Clear, fresh, tender, smooth, cool, fragrant and crisp. Cantonese cuisine is clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Cantonese cuisine, namely Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. It originated from the Central Plains, inherited the Central Plains diet style advocated by Confucius, and implied the complexity and exquisiteness of Cantonese cuisine. Cantonese cuisine has a wide range of ingredients, not only the main ingredients, but also ingredients and seasonings.

In order to express the flavor of the main ingredients, Cantonese cuisine pays great attention to the choice of ingredients and seasonings. The ingredients will not be mixed, and seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh. Pay attention to color, fragrance, taste and style, and give priority to umami. Livestock dishes: crispy roast suckling pig, old man chicken, Chinese cuisine, Chaozhou roast eagle goose, monkey brain soup, etc. Seafood Seafood is the basic raw material of Cantonese cuisine, and insects, snakes, fish and clams are also the favorites of Guangzhou people.