What are the cooking methods of Cantonese cuisine?

The main characteristic of Cantonese cuisine is that it is mainly cooked by stir-frying, braising, pan-frying and roasting, and [fire bureau], paying attention to freshness, tenderness, crispness and smoothness; and the taste focuses on rawness, crispness, freshness and lightness.

Cantonese cuisine is Cantonese cuisine, narrowly defined as Canton cuisine, which is generally referred to as Guangzhou cuisine, including Nanfanshun), is one of the four major Chinese Han cuisine, originated in Lingnan, broadly defined by the development of Guangzhou cuisine, Hakka cuisine, Teochew cuisine, represented by the Guangzhou cuisine, is the late start of the cuisine, but its influence is far-reaching, the majority of the world's Chinese restaurants, most of them are dominated by Cantonese cuisine, Cantonese cuisine in the world and the French cuisine In the world, Cantonese cuisine is on a par with French cuisine, and basically all Chinese food abroad is Cantonese cuisine. Therefore, there are many people who believe that Cantonese cuisine is the representative cuisine of overseas China.