Cantonese cuisine focuses on texture and flavor, and the taste is relatively light, striving for freshness and beauty in lightness. And with the seasonal changes and changes, summer and autumn favor light, winter and spring favor rich, the pursuit of color, aroma, taste, type. Taste is clear, fresh, tender, crisp, smooth, fragrant; seasoning throughout the sour, sweet, bitter, spicy, salty; this is the so-called five nourishing six flavors.