1. Cantonese-style roast suckling pig. Roasted suckling pig with Cantonese cuisine is the most popular among Chinese dishes today.

2. Boiled chicken. White-cut chicken is one of the most traditional chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by its simple preparation, just cooked and not rotten, no ingredients and original flavor, so that the natural flavor of chicken can be revealed as much as possible.

3, crispy roast goose. Roasted goose is a traditional barbecue meat in Guangzhou. It is made by roasting the whole goose with its wings removed and its head roasted. The belly of the dish contains marinade, and it tastes mellow. The roasted goose is cut into small pieces, and its skin, meat and bones are not separated, and it is crispy in skin, tender in meat, fragrant in bone, fat but not greasy.

4. sweet potato cups. The sweet potato cup is one of the well-known traditional classic Cantonese dishes, and it has a long history, so it is named because it uses melon as a container to stew soup. The soup after cooking has the fragrance of wax gourd, and the meat of wax gourd has the taste of stuffing, which set off each other.

5. Serve soup _ lobster. On the basis of collecting excellent folk foods from all over Guangdong Province, Cantonese cuisine constantly absorbs the essence of major Chinese cuisines and draws lessons from the strengths of western recipes. Shangtang _ Lobster is one of the representatives.

6. Steamed Haihe fresh. Steaming is the most classic cooking technique in Guangzhou. In the past, due to the barrier of Junshan Mountain, the traffic in Lingnan area was inconvenient and the economic development started slowly.

7. Braised pigeon. Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, which has a strong nourishing effect. Pigeon meat is delicious and tender, and it is rich in nutrients such as crude protein and a small amount of inorganic salts.

8. Smooth fish balls. Xiangslippery fish ball is a traditional dish in Guangdong. The fish used is a rectangular block, so it is called a ball because the original method is to carve a knife flower on the fish block, and the fish block naturally bends and turns slightly spherical after being cooked.

9. Sweet and sour pork. Sweet and sour pork, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating.

1. Old fire soup. Old fire soup, also known as "Guangfu soup", is the secret recipe of food tonic and health preservation passed down by Guangfu people for thousands of years. It takes a long time to cook Chinese old fire soup with slow fire, which not only takes the effect of medicine tonic, but also takes the sweetness of the mouth.