As it's said, Chi Zai Guangzhou! I am from Sichuan, a province also famous for its delicious dishes along with the pandas and gorgeous natural beauties. We eat a lot spicy food (like hot pot, Ma Po Toufu) in our daily life, yet I still love the great Cantonese food. As a professional linguist for career, last year I visited Guangzhou for an interpretation project and had the opportunity to spend a few days trying out all kinds of dining places in the city. Restaurants, food stalls, Yum Cha (morning tea) houses, I enjoyed a lot. Mi Zhi Cha Shao Tingzai Porridge Tangbushuai — Rice Balls Without Fillings Jiangzhuangnai — Ginger Milk Pudding Bai Qie Ji - White Cut Chicken Lu Shui Jin Qian Du These are among the famous Cantonese food I like very much. An authentic Cantonese chef's goal is to preserve the food's original flavor. Unlike other Chinese styles of cooking such as my Sichuanese style where the cook buries the food in a lot of spices and oil, a Cantonese chef aims to bring out or highlight the original flavor of the vegetable, meat, or fruit. So little spice or sugar is used generally.