school of cooking, which came about by incorporating the fine elements of
miscellaneous culinary styles, is known and appreciated for its extensive
range of choice of materials. Freshwater food and seafood are its forte, but
it is dishes made of fowls and snakes that make Cantonese cuisine so special
and exotic. Major dished include snakes cooked with cat, stewed chicken and
snake, stir-fried shrimps, eight-treasure glutinous rice with lotus seeds,
fresh mushrooms in oyster sauce, pot-cooked soft-shelled turtle, and crisp
skin suckling pig.