Cantonese Cuisine

Cantonese Cuisine

Cantonese Cuisine: It consists of three flavors: Guangfu (represented by Guangzhou Cuisine), Hakka (also known as Dongjiang Style, represented by Huizhou Cuisine), and Chaoshan (represented by Teochew Cuisine), and is represented by the Guangfu Style. Historically, it has been known throughout the country for its wide variety of ingredients and the novelty and strangeness of its dishes. All over Guangdong, there are specialties in cooking fish, shrimp, livestock and game, especially the production of "snake" has its own unique characteristics. The taste is light, heavy soup dishes.

Representative Dishes of Cantonese Cuisine:

Crispy Suckling Pig, Pork Knuckle in White Cloud, Sea Shrimp in White Peony, Fresh Shrimp in Oil, Master's Chicken, Salt-Donated Chicken in Dongjiang, Buckle Pork with Fragrant Guide, Scrambled Eggs in Whampoa.