Cantonese cuisine: It consists of three flavors: Guangfu (represented by Guangzhou cuisine), Hakka (also known as Dongjiang cuisine, represented by Huizhou cuisine) and Chaoshan (represented by Chaozhou cuisine), with Guangfu flavor as the representative. It has always been famous for its wide selection of materials and novel dishes. Guangdong is good at cooking fish, shrimp, livestock and game, especially at making snakes. The taste is light and the soup is heavy.

Representative Cantonese cuisine:

Crispy suckling pig, Baiyun pork hand, Bai Mudan shrimp, fresh oil shrimp, old man chicken, Dongjiang salt donated chicken, fragrant pork, Huangpu scrambled eggs.