“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。All the food and goods in the world are almost available in Guangdong, but not all the food and goods in Guangdong are available in the world.

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 is a poem of taste in Bashu. When the red oil is spicy, it rushes like the Jinsha River, and when the Sichuan peppercorns tremble lightly, it is like the mist of Mount Emei.

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 stew is a slow cooking method that emphasizes the freshness of ingredients and the taste of the soup

滷水的基礎是醬油，再加入多種香料烹調而成。The basis of brine is soy sauce, which is then cooked with various spices.