Cantonese cuisine has absorbed the features of other Chinese cuisines including that of Shanghai, Yangzhou, and Peking. It chefs are great at customizing food based on the patron’s likes and dislikes and making adjustments according to seasonal and climatic changes. Its summer and fall dishes are lighter while its winter and spring dishes are rich and more flavorful. Cantonese cuisine pays a lot of attention to texture and flavor. Its basic flavors are sour, sweet, bitter, spicy, salty, and fresh taste. Cantonese cuisine has a lighter taste compared with other Chinese cuisines.