1. The people of South Vietnam make a living by collecting snails, mussels, clams, oysters and other aquatic products, and are good at fish industry. According to "Book of Rites of Zhou", "There are people who do not eat grains in Jiaozhi". They "cook crabs as food instead of eating rice", and they have the habit of "eating them raw". The Book of Mountains and Seas, written during the Warring States Period, contains records of southerners eating snakes. In "Huainanzi" compiled by Liu An of the Western Han Dynasty, there is also a description that "the Yue people obtained anacondas and snakes as delicacies". It can be seen that "snake delicacies" with Cantonese flavor have been around for at least several thousand years.

2. The Qin Emperor settled in Baiyue in the south, and cultural and economic exchanges between the Central Plains and Lingnan gradually increased. After Zhao Tuo, King of Nanyue Wu in the Han Dynasty, returned to the Han Dynasty, exchanges between Han and Vietnam became more and more frequent, and the economy and culture of the Lingnan region developed greatly. Cooking techniques were also introduced with the introduction of culture. In several Han tombs excavated in Guangzhou, food items include taro, ginger, cucumber, melon, papaya, peach, plum, orange, lychee and other vegetables and fruits; livestock and poultry include pigs, cattle, sheep, chickens, ducks, geese; There are mud cockles, green cockles and grass sparrows. There are loess and charcoal in the remains of the grass sparrow, indicating that the grass sparrow was wrapped in loess and placed in charcoal to bake. This method of preparation was called "Pao" in the Zhou Dynasty. It can be seen that the Han people in the Central Plains accepted the omnivorous style of the South Vietnamese and introduced the cooking methods from the Central Plains to form a unique eating habit.

3. During the Southern Song Dynasty, a large number of Central Plains nobles went south, and a large number of cooking techniques from the Central Plains flowed into the South. The royal family who fled south brought the food customs of the Central Plains to Qionghai, so that Guangdong cuisine still retains many ancient food methods of the Central Plains. The people of the Southern Song Dynasty marveled at the local style of the Lingnan people who "eat all birds, beasts, insects, and snakes" combined with the authentic northern cooking techniques, turning them into dishes unique to the south. At this point, Cantonese cuisine as a cuisine has begun to take shape, and the name "Southern cooking" can be seen in classics.

4. In addition to local products, since the Han Dynasty, Guangdong has introduced jasmine, date palm, mango, jackfruit, guava, cherimoya, peanuts, corn, sweet potatoes and many other crops from abroad. According to "Guangdong News" written by Qu Dajun in the late Ming Dynasty and early Qing Dynasty, "all the food in the world can be found in eastern Guangdong, and all the food in eastern Guangdong may not be available in the world." The rich raw materials make Guangdong cooking possible. All flying, diving, animals and plants are delicious, and snakes, insects, rats and turtles can be cooked." By the late Qing Dynasty, Guangzhou had become the largest economic center in southern China, accelerating the exchange of flavors between the north and the south. Kyoto flavor, Suzhou flavor, Yangzhou stir-fry, etc. interact with and penetrate the local flavor characteristics of Guangdong cuisine. Cooking masters continue to absorb and accumulate various cooking techniques, and improve and create them according to the local environment, folk customs, tastes, and hobbies. This has enabled Cantonese cuisine to develop rapidly and occupy major positions in Fujian, Taiwan, Qiong, and Guangxi. "Qingbai Leichao" records: "The dishes with distinctive characteristics are from those in the capital, Shandong, Sichuan, Guangdong..." Cantonese cuisine had become one of the four major cuisines in my country at that time. In this large cuisine, three major schools of Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine are naturally formed according to regions, with different flavors.

5. Precisely because Cantonese cuisine is good at drawing on the strengths of others and integrating them comprehensively, after the Opium War, the successive introduction of Western cooking techniques also left a distinct imprint of the combination of Chinese and Western cuisine on Cantonese cuisine. This is particularly significant compared to other major cuisines. The "New Cantonese Cuisine" trend that has emerged in recent years is based on the traditional characteristics of Cantonese cuisine that draws on a wide range of strengths and uses a wide range of ingredients, and more extensively uses food raw materials, seasonings and cooking methods from around the world to transform dishes. Its characteristics of blending northern and southern flavors, Chinese and Western styles, and integrating dishes, snacks, and snacks are more obvious. "New Cantonese cuisine" is relatively traditional, but it is inseparable from tradition. It is not that a new cuisine has emerged in Cantonese cuisine that can be compared with Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. But this new trend will undoubtedly push Cantonese cuisine to a higher level of development. This is the true reason why Cantonese cuisine ranks among the best in the world.