Guangzhou delicacies are the main representatives of Yue Cai (Cantonese Cuisine). This kind of cuisine uses a wide range of ingredients from the sky, the earth, and the water. They also use seasonings sparingly. Compared with other Chinese cuisines, these local dishes use few thick spicy dressings in order to keep from masking the original taste of the food.

White Cut Chicken (c�?a?�e??)
White cut chicken is one of the simplest in Cantonese cuisine, using only water to boil without any extra flavor. It tastes fresh and light, keeping the original taste of the chicken.
When you eat it, toss in ginger and green onion and sprinkle cooked peanut oil. White cut chicken’s skin is tasty and refreshing and the chicken meat is not greasy or strongly flavored.

Roast Suckling Pig (c?�a??c??)
The skills for roasting this valuable and rare banquet dish go back more than 1400 years. There are two main roasting methods. The first one keeps the skin smooth, using a low fire and only a little oil. The second melts the skin. It uses a big fire and oil is smeared on it continuously.
During the cooking process the oil explodes and forms bubbles which expand the pig's skin. It deepens to a golden color and the bubbles spread over it closely like sesame.
Roasted whole suckling pig from Datong Restaurant is especially noted. Do go and try it.

Rice Rolls (e?�a�?)
Rice rolls originated in Guangdong. As early as the late Qing Dynasty (1644–1911), 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.

Double-Skin Milk (a??cs�a?�)
Simmered milk has a frozen cover made of the mixture of egg white and milk, Hence the name Double-Skin Milk. When finished, this food appears to be pure white and semisolid. It tastes soft and sweet. And most importantly, it has much nutritional value, good for your health.

Tingzai Porridge (e��a��c??)
Tingzai porridge uses fresh shrimps or fish as ingredients, and jellyfish, fried peanuts, liangpi, green onion, ginger are added. It is boiled before eating, aromatic, smooth, and sweet.

Guiling Gao (e?Ye��e�?)
Being afraid of suffering from excessive internal heat, Cantonese love to have Guiling Gao. That is a kind of brown jelly that holds the shape of the vessel. It is said the Guiling Gao can clear internal heat. The bitterer, the better.

Steamed Vermicelli Roll (e��c?�)
It is a popular rice product that looks like rice noodles. It— is sliced rice dough, made from rice soaked in Nine Dragon Spring water from Baiyun Mountain. It is white, thin, and ductile, can be fried, cooked with soup, or served cold and dressed with sauce. This featured snack is popular among local people. It is now a must-serve in nearly all teahouses and night markets.

Rice Balls Without Fillings (c?�a??c��)
Rice Balls without Fillings is also called “Wishful Fruit” and are the twin brother of rice balls. They can prevent colds when served with ginger. It is easy to make. Knead cooked glutinous rice flour into balls, boil the balls with syrup, and then put some fried peanuts or fried egg on it. The taste is crisp and smooth, sweet but not greasy.

Eight Ingredients Chinese Winter Melon (a��a�?a��c�?c��)
Eight Ingredients 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 (24 centimeters height) 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. Don’t add soy sauce. The dish is pleasing to the eye and the flavor light, fresh and delicious. It is an excellent food in summer.