Fried and baked dishes, frying and baking are two major cooking techniques of Cantonese cuisine. Frying is a cooking technique in which the processed or seasoned raw materials are put into a hot pot with a little oil and heated until they are cooked internally and golden in appearance. The dish has the characteristics of crispy surface and so on. Baking refers to the characteristics that the raw materials are pickled and seasoned, and then heated to maturity with soup, salt and steam as heat transfer media, so that the dishes are original, the juice is fragrant and the meat is tender and smooth.