Editing Cantonese cuisine (section)

===Traditional dishes===
A number of dishes have been part of Cantonese cuisine since the earliest territorial establishments of Guangdong. While many of these are on the menus of typical [[Cantonese restaurant]]s, some simpler ones are more commonly found in Cantonese homes. Home-made Cantonese dishes are usually served with plain [[white rice]].

{| class="wikitable"
|-
! Name !! Image !! Traditional Chinese !! Simplified Chinese !! Jyutping !! Pinyin
|-
| Cantonese style [[Fried rice#Varieties|fried rice]] || [[File:Cuisine of China 0055.JPG|100px]] || {{lang|zh-hant|廣式炒飯}} || {{lang|zh-hans|广式炒饭}} || gwong2 sik1 cau2 faan6 || guǎng shì chǎofàn
|-
| [[Choy sum]] in [[oyster sauce]] ||[[File:Taste of Beijing, Soho, London (4363228093).jpg|100px]] || {{lang|zh-hant|蠔油菜心}} || {{lang|zh-hans|蚝油菜心}} || hou4 jau4 coi3 sam1 || háoyóu càixīn
|-
|[[Sampan congee]]
|[[File:Cantonese_Sampan_Congee_(Boat_Congee).jpeg|100x100px]]
| colspan="2" style="text-align:center" |艇仔粥
|teng5 zai2 zuk1
|Tǐngzǐzhōu
|-
| [[Congee]] with lean pork and [[century egg]] ||[[File:Pork preserved duck egg congee.jpg|100px]] ||colspan="2" style="text-align:center"|{{lang|zh|皮蛋瘦肉粥}} || pei4 daan2 sau3 juk6 zuk1 || pídàn shòuròuzhōu
|-
| [[Chinese steamed eggs|Steamed egg]] ||[[File:Chinese steamed eggs (cropped).jpg|100px]] ||colspan="2" style="text-align:center"|{{lang|zh|蒸水蛋}} || zing1 seoi2 daan2 || zhēngshuǐdàn
|-
| Steamed [[frog legs]] on lotus leaf |||| {{lang|zh-hant|荷葉蒸田雞}} || {{lang|zh-hans|荷叶蒸田鸡}} || ho4 jip6 zing1 tin4 gai1 || héyè zhēng tiánjī
|-
| Steamed ground pork with [[salted duck egg]] ||[[File:HK Food 棟記飯店 Tung Kee 咸蛋蒸肉餅 Meat Cake.JPG|100px]] || {{lang|zh-hant|鹹蛋蒸肉餅}} || {{lang|zh-hans|咸蛋蒸肉饼}} || haam4 daan2 zing1 juk6 beng2 || xiándàn zhēng ròubǐng
|-
| Steamed [[Spare ribs#In Chinese cuisines|spare ribs]] with [[fermented black beans]] and chilli pepper || [[File:Dimsumpaigui.jpg|100px]] ||colspan="2" style="text-align:center"|{{lang|zh|豉椒排骨}} || si6 ziu1 paai4 gwat1 || chǐjiāo páigǔ
|-
| Stewed beef [[brisket]] ||[[File:HK Food Brisket Noodle 1.JPG|100px]] ||colspan="2" style="text-align:center"|{{lang|zh|柱侯牛腩}} || cyu5 hau4 ngau4 naam5 || zhùhóu niú nǎn
|-
| Stir-fried [[gourd|hairy gourd]] with dried shrimp and [[cellophane noodles]] |||| {{lang|zh-hant|大姨媽嫁女}} || {{lang|zh-hans|大姨妈嫁女}} || daai6 ji4 maa1 gaa3 neoi5 || dàyímā jiànǚ
|-
| Stir-fried [[Ipomoea aquatica|water spinach]] with shredded chilli and fermented tofu ||[[File:Rau muống xào tỏi.jpg|100px]] || {{lang|zh-hant|椒絲腐乳通菜}} || {{lang|zh-hans|椒丝腐乳通菜}} || ziu1 si1 fu6 jyu5 tung1 coi3 || jiāosī fǔrǔ tōngcài
|-
| [[Sweet and sour pork]] || [[File:Cuisine of China 0068.JPG|100px]] || {{lang|zh-hant|咕嚕肉}} || {{lang|zh-hans|咕噜肉}} || gu1 lou1 juk6 || gūlūròu
|-
| Shunde-style fish slices<ref>{{Cite web |last=L |first=Ellen |title=Shunde Style Sashimi 順德魚生 |url=https://www.thehongkongcookery.com/2021/07/shunde-style-sashimi.html |access-date=2022-12-06}}</ref> || [[File:Shunde yusheng.jpg|100px]] || {{lang|zh-hant|順德魚生}} || {{lang|zh-hans|顺德鱼生}} || seon6 dak1 jyu4 saang1 || shùndé yú shēng
|}