The characteristics of Shunde cuisine: It is characterized by "clear, fresh, refreshing, tender, smooth and authentic", achieving a complete color, aroma and taste. In terms of operation, Shunde Cuisine attaches great importance to the comprehensive use of cooking techniques such as steaming, braising, blanching, stir-frying, stewing, frying, and fire. It pays attention to the elegance and beauty of ingredients, knife skills, and presentation. It also pays special attention to the selection of fresh ingredients and local materials, and strives to The materials used are popular and can be picked up by anyone.

The flavors of Shunde cuisine: such as steamed fish mouth, stuffed peppers, fried fish cakes, fried silkworm chrysalises, Pipa duck, four-cup chicken, etc.

Shunde’s river delicacies: Shunde’s river delicacies are well-known. The river delicacies at Jinlian Restaurant on the west bank of Longshan Zuotan River are seriously top-notch. The variety of river delicacies here is quite rich, and the steamed fish is particularly delicious. There is a unique trick to steaming fish here - the fresh shrimp moisturizing method. Friends who like to eat fish all have this experience. The first thing is that the fish will become "old" when steamed, and the second thing is that the fish will "explode" and look bad. There is a unique secret recipe for steaming fish at Jinlian Restaurant. The fish is cleaned and powdered on the fish body before serving. At this time, the chef will put four or five shrimps on the fish. During the steaming, the shrimps will be heated due to the heat. The dripping shrimp juice continuously moisturizes the fish body, so that the fish skin will not "explode", secondly, the umami flavor can penetrate into the fish body, and thirdly, with this cooking method, even small overcooked fish will not be easily steamed. "old". Remove the shrimp before serving, and you can enjoy the most delicious river seafood.