The 30 most famous dishes of Cantonese cuisine are: Cantonese-style roasted suckling pig, white-cut chicken, crispy roasted goose, eight-treasure winter melon cup, baked lobster in soup, white peony shrimp, braised suckling pigeon, fragrant Slippery fish balls, sweet and sour sweet and sour pork, etc.

1. Baked lobster in soup

Baked lobster in soup is a traditional dish with full color, flavor and flavor, belonging to Cantonese cuisine. This dish is a seafood delicacy made with lobster as the main ingredient and served with stock. The meat of this product is white, tender and delicious, with high protein content, low fat content and rich nutrition. Especially suitable for nourishing consumption.

2. White peony shrimps

Boiled shrimps are the simplest and most delicious way to cook fresh shrimps. The cooking technique of boiling shrimps comes from Cantonese cuisine, which involves boiling soup or water. Blanch the raw materials until just cooked and take them out, which is called 'scalding'. Because no colored condiments are added to the soup, it is called white boiling. The characteristics of boiled rice dishes are: elegant color, crisp, tender and refreshing, and various tastes. It will not destroy the fresh, sweet and tender original taste of the raw materials.

3. Braised pigeon

Braised pigeon is a famous Guangdong dish. The meat of squab is thick and tender, with strong nourishing effect. The meat of pigeon is delicious, tender and rich in nutrients such as crude protein and a small amount of inorganic salt. First, soak the pigeons that are about 25 to 28 days old in brine until they are fragrant, then put them in boiling oil and fry them. Because the skin is crispy and the meat is smooth, sweet and fragrant, tender and delicious, oily but not greasy, and has good color, flavor and flavor, it is promoted as a top-grade delicacy and is very characteristic of Guangzhou.

4. Smooth fish balls

Smooth fish balls are a traditional Guangdong dish. The fish meat used is originally in the shape of a rectangular block. The reason why it is called a ball is because the original method was to carve a knife pattern on the fish block. After it is cooked, the fish block will naturally curl and have a slightly spherical shape. In recent years, there have been changes, and the fish block is no longer engraved. Flowers, so that the fish pieces will not appear spherical when cooked, but people are still accustomed to calling them fish balls. The finished dish is tender, smooth, fragrant and delicious, hence the name Fragrant Fish Ball.

5. Sweet and Sour Sweet and Sour Pork

Sweet and Sour Sweet and Sour Pork, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked to eat Chinese food very much. I especially like to eat sweet and sour pork ribs, but I am not used to spitting out the bones when eating. Guangdong chefs mixed boneless meat with seasoning and starch to make large meatballs. They were fried in oil until crispy and coated with sweet and sour marinade. The meatballs were sweet and sour and were very popular among Chinese and foreign guests. Sweet and Sour Pork Ribs has an older history, and now it has been renamed "ancient meat" after being remade.

Foreigners are not sure about the pronunciation, so they often call "ancient meat" "Gulu meat" because it is elastic when eating and makes a rattling sound when chewing. Therefore, these two names have coexisted for a long time. This dish is golden in color, crispy on the outside and soft on the inside, sour and sweet, with crispy skin and tender meat. It enjoys a high reputation at home and abroad.