Features of Cantonese cuisine: The ancient Cantonese cuisine can be traced back to the Qin Dynasty. In the Southern Song Dynasty, Cantonese cuisine developed rapidly because the imperial chef went to Yangcheng. After the Opium War, Guangzhou, as one of the first foreign trading ports, had frequent foreign exchanges, and Cantonese cuisine absorbed some specialties of western food.

At the same time, Cantonese cuisine itself has gone abroad. Now, there are thousands of Cantonese restaurants in new york alone. With its unique charm of freedom, strangeness, complexity and lightness, Cantonese cuisine has become a famous Chinese delicacy at home and abroad. Geographically speaking, Cantonese cuisine is gradually formed as the representative of Guangzhou, Chaozhou and Dongjiang. In a broad sense, Cantonese cuisine also includes Guangxi, Hainan and Taiwan Province.

* Raw materials: extensive collection, vigorous pursuit, especially famous for cooking snakes, raccoons, cats, dogs, monkeys, rats and other wild animals.

* Taste: fresh, tender, cool, smooth, light and crisp, light in summer and autumn, slightly mellow in winter, with five flavors (fragrant, loose, smelly, fat and strong) and six flavors (sour, sweet, bitter, salty, spicy and fresh).

* Cooking skills: good at frying, frying, stewing, stewing, stir-frying, etc., with strong colors.

Famous dishes: Three Snakes, Dragon, Tiger and Phoenix Conference, Roasted Suckling Pig, Beef in Oyster Sauce, Old Meat, Winter Melon Cup, Dry Fried Prawns, Guangdong Roasted Goose, etc.