In recent years, a fad in Cantonese restaurants has been to add the juice of fresh fruits such as lemon, pineapple, orange, coconut, litchi and mango over chicken or duck meat.
除現成的各種醬料之外，廣東餐館近年流行使用新鮮水果之汁液，來與雞鴨肉類調製菜餚。