Cantonese cuisine broadly speaking consists of Cantonese cuisine (also known as "Guangzhou cuisine"), Chaozhou cuisine (also known as "Chaoshan cuisine"), and Hakka cuisine (also known as "Dongjiang cuisine"). Hakka cuisine, Chaozhou cuisine and Guangzhou cuisine are also known as the three major cuisines of Guangdong.

Representative varieties of Guangzhou cuisine include: Dragon-Tiger Fight, Boiled Shrimp, Roast Suckling Pig, Taro Braised Pork, Whampoa Scrambled Eggs, Stewed Grass Insects, Dog Meat Pot, Colorful Fried Snake Shreds, etc.;

< p>Representative varieties of Chaozhou cuisine include: roasted wild goose, chicken with bean paste, Huguo cuisine, assorted black stone ginseng, fried crab with onion and ginger, fried shrimp and dates, etc.;

Representative varieties of Hakka cuisine include: salt Baked chicken, Yong Tau Fu, refreshing beef balls, three cups of duck, etc.

Famous Cantonese dishes: Cantonese classic white-cut imperial concubine chicken, Guangzhou Wenchang chicken, oysters, chicken feet, unicorn seabass, Dongjiang salt-baked chicken, deep-fried chicken, assorted winter melon caps, cool breeze, eagle spreading wings, braised Tai Chi shrimps, hundred-flower fish belly, Cantonese-style roasting Stuffed duck, begonia, mushrooms, winter melon, barley, braised duck, salted egg, steamed meatloaf, pond lotus, bergamot spareribs, smooth sailing peony pan-fried stuffed snake breast, sizzling squid, etc.