The representative dishes of Cantonese cuisine include: white cut chicken, barbecued pork with honey sauce, crispy barbecued pork, white burnt mussels, white burnt shrimp, braised pigeon, roast goose, salt-baked chicken, Liao ginseng with abalone sauce, Guangzhou Wenchang chicken, steamed pork ribs with black bean sauce, and so on.

Cantonese cuisine, or Cantonese cuisine, is one of the four traditional Chinese cuisines and one of the eight major cuisines. In a narrow sense, Cantonese cuisine refers to Canton cuisine (i.e., Guangzhou cuisine), and in a broader sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine has a long history, originating from the Central Plains, and its origins can be traced back to the early Han Dynasty, more than 2,000 years ago, and gradually matured during the late Qing Dynasty. As history changed and dynasties changed, immigrants from the Central Plains continued to move south, bringing with them the Central Plains style of cuisine, which was "to braise but not to tire of the details, to eat but not to tire of the essence". As a result, Cantonese cuisine is characterized by a fine and delicate dosage, many and clever ingredients, beautiful and colorful decorations, as well as an ability to innovate in imitation, with a wide variety of varieties.

Cantonese cuisine is the representative cuisine of China in foreign countries. Cantonese cuisine is a culture, an atmosphere, a rendering, a harmony, a folklore, a color, and a reflection of health standards.

Cantonese cuisine focuses on texture and taste, which is relatively light and changes with the seasons, favoring lightness in summer and autumn, and richness in winter and spring, and pursuing color, aroma, taste, and shape. Over the past hundred years, Cantonese cuisine has become one of the most representative and influential food cultures in the world.