Shunde belongs to Guangdong Province, and naturally belongs to the five major Cantonese cuisines in China.

The well-known Daliang double-skin milk, fried water snake, roasted worms, ginger milk and Jinbang milk all belong to Shunde cuisine.

Shunde cuisine belongs to Guangfu cuisine in Cantonese cuisine, and it is also one of the important birthplaces of Guangfu Cantonese cuisine. Shunde cuisine is famous for its rich and varied cooking materials, and is good at learning from others' cooking skills, and is characterized by freshness, freshness, tenderness and smoothness.

Shunde cuisine originated in Qin and Han dynasties, was bred in Tang and Song dynasties, took shape in Ming dynasty, flourished in the middle of Qing dynasty, flourished in the early Republic of China, and flourished in the present. After thousands of years of inheritance and improvement, it formed a unique artistic style. China Cuisine College, which was established by China Cuisine Association and Shunde Vocational and Technical College, settled in Shunde.

Characteristics of Shunde cuisine:

First of all, birds, animals, insects and fish can be used as raw materials of the cuisine, which can be cooked immediately after slaughter, while fresh fine and coarse fruits and vegetables can also be eaten, and the seasoning can be borrowed from major cuisines;

Secondly, the dishes pay attention to seasonality. Summer and autumn dishes are mainly used to relieve heat, while winter and spring dishes are mainly used to nourish.

In the production, the techniques of North-South cuisine and Chinese-Western cuisine are used together, paying attention to the use of heat; The taste is raw, crisp, fresh and light, with five flavors and six flavors.