Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, and formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste. Dongjiang cuisine originated from the Hakka community in Dongjiang, Guangdong Province. Most of the dishes are mainly meat, and few aquatic products are produced. The main ingredients are outstanding, paying attention to fragrance, weight and saltiness. It is famous for its casserole dishes and has a unique local flavor. [ 1]
Ten famous Cantonese dishes: Auntie Abalone, Guangzhou Wenchang Chicken, Boiled Suckling Pig, Xinlong Emperor's Night Banquet, Peninsula Royal Swallow, Steamed Dongxing Spot, Roasted Goose in a Hanging Furnace, Braised Sea Tiger Wings with Raw Crabs, Duck in Yannanfei Tea Farm, Chaozhou Pot-stewed [3]. Classic Cantonese cuisine: boiled diced chicken, braised pigeon, barbecued pork with honey sauce, stewed lobster in soup, Liaoshen with abalone sauce, stewed shark's fin with vegetable gall, stewed lobster with abalone, coconut sugar bird's nest, unicorn bass, boiled shrimp, fried beef river, laohuotang, clay pot rice, Cantonese-style stewed duck, steamed ribs with black bean sauce, pineapple and hibiscus eggs.