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中文摘要：
在文献分析的基础上,从物质饮食文化景观和非物质饮食文化景观两个角度探讨了广东饮食文化特质。物质饮食文化景观中主食以稻为主,副食以水产类为主,但无论哪个民系都重视食品加工泡制,讲究色、香、味,构成异彩纷呈的粤菜体系。非物质饮食文化景观与物质饮食文化景观是一个相互对应的范畴,如粮食作物中的饮食神灵崇拜,水产品中的水神信仰。广东饮食文化景观的区域特色在全国饮食文化地理上占有独特地位,具有典型的区域特质,但其内部仍有文化分异性。根据相关原则,首次划分广府饮食文化区、福佬饮食文化区、客家饮食文化区,并指出他们各自的空间分布与文化特质。
英文摘要：
The characteristics of Guangdong cooking culture are analyzed from angles of tangible and intangible culture landscapes. In Guangdong, staple food is rice and non-staple foods are mainly aquatic products,and all the foods are processed with good visual effect,good olfactory feel and good taste,contributing to the varied and colorful Guangdong dishes. There is close relationship between tangible and intangible cooking culture landscapes,for example, food divinity worship in grain crop planting and water god belief in aquatic production. The cooking culture in Guangdong has very special regional features, as compared with those in other regions all around the country,but there are also differences within the province. Guangdong can be divided into three cooking culture landscape regions：Cantonese region, Fulao region,and Hakka region,each of which has its own spatial distribution and characteristics of culture.
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