Norman Hotel - Binjiang East Road Subway Station, Haizhu District, Guangzhou - Free shuttle service during the Canton Fair

This long-standing institution boasts a classical landscaped garden complete with pavilions, bridges and water features. It makes the perfect backdrop for a dim sum lunch. The food is mostly Cantonese, with the odd dish from other provinces. Try their banded grouper two ways – steamed fillet rolls are silky and juicy; deep-fried bones are spiced up with peppered salt. Private rooms are worth splurging on for special occasions.

This tiny gem has changed hands, but the kitchen is still run by Chaoshan natives. The small menu stars all the greatest hits of Chaoshan cuisine, with raw marinated mud crab that packs tons of oomph standing out in particular. Diners need to book via a texting app and pre-order their food, which does streamline the process immensely. To round out your meal, try the ‘ginger potato’ and split mung bean sweet soup.

A hawker-stall-turned-restaurant now with two branches – this casual, bustling three-storey joint is prized for its authentic Cantonese food. The juicy, flavoursome roast goose has been a big hit for the past 20 years. Other specialities include salted pork trotters, Zhu Ji steamed chicken, and blackened barbecued pork. Pastured pork soup with mung bean-stuffed lotus root tastes delicious and delivers interesting textures.

The two chefs previously worked in the kitchens of a prestigious hotel, and their skills are unquestionable – which is why it's so hard to get a table here. Try the "premium trio", which used to be reserved for state banquets: buttery foie gras, squab with crispy skin and the tanginess of plum, and springy goose webs and wings in white marinade. Meat is barbecued daily in limited servings. Go with a group to enjoy the generous portions.

The chain started life as a stall, before this hugely popular outpost opened in 1996. The veteran crew follows ancient recipes to craft its reasonably priced Cantonese fare. The signature Ze Ze eels are swamp varieties served sizzling in a claypot; the fried mantis shrimp in spiced salt bursts with sweetness; and the house-made ice cream is a must. Only private room reservations are accepted. Otherwise, come early to beat the long wait at peak hours.

Though Zijin occupies two adjoining ground-floor units, there is barely an empty seat throughout the day. For over 10 years, locals have been fans of the impeccable barbecue meats, which are displayed in all their glory at the front of the shop. The signature goose braised in premium soy boasts velvety meat and deep flavours. Double-boiled soups, stir-fries and claypot dishes are also popular. Come early, as certain items tend to run out.

Since opening in 2018, this tiny shop has been jam-packed with diners, so expect to share a table with strangers at peak hours. It is named after a street in the owner's native Hong Kong and has nearly 30 types of claypot rice in dai pai dong style, plus three kinds of double-boiled soups. Try their claypot rice topped with assorted Cantonese preserved meats – and savour every grain enrobed in perfumed oil and the crispy crust on the base.