Famous Cantonese dishes include: boiled chicken, roast goose, roast suckling pig, braised pigeon, honey barbecued pork, crispy roasted pork, baked lobster in soup, steamed Eastern star spot, Ah Yi abalone, ginseng with abalone sauce, boiled elephant

Buck clam, salt and pepper shrimp, garlic bone, boiled shrimp, Poon Choi, coconut milk rock sugar bird's nest, papaya stewed snow clam, dry fried beef river, Cantonese morning tea, Laohuo soup, Luo Hanzhai, Guangzhou Wenchang chicken, claypot rice,

Bamboo lamb brisket pot, radish beef brisket pot, Cantonese-style braised stuffed duck, steamed pork ribs with black bean sauce, fish head and tofu soup, pineapple sweet and sour pork, lettuce in oyster sauce, black bean sauce, dace and lettuce, baby cabbage in soup, salted cabbage sum, fish tofu,

Pan-fried fuyong eggs, Dinghu vegetarian, chimney cabbage, fish-flavored eggplant stew, Taiye chicken, Sai crab, taro pork belly, thick southern milk stew, braised shark's fin with vegetable gallbladder, Kirin sea bass, baked meat crab with ginger and green onion, rose soy sauce

Chicken, three-star beef, beef offal, braised rice rolls, shrimp dumplings, pork rice rolls, wonton noodles, chicken porridge, boat porridge, lotus leaf rice, bowl of wings, quicksand buns, pig's feet and ginger, glutinous rice chicken,

Bowl cake, etc.

Features of Roasted Goose and Boiled Shrimp: The skin of the roasted goose is golden and crispy, and the slight charcoal flavor adds depth of flavor; a thin layer of subcutaneous fat seeps into the goose meat, adding just enough deliciousness to the meat.

[28] Steamed Spare Ribs with Black Bean Sauce Steamed Spare Ribs with Black Bean Sauce White-cut Imperial Concubine Chicken Rose Soy Sauce Chicken Rose Soy Sauce Chicken Characteristics: Famous Cantonese cuisine.

It uses imperial concubine chicken as the raw material. The meat is delicious and the preparation method is special. It can be eaten with dipping sauce.

[29] Features of Guangzhou Wenchang Chicken: The famous Guangzhou dish uses Hainan Island Wenchang Chicken as the main ingredient, with ham, chicken liver, and suburban vegetables, and is cooked, steamed, and fried.

This dish has a beautiful appearance and bright gravy.

Features of braised squab: a classic dish in Cantonese cuisine, crispy on the outside and tender on the meat, with a full color, aroma and flavor.

[30] Features of honey-glazed barbecued pork: It is best to use plum blossom meat when making barbecued pork.

Plum pork is pork shoulder meat, with more than 90% lean meat. From the cross section, you can see criss-crossing fat shreds.

The barbecued pork is made from plum blossom meat. After grilling, the fat shreds will be melted, making the meat more fragrant and tender but not greasy.

[31] Oyster King, Phoenix Feet, Radish and Beef Brisket Stewed Carrot and Beef Brisket Characteristics: Famous Guangzhou dish.

Cantonese people are fond of eating chicken feet and there are many ways to eat them.

However, the cooking method of this dish is very delicate. It is first boiled, then fried and then stewed. The finished dish is golden in color.

Although Poon Choi Poon Choi looks similar to Northeastern random stew on the surface, with meat, vegetables and vermicelli served in one pot, it is actually completely different in nature. One is haphazard and disorderly from beginning to end, while the other is an ingenuity that coordinates the overall situation.

, revealing the meticulous patience of Cantonese people.

Authentic traditional pots are divided into three layers and six layers. Taking six layers as an example, the upper three layers are goose, chicken, fish, shrimp, tendon, pork trotters, mushrooms and other generous meats, while the lower three layers are radishes.

, pork skin, yellow buds, bamboo shoots, fish eggs, vermicelli and other ingredients that are easy to absorb juice. This can make the meat juice seep down layer by layer, and the taste will be better than the previous layer.

[44] Steamed Spare Ribs with Black Bean Sauce, Baked Meat Crab with Ginger and Onion, Baked Meat Crab with Ginger and Onion Features: Steamed Spare Ribs with Black Bean Sauce uses ribs. The bones in this part are generally soft and have more meat.

[32] Features of assorted winter melon caps: beautiful appearance, bright color, refreshing taste and rich nutrition.

Features of refreshing breeze: unique shape, clear and pleasing to the eye.

Eagle Spreading Wings Bamboo Lamb Stewed Bamboo Lamb Stew Features: lifelike shape, both edible and appreciable.

Features of Cooked Tai Chi Shrimp: beautiful appearance, fresh and fragrant.

Features of Baihua Fish Maw Luohanzhai Luohanzhai: The fish maw cartilage is white, the taste is light and tender, the disc is elegantly presented, and the banquet is beautiful and generous.

[33] Characteristics of Beef Brisket Stew with Radish: Beef brisket is warm in nature and can easily lead to internal heat if eaten too much, while white radish is cold in nature, so stewing the two together has the effect of neutralizing cold and heat.