There is a saying among the people that "food is in Guangzhou and food is in Fengcheng" (Fengcheng is another name for Shunde Daliang). There are many chefs, elites and masters in Shunde. According to incomplete statistics, there are more than 800 registered chefs in Shunde (excluding Shunde chefs and chefs scattered in society and outside the city), some of whom are chefs above the special level. In the past century, many famous chefs have emerged in Shunde:

Tan Jienan: In the 1920s and 1930s, he opened Taotaoju, Qimiaozhai and Datong restaurants in Guangzhou, which are still famous today.

Cui Qiang, Li He, Wang Rui and Luzhen: During the 1930s and 1950s, they were called the four kings of Guangdong catering industry;

Luo Kun and Pan Tong: 1950s and 1960s.

Nine chefs, including Luo Funan, Tan Yongqiang, Li Canhua, Long, Ouyang, Chen Dehe, Feng Yongbo, Lian Gengming, He Jinbiao, etc., were awarded the highest government award for chefs in China-"China Famous Chef" after 1990s. Among them, Luo Funan was hired as an international judge of "China Cooking Technology Competition" by the China Cuisine Federation of the World.

Besides, among the "China culinary masters", Lin Rangming of Panxi Restaurant in Guangzhou, He Shihuang of Guangzhou South Building and Xu of Datong Restaurant are all Shunde citizens. Two other Shunde chefs were elected vice presidents of China Cuisine Association, namely Lin Ruijun, general manager of SF Catering and Entertainment Co., Ltd., and Lin Rangming, a national May 1st Labor Medal winner and China culinary master.

Chefs in Shunde are highly skilled and often win gold and silver prizes in international and domestic cooking competitions. Shunde team won two gold medals and one silver medal in the third national cooking competition held in Wuhan from 65438 to 0997. At the 4th National Cooking Competition held in Beijing from 65438 to 0999, Shunde team won the gold medal for the team, the highest prize for the mass banquet and the bronze medal for the individual competition respectively. In 200 1 year, he participated in the first national Cantonese cooking competition and won four gold medals and one silver. In 2002, he participated in the China Cooking World Competition and won the team gold medal, individual gold medal and individual winning prize. Pei Sheng, a chef in Shunde, is famous all over the world, contributing to China's diplomatic career and winning glory for our country. At that time, Premier Zhou Enlai hosted a banquet for performance artist Chaplin and Cambodian Prince Sihanouk, and 1996 China government hosted a banquet for Russian President Yeltsin and other major foreign affairs activities, all of which were cooked by Shunde chefs Kang Hui, Kang Hai and Ouyang. Due to their superb skills, Shunde chefs Dai Jintang and Kang were selected by the Ministry of Foreign Affairs to work at the United Nations Headquarters in new york, USA. In the 50 years since liberation, Shunde chefs have won numerous awards internationally: Pan Tong, the "Top Ten Chef" in Guangzhou in the 1950s, was praised as "Oriental Cooking Magician" by his Italian counterparts; Xiao Liangchu, the famous chef of Shanghai Jinjiang Hotel, was awarded the medal of "Maxima" by the Democratic People's Republic of Korea; Kang Hui, the first-class chef of Beijing Hotel and editor-in-chief of China Cuisine, was awarded the title of "Chef Master" by the French Famous Chefs Association and accepted as a member of the Association. Master Kang Hui was also hired as a judge by the Organizing Committee of the World Cooking Competition held in Japan, and was praised by the Japanese media as "the first person to cook in China"; Lin Ruijun, general manager of SF Food Entertainment Co., Ltd., and Tang Caijiao, chef, won the Blue Ribbon Award, the highest award awarded by the French Cuisine Association.