Boiled chicken, also known as boiled chicken, is one of the eight famous dishes in China and one of Cantonese cuisine, which started in private restaurants in the Qing Dynasty. White-cut chicken usually uses fine-boned peasant chicken, ginger, chopped garlic and other ingredients, then it is boiled and soaked in slow fire, dried and cut into pieces. After cooking, the color is white with oily yellow, the skin is refreshing, the meat is smooth and fragrant, and it is light and delicious.

2. Hakka stuffed tofu

Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes and is said to be related to jiaozi in the north. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small tofu, and seasonings such as mushrooms, minced meat, onions and garlic are put in it, and then they are cooked in a casserole with seasonings such as monosodium glutamate and pepper for a long time.

The uniqueness of "Hakka fermented bean curd" is inseparable from its strict production technology. "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing". The tofu brewed by Hakka tastes delicious, and the white tofu is stuffed with meat, fish, shrimp, etc., which increases the taste and makes it chewy.

3. Braised pigeons

Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main material is squab, which is characterized by crispy skin, smooth meat, tender bones and juicy. There has always been a saying among the people that "one pigeon wins nine chickens". Braised pigeons are crispy outside and tender inside, and most people don't even let go of their bones, because stewed and fried pigeons are fragrant in their bones.

4. Barbecued pork with honey sauce

Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "inserting barbecue". Mainly made of pork (thin), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.

5, roast suckling pig

Roast suckling pig is the most famous specialty in Guangzhou, and it is also one of the main dishes of "Man-Han Banquet". As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures" and was then called "Canned Dolphin". Roasting suckling pig is also one of the sacrifices offered by Cantonese people to their ancestors for many years, and it is an essential festival for every household. After ancestors sacrificed suckling pigs, relatives would have dinner again.