Cantonese cuisine is Guangdong cuisine. The scope of Guangzhou cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places. It has the characteristics of freshness, freshness, refreshing, tenderness and smoothness. It is good at both "five flavors" and "six flavors". Stir-frying requires the right heat and oil temperature. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes. Guangzhou cuisine is the representative of Cantonese cuisine. It is known among the people as "Eat in Guangzhou". Shunde was even awarded the title of "City of Gastronomy" in the world by UNESCO.

Cantonese cuisine, also known as Cantonese cuisine, is one of the four traditional Chinese cuisines and one of the eight major cuisines. It originated from the Central Plains. After more than two thousand years of development, it gradually matured in the late Qing Dynasty. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (belonging to Hakka cuisine). Each of the three flavors has its own characteristics. Cantonese cuisine is as famous as French cuisine around the world. Since the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants around the world focus on Cantonese cuisine.