Cantonese cuisine: It consists of three flavors: Guangfu (represented by Guangzhou cuisine), Hakka (also known as Dongjiang flavor, represented by Huizhou cuisine) and Chaoshan (represented by Chaozhou cuisine), represented by Guangfu flavor. It has always been famous all over the country for its wide selection of materials and novel dishes. Guangdong has expertise in cooking fish, shrimp, livestock and game, especially in the production of "snakes". The taste is light and the soup is heavy.

Representative Cantonese Cuisine:

Crispy suckling pig, Baiyun pig's hand, white peony shrimp, fresh shrimp in oil, grandfather chicken, Dongjiang salt donated chicken, fragrant pork, Huangpu scrambled eggs.