According to the search on Baidu Tieba, the differences between Cantonese-style barbecue and Hong Kong-style barbecue are as follows:

1. Production method: Guangdong barbecue is generally based on lean meat, and the fat content is It is lower and usually needs to be marinated and grilled. On this basis, Hong Kong barbecue adds fatty meat, which is famous for its crispy, tender skin, delicious and sweet aroma. In addition, due to the different meats used, the marinating time of the two is also different, which may also affect the taste.

2. In terms of taste: Cantonese cured meat has a dry and firm texture, not oily or greasy; while barbecued pork is juicy, melts in the mouth, and has a certain sweetness. As for the white-cut chicken, its meat is very tender and rich in flavor, making it delicious. In general, although there are differences between the two, they are both very important parts of Cantonese cuisine and both are worth tasting.