The three major cuisines are different, among which Guangzhou Cuisine is similar to Dongjiang Cuisine, and Cantonese Cuisine is famous for its strict selection of materials, fine workmanship, combination of Chinese and Western, and delicious taste. During the Ming and Qing Dynasties, Sichuan cuisine developed further. Until the period of the Republic of China, modern Sichuan cuisine finally formed the characteristics of "one dish with all kinds of flavors" and "fresh, mellow and spicy".

The formation and development of Cantonese cuisine are closely related to Guangdong's geographical environment, economic conditions and customs. Guangdong is located in the subtropical zone, close to the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, Guangdong's diet has always been unique. As early as the Western Han Dynasty, Huainanzi Spirit included the delicious and extensive choices of Cantonese cuisine. It is conceivable that Cantonese people were able to cook different odors with different cooking methods more than 1,111 years ago.

it combines the advantages of a hundred schools of thought, and has a wide range of materials, exquisite selection of materials and exquisite materials. It is good at innovating in imitation and cooking according to customers' preferences. Such as Kyoto bone, fried yellow croaker, fried eel with shrimp, etc., are all innovative by absorbing the taste of Beijing cuisine;

Guangdong Qing bamboo branch said: Crispy conch is not enough to eat fresh. It's best to celebrate in February. Fish in the winter solstice produce dogs in the summer solstice, and the good taste will be enjoyed several times a year. Vividly depicts the rich and colorful cooking resources in Guangdong. Cantonese cuisine is widely used, including all kinds of livestock, fish and shrimp, which are used in different cuisines in Guangzhou, while snakes, rats, cats, dogs and wild game are regarded as famous dishes.

Hakka cuisine, also known as Dongjiang cuisine, is a Han nationality who emigrated from the Central Plains to the south. They live in Dongjiang mountain area. They have a strong local flavor and are good at frying, frying, roasting and stewing. Cantonese cuisine is generally characterized by a wide selection of ingredients, freshness and novelty, light taste, and many dishes have unique flavors. During the Tang and Song Dynasties, Sichuan cuisine developed further. Sichuan cuisine comes from Sichuan, and "Sichuan restaurants" are all over Kaifeng and Lin 'an, the provincial capital. They have won the favor of many diners with the flavor characteristics of "things have no fixed taste and are delicious". As an independent dish, Sichuan cuisine was formed in Song Dynasty.