Blanched chicken, roasted goose, roasted suckling pig, braised squab, honey-glazed barbecued pork, crispy roasted pork, baked lobster in soup, steamed Eastern star spot, Ah Yat abalone, ginseng with abalone sauce, boiled geoduck, salt and pepper mantis shrimp

, garlic bone, boiled shrimp, coconut milk rock sugar bird's nest, papaya stewed snow clam, dry fried beef river, Cantonese morning tea, Laohuo soup, Luo Hanzhai, Guangzhou Wenchang chicken, claypot rice, bamboo lamb belly pot, radish beef brisket pot,

Cantonese style roasted stuffed duck, steamed pork ribs with black bean sauce, fish head and tofu soup, pineapple sweet and sour pork, lettuce with oyster sauce, black bean dace and lettuce, baby cabbage in soup, salted cabbage, fish tofu, pan-fried fuyong egg, Dinghu vegetarian dish, chimney cabbage

, Fish-flavored eggplant stew, Taiye Chicken, Sai Crab, Taro Braised Pork, Southern Milk Clay Pot, Lobster Braised Abalone, Rice Net Durian Shrimp, Vegetable Braised Shark's Fin, Kirin Sea Bass, Ginger-Onion Baked Meat Crab, Rose Soy Sauce Chicken

, Beef three-star, beef offal, braised rice rolls, shrimp dumplings, pork rice rolls, wonton noodles, chicken porridge, boat porridge, lotus leaf rice, bowl of wings, quicksand buns, pig's feet ginger, glutinous rice chicken, bowl

Cakes, etc.

Features of Roasted Goose and Boiled Shrimp: The skin of the roasted goose is golden and crispy, and the slight charcoal flavor adds depth of flavor; a thin layer of subcutaneous fat seeps into the goose meat, adding just enough deliciousness to the meat.

[31] Steamed Spare Ribs with Black Bean Sauce Steamed Spare Ribs with Black Bean Sauce White-cut Imperial Concubine Chicken Rose Soy Sauce Chicken Rose Soy Sauce Chicken Characteristics: Famous Cantonese cuisine.

It uses imperial concubine chicken as the raw material. The meat is delicious and the preparation method is special. It can be eaten with dipping sauce.

[32] Characteristics of Guangzhou Wenchang Chicken: The famous Guangzhou dish uses Hainan Island Wenchang chicken as the main ingredient, with ham, chicken liver, and suburban vegetables, and is cooked, steamed, and stir-fried.

This dish has a beautiful appearance and bright gravy.

Features of braised squab: a classic dish in Cantonese cuisine, crispy on the outside and tender on the meat, with a full color, aroma and flavor.

[33] Features of honey-glazed barbecued pork: It is best to use plum blossom meat when making barbecued pork.

Plum pork is pork shoulder meat, with more than 90% lean meat. From the cross section, you can see criss-crossing fat shreds.

The barbecued pork is made from plum blossom meat. After grilling, the fat shreds will be melted, making the meat more fragrant and tender but not greasy.

[34] Oyster King, Phoenix Feet, Radish and Beef Brisket Stewed Carrot and Beef Brisket Characteristics: Famous Guangzhou dish.

Cantonese people are fond of eating chicken feet and there are many ways to eat them.

However, the cooking method of this dish is very delicate. It is first boiled, then fried and then stewed. The finished dish is golden in color.

Features of fried chicken: golden color, crispy on the outside and tender on the inside, dry, fragrant and salty.

Steamed Spare Ribs with Black Bean Sauce, Baked Meat Crab with Ginger and Green Onions Features of Steamed Spare Ribs with Black Bean Sauce: Ribs are used. The bones in this part are generally softer and have more meat.

[35] Features of assorted winter melon caps: beautiful appearance, bright color, refreshing taste and rich nutrition.

Features of refreshing breeze: unique shape, clear and pleasing to the eye.

Eagle Spreading Wings Bamboo Lamb Stewed Bamboo Lamb Stew Features: lifelike shape, both edible and appreciable.

Features of Cooked Tai Chi Shrimp: beautiful appearance, fresh and fragrant.

Features of Baihua Fish Maw Luohanzhai Luohanzhai: The fish maw cartilage is white, the taste is light and tender, the disc is elegantly presented, and the banquet is beautiful and generous.

[36] Characteristics of Beef Brisket Stew with Radish: Beef brisket is warm in nature and can easily lead to internal heat if eaten too much, while white radish is cold in nature, so stewing the two together has the effect of neutralizing cold and heat.

[37] Features of Cantonese Style Braised Stuffed Duck with Garlic Bones and Garlic Bones: Served on a long fish plate, the shape is beautiful and elegant, the color is golden and pleasing to the eye, and the skin is crispy and the meat is fragrant.

Features of Haitang Mushroom Claypot Rice: Refined color, fresh and fragrant, rich in nutrients, suitable for all seasons.

Features of winter melon and barley stewed duck: the duck is soft and the soup is delicious.

Features of Salted Egg Steamed Pork Patties: Duck eggs have been salted for a period of time and have a special salty aroma. They are mixed with minced pork and steamed into meat patties. It is a common dish in families across Guangdong.

Characteristics of pond lotus: It looks like a lotus.

Refreshing and delicious, you won't get tired of eating it.