Guangdong cuisine, such as drinking morning tea and making soup with Cantonese cuisine, is world-famous. Guangzhou cuisine is the representative of Cantonese cuisine, Chaozhou cuisine is famous for its delicacy and elegance, and Hakka cuisine is known for its original flavor. Cantonese people generally like to drink Pu 'er, Tieguanyin, Shoumei and Maji, among which kung fu tea is the most famous Chaozhou cuisine, which is the most refined and expensive cuisine in China. Cantonese cuisine, one of the four major cuisines in China, was developed from the special cuisines in Guangzhou, Chaozhou and Dongjiang. It started late, but it has far-reaching influence. Most Chinese restaurants in Hong Kong, Macao and other countries in the world are mainly Cantonese cuisine. Cantonese cuisine pays attention to absorbing the strengths of various cuisines, with varied cooking skills and exotic and extensive materials. In cooking, it is mainly fried and fried, and also stewed, fried and roasted. It pays attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, and there are "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, and rich in winter and spring. Cantonese cuisine has a wide influence. According to some newspapers in recent years, there are tens of thousands of restaurants in China in the United States. There are 14, in Britain; There are 2 in France and 2 in the Netherlands; There are no fewer than thousands in Japan. China restaurants in these places are mostly Cantonese-style teahouses and restaurants, and their business is very prosperous. In Sydney, Australia, under the influence of "Chinatown", tea drinking has become a special term. It is fashionable for anyone who visits Sydney to enjoy the charm of Cantonese tea drinking and dining in "Chinatown". Cantonese cuisine is famous at home and abroad for its unique light flavor and unique style. "Eating in Guangzhou and tasting in Chaozhou" can't be separated from drinking tea in Guangdong, which is actually a disguised form of eating. All restaurants, hotels and teahouses have morning, afternoon and evening teas, and drinking tea is linked to talking about business, listening to news and meeting friends. Tea drinking in Guangdong is inseparable from tea, snacks, porridge, flour, noodles and some side dishes. It is worth mentioning that Chaoshan congou tea, which is reserved with specially-made miniature teapot, small white porcelain cup and oolong tea, has two steps of "Guan Gong touring the city" and "Han Xin ordering soldiers" when pouring tea, and the tea brewed is fragrant and bitter, with endless aftertaste. Cantonese dim sum is one of the three special types of pastry in China, with a long history, various varieties, colorful shapes, novel tastes and unique features. Guangdong porridge is characterized by boiled rice and paying attention to seasoning, including slippery chicken porridge, raw fish porridge, porridge and boat porridge. Guangdong powder is Shahe powder, soft and tough. Guangdong noodles are most famous for "Yifu noodles". Cantonese cuisine has the advantages of "Kyoto flavor", "Gusu flavor" and "Yangzhou speculation", which is well-known both at home and abroad. Cantonese cuisine is called Cantonese cuisine. In the Ming and Qing Dynasties, Cantonese cuisine gradually absorbed the cooking materials and techniques of Beijing, Sichuan, Shandong and Jiangsu cuisines, and became one of the four famous cuisines in China. The so-called "food in Guangzhou, taste in Chaozhou". According to different regions and tastes, Cantonese cuisine can be divided into three categories: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine (Hakka cuisine). The classics of Cantonese cuisine include braised pigeon, roast suckling pig, boiled chicken, bittern platter, national cuisine, barbecued pork with honey, roasted goose in deep well, Luohanzhai and so on. Taste authentic Cantonese cuisine in Cantonese teahouses and restaurants all over urban and rural areas, and "eat" snacks in street stalls to experience the connotation of "eating in Guangdong"; Go to the rural towns in the Pearl River Delta to appreciate the water town customs of "small bridges and flowing water families", and everyone can experience Lingnan customs. Guangdong's diet is world-famous, and Guangzhou cuisine has extensive materials, fine selection of materials, excellent skills, good at change, diverse varieties, exquisite and elegant Chaozhou cuisine, and authentic Hakka cuisine (Dongjiang cuisine). Guangdong people generally like to drink oolong tea, among which Chaozhou Kung Fu tea is the most famous. Guangzhou cuisine has a wide range of popularity, including the Pearl River Delta, Xijiang River and Beijiang River Basin, Leizhou Peninsula and other places in the province, while Hong Kong, Macao and Taiwan, Hainan Island and parts of Guangxi are outside the province. Guangzhou cuisine focuses on the quality and taste of dishes, and the selection of materials is complicated and tender, with a fragrant taste but must be smooth. Guangzhou cuisine is good at stir-frying, especially paying attention to "wok gas", that is, heat and oil temperature, and paying attention to frying and eating now to keep the color, aroma, taste and shape of the dishes. Dog meat pot, stewed snake soup, roasted pigeon, roasted suckling pig, braised pork with taro, stewed insects, boiled chicken and pine nut fish are all famous dishes in Guangzhou with full local flavor. Chaozhou Cuisine Chaozhou Cuisine originated in Hanjiang Plain and is good at cooking seafood. Because it pays attention to the authenticity and taste of food, it emphasizes the light taste, and likes to eat raw oysters, fish and shrimp. Also because of paying attention to the original flavor, the soup dishes in Chaozhou cuisine are unique, very clear and fresh, and there are more beets with hundreds of styles. Chaozhou cuisine likes to use fish sauce, sand tea sauce, plum lamb sauce and ginger wine as condiments. Chaozhou cuisine is the finest and most expensive dish in China. Hakka cuisine, also known as Dongjiang cuisine, is mainly composed of three birds and livestock meat, with few vegetables and few seafood. Hakka cuisine is famous for its heavy oil, salty taste and strong aroma. Hakka people often wash the pot every time they cook a dish, so as to avoid cross-talk between dishes. Hakka snacks are rich, the most famous of which is a kind of food called Zan, including sweet Zan, salty Zan, hairpin (also called outsourcing) and taro Zan. Dongjiang salted chicken, stuffed tofu, vegetable rolls, wormwood glutinous rice, chestnut, rice orange, hemp orange, flat vegetarian diet, oil fruit, glutinous rice boiled rice, pumpkin pie, seafood, catfish and other very authentic dishes and snacks in Heyuan (Chuantang Laidongkeng, Dongyuan County). Xingning's stuffed tofu, Lexian yuba, braised pork with plum, Linwei Shatian pomelo, radish hairpin, Shimafan bean (peanut) and other delicacies will make you linger.