Cantonese cuisine: Caicai, Guangdong Province, consists of three flavors: Guangfu, Hakka and Chaoshan, and there are Cantonese restaurants in most parts of China. It has a great influence at home and abroad. Not only in Hong Kong and Macao, but also in other countries in the world, most Chinese restaurants mainly serve Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, ranking second only to Sichuan cuisine. Abroad, it is the representative cuisine of China. Cantonese cuisine is represented by Guangfu flavor.

(1) Guangfu flavor: represented by Guangzhou cuisine, it combines the characteristics of Nanhai, Panyu, Dongguan, Shunde and Zhongshan, and is mainly popular in central and western Guangdong, Hong Kong, Macao and eastern Guangxi.

Guangfu cuisine pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. And it changes with the change of seasons, with light in summer and autumn and heavy in winter and spring. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties are: Long Hudou, boiled shrimp, roast suckling pig, braised pork with taro, scrambled eggs in Huangpu, stewed rice worms, dog meat pot, multicolored fried shredded snake, etc.

(2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the flavor of western Fujian in Fujian cuisine.

Hakka dishes are heavy in oil, salty in taste, simple in sauce, but prominent in main ingredients. I like to use the meat of three birds and livestock, and rarely use vegetables and vegetables, and there are not many seafood. Representative varieties are: Dongjiang salted chicken, Dongjiang fermented bean curd, refreshing beef balls, etc., showing a strong eating style in ancient Zhongzhou.

(3) Chaoshan flavor: Chaozhou cuisine, as the representative, is mainly popular in Chaoshan area, which is close to Minnan flavor in Fujian cuisine.

Chaozhou-Shantou cuisine is good at cooking seafood, with exquisite knife skills and a strong, strong, fresh and sweet taste. I like to use fish sauce, sand tea sauce, plum lamb sauce, ginger wine and other condiments. There are many beets with more than 1 styles, all of which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, and salty snacks are served in the second half. Before Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of its different origins, its cuisine characteristics were also different. Representative varieties are: roasted wild goose, chicken with bean sauce, national food, assorted black ginseng, fried crab with onion and ginger, dried fried shrimp and jujube, etc., all of which are famous dishes in Chaozhou and spread to Lingnan area and at home and abroad.