Broadly speaking, Cantonese cuisine consists of Canton cuisine (also known as "Guangzhou cuisine"), Teochew cuisine (also known as "Chaoshan cuisine"), and Hakka cuisine (also known as "Dongjiang cuisine"). Hakka cuisine is one of the three major cuisines of Guangdong, along with Teochew cuisine and Guangzhou cuisine.

The representative varieties of Guangzhou Cuisine include: Dragon and Tiger Fighting, White Scorched Shrimp, Roasted Suckling Pig, Taro Button Meat, Whampoa Scrambled Eggs, Stewed Wo Worms, Dog Meat in Casserole, Colorful Fried Snake Shreds, etc.

The representative varieties of Chiu Chow Cuisine include: Roasted Wild Goose and Goose, Chicken in Bean Sauce, Protecting the Nation's Vegetables, Mixed Oolong Ginseng, Stir-fried Crab with Scallions and Ginger, Dried Fried Shrimp and Jujubae (dates), etc.

The representative varieties of Hakka Cuisine include: Salt-Baked Chicken, Stuffed Bean Curd, Beef Balls and Duck etc.

Cantonese dishes: Cantonese classic chicken, Guangzhou Wenchang chicken, oyster phoenix claw, unicorn sea bass, Dongjiang salt-baked chicken, fried chicken, assorted winter melon cap, clear air, eagle's wings, cooked shrimp, wildflower fish maw, Cantonese roasted duck, begonias, mushrooms, winter melon, barley and duck in pot, salted egg, steamed meat cake, pond lotus flower, Buddha's hand, pork ribs, smooth sailing, peony, pan-fried stuffed snake, sizzling squid, etc.

Hokkien cuisine is also known as Hakka cuisine.