Guangdong Cuisine(粤菜), known as Cantonese cuisine in the West, is one of the eight main cuisine styles in China. Since the Ming and Qing Dynasties, Guangdong(广东) has become more prosperous, and it has developed closer contacts with the hinterland. As Western culture has been introduced, Guangdong cuisine has absorbed the cooking skills of the West as well as the cooking skills of other Chinese regions to develop its own unique methods.
Guangzhou cuisine features 21 cooking technique: flying, deep-frying, stewing, boiling, etc. and the most characteristic cooking methods are cooking in salt, cooking in wine, baking in a pan, and soft – frying. Dishes are served immediately they are cooked. They are beautiful in color, fragrance taste, shape and taste light, fresh and crisp, with different seasonings. Fresh and light in summer, a bit heavy in winter and spring, and well-known for its five tastes (fragrant, soft, crisp, rich and thick) and six flavor (sour, sweet, bitter, spicy, salty and freshness). Guangzhou dishes use less spicy sauces in order to keep the original delicious flavors.

Guangdong cuisine emphasizes seafood, and unique, mixed flavorings. For example, one flavoring liquid is a mixture prepared from onion, garlic, sugar, salt, and spices. The gravy is prepared from a mixture of peanut oil, ginger, onion, Shaoxing rice wine, crystallized sugar, anise, cassia bark, licorice root, clove, ginger powder, dried tangerine peel, and Momordica grosuvenori. Spiced salt is prepared from refined salt, sugar, powdered spices, and anise. These flavorings, along with other favorite condiments such as oyster sauce, fish sauce, clam oil, and curry, give Guangdong cuisine its unique taste.

Guangdong cuisine is divided into three branches: Guangdong food is traditional Guangdong cuisine; Chaozhou food is similar to Fujian cuisine because Chaozhou neighbors Fujian Province. It stresses seafood and many dishes are served in soup. Its flavors are thick, delicious, and sweet. Cooks like to use fish sauce, hot sauce and red vinegar. Dongjiang food, which is represented by Huizhou food, emphasizes domestic animals and poultry. Its dishes are slightly salty with simple sauces. Guangdong cuisine has been heavily influenced by foreign cooking cultures.

With the advantages of all delicacies from all over the country, Guangdong Cuisine has gradually formed its own characteristics - using a wide variety of ingredients, offering food of all tastes, shapes and colors, good at changing, and serving light food in summer and autumn, and strong and mellow food in winter and spring. Guangdong Cuisine features sour, bitter, spicy and delicious tastes with a clear and fragrant smell. Guangdong snacks are peculiar about ingredients, some sweet and some salty, enjoying the reputation of "100 kinds of snacks having 100 tastes and 100 shapes." There is an old saying: "Guangdong serves best food in the country." Now we can say: "Guangdong offers delicacies from all over the world."

Famous dishes of Guangzhou Cuisine include:

• Fried Bean Curd and Fresh Shrimps
• Baiyun Pig‘s Trotters
• Roast Piglet with Crisp Skin
• Dongjiang Salted Chicken
• Refreshing Beef Balls
• Taiye Chicken
• Fried Jelly Fish, etc.