1, Guangzhou cuisine:
Including the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places, it is rich in materials, fine in materials selection, sophisticated in 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.
2. Chaozhou cuisine:
Originated in Chaoshan area, it combines the strengths of Fujian and Guangdong, forming its own school. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste.
3. Dongjiang cuisine:
Originated from the Hakka community in Dongjiang, Guangdong Province, the dishes are mostly meat, with few aquatic products. The main ingredients are prominent, the flavor is rich and the oil is heavy and salty. They are good at casserole dishes and have a unique local flavor.