Huaiyang cuisine: finely crafted and elegant in style; pursuing original taste, freshness and gentleness. "Drunk crabs cannot watch the lanterns, wind chickens cannot watch the lanterns, swordfish cannot watch the Qingming Festival, and sturgeons cannot watch the Dragon Boat Festival." This time-varying principle ensures that the food ingredients on the plate come from the best condition, allowing people to experience the wonderful Huaiyang at any time. .Huaiyang cuisine pays great attention to knife skills, and the knife skills are relatively fine. It is especially famous for its melon carvings. The dishes are exquisite in shape and mellow in taste; in cooking, they make good use of heat and pay attention to fire skills, and are good at stewing, stewing, simmering, stewing, steaming, roasting, and stir-frying; the raw materials are mostly aquatic products, focusing on freshness, mild taste, and freshness. And slightly sweet. Famous dishes include stewed crab meat and lion head, boiled dried shreds, three sets of duck, crystal meat, squirrel mandarin fish, Liangxi crispy eel, etc. Its dishes are exquisite and elegant in style.

There are twenty-one cooking methods in Guangzhou cuisine, especially stir-frying, pan-frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat, and the dishes produced pay attention to color, aroma, and flavor. Taste, shape. The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring. The more common Guangzhou dishes include white-cut chicken, boiled sea shrimp, suckling pig in an open oven, roasted duck in a hanging oven, snake soup, shrimps soaked in oil, braised large skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc...

To sum up, Huaiyang cuisine is more elegant, while Cantonese cuisine is brighter. Huaiyang cuisine mostly uses freshwater products, while Cantonese cuisine uses a wide range of materials, including birds and animals. Huaiyang cuisine is finely cut, represented by large boiled dried shreds. Cooking pays attention to heat and uses slow fire. However, Cantonese cuisine has a wider range of ingredients and varies from time to time. different.