Cantonese cuisine is another one of China’s cuisines that’s world famous, and includes dishes from Guangxi, Guangdong, and Hainan provinces in southern China, among which Guangdong is the representative. Cantonese cuisine has more raw materials, many colors, and it is fresh, tender and smooth. In summer and autumn, Cantonese cuisine advocates lightness, and in spring and winter, Cantonese cuisine will be strong.

Cantonese cuisine is represented by Guangzhou (formerly known as Canton), Chaoshan, and Dongjiang. Guangzhou cuisine focuses on the amount of ingredients and the decoration is beautiful. Chaoshan cuisine has a strong flavor, and uses fish sauce, sand tea sauce, and ginger wine as condiments. There are many sweet dishes. Dongjiang cuisine refers to the specialties of the “Hakka” ethnic group in the Dongjiang basin. This cuisine is rich in oil, mainly salty, with prominent main ingredients and simple ingredients. Dongjiang recipes use meat as the main ingredient and rarely use vegetables.