Shunde specialties include: Xiangyun yarn, Daliang milk, fish skin angle, Jun'an fish cake, double skin milk, Daliang clay, Longjiang jiandui, Lunjiao cake, canned Ganzhu, Jun'an kohlrabi .

1. Xiangyun yarn

Xiangyun yarn, commonly known as cloud yarn, is a kind of mulberry silk fabric coated with the juice of Dioscorea oleifera, a characteristic plant in Guangdong, and then used in the Pearl River Delta region. An expensive gauze product made of unique mineral-containing river mud and sun-dried. Because it made a rustling sound when walking, it was originally called "Xiangyunsha", and later generations called it "Xiangyunsha" with a homonym.

2. Daliang milk

Daliang milk is a milk product produced in Daliang Town, Shunde District, Foshan City, Guangdong Province, China. Originally a specialty of nearby Jinbang Township, it is shaped into a round piece, so it is also called Jinbang Milk Cake.

The locals mix vinegar and salt into the buffalo milk to coagulate the milk protein, and then mold it into crisper disks, which are then sold in bottles with salt water. Daliang milk tastes salty and slightly sweet, and is usually mixed with Cantonese porridge. Some people also drink hot water.

3. Fish skin angle

Fish skin angle is a famous traditional snack in Shunde, Guangdong. It is famous in southern Guangdong and has gone through a long process of evolution. Wonton, a Lingnan snack, is said to have evolved from wonton, but its shape and eating method are slightly different.

The characteristic of fish skin angle is that it is white and tender, smooth and refreshing, and will not become rotten after being cooked for a long time. It tastes both fish and shrimp and fragrant meat. It is very suitable for dry steaming, frying, baking, and soup. Delicious, not just dumplings, but better than dumplings.

4. Jun'an fish cake

Jun'an fish cake is a traditional local snack in Shunde, Guangdong. The local people have long been good at mincing the meat of dace to make fish greens. Either steamed or grilled, it tastes delicious. Ouyang Lizhi improved it by pressing the green dace into a pancake shape and frying it over slow fire until golden brown, making it a great dish to go with wine and rice.

5. Double-skin milk

Double-skin milk is a Cantonese dessert. It originated from Shunde, Guangdong during the Qing Dynasty, and used buffalo milk as raw material. Now spread all over Guangdong, Macau, Hong Kong and other places. It is said that Shunde Double Skin Milk was created in the late Qing Dynasty. When a local farmer in Shunde was cooking breakfast in the early morning, he accidentally mixed the water in the buffalo milk and accidentally prepared the folk delicacy "Double Skin Milk". It has been passed down to this day.

6. Daliang Cusha

Daliang Cusha is a food made of flour mixed with lard, southern milk, sugar and other ingredients and fried. It was first made in the east of the county during the Qianlong period of the Qing Dynasty. The old Cheng Kee shop outside its door has quite a high reputation. Its varieties include oyster sauce, shrimp paste, terminalia nuts, southern milk, etc.

7. Longjiang Jiandui

Longjiang Jiandui is a traditional New Year's Eve food in Guangdong. It was first made in Longjiang Town, Shunde, Guangdong during the Ming Dynasty. When making it, glutinous rice flour is kneaded with sticky rice flour to make the skin. Popcorn and fried peanuts are mixed with syrup to make the filling. It is kneaded into a ball, as big as a fist, and the surface is filled with sesame seeds.

Put it into a pan and deep-fry it until golden brown. It embodies the people’s good wishes of “filling the pan with frying and filling the house with gold and silver.” It tastes crunchy and sweet, and has long been popular in Guangdong, Hong Kong and Macao.

8. Lunjiao Cake

Lunjiao Cake is a pastry made from indica rice flour, sago rice and other raw materials. It originated from Lunjiao Town, Shunde District, Foshan City, Guangdong Province. It is a traditional pastry snack in Lingnan area and belongs to Cantonese cuisine.

Because of its special quality and flavor, Lunjiao cake is loved by consumers especially in summer, and its production is now very common. Lunjiao cake is made from indica rice flour that is fermented with yeast to convert the starch into a mixture of starch and dextrin, which is then steamed and shaped. It is highly transparent. The softness and toughness are similar to those made from glutinous rice, and the taste is sweet and fragrant.

9. Canned Ganzhu

In 1893, people from Guangdong left their hometown and went to Nanyang to work. They fried the dace until fragrant, added black beans and oil, and put it into earthen jars. Brought abroad, this was the prototype of the first generation of canned dace with black bean sauce.

Ganzhu canned food is one of the two major canned brands in Shunde. It is sweet and delicious, including dace with black bean sauce, dace with pickled vegetables, anchovies, sea fish with black bean paste, tench in tomato sauce, fish sticks, and pork belly with pickled vegetables. , tomato sauce soybeans, red kidney beans, corn kernels, corn soup, luncheon meat and other canned foods. The fish meat is firm and tender, and the tempeh soaked in oil and fish juice is plump, salty and delicious.

10. Jun'an kohlrabi

"Shunde Jun'an Zhi" has recorded the origin of Jun'an kohlrabi. It is the result of Jiangwei farmers' reform in the pickling method of lotus pond vegetables. , so it is also called Jiangwei kohlrabi. Jun'an people cut the whole kohlrabi into slices without adding any spices to create the unique Jiangwei kohlrabi.