Cantonese cuisine in the eight major cuisines

1, Top Ten Famous Cantonese Cuisine: Auntie Abalone, Guangzhou Wenchang Chicken, Roasted Suckling Pig, Xinlong Huang Night Banquet, Imperial Swallow on Peninsula, Steamed East Star Point, Roasted Goose in Hanging Oven, Braised Sea Tiger Wings with Raw Crabs, Duck in Yannanfei Tea Farm, and Pot-stewed Chaozhou.

2. Classic Cantonese cuisine: boiled chicken, braised pigeon, barbecued pork with honey sauce, crispy roasted meat, lobster soup, Liaoshen with abalone sauce, shark's fin stewed with white cabbage gall, boiled mussels, bird's nest with coconut sugar, perch with unicorn, salted shrimp, garlic bone, boiled shrimp, fried beef river, Guangdong morning tea, old fire soup and arhat Zhai.

3. Pineapple sweet and sour pork, rose sauce chicken, radish beef brisket, Chaozhou beef ball, Chaoshan fish ball, lettuce lobster, Yuanyang cream crab, Chaozhou cold fresh, goose liver, oyster sauce, hibiscus shrimp, sand tea beef, Hakka-brewed tofu, plum braised pork, salted chicken, pork belly and potted vegetables.

4. Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics.