Huaiyang cuisine: beautifully made and elegant in style; Pursue original flavor, freshness and peace. "Drunken crabs don't watch the lights, pheasants don't watch the lights, swordfish don't watch Tomb-Sweeping Day, and sturgeon don't watch the Dragon Boat Festival." This time-varying principle ensures that the ingredients on the plate come from the best state, and people can experience the wonderful Huaiyang cuisine at any time. Huaiyang cuisine is very particular about swordsmanship, which is fine, especially melon carving. The dishes are exquisite in shape and mellow in taste; Make good use of heat in cooking, pay attention to firepower, and be good at stewing, stewing, stewing, steaming, burning and frying; Most of the raw materials are aquatic products, which are fresh, mild, fresh and slightly sweet. Famous dishes include stewed crab powder and lion's head, boiled dried silk, three-piece duck, crystal meat, Sweet and Sour Mandarin Fish, crisp eel in Liangxi and so on. Its dishes are exquisite and elegant. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing and buckling. The cooked dishes pay attention to color, fragrance, taste and shape. The taste is mainly fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, oil-soaked shrimp, braised big skirt wings, steamed seafood, shrimps, etc ... To sum up, Huaiyang cuisine is more elegant and Cantonese cuisine is more distinctive. Huaiyang cuisine is mainly fresh water, while Cantonese cuisine is widely used, but all of them are birds and animals. Huaiyang cuisine is finely cut, represented by boiled dried silk. Cooking pays attention to the temperature and uses slow fire, while Cantonese cuisine is more extensive and changes with time.