In recent years, Cantonese cuisine seems to have become a prominent school in China, and it seems to be the only cuisine that can compete with Sichuan cuisine. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Regional differences: Guangzhou cuisine is mainly in Guangzhou, Zhongshan, Dongguan and other places; Chaozhou cuisine is naturally dominated by Chaoshan area; The birthplace of Hakka cuisine is mainly Shenzhen, Meizhou, Shaoguan, Huizhou and other places, among which Longyan, Fujian is also famous for Hakka cuisine! Geographically speaking, Guangzhou cuisine includes the flavors of cities and counties in the Pearl River Delta and Zhaoqing, Shaoguan and Zhanjiang. Guangzhou cuisine has the characteristics of extensive materials, fine selection of materials, strange ingredients, exquisite knife work and suitable heat. Cooking methods are good at frying, frying, frying, roasting, stewing and buckling. Cantonese cuisine with fresh, tender, crisp and smooth taste is emphasized. Chaozhou cuisine is full of food stalls. You can come to Guangdong to taste all kinds of special dishes when you have the opportunity.

The raw materials of Chaozhou cuisine are mostly aquatic products. Fish, shrimp, clams and clams are the main raw materials of Chaozhou cuisine. Although there are not as many raw materials as Guangfu cuisine, many famous dishes can still be made. The biggest feature of Guangfu cuisine is its fresh ingredients, original flavor and light diet. Because Hakkas live in mountainous areas, salt and salt are essential for hard work. Special dishes, such as brine chicken, braised pork with plum, Shan Zhi soup and Hakka dishes, are found not only in Cantonese cuisine, but also in Cantonese cuisine. Because Hakkas are Han people who don't call themselves provinces, there are many people with strong regional characteristics living in Guangdong, each with its own dialects and living habits, which are found in every region.

Chaoshan cuisine and Guangfu cuisine have something in common. The biggest difference is the pickling method of marinated vegetables and seafood, such as marinated goose, salted shrimp sauce and pickled crab. If Guangfu cuisine pursues freshness and smoothness, Chaoshan cuisine tends to be chewy in Yu Xian.