The home-cooked dishes of Guangdong cuisine include Guangdong crispy roast goose, Guangzhou Wenchang chicken, white-cut chicken, mini-Buddha jumping wall and Hakka hand-torn salted chicken.

1. Guangdong crispy roast goose

It is made by roasting the whole goose with its wings and head removed. The practice of roast goose originated from roast duck. At the end of the Southern Song Dynasty, a group of people with lofty ideals retired to Guangdong from Hangzhou, Zhejiang Province. Because there were no inkstone ducks abundant in Hangzhou, the chefs at that time replaced ducks with geese, but they still adopted the practice of roast duck, which was the predecessor of Guangdong crispy roast goose.

2. Guangzhou Wenchang Chicken

When making Guangzhou Wenchang Chicken, Wenchang Chicken from Wenchang, Hainan must be selected, and it must be cooked through multiple cooking processes and slow fire. When the plate is loaded, the chicken will be cut into strips, and there should be a sense of shape on the plate. When eating chicken, it will be accompanied by a variety of seasonings. The meat is smooth and tender, and the taste is fragrant but not greasy, which makes people memorable.

3. White-cut chicken

White-cut chicken is also called white-cut chicken. What is highlighted in the name of the dish is the practice of chicken. In fact, in many special dishes in southern China, there is boiled chicken, but boiled chicken in Guangdong is relatively more famous. Guangdong white-cut chicken is mostly Sanhuang chicken or Qingping chicken, and its meat is tender and delicious.

4. Mini-Buddha Leaping Wall

This mini-Buddha Leaping Wall in Cantonese cuisine originated from the Fujian Buddha Leaping Wall, and based on it, some adjustments have been made to make the ingredients and practices more civilian and simpler, so it can be regarded as a home-made version of the Buddha Leaping Wall. Although the Guangdong version of the mini Buddha Leaping Wall is not as rich in ingredients as the Fujian Buddha Leaping Wall, it doesn't lose much in taste and tastes very delicious.

5. Hakka shredded salted chicken

It is said that more than 3 years ago, in Dongjiang area, there was a practice of putting wrapped cooked chicken into salt piles for salting and storage, and then it gradually spread. Dongjiang is the location of Hakka, so people gave it a name, called Hakka salted chicken. Hakka hand-shredded salted baked chicken belongs to a cold dish. The chicken baked with salt, coupled with spices such as Shajiang, is thin and tender, even the bones are delicious, and it tastes fresh and salty.