China has been renowned for its rich and diverse culinary culture throughout its history. Today, let's embark on a journey through the realm of Chinese gastronomy, exploring the essence of the top three representative culinary styles. Here, we'll delve into the unique flavors and culinary arts that define these distinguished cuisines.

白灼虾 (bái zhuó xiā) Boiled shrimp is a classic Cantonese dish, dating back to the Tang Dynasty. The practice of boiling can not only be a good way to go fishy, but also can maintain its delicious taste.

白切鸡 ( bái qiē jī ) White-cut chicken is a very classic dish in Cantonese cuisine, which originated in Guangdong Province, China. It is one of the famous traditional dishes in Guangdong Province, which first appeared in the Qing Dynasty with a history of more than 200 years.

Sweet and sour pork tenderloin 糖醋里脊 (tánɡ cù lǐ jǐ ) is a traditional Chinese dish. 里脊(lǐ jǐ) refers to the lean meat of pigs. Most people like the taste of this dish. The ingredients used are easy to purchase and the production process is not complicated.

Dim Sum is a traditional Chinese cuisine that consists of a wide variety of small dishes served in bamboo steamers or on small plates. These bite-sized portions are often enjoyed with a group of family or friends, making it a social and communal dining experience. The menu typically includes a diverse range of items, such as dumplings, buns, rolls, and desserts.