1, South Vietnamese make a living by collecting aquatic products such as snails, clams, clams and oysters, and are good at fishing. According to Zhou Li, "Some eaters don't eat grain when crossing their toes". They "cook crabs for food, not rice" and have the habit of "eating them raw". Shan Hai Jing, written in the Warring States Period, recorded that southerners ate snakes. Huai Nan Zi, edited by Liu An of the Western Han Dynasty, also described that "the Yue people thought snakes were food". It can be seen that the "snake" of Guangdong flavor has appeared for at least thousands of years.

2. Cultural and economic exchanges between the Central Plains and Lingnan have become increasingly frequent. After Zhao Tuo, the military king of South Vietnam, returned to Han, Sino-Vietnamese exchanges became increasingly frequent, and the economy and culture in Lingnan area developed greatly. Cooking technology is also introduced with the introduction of culture. Among several Han tombs excavated in Guangzhou, there are taro, ginger, cucumber, melon, papaya, peach, plum, orange, plum and other fruits and vegetables. Livestock and poultry include pigs, cattle, sheep, chickens, ducks and geese; There are mud clams, green cockroaches and sparrows. Among the remains of sparrows, there are loess and charcoal, which shows that sparrows are wrapped in loess and baked with charcoal. This production method was called "cannon" in the Zhou Dynasty. It can be seen that the Han people in the Central Plains accepted the omnivorousness of South Vietnam and moved the cooking methods of the Central Plains to form a unique eating habit.

3. During the Southern Song Dynasty, a large number of gentry from the Central Plains went south, and then the cooking techniques from the Central Plains flowed into the south. The royal family who fled to the south brought the dietary customs of the Central Plains to Qionghai, so that Cantonese cuisine still retains many ancient ways of eating in the Central Plains. The local style of Lingnan people, which amazed the Southern Song Dynasty, that is, "eat everything without asking about birds, animals, insects and snakes", combined with cooking techniques with northern flavor, became a unique dish in the South. At this point, Cantonese cuisine, as a kind of cuisine, has begun to take shape, and ancient books also have the name of "southern cooking".

Apart from native products, Guangdong has introduced many crops from abroad since the Han Dynasty, such as jasmine, date palm, mango, jackfruit, guava, annona, peanut, corn and sweet potato. According to Qu Dajun's "Guangdong Xinyu" in the late Ming and early Qing Dynasties, "the food in the world is available in eastern Guangdong, but the food in eastern Guangdong may not be available in the world." Rich raw materials enable Cantonese cuisine to achieve the delicious taste of "flying flowers, snakes, insects, rats and turtles". By the end of the Qing Dynasty, Guangzhou had become the largest economic center in the south of China, which accelerated the great exchange of North-South flavors. The local flavor characteristics of Cantonese cuisine, such as Kyoto flavor, Suzhou flavor and Yangzhou stir-fry, influence and penetrate each other. The culinary masters constantly absorb and accumulate various cooking techniques and improve and create them according to the local environment, folk customs, tastes and hobbies, so that Cantonese cuisine can develop rapidly and occupy a major position in Fujian, Taiwan, Qionggui and other places. "Qing Liang Chao" records: "Cuisine has its own characteristics, such as Shi Jing, Shandong, Sichuan and Guangdong ..." At that time, Guangdong cuisine had become one of the four major cuisines in China. In this big cuisine, three schools of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine are naturally formed according to the region, with different flavors.

It is precisely because Cantonese cuisine is good at learning from each other's strong points and blends well. After the Opium War, the western cooking skills introduced one after another also left a distinct brand of the combination of Chinese and western. This is more obvious than other major cuisines. In recent years, the trend of "New Cantonese Cuisine" is to make more extensive use of food raw materials, seasonings and cooking methods from all over the world to change dishes on the basis of carrying forward the traditional characteristics of Cantonese cuisine. More obviously, it combines the North-South flavor, Chinese and Western styles, and combines dishes, snacks and snacks. "New Cantonese cuisine" is relative to tradition, and it can not be separated from tradition, what's more, it is a new cuisine that can be compared with Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. But this new trend undoubtedly pushes Cantonese cuisine to a higher level. This is the real meaning that Cantonese cuisine can rank among the world's gourmet forests.