“岭南三大家”之一的屈大均在《广东新语》记载：“天下所有食货，粤地几尽有之，粤地所有之食货，天下未必尽也。”反映出它的烹调食材涵盖范围很广。粤菜厨师擅长把食物作改变后，还能渗透出食物原本的味道。流传有“食在广州，厨出凤城”的俗语，其中“凤城”指的是顺德县（现佛山市顺德区）。Cantonese cuisine, also known as Yue cuisine, is one of the four major culinary traditions of China. Qu Dajun, one of the "Three Great Masters of Lingnan," wrote in New Discourse on Guangdong: "All the world's foodstuffs can be found in the land of Yue, yet not all that Yue possesses is found elsewhere in the world." This reflects the wide range of ingredients used in Cantonese cooking. Chefs of this cuisine are known for their ability to transform food while still preserving its original flavor. A popular saying goes, "To eat, go to Guangzhou; to find a chef, go to Fengcheng," with "Fengcheng" referring to Shunde County (now Shunde District of Foshan City).

川菜是味觉的巴蜀诗篇，红油泼辣时如金沙江奔涌，花椒轻颤间似峨眉山雾霭缭绕。麻婆豆腐的红艳是成都晚霞浸染的绸缎，嫩豆腐在舌尖化作温润的月光；回锅肉的灯盏窝里盛着农家灶台的星火，蒜苗与豆瓣酱在铁锅中跳着三拍子的圆舞曲。Sichuan cuisine, one of the four major culinary traditions of Chinese cuisine, is named after its place of origin—the Sichuan region, which includes present-day Chongqing Municipality. It is known for its distinctive flavors characterized by numbing spiciness (mala), bold heat, freshness, and aromatic richness. Among these, mala—a combination of numbing and spicy—is the most iconic flavor of Sichuan cuisine. People from Sichuan and Chongqing are especially famous for their high tolerance for spicy food.

Cantonese double-boiled soups originate from the dietary habits and climatic conditions of the Lingnan region. They are primarily intended to clear internal heat, dispel dampness, and promote health and wellness. With a long history, these soups had already gained popularity during the Tang and Song dynasties and have long been regarded as a delicacy for entertaining guests. 广式炖汤是一种慢火烹饪的方式，强调食材的鲜度和汤的滋味，食材也随季节变化，以适应不同季节的养生需求，过程中会加入中药材，以达到养生保健的效果。 Cantonese double-boiled soup is a slow-cooking method that emphasizes the freshness of ingredients and the richness of the broth. Ingredients are selected according to the seasons to meet different health needs throughout the year. Traditional Chinese medicinal herbs are often added during the process to enhance the soup’s nourishing and therapeutic effects.

滷水的基礎是醬油，再加入多種香料烹調而成。所選用的香料沒有既定標準，較常見的包括花椒、八角、陳皮、桂皮、甘草、草果、薑、南薑、沙薑、蔥及冰糖等，其中南薑是正宗潮汕鹵水必不可少的調味品。也有加入辣椒成為川味的滷水。The base of lu shui (master stock) is soy sauce, enriched by simmering with a variety of spices. There is no fixed formula for the choice of spices, but commonly used ingredients include Sichuan peppercorns, star anise, dried tangerine peel, cinnamon, licorice root, tsaoko (black cardamom), ginger, galangal, sand ginger, scallions, and rock sugar. Among these, galangal is an essential seasoning in authentic Chaoshan-style lu shui. In some variations, chili peppers are added to create a Sichuan-style lu shui with a spicy kick.