Guangdong was the land of Baiyue in ancient times, isolated from the Central Plains for a long time, and in the past three or four hundred years, it first traded with the West. Therefore, its food raw materials, cooking techniques, and seasoning application are different from other regions. Therefore, Cantonese cuisine is characterized by "strange".
Guangdong is located in Lingnan, backed by mountains and the sea, its residents in addition to the ancient Yue people, the Qin and Han Dynasties also moved to a large number of Central Plains residents. Therefore, Guangdong food culture has preserved many ancient Yue people's food customs, such as the "HuainanZi Spirit Chapter" said that "the Yue people get the snake to think that it is a dish". Tang Liu Ke also said in the "Records of The Different Records of the Ridge Table" that Guangdong people like to eat all kinds of wild game, such as owl, peacock, partridge, wild elephant and so on. The Southern Song Dynasty Zhou Zhifei said in the "Answer to the Outer Ridges" that the two Guangdong people "will catch snakes when they encounter snakes, regardless of length; when they encounter rats, they will cling to them, and they will not be big or small." The abomination of bats, the fear of clams, the microplies of locusts, are taken and eaten. The poison of the hive, the filth of the worm, is fried and eaten. The eggs of locusts, the wings of the shrimp, and the zehǎ (zhǎ) and eat them. "Eating rats, bats, and locust eggs are all relics of the pre-Qin Central Plains people, while the Han people in other areas of the modern era rarely dare to ask for favors."
The cooking skills of Cantonese cuisine, on the basis of inheriting the techniques of other regions, have absorbed the cooking methods of Western dishes and integrated them into their own unique style. Such as salt baking, wine baking, pot roasting, soft stir-frying, etc. Salt baking is the use of hot salt grains to bake food raw materials (such as chicken); wine baking is to use wine gas to heat food raw materials; pot roasting refers to the cooking technique of roasting up and down, double heating; soft frying refers to the cooking method of rapid frying when processing fluid or semi-fluid food raw materials. Representative dishes of these recipes are chicken baked in salt, pigeon baked with rose wine, eggs baked in pots, soft sautéed milk, etc.
The special names that can express Cantonese food are Dragon Tiger Dou, Chrysanthemum Dragon Tiger Phoenix, leopard fox stewed three snakes. The main ingredients of these dishes are snakes, leopards, tanuki cats, etc., but also accompanied by mountain rui, fur seals, abalone, etc., and the seafood flavors commonly used in their seasoning condiments such as oil consumption, fish sauce, clam sauce and sand tea sauce, sauce, etc., are rarely used in other cuisines.