Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and one of the eight major cuisines in China. Cantonese cuisine in the narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in the broad sense it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine) [2]. Cantonese cuisine originates from the Central Plains and inherits the Central Plains food style advocated by Confucius of "never getting tired of fine food and never getting tired of fine cooking"[1]. Therefore, Cantonese cuisine is more complicated and delicate, such as claypot rice and roasted suckling pig in Cantonese cuisine. The "Eight Treasures" delicacies of the Zhou Dynasty; roast goose originated from the famous dish roast duck of the Song Dynasty; dim sum was introduced from the Central Plains to Guangdong and evolved into today's Cantonese dim sum such as shrimp dumplings and dry steamed siomai. [3-6]

Cantonese cuisine covers the Pearl River Delta, Shaoguan, Zhanjiang and other places. It is characterized by freshness, freshness, refreshingness, tenderness and smoothness, and is good at both "five flavors" and "six flavors". Cantonese cuisine is the representative of Cantonese cuisine. Since ancient times, it has the reputation of "eating in Guangzhou, cooking in Fengcheng (Shunde)" and "eating in Guangzhou, and tasting in Xiguan" [1-2]. Shunde has even been awarded the World Food Award by UNESCO. The title of "City of Food". [43]

Chaozhou cuisine originated from the Chaoshan region of Guangdong. Chaozhou cuisine is the backbone and representative of Cantonese cuisine. [7-8] There is also a saying that "food in Guangzhou and taste in Chaozhou". [9] In 2004, he won the team gold medal in the 5th National Cooking Technology Competition. [10] In 2010, he represented Cantonese cuisine at the Shanghai World Expo, and in 2012, he represented Chinese cuisine at the Yeosu World Expo in South Korea. Chaozhou City was selected as the "Most Chinese Food City Recommended by Global Netizens" by China Radio International in 2014. [11-12]

Guangdong Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, covering the Meijiang, Dongjiang and Beijiang basins. [13] Hakka cuisine can be subdivided into "mountain cuisine", "water cuisine" and "individual cuisine". The "Hakka cuisine" of the mountain system is distributed in Meizhou and other places, while the "Hakka cuisine" of the water system refers to "Dongjiang cuisine".

[14] Meizhou is the hometown of Hakka cuisine[15], and Hakka cuisine is represented by Dongjiang cuisine. The dishes use mostly meat and very few aquatic products. The main ingredients are outstanding, and they pay attention to the fragrance, heavy oil, and salty taste. Casserole dishes Knowledgable and rich in local flavor