Thirty examples of Cantonese cuisine are shared, selected and creatively produced

.. Stir-fried pork belly with abalone..

.. Abalone free-range chicken..

.. Baby's Snowflake Beef..

.. Pen tube cabbage..

.. Turquoise refreshing and tender water chestnut..

.. Fresh mackerel made by the side stove..

.. Chilled pineapple crispy sluggling pork..

.. Roasted bacon with moss..

.. Hairy crab with Teochew bean sauce jelly..

.. Stewed pig with plantain..

.. Surfing Dalian Abalone..

.. Crispy green onions..

.. Big Red Pao Chicken Leg Fish..

.. Baked abalone with egg yolk..

.. Bean cake caramelized garlic fried blue dragon..

.. Hibiscus ink hand dismantling blue crab meat..

.. Olive stewed whelk slices..

.. Alpine red mushroom boiling hand beating pork belly..

.. Gongjiao Atlantic butterfly oysters..

.. Ancient method of lemongrass roast chicken king..

.. Osmanthus fried hand-dismantled crab meat..

.. Balsamic deep-sea fish..

.. Stir-fried French foie gras with black pepper and chicken fir mushrooms..

.. Black truffle braised fish maw..

.. Silver cod baked in safflower sauce..

.. Fish maw lobster thick chicken soup..

King crab two to eat (Huadiao hibiscus steamed / money crab box)

.. Natsuhi 荷风