What Cantonese dishes are there?

Cantonese cuisine in a narrow sense refers to Guangfu cuisine (that is, guangzhou fu cuisine), while Cantonese cuisine in a broad sense includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

1, Guangfu cuisine (that is, guangzhou fu cuisine)

Guangfu cuisine covers Pearl River Delta, Shaoguan and other places. Guangfu cuisine is the representative of Cantonese cuisine. Since ancient times, it has been known as "Eating in Guangzhou and Cooking in Fengcheng (Shunde)" and "Eating in Guangzhou and Taste in Xiguan". Such as boiled chicken, roast goose, roast suckling pig, crispy roast meat, braised pigeon, barbecued pork in honey, stewed lobster in soup, steamed sea bass and other delicacies.

2. Chaozhou cuisine (Chaoshan cuisine)

Chaozhou cuisine originated in Chaoshan area of Guangdong Province. Chaozhou cuisine is the backbone and representative of Cantonese cuisine. It is famous at home and abroad for its "color, fragrance, taste and shape" and has a history of thousands of years. Exquisite ingredients, wide selection of materials, fine workmanship, combination of Chinese and western, delicious quality. The famous Chaozhou dishes are: Chaozhou brine platter, Chaoshan beef hot pot, brine pig's hand, stewed goose liver, hibiscus shrimp in oyster sauce, beef with sand tea, Chaozhou beef balls, national food, assorted black ginseng, Chaoshan fish balls, thousand layers of meat, Chaozhou rice cake and so on.

3. Dongjiang cuisine (also known as Hakka cuisine)

Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen, including Meijiang, Dongjiang and Beijiang river basins. Traditional Dongjiang specialties include: duck in Yannan tea farm, tofu brain stuffed by Hakka, braised pork with plum, salted chicken, pork belly stuffed with bitter gourd, plum patties, Hakka stew soup, three cups of duck, Dongjiang Dongpo banquet, Dongjiang dragon clam, whole duck in Babaowo and so on.