Shunde has been a rich land since ancient times. People like to cook carefully with local products and evaluate each other. The overall cooking is quite high. By the beginning of this century, there were more and more Shunde people working as chefs in Guangzhou, Hong Kong, Macao and Southeast Asia, and Shunde cuisine became more and more famous abroad, gradually becoming the saying that "food is in Guangzhou, and the kitchen is in Fengcheng", which fully demonstrated the unique advantages of Shunde people in Cantonese cuisine cooking skills.

First of all, birds, animals, insects and fish can be used as raw materials for dishes, which can be cooked immediately after slaughter, while fresh fine and rough fruits and vegetables can also be eaten, and seasonings can be used for reference from major cuisines; Secondly, the dishes are seasonal. Summer and autumn dishes are mainly used for relieving summer heat, while winter and spring dishes are mainly used for nourishing. In the production, the techniques of North and South cuisine and Chinese and Western cuisine are used together, and the use of heat is emphasized; The taste is raw, crisp, fresh and light, and there are five flavors and six flavors. Shunde has held two consecutive food festivals, and awarded ten gold-medal dishes and five gold-medal snacks.