There are roast suckling pigs in different food cultures in the world. Cantonese roast suckling pig is the most popular Chinese food today. Roast suckling pigs have a history of more than 2,000 years in Guangdong. The funerary objects of Nanyue King's Tomb include ovens and forks specially used for roast suckling pigs. In the Qing Dynasty, Cantonese roast suckling pig was selected as one of the dishes of "Man-Han banquet". Take out the ribs with milk weighing about 5 kg, put them in a special barbecue fork and bake them in the oven. If you use slow fire during barbecue, the pig skin of suckling pig will be very smooth, which is called "smooth skin". You can also barbecue with strong fire, during which the pigskin is coated with oil, so that the pigskin becomes golden yellow full of bubbles, that is, "pockmarked suckling pig". The characteristics of suckling pigs include thin skin, tender meat and brittle bones. When eating, cut the suckling pig into small pieces. Because there is less meat and thin skin, it is called suckling pig slices. Add a little "suckling pig sauce" to add flavor.

2, white-cut chicken

Boiled chicken is one of the most traditional chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor, so that the natural flavor of chicken can be revealed as much as possible. White-cut chicken skin is smooth, light and delicious, also known as "white-cut chicken". In Yuan Mei's Menu with the Garden in the Qing Dynasty, it was called white-cut chicken. "Chicken is the most powerful, and all kinds of dishes depend on it, so it is the first in the feather family, and other birds attach it as a feather family list." There are dozens of chicken dishes on the list, including steamed, barbecued, braised and braised. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine". Nowadays, there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and what people never tire of eating is boiled chicken. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.

3. crispy roasted goose

Roasting goose is a traditional barbecue in Guangzhou. It is made by roasting the whole goose after removing its wings. There is marinade in the stomach of the dish, which tastes mellow. The roast goose is cut into small pieces, the skin, meat and bones are not separated, and the skin is crisp, the meat is tender, the bone is fragrant, and it is fat but not greasy. If served with sour plum sauce, it will be more distinctive. Roasted goose originated from roast duck. There is a record in the Zhi Zhu Ci of Guangzhou in Guangxu period of Qing Dynasty: "Guangdong roast duck is delicious, better than roast goose, and it is called the ancient port (now Xinhui), which is strict in rejuvenating fat, beautiful and humble." It can be seen that roast goose and roast duck have long been famous in Cantonese cuisine. As the most popular barbecue in Guangzhou in 1970s and 1980s, it is characterized by "golden red color, crispy skin and tender meat, and delicious taste", which can be seen everywhere in the lo-mei shops in all streets and alleys of the provincial capital.

4. Babel wax gourd cup

Sweet potato cup is one of the well-known traditional classic Cantonese dishes, which has a long history and is named after stewing soup with melons as containers. The boiled soup has the smell of wax gourd, and the meat of wax gourd has the taste of stuffing, which set off each other. This dish is also a kind of soup in summer. It is beautiful and eye-catching. It combines a variety of raw materials into a dish with different tastes, which is light and fresh. It is a good summer product and the best choice for relieving boredom and hangover.

5. Baked lobster in soup

On the basis of collecting excellent folk cuisines from all over Guangdong, Cantonese cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the advantages of western recipes, among which lobster baked in soup is the representative. Lobster is the best among shrimps. It is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main raw material and broth. This dish is tender and delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food and is often used in many wedding banquets. This is also a classic banquet dish.