Cantonese cuisine is composed of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine, with Guangzhou cuisine as the representative. It has a long history

As early as two thousand years ago, it was written by the Western Han people In the book "Huainanzi", there is a record that "the Yue people obtained anacondas and snakes as delicacies". People in the Southern Song Dynasty also exaggerated the description: the Cantonese people "eat all birds, beasts and snakes, regardless of whether they are birds or snakes." Around 122 BC There are stoves, forks and suckling pig bones used for roasting suckling pigs in the tomb of Zhao Hu, the second generation king of Nanyue. In 1956, the first large-scale "Guangzhou Famous Dishes and Pastries Exhibition" was held. There are 5457 kinds of dishes and 825 kinds of snacks introduced, which fully display the essence of Guangdong food culture

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province and constantly absorbs the essence of my country's major cuisines. The advantages of Western recipes are that Guangzhou cuisine uses a wide range of ingredients, has sophisticated ingredients, is good at variety, and has a wide variety of dishes. There are 5,447 types of dim sum and hundreds of snacks related to the dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine.

There are as many as 21 cooking methods in Guangzhou cuisine. It is good at stir-frying, frying, stewing, deep-frying, stewing, stewing, etc. It pays attention to the heat, and the dishes produced focus on color, aroma, taste and shape. The taste is mainly clear, fresh, tender and crisp, and pays attention to light but not bland. Fresh but not vulgar, tender but not raw, oily but not greasy. It is seasonal, try to be light in summer and autumn, and heavier in winter and spring.

The more common Guangzhou dishes include white-cut chicken, boiled sea shrimp, and Minglu. Suckling pig, oven-roasted duck, snake soup, shrimps soaked in oil, braised skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc...