Cantonese Cuisine has become a renowned Chinese cuisine at home and abroad for its unique charms, such as thoroughness, singularity, complexity and lightness. Geographically, Cantonese cuisine was gradually formed with Guangzhou, Chaozhou and Dongjiang cuisines as its representatives. Broadly speaking, Cantonese cuisine also includes Guangxi, Hainan, Taiwan and other places.

Cantonese Cuisine, or Cantonese Cuisine, is one of the four major cuisines and eight major cuisines in China. In a narrow sense, Cantonese Cuisine refers to Cantonese Cuisine (i.e., Guangzhou Cuisine), and in a broader sense, it includes Teochew Cuisine (Chaoshan Cuisine) and Dongjiang Cuisine (also known as Hakka Cuisine). Cantonese cuisine is complex and delicate, for example, the clay pot rice and roasted suckling pig in Cantonese cuisine originated from the "Eight Treasures" of the Zhou Dynasty; roast goose originated from the famous roast duck of the Song Dynasty; dim sum was introduced to Guangdong from the Central Plains and later evolved into today's Cantonese dim sum, such as shrimp dumplings, dry steaming, and siu mai, and so on. Cantonese cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other areas. It is characterized by freshness, freshness, tenderness, smoothness, with excellent "five nourishment" and "six flavors".

Cantonese cuisine is exquisite and delicate, with many ingredients, exquisite and colorful decorations, imitation and innovation, and many varieties. Cantonese cuisine pays attention to the quality and flavor, relatively light taste, seeking freshness in the clear, seeking beauty in the light. It also changes with the seasons, emphasizing the lightness of summer and autumn, and the richness of winter and spring, and pursuing color, aroma, taste and style. Cantonese cuisine uses a wide variety of ingredients, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to showcase the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings. Ingredients are not mixed and seasonings are used to bring out the original flavor of the main ingredient, both based on freshness. The emphasis is on color, aroma, taste and shape, with freshness being the main focus.

Abundant ingredients and exquisite craftsmanship. Mountain and sea food, Chinese and foreign food, omnipresent, can be said to be the country's most. Cantonese cuisine can choose from a lot of raw materials, naturally fine. Cantonese cuisine pay attention to the seasonality of raw materials, "do not eat irregular". Eat fish, there are "spring carp and autumn carp summer three plow (anchovy) winter perch"; eat shrimp, shrimp, the most fat"; eat vegetables to choose the "seasonal vegetables". In addition to choosing the best raw material fattening period, Cantonese cuisine also pays special attention to the selection of the best parts of the raw materials.