1, Cantonese cuisine is characterized by freshness, tenderness, crispness, smoothness, lightness and crispness. It is light in summer and autumn and slightly mellow in winter. Seasoning has six flavors (sour, sweet, bitter, salty, spicy and fresh).

2. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.

3, cooking is good at frying, frying, stewing, stewing, frying, etc.

Knife workers are good at killing raw seafood. The technique is simple and natural, unlike other cuisines, which have higher requirements for containers and reflect grades.

5. Cantonese cuisine originated in South Vietnam in Qin and Han Dynasties. Guangdong's food culture was formed in the Neolithic Age. Cantonese cuisine consists of Cantonese cuisine, Chaozhou cuisine and Hakka cuisine. Flavor characteristics are: strong, light and fragrant. The materials are exotic and extensive, and the techniques are widely concentrated in the west, keeping pace with the times and being brave in innovation. Exquisite snacks, luxurious dishes, rich commodity economy and tropical customs. Representative dishes are: Three Snakes, Dragon and Tiger Festival, Golden Dragon Crispy Suckling Pig, Braised Chicken, Roasted Goose, National Food, South China Sea Lobster, Braised Civet, etc.