1, the classic Cantonese cuisine includes: boiled chicken, roasted goose, roast suckling pig, braised pork with plum, barbecued pork, old fire soup, salted chicken, boiled shrimp, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed ribs with black bean sauce, fish-head tofu soup, pineapple pork, lettuce in oyster sauce, hibiscus eggs and steamed seafood.

2. The second characteristic of Cantonese cuisine is that when choosing dishes, besides emphasizing the freshness of raw materials, it also pays attention to freshness, tenderness, smoothness and smoothness. Usually it is light in summer and autumn, and emphasizes heavy taste in winter and spring. In addition, Cantonese people also pay attention to keeping raw materials fresh at high temperature. Seasonings are divided into five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh). Its cooking methods are good at frying, frying, stewing, stewing and frying. The dishes are heavy, and the taste is smooth but not greasy.

3. The representative dishes of Cantonese cuisine include Three Snakes Dragon Tiger Club, Five Snakes Soup, Dragon Tiger Chicken Soup, Fresh Shrimp in Oil, Salted Baked Chicken, Fresh Lotus Babel Cup, Fresh Mushrooms in Oyster Sauce, Beef in Oyster Sauce, Crispy Suckling Pig, etc.