Usually, the ingredients cooked in Guandong, including shelled eggs, white radish slices, sticky corn, Guandong boiled vermicelli, tempura, fish tofu, and Guandong cooked noodles (Lamian Noodles), are all cooked in Guandong cooking base, which can be eaten as meals or snacks, and can be eaten after a little seasoning.

Guandong Zhu, whose real name is Yutian (ぉでん), is a dish that originated in kanto region. Usually, the materials include eggs, radishes, potatoes, kelp, konjac, fish balls, bamboo wheels (products of fish or beans) and so on. Each of these materials is put into an iron griddle (box) which is not connected with each other, and simmered with the broth made of kelp and mullet flowers. After cooking, some people like to eat the original flavor, while others like to dip in the sauce (mustard sauce and Chili sauce).

Guandong cooking originated from the hot pot in the northeast, then spread to kanto region, Japan, and developed in kanto region, Japan. Now Guandong cooking in Taiwan Province Province has basically inherited the Japanese style. There are two flavors of soup in China and Guangdong: sweet in the south and spicy in the north.