Wenchang Chicken, Dongjiang brine chicken, two soft fried chickens with lemon, braised pork with plum vegetables, beef tenderloin with iron plate, boiled prawn, stewed duck with eight treasures, stewed lettuce with oyster sauce, braised white eel with Chaozhou sauce, steamed mandarin fish, etc.

Features of Cantonese cuisine:

1, wide selection of materials, exotic, make good use of raw and fierce seafood;

2, the knife has the ability to kill live seafood;

3, light and refreshing Guangzhou cuisine, characterized by cool, crisp, fresh and tender;

4. Cooking methods and seasoning methods are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and have been continuously improved, forming a set of cooking systems different from other cuisines.