The cooking skills of Ayi Abalone are permeated with China's excellent traditional food culture. Mr. Yang Guanyi, who made Ayi abalone, also won many honors for his outstanding achievements in promoting Chinese food culture internationally. He was recognized as the "King of Abalone" and "Gourmet Master" by the international food industry, and was awarded the title of "International Outstanding Man of the Year". Like shark's fin, it is one of several high-grade ingredients that Cantonese cuisine can't bypass. As a famous dish, it was listed as one of the eight treasures in the Ming and Qing Dynasties. Nourishing yin and nourishing yang, nourishing but not drying, has extremely high nutritional value. Most Cantonese dishes use dried abalone, and Ayi abalone is easy to cook, delicious and attractive, and has become the top ten famous Cantonese dishes selected by the First China Cantonese Cuisine Summit.

2. Guangzhou Wenchang Chicken

It is a sister dish of the traditional Cantonese chef "Jinhua Yushu Chicken". At the beginning, the famous chicken produced in Wenchang County, Hainan Province was used. It is reported that Guangzhou Restaurant sent several famous chefs to visit the local area. After tasting it, it was found that Wenchang chicken was fat and fleshy, and it deserved its reputation. The fly in the ointment was that the chicken bone was excellent and it was inconvenient to eat. After some research and development, it was boned and chopped into pieces, and it was mixed with Jinhua ham, Zhen liver, seasonal dishes and so on, which made the skin smooth and smooth and had a unique flavor. Because the chicken comes from Wenchang County and Guangzhou Restaurant happens to be located on Wenchang Road, "Guangzhou Wenchang Chicken" got its name.

3. Roast suckling pig in open hearth

There are two ways to cook suckling pigs in Guangdong. One is to burn them with smooth skin, which uses slow fire and uses less oil when burning. The second is to burn it into a skin, and burn it with high fire. In the process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer is the same size, and the skin layer is more crisp. Roasted suckling pigs should be peeled with a knife (without meat), and each skin is divided into 8 pieces, 32 pieces in total. The suckling pigs are put in a basin, and the pig skin is covered on the pigs, and then eaten together with two small plates, such as Melaleuca cake, onion balls, sweet sauce and white sugar, which has a unique flavor.

4. Xinlong Huang Banquet

In this dish, about 3 kg of Australian lobster is selected, lobster meat with fresh lily and asparagus is fried into shrimp balls, and lobster claws are salted and salted. When the dish is loaded, the lobster balls are still placed as they are, the shrimp balls are placed in the middle, the claws and feet are placed on both sides, and the head and tail of the lobster are reserved, which looks like a dragon in the world. The New Dragon Emperor's Night Banquet, significantly different from the general fried lobster balls, has a head and a tail, which is exactly in line with Shunde people's style of doing things from beginning to end.

5. Steamed East Star Spot

When you go to Guangzhou, you must eat seafood. Among them, Dongxing Spot is plump, delicious, tender and white, and steamed fish and soy sauce bring out the best in each other's tastes. It is one of the representatives of Guangdong cuisine's vigorous seafood production, which highlights the essence of Cantonese cuisine's freshness, tenderness, smoothness and coolness. Really fresh steamed fish, when served on the table, the fins relax, the meat pieces are separated, and they are never sticky. The "Steamed East Star Spot" produced by Donghai Seafood Restaurant has become the top ten famous Cantonese dishes selected by the First China Cantonese Cuisine Summit.