Cantonese cuisine originated in Lingnan and developed from the specialties of Guangzhou, Chaozhou and Dongjiang. It started late, but it had a far-reaching impact. Most Chinese restaurants in Hong Kong, Macao and other countries in the world mainly serve Cantonese cuisine. So many people, especially Cantonese people, think that Cantonese cuisine is the first of the eight major cuisines. Cantonese cuisine combines the characteristics of Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavors, and combines the advantages of Beijing, Jiangsu, Yangzhou, Hangzhou and other provinces and western food. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking skills are varied and varied, and the materials are strange and extensive. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with five flavors (fragrant, loose, soft, fat and thick) and six flavors (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring. Famous Cantonese dishes include: braised chicken with snake, Long Hudou, roast suckling pig, old man chicken, brine chicken, boiled shrimp, boiled chicken, roasted goose, beef with snake oil and so on.
Cantonese cuisine is the representative cuisine of China abroad and the second largest cuisine in China after Sichuan cuisine.
Beef in oyster sauce is one of the Cantonese dishes, so it is also one of the private kitchens. Beef is the main ingredient, and the cooking skills of oyster sauce beef are mainly cooking, and the taste is original and salty. Characteristics of beef in oyster sauce: smooth, tender, non-tough and delicious.