Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

1. Guangzhou Cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan and Zhanjiang. The widest area, with a wide variety of materials, fine selection of materials, excellent skills, good at changing, flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn to strive for light, winter and spring in favor of rich, good at small fry, the requirements of mastering the fire and oil temperature is just right.

2, Chaoshan cuisine, which belongs to the land of Fujian, its language and customs are similar to the southern Fujian. After belonging to Guangdong, it was influenced by the Pearl River Delta. Therefore, Teochew cuisine close to Fujian, Guangdong, sink the length of the two families, a school of its own. It is famous for cooking seafood, and is characterized by soups, vegetarian dishes and sweet dishes. Knife work is fine, pure flavor.

3, Dongjiang cuisine, also known as Hakka cuisine, because the Hakka people were originally from the Central Plains, in the late Han Dynasty and the late Northern Song Dynasty, to avoid the war moved south, living in the area of Dongjiang, Guangdong. Its language, customs still retain the inherent style of the Central Plains, dishes with meat, very few aquatic products, the main ingredients stand out, pay attention to the aroma, heavy oil, taste salty, to the casserole dishes, there is a unique local flavor.

The essence of Cantonese cuisine:

The essence of Cantonese cuisine is actually the cooking process to bring out the original flavor of the ingredients themselves. But it's also a flaw because it's very dependent on the quality of the ingredients. Nowadays, a lot of fast-growing ingredients look good but lack the original flavor, and the cooking process can only fill in the flavor defects by adding a lot of spices. Long-term heavy taste will gradually reduce the sensitivity of human taste, become more and more the pursuit of heavier taste, and over-reliance on seasoning also let people slowly forget the original flavor of the food itself.