The most common Chinese food originated from Cantonese cuisine. As most residents come from Guangdong province where Guangzhou is located, Hong Kong is the world capital of this cooking style. Cantonese people are very picky about the freshness of food. Even a live swimming fish is kept on the plate for the shortest time.

Cantonese food is lighter than Chinese food in most places. The preparation method usually includes stir-frying in shallow water or frying in a wok. Due to the short cooking time, the flavor and nutrition of food are preserved. Vegetables and fish are usually steamed without too much oil. Sauce made of natural ingredients such as ginger, garlic, onion, vinegar and sugar can increase flavor.

Cantonese food has a long menu, which often confuses diners when making decisions. There are all kinds of dishes made of meat, poultry, fish, seafood and vegetables for you to choose from. Chicken is a favorite food in Guangdong. A chicken can be used to cook several dishes. Chicken pieces are cooked and solidified into soup, and its liver is used in a delicious dish called golden coin chicken. The liver is strung between pig fat pieces and baked in red until the fat becomes crisp and the liver becomes soft and juicy. This specialty is then eaten with waffles or orange bread.

Seafood is the second most delicious food in Hong Kong. Some popular dishes include fresh fish steamed with ginger and onion, sprinkled with soy sauce and sesame oil, prawns and crabs boiled or steamed with black bean sauce, and shark fin soup. Guangdong barbecue method is unparalleled. In Hong Kong, don't miss roast goose, roast duck, or golden candied pork slices wrapped in fennel-flavored lobster sauce. Also, experience the taste of duck, mushroom and tangerine peel soup.

There are special foods that are only served in certain seasons. In winter, the traditional winter dish is boiled snake. Dog meat is also a winter dish, but it is illegal in Hong Kong. Only China continues to supply dog meat in winter, and there are special tours to eat dog meat in this area. "Monks jumping over the wall" is the name of a dish made of abalone, chicken, ham, mushrooms and herbs. This dish is so irresistible that it is said that if its fragrance is within the smelling distance, monks will break their vegetarian vows. Another side dish is casserole chicken and Chinese bacon sausage, steamed on rice. Autumn also has its dishes, which can be ordered in restaurants. Examples of autumn dishes include rice birds and rice field chickens or frogs, mixed with crushed almonds in crispy batter and served with sweet and sour sauce.

There is no doubt that dim sum is a symbolic food in Cantonese cuisine. It is usually consumed in the morning and afternoon. Snack is a delicious snack, which is put in a wicker basket on a trolley and pushed around by the waiter. When the trolley arrives at the dining table, diners have the opportunity to choose their favorite basket from the trolley. However, more and more restaurants are starting to offer dim sum orders, so that diners can tick the required items instead of stuffing restaurants with trolleys. The most popular snacks are: Hagao (shrimp dumplings), steamed dumplings (shrimp and pork jiaozi), Paigua (steamed pork ribs), Spring rolls, Barbecued pork buns (steamed pork buns) and Changfeng (steamed rice rolls with barbecue pork, beef or shrimp).

Cantonese cuisine