Guangdong Shunde cuisine is one of the famous cuisines of southern China, and its unique cooking techniques and choice of ingredients have made it globally admired. As the hometown of Guangdong cuisine, Shunde's culinary history dates back to the Qing Dynasty, and today it has become an important part of China's food culture.

1.Fish Head Hot Pot is a very distinctive dish in the Shunde region, using fresh fish head as the main ingredient. When the hotpot is cooked, the fish head soup is simmered to produce a fresh and rich flavor. With ingredients such as taro, bean skins, vermicelli, and vegetables, it tastes fresh and flavorful when cooked. Some restaurants add condiments such as squash, garlic paste and soy sauce to make the flavor even richer. Fish head hot pot is a very favorite dish of Shunde people, not only because it is delicious, but also because it is rich in nutrients, fish head soup is rich in collagen, which is good for human body nourishment.

2. Enteric noodle is a traditional Guangdong snack and one of the delicacies of Shunde region. It is a thin layer of rice noodle skin made from rice syrup and is usually served with ingredients such as fritters, lean meat, shrimp, fresh scallops, and tasty seasonings and sauces. The smooth texture and flavor of the intestinal noodle makes it so delicious that you can't stop eating it after one bite. In particular, the Shunde region's intestinal noodles are especially popular among local people because of their fine workmanship, delicate texture, and delicious flavor, making them a very popular breakfast food.

3. Sashimi is a traditional Shunde dish made from fresh slices of raw fish mixed with chili peppers, green onions, ginger, garlic, soy sauce, vinegar and other seasonings. Shunde sashimi is characterized by the tenderness of the sashimi, the selection of ingredients, and the refreshing taste and aroma. In addition to the traditional sashimi, Shunde also has a variant called river crab sashimi, which adds the crab meat and crab roe of river crabs, which is even more delicious and popular among Shunde locals.

5. Double-skinned milk is a traditional dessert made of milk, sugar, gelatin and other ingredients, named after the two different layers of skin on its surface. The process of making double-skinned milk is very tedious and needs to be made with care. First, the milk, sugar and gelatin are whisked together and poured into a bowl and heated, stirring until it comes to a boil, then the hot liquid is poured into another bowl and slowly cooled to a jelly-like consistency. A layer of syrup is added on top of the jelly-like surface, and then a layer of paste-like milk skin is added on top of the syrup, thus forming the special structure of double-skinned milk. The texture of double skin milk is delicate and smooth, with a moderate sweetness that helps to moisturize the skin and leaves a long lasting aftertaste.

Shunde also has many other cuisines worth trying, such as boiled rice, seafood congee, and Shunde pork bone tea with beef noodle. Shunde's cuisine is famous for its unique taste, excellent preparation and fresh ingredients. Whenever you travel to Shunde, tasting the local cuisine is also a must-see thing.