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As far as China cuisine is concerned, there are eight major cuisines, including Shandong, Sichuan, Yang, Guangdong, Hunan, Fujian, Huizhou and Zhejiang, which are called the top ten cuisines with Beijing and Shanghai cuisines, and are often called Shandong and Zhejiang. Modern Cantonese cuisine is well-known at home and abroad, and is known as "eating in Guangzhou". One of the most common industries run by overseas Chinese is to open restaurants in China, especially Cantonese cuisine.

Guangdong cuisine is a unique cooking dish that combines the local flavors of Nanhai, Panyu, Shunde and Zhongshan, and combines the strengths of other provinces and western cuisines such as Beijing, Jiangsu, Yangzhou and Hangzhou. Its influence covers a wide range, mainly in the Pearl River Delta, the Xijiang and Beijiang River basins, Leizhou Peninsula and Hainan Island, and the northern suburb of Guangxi, Hong Kong, Macao and Taiwan. Cantonese cuisine has a unique southern flavor, and is famous for its wide selection of materials and novel dishes. It is said that "food is in Guangzhou".

Cantonese cuisine has a long history. Like other regions' food and cuisine, it has the same sex as China's food culture. As early as ancient times, the ancient Yue people in Lingnan had close contacts with Chu in the Central Plains. With the changes of history and dynasties, many Zhongyuan people fled to the south to escape the war, and the Han and Vietnamese ethnic groups gradually merged. The southward migration of Central Plains culture, the combination of cooking skills, cookers, utensils and rich agricultural and fishery products in Central Plains, ...

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