The three snakes are the traditional local dishes in the area of ​​Guangdong, which belong to Cantonese cuisine. One of the more common soups in the snakes, the restaurant in Guangzhou had this dish a hundred years ago.

Roast goose is a traditional barbecued meat in Guangzhou. It is made from whole geese, winged and head-baked. It has a marinated sauce and a mellow taste. The grilled geese are made into small pieces, which are covered with skin, meat and bone. It does not leave, the entrance is away, and it has the characteristics of crispy skin, tender meat, boney, fat and not greasy. If it is served with sour plum sauce, it is more flavorful. The roast goose originated from the roast duck. It was recorded in the "Guangzhou Zhuzhi Ci" in the Qing Guangxu period: "Guangdong roast duck is beautiful and fragrant, but it wins the roast goose and said that Gugang (now Xinhui), Yan Yan ring fat is good, and Junyi is heavy. The cheap square, it can be seen that roast goose and roast duck have long been famous in Cantonese cuisine. In the 1970s and 1980s, it was the most popular and popular barbecue meat in Guangzhou. It was featured in the roasting and halving shops of all the streets and towns in the provincial capital with the characteristics of “golden color, crisp and tender meat, delicious and delicious”.

Burnt pigs have a history of more than 2,000 years in Guangdong. The funerary objects of the Tomb of the South Vietnamese King include ovens and forks specially used for burning pigs. During the Qing Dynasty, Cantonese-style roast suckling pigs were also selected as one of the “full feast” dishes. Use a suckling pig weighing about five kilograms. After slaughtering, cut it in the abdomen, take out the ribs, put it in a special barbecue fork, and put it in the oven. If you use a slow fire during the barbecue, the piglet pig skin that is burnt out is smooth and called "light skin". You can also use a fierce fire barbecue, in which the pig skin is oiled, so that the pig skin is filled with golden yellow bubbles, which is called "hemp skin suckling pig". The characteristics of suckling pigs include crispy skin, tender meat and crispy bones. When eating, the suckling pig is smashed into small pieces. Because the meat is thin and thin, it is called a piece of piglet. It is a little "suckling pig" to increase the flavor.

The Buddha Jumping Wall, also known as Mantanxiang and Fushouquan, is a local famous dish in Fuzhou, Fujian Province. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant during the Qing Daoguang years. The Buddha Jumping Wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and complement the good.

White-cut chicken is the most traditional one of Cantonese cuisine. It is a chicken soaked. It is easy to make, freshly cooked, no ingredients and maintains the original flavor, so that the natural flavor of the chicken is exposed as much as possible. White-cut chicken skin is smooth and delicious, also known as "white chicken". In the Qing Dynasty, Yuan Mei’s "Suiyuan Food List" is called the white-slice chicken. "The chicken is the most powerful, and the dishes are the Laizhi, so the head of the Yuzu is the same, and the bird is attached to it." There are dozens of chicken dishes listed above, steamed, canned, simmered, braised, and bad. The first one is the white-skinned chicken, which says it has the taste of too much wine. Nowadays, there are more than 200 kinds of chicken dishes in the Cantonese cuisine, and the most popular food is the white-cut chicken, the original flavor, the skin is smooth and smooth, and the big ones are suitable for the food. Favor.