Guangdong Cuisine

Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. The sauteed dishes always rely upon exquisite presentat ion involving cutting and carving skills. Typical menu here can ultimately embody these characteristics:
Chrysanthemum fish - chefs with adept cutting techniques shape the fish like chrysanthemums, each individual morsel being convenient to enjoy with either chopsticks or forks.

Braised Snake porridge - choose rare meat of cobra, grimalkin, and pullet, braised elaborately, also called 'Dragon and phoenix contending' (Long Feng Dou).

Roast suckling pig - a famed dish with rather long history, golden and crisp exterior, and tender meat, with dense aroma.

                                                    广东菜

广东菜讲究用那些上好的、半熟的作料，同时也很注重菜式的嫩滑与色泽。不仅如此， 广东菜在做法上也很挑剔，很有讲究。它讲究清而不淡，鲜而不俗，嫩而不生。夏秋偏重清淡，冬春偏重浓郁。爆炒的小菜主要依赖于炒锅的高温，还有切菜和雕菜的刀功。以下这些特色菜最能体现这些特点：
做菊花鱼的厨子以其娴熟的刀功将鱼改成小菊花形，如此一改，能一口一块，用筷子及刀叉食用都很方便。

清炖蛇羹—选用眼镜蛇，猫以及小母鸡的肉来做，精心炖好就可以了，也叫“龙凤斗”。

烤乳猪—一道历史悠久的特名菜。肉皮脆嫩金黄，肉质鲜嫩，气味浓郁芳香。