Cantonese cuisine is Guangdong cuisine, which consists of three flavors: Cantonese, Hakka and Chaoshan. There are Cantonese restaurants in most parts of China. It has great influence at home and abroad. Not only in Hong Kong and Macau, but also in Chinese restaurants all over the world, most of the Chinese restaurants focus on Cantonese cuisine. Cantonese cuisine is the second largest folk cuisine in China, second only to Sichuan cuisine. It is the representative cuisine of China abroad. Cantonese cuisine is represented by Guangfu flavor. (1) Cantonese cuisine: Represented by Guangzhou cuisine, it combines the characteristics of local flavors such as Nanhai, Panyu, Dongguan, Shunde, and Zhongshan. It is mainly popular in central and western Guangdong, Hong Kong, Macau, and eastern Guangxi. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light. It strives to be fresh and fresh, light and beautiful. And it changes with the seasons. Summer and autumn tend to be lighter, while winter and spring tend to be richer. The taste of food should be clear, fresh, tender, refreshing, smooth and fragrant; the seasonings include sour, sweet, bitter, spicy and salty; these are the so-called five flavors and six flavors. It has the reputation of "eating in Guangzhou". Representative varieties include: Dragon-Tiger Fight, Boiled Shrimp, Roast Suckling Pig, Taro Braised Pork, Whampoa Scrambled Eggs, Stewed Grass Insects, Dog Meat Pot, Colorful Fried Snake Silk, etc. (2) Hakka flavor: also known as Dongjiang flavor, represented by Huizhou cuisine. Popular in the Hakka areas of Guangdong, Jiangxi and Fujian. It is closer to the Western Fujian flavor in Fujian cuisine. Hakka cuisine is heavy on oil and salty in taste. The sauce is simple but the main ingredients are outstanding. It likes to use three kinds of bird and livestock meat, and rarely uses vegetables. There are not many river fresh seafood. Representative varieties include: Dongjiang salt-baked chicken, Dongjiang stuffed beans, refreshing beef balls, etc., showing a strong ancient Zhongzhou food style. (3) Chaoshan flavor: Represented by Chaozhou cuisine, it is mainly popular in Chaoshan area and is close to the Minnan flavor in Fujian cuisine. Chaoshan cuisine is famous for cooking seafood, with exquisite knife skills and a taste that emphasizes aroma, richness, freshness and sweetness. It likes to use condiments such as fish sauce, sand tea sauce, plum sauce, ginger wine, etc. There are many beets and there are more than a hundred styles. They are made from coarse ingredients and are sweet and delicious. Another characteristic of Teochew cuisine is that there are twelve dishes served, and the order of serving is beets at the beginning and end, and salty snacks are served at the second half of the table. Before the Qin Dynasty, Chaozhou belonged to the Fujian region. Its language and customs were close to southern Fujian but different from Guangzhou. Because of the different origins, the characteristics of the dishes are also different. Representative varieties include: roasted wild goose, chicken with bean paste, Huguo cuisine, assorted black ginseng, fried crab with onion and ginger, fried shrimp and dates, etc. They are all Chaozhou specialty dishes that have been passed down from the Han Dynasty to the Lingnan region and at home and abroad. Thank you for adopting