicacies; Second, the operation, that is, cooking and impromptu cooking, is unique and tastes fresh and hot; Third, it is light in summer and autumn, fragrant in winter and spring, and is deeply loved by the public. Chaozhou cuisine occupies an important position in Guangdong cuisine. Chaozhou cuisine mainly uses seafood, seafood and livestock and poultry as raw materials, and is good at cooking vegetarian dishes with fruits and vegetables as raw materials, making fine stir-frying and processing diverse. It can be divided into frying, cooking, frying, stewing, stewing, burning, roasting, baking, marinating, smoking, buckling, soaking, rolling and mixing. Knife work is exquisite, and soup cooking is especially deep, among which stewed, braised and soaked soup are the most distinctive. Dongjiang cuisine, also known as Hakka cuisine, is mainly made of meat, which is authentic and emphasizes crisp, soft, fragrant and strong. Pay attention to fire power, and be famous for stewing, roasting, stewing and baking, especially for casserole dishes. In practice, some ingenious cooking skills are still retained, which has the style of the ancient Central Plains. Three characteristics of Cantonese cuisine Cantonese cuisine has a wide range of materials and a wide variety, which is dazzling. Almost everyone who flies in the sky, crawls on the ground and swims in the water can eat. Needless to say, partridges, sparrows, leopards, civets, pangolins, seal fish and other game of birds and animals; Cats, dogs, snakes, rats, monkeys, turtles, and even grass insects that are mistaken for "leeches" by the ignorant are also among the cooking, and once cooked, they suddenly become exotic and delicious food, which makes the eaters applaud and sigh as "exotic and exotic". Another outstanding feature of Cantonese cuisine is that the dosage is fine and fine, the ingredients are skillful, the decoration is beautiful and gorgeous, and it is good at imitating and innovating, and there are many varieties. 1965 "Guangzhou Famous Cuisine Beauty Exhibition" introduced 5457 kinds. The third feature of Cantonese cuisine is that it pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. Moreover, it changes with the change of seasons, with light in summer and autumn, rich in winter and spring, and pursuing color, fragrance, taste and shape. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors.