Guangzhou specialties include: clay pot rice, boat porridge, double skin milk, boiled chicken, Cantonese rice rolls, stewed chicken with pork belly, turnip beef offal, fried rice noodles, etc. White-cut chicken, also called white-cut chicken, is one of the chicken dishes in Cantonese cuisine, which began in private hotels in the Qing Dynasty. White-cut chicken is white and oily yellow, with the fragrance of scallion oil. Because the chicken is cooked in white, it does not add ingredients and maintains its original flavor, and its taste is tender, light and delicious.

Fried rice noodles are famous traditional snacks in Guangzhou. The raw materials are rice noodles, pork, bean sprouts, cabbage and so on. Stir-fried rice noodles test the chef's skill very much, because it is easy to stick to the pot. The trick of stir-fried rice noodles is to have a little more oil, and put the rice noodles in the oil pot until it is hot enough, so as not to stick to the pot.

Shrimp dumplings are one of the representatives of Cantonese dim sum, which are characterized by crescent shape, spider belly and twelve folds. The color is white and crystal clear, the skin is thin and chewy, and fresh shrimp meat is used for invagination. Shrimp dumplings are full of stuffing, and there are four shrimps in one. The skin is very thin and Q-shaped, and it is very solid to eat in one bite.

Boat porridge originated from Xiguan, Liwan, Guangzhou. It was named "Liwan Boat Porridge" because the porridge was made by people on the boat. Fresh shrimps, fish fillets, chopped green onion and fried dough sticks are used as raw materials, and porridge is cooked according to the method of boiling porridge and scalding porridge. The bottom of the porridge is rotten, the porridge tastes fresh and sweet, which combines the advantages of many materials and is crisp, soft and smooth.