Long ago, Guangdong has been the farthest end of China and lack of all support from the rulers
Cantonese people ate what they could find locally. Wild animals, plants even insects.
18-19th century, immigrants spread over the world and set up many Cantonese restaurants. Nowadays, most Chinese restaurants overseas serve mainly Cantonese food.
Cantonese cuisine incorporates almost all edible meats, including organ meats, chicken feet, duck and duck tongues, snakes, and snails.
Freshest and quality ingredients are crucial. Spices should be used in modest amounts to avoid overwhelming the flavors of the primary ingredients.
Garlic, chives, ginger and coriander leaves are main spices.
(Introduction from the internet)