粤菜用量精而细，配料多而巧，装饰美而艳。粤菜调味品种类繁多，遍及酸、甜

粤菜用量精而细，配料多而巧，装饰美而艳。粤菜调味品种类繁多，遍及酸、甜、苦、辣、咸、鲜。粤菜味道讲究“清、鲜、嫩、滑、爽、香”，，口味比较清淡，力求清中鲜、淡中求美。而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁，追求色、香、味、型。

Cantonese food is refined and fine, with many and clever ingredients and beautiful decoration. Cantonese cuisine has a wide variety of condiments, including sour, sweet, bitter, spicy, salty and fresh. The taste of Cantonese cuisine is "clear, fresh, tender, smooth, cool and fragrant". The taste is relatively light, and strive to be fresh in the clear and beautiful in the light. Moreover, it changes with the changes of seasons. It focuses on light in summer and autumn, rich in winter and spring, and pursues color, aroma, taste and type.

The amount of Cantonese cuisine is fine and fine, the ingredients are many and skillful, and the decoration is beautiful and colourful. There are many kinds of condiments in Cantonese cuisine, which are sour, sweet, bitter, spicy, salty and fresh. The taste of Cantonese cuisine is "fresh, tender, smooth, refreshing and fragrant", and the taste is relatively light, striving for beauty in the light and fresh. Moreover, it changes with the seasons, with the emphasis on lightness in summer and autumn and richness in winter and spring, pursuing color, fragrance, taste and style.