The characteristics of Guangzhou cuisine: paying attention to quality and taste, the taste is relatively light, and striving to be fresh in the clear and beautiful in the light. Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised taro, scrambled eggs in Huangpu, stewed herbs, dog meat pot, colorful shredded snake, etc. These are all famous Guangzhou dishes with local flavor.

Long Hudou is also called "Stewed Three Snakes with Leopard Raccoon" and "Stewed with Dragon, Tiger and Phoenix". It is one of the representative dishes of Cantonese cuisine, one of the eight major cuisines in China. It is made of snake meat, leopard meat and stewed chicken. The soup is thin and thick, and the meat is tender and fresh.

Boiled shrimp, "Boiled shrimp" is a traditional dish of Han nationality in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. The main ingredient is shrimp, and the main cooking technique is boiling. The word "boiled" means that the original fresh shrimp is cooked directly in clear water.

Roast suckling pig is the most famous specialty in Guangzhou, and it is also one of the main dishes of "Man-Han Banquet". As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures" and was then called "Canned Dolphin".

Taro braised pork, also known as "the meat of Mid-Autumn Festival", is one of the famous dishes in the Pearl River Delta region, and locals must cook a dish on holidays. A Cantonese dish with ribs, taro, radish and wheat flour as raw materials is sweet and delicious, soft but not greasy.