Cantonese cuisine is one of the eight major cuisines in China. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. This entry is basically about Guangzhou cuisine in a narrow sense, not as distinctive as Chaozhou cuisine and Dongjiang cuisine. In fact, Cantonese cuisine is represented by Shunde cuisine. Its biggest feature is light and delicious. There is a saying in the Pearl River Delta: "Everyone can eat with his back to the sky." It reflects that its cooking materials include almost all animals, covering a wide range. Besides pork, beef, fish and chicken, it also includes snakes, raccoons, dogs, cats, monkeys, mice, snails, insects, worms, chicken feet, duck tongues, bullwhip and beef offal. Famous dishes include five-flowered snake, roast suckling pig, dragon and tiger phoenix, winter melon cup, old fire soup and so on. Although there are countless cooking methods of Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking concept of bringing out umami flavor.

Chaozhou cuisine and Dongjiang cuisine are unique because of their geographical customs. It is said that they eat in Guangzhou, eat in Chaozhou and taste in Chaozhou. Chaozhou snacks are also the most abundant and delicious in Guangdong. I came to Guangzhou on a whim and took a trip for nothing. Besides the numerous historical sites and unique culture in Chaozhou, Chaozhou cuisine is exquisite, light and rich.

Please refer to my blog in Baidu Space:

A famous dish in Lingnan, stewed apple duck, boiled soup in peerless elegance, no chicken, no dinner, scrambled eggs with mint leaves-serving. 》

Rice rolls.

Taro, mushrooms, clay pot rice, fried eggs with fish sausage and rice rolls.

My breakfast-radish cake

Sweet and sour, sweet and sour

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