Cantonese cuisine originated from the Central Plains. After more than two thousand years of development, it was gradually mature in the late Qing Dynasty. It consists of Guangfu cuisine, Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), and each of the three flavors has its own characteristics.

Cantonese cuisine is characterized by its delicious flavor. Fine material selection, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. Good at stir-fry, requires mastering the heat and oil temperature is just right, but also compatible with many western dishes.

Cantonese cuisine integrates the practices of other factions, such as Nanhai, Panyu, Dongguan, Shunde, Zhongshan, and other local flavors, as well as Beijing, Suzhou, Yang, Hangzhou, and other provincial cuisines as well as western cuisines, forming its own unique style. Cantonese cuisine uses a wide range of materials, rare materials, and exquisite ingredients. It is good at innovation in imitation and cooking according to customers' preferences.

The formation and development of Cantonese cuisine are closely related to the geographical environment, economic conditions, and customs of Guangdong. Guangdong is located in the subtropical zone, near the South China Sea, has abundant rainfall, is evergreen, and has rich products. Therefore, Guangdong cuisine has always been unique. More than a thousand years ago, Guangdong people mastered different cooking methods to cook different odors. Cantonese cuisine has a wide variety of ingredients. Almost all domestic livestock, aquatic fish, and shrimp will be used in Cantonese cuisine. And the ingredients that are not used everywhere, such as snake, rat, mountain game, etc., are also considered dishes.

Representative dishes of Guangdong cuisine: Roast Suckling pig, white cut chicken, crispy roast goose, braised squab, Taiye Chicken, Dongjiang bean curd, salt-baked chicken, etc.