粤菜，又称广东菜，拥有百年历史。它在食材多样性和创新性上享有盛名。粤菜烹饪技术高超，长于烘焙和蒸煮。它包括三个派别：广州菜、潮州菜、东江菜，其中广州菜最为著名。由于广东省气候炎热，所以粤菜中负有盛名的无疑当属加入各种药材的煲汤了。
Yue Cuisine also called Guangdong Cuisine, enjoys a century-old history. It is reputed for its broad way of cooking material and novelty. Yue Cuisine is good at using cuisine methods, such as baking and stewing. It includes three different cuisines: Guangzhou Cuisine, Chaozhou Cuisine and Dongjiang Cuisine, among which Guangzhou Cuisine is the most famous. The most renowned dish of Yue Cuisine is undoubtedly broth([brɒθ] n. 肉汤)  stewed with various medicinal materials as the result of the hot climate of Guangdong Province.
湖南菜，有时被叫做湘菜，有三种地方风格：以长沙菜、湘潭菜和衡阳菜为代表的湘江流域的菜，洞庭湖区的菜和湘西菜。湖南菜以其用大量的辣椒、葱和大蒜而出名，也以干辣而著称。湘菜的另一个特点就是食谱随季节而改变。夏天湿热条件下，经常以冷食开餐，保持人民夏季凉爽；冬季，火锅很盛行，因为在寒冷的季节，这样可以加速人体的血液循环。
Hunan Cuisine, sometimes called “Xiang Cai”, is divided into three regional styles: Xiang Riv
er style which is represented by dishes of Changsha, Xiangtan, and Hengyang, Dongting Lake style and western Hunan style. Known for its liberal use of chili peppers, shallots and garlics, Xiang Cuisine is known for being dry hot or purely hot. Another feature of Hunan Cuisine is that the menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes to make people keep cool (in the summer). In winter, a popular choice is the hot pot, thought to accelerate the blood circulation in the cold months.