Guangzhou is actually known for its featured food. Cantonese cuisine is one of the Famous Eight in China with different flavors and styles, by using diverse and delicate materials, exotic spices and various cooking skills. Featured Food can be listed as Baiqie Chicken, stewed snake and wildcat with chicken and chrysanthemums and Fo Tiao Qiang. Seafood is also famous there. Guangzhou food is a mixture of tradition and modern, east and west. Basically, it is also a combination of local dishes from other region in China and even from the other countries. Guangzhou people are natural gourmets who are proud of their world-famous Cantonese cuisine.  An emphasis on preserving the natural flavor of the food is the feature of Cantonese cuisine. Along with freshness and quality, artistic presentation of the food and garnishing are also very important to Cantonese cuisine. The following are 8 main cuisines in Guangzhou city for your reference.

1. Water Chestnut Cake

A soft smooth cool cake made of chestnut powder and sweetened water. It’s often served as a snack that helps weaken the inner heat of human body during sweaty summer in Guangzhou.

2. Roast Goose

Roast Goose is one of the traditional roasted dishes of Guangzhou. The best materials are medium and small sized black geese. The roast goose colored brown and tasty. There are many famous roast goose shops in Guangzhou, among which the most famous one is Yuji in Changdi and Shenjing roast goose in Changzhou island of Huangpu District.

3. Baiqie Chicken

Baiqie chicken is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. When you eat it, match ginger and green onion and sprinkle cooked peanut oil. Baiqie chicken’s skin is tasty and refreshing and the chicken meat is not greasy or strongly flavored.

4. Yum-cha

Yum cha is an integral part of the culinary culture of Guangdong Province. It also means “drinking tea”. It now refers to the dining experience of eating small servings of different foods like dim sum, while sipping Chinese tea. Yum cha is a tradition on weekend mornings for the locals, and it is an opportunity for families gathers to chat and eat dim sum and drink Chinese tea. Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk. The tea is important, for it is said to help digest the rich foods.

5. Rice Rolls

There were cries of selling rice rolls on the streets of Guangzhou. The filling of rice roll could be pork, beef, shrimp, fish, liver, or similar. In Guangzhou, the rice roll is a very popular homely food. It is described as “white as snow, thin as paper, oily and shiny, appetizing and delicious.” It is cheap, palatable, and good for all ages, supplied everywhere, from humble restaurants to 5-star hotels.

6. Fo Tiao Qiang

Fo Tiao Qiang is actually a traditional Fuzhou dish with a long history of over 100 years. The dish Fo Tiao Qiang consists of dozens of raw materials including 18 kinds of major ingredients and 12 kinds of auxiliary materials. The materials nearly contain all the excellent food, including chicken, duck, sheep legs, pig bags, tendons, hams, chicken or ducks’ gizzard, chicken breast, duck breast, shark’s lip, shark fin, sea cucumber, abalone, dried scallop, pigeon eggs, mushrooms, tender tips of bamboo shoots and solen.

7. Tingzai Porridge

Tingzai Porridge is a hot porridge of river food, vegetable slices and fried peanuts. It often links imagination to the passed picture of boatmen handing on their freshly made porridge to buyers after buyers that bent themselves closer on shores of Litchi Bay.

8. Eight Bao Chinese Winter Melon

Eight Bao Chinese Winter Melon uses Winter Melon as a bowl which is stuffed with various ingredients such as pork, turkey, ham, crab meat, frog meat, fresh oyster and more. To make it, choose a Chinese Winter Melon and excavate its pulp. Then boil it and afterward dip it into cold water. Finally boil with chicken soup. Dig out the melon pulp with a spoon and eat it with the soup. The dish is pleasing to the eye and the flavor light, fresh and delicious. It is an really nice food in summer

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