What is Shunde cuisine and which cuisine is it?

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

The well-known Daliang double-skin milk, fried water snake, roasted insect, 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 cooking skills, and its characteristics are clear, fresh, cool, tender and smooth.

Shunde cuisine originated in the Qin and Han Dynasties, was conceived in the Tang and Song Dynasties, formed in the Ming Dynasty, flourished in the middle of the Qing Dynasty, flourished in the early Republic of China and flourished today. After thousands of years of inheritance and perfection, it has formed a unique artistic style. China Cuisine College, founded by China Cuisine Association and Shunde Vocational and Technical College, settled in Shunde.

Features of Shunde cuisine:

First of all, birds, animals, insects and fish can be used as raw materials for dishes, which can be eaten after slaughter, while fresh fine and coarse fruits and vegetables can also be eaten, and seasonings can be used for reference from major cuisines;

Secondly, the dishes are seasonal. Summer and autumn dishes are mainly used for relieving summer heat, while winter and spring dishes are mainly used for nourishing.

The techniques of making Chinese, northern and southern dishes and Chinese and western dishes are combined, and the use of heat is emphasized; The taste is raw, crisp, fresh and light, with five flavors and six flavors.