The characteristics of Shunde cuisine are "clear, fresh, cool, tender, smooth and authentic", and it is full of color, fragrance and taste. In operation, Shunde cuisine pays attention to the comprehensive application of cooking techniques such as steaming, stewing, frying, stewing, frying, fire, etc., emphasizing the elegance and pleasing to the eye of ingredients, knife work and decoration, paying special attention to the freshness of materials, taking local materials, and striving for the popularization of materials so that everyone can pick them up occasionally.

The flavor of Shunde cuisine: steamed fish mouth, stuffed pepper, fried fish cake, fried silkworm chrysalis, pipa duck, four cups of chicken and so on.

Seafood in Shunde: Shunde's seafood is well known. Eating seafood in Jinlian restaurant on the left bank of Longshan and the west river is serious and first-class. There are quite a variety of seafood here, and steamed fish is especially delicious. The reason is that there is a trick to steam fish-fresh shrimp moisturizing method. Friends who like to eat fish all have this experience. Fish are afraid of steaming "old" and steaming "bursting skin", which is not good-looking. Jinlian Restaurant has a unique secret recipe for steaming fish. The fish is washed clean. For example, the fish is served after being powdered. At this time, the master will arrange four or five fresh shrimps on the fish. When steaming, the shrimp juice dripped from fresh shrimp will constantly wet the fish body, so that the fish skin will not "explode". Second, umami can penetrate into fish. Third, this cooking method may even overheat the fish a little. Take off the shrimp before going on stage, and a delicious seafood can be enjoyed slowly.