Cantonese cuisine, referred to as Cantonese cuisine for short, is one of the four major cuisines in China and has the reputation of "eating in Guangzhou". Guangdong is located in the subtropical zone, bordering on the South China Sea, with evergreen seasons, rich products, all kinds of delicacies, and fresh fruits and vegetables in different seasons. The Qing Dynasty's Zhuzhi Ci said, "Snails are not crisp enough to be fresh. It's best to eat fish in February, and fish in winter solstice gives birth to dogs in summer solstice. It's delicious and delicious every year. " The rich and varied cooking resources in Guangdong are vividly described.

Guangdong cuisine includes three categories: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine.

Guangzhou cuisine combines the characteristics of local flavors such as Nanhai, Panyu, Dongwu, Shunde and Zhongshan, and combines the strengths of other provinces such as Beijing, Jiangsu, Yangzhou and Hangzhou, as well as western cuisine, and becomes a family of its own. Guangzhou cuisine has a wide range of materials and a wide variety, which is dizzying. Almost everyone who flies in the sky, crawls on the ground and swims in the water can eat. Needless to say, partridges, sparrows, leopards, civets, pangolins, seal fish and other game of birds and animals; Cats, dogs, snakes, rats, monkeys, turtles, and even grasses that are mistaken for "leeches" by the ignorant are also cooked, and once cooked, they suddenly become exotic and delicious, which makes Chinese and foreign people sit up and take notice and be very surprised. Another outstanding feature of Guangzhou cuisine is that the dosage is fine and fine, the ingredients are skillful, the decoration is beautiful and gorgeous, and it is good at imitating and innovating, and there are many varieties. 1965 "Guangzhou Famous Cuisine Beauty Exhibition" introduced 5457 kinds. The third feature of Guangzhou cuisine is that it pays attention to quality and taste, and its taste is relatively light, striving for freshness in the clear and beauty in the light. And it changes with the change of seasons, with light in summer and autumn and heavy in winter and spring. The taste of food is clear, fresh, tender, cool, smooth and fragrant; Seasoning is sour, sweet, bitter, spicy and salty; This is the so-called five flavors and six flavors. Representative varieties are: Long Hudou, white shrimp, roast suckling pig, braised pork with taro, scrambled eggs with Huangpu, stewed rice worms, dog meat pot, multicolored shredded snake, etc., all of which are famous Guangzhou dishes with local flavor.

Chaozhou cuisine is good at cooking seafood, with exquisite knife skills and a strong, fresh and sweet taste. I like to use fish sauce, sand tea sauce, plum lamb sauce, ginger wine and other condiments. There are many beets with more than 100 styles, all of which are coarse and fine, sweet and delicious. Another feature of Chaozhou cuisine is that it likes to put twelve dishes, and the order of serving is also like head and tail beets, and salty snacks are served in the second half. Before Qin Dynasty, Chaozhou belonged to Fujian, and its language family and customs were close to those of southern Fujian, but different from those of Guangzhou. Because of different origins, the characteristics of its dishes were also different. Representative varieties are: roasted wild goose, chicken with bean sauce, national food, assorted black ginseng, fried crab with onion and ginger, dried fried shrimp and jujube, etc., all of which are famous dishes in Chaozhou and spread in Lingnan area and at home and abroad.

Dongjiang cuisine, also known as Hakka cuisine, refers to the Han people who migrated from the Central Plains to the south in ancient times. Most of them moved from the whole village or the whole family. After settling in Dongjiang mountainous area, they still followed the language and customs of the Central Plains, so the characteristics of the dishes were preserved. Dongjiang cuisine, represented by Huizhou cuisine, is heavy in oil, salty in taste, simple in sauce, but prominent in main ingredients. I like to use the meat of three birds and livestock, and rarely use vegetables and vegetables, and there are not many seafood. Representative varieties are: Dongjiang salted chicken, Dongjiang fermented bean curd, refreshing beef balls, etc., showing a strong eating style in ancient Zhongzhou.

According to newspaper reports in recent years, restaurants in China are all over the world, with nearly 10,000 in the United States, more than 4,000 in Britain, more than 2,000 in France and the Netherlands, and no fewer than thousands in Japan. Most of these restaurants in China are engaged in Cantonese cuisine, and their business is very prosperous. Tea drinking has become a proper term in Chinatown in Sydney, Australia. Anyone who visits Sydney is fashionable to enjoy the taste of Cantonese tea drinking and dining in Chinatown, and the influence of Cantonese cuisine is evident.