Shunde Travel Guide

The quintessential Shunde dish featuring paper-thin slices of fresh raw fish served with an array of condiments such as sesame oil, ginger, spring onions, peanuts, and pickles. A delicacy that demands the freshest ingredients and precise knife skills.

Shunde's most famous dessert made from buffalo milk, egg whites, and sugar. The milk is steamed twice to create two layers of creamy skin on top. Silky smooth and delicately sweet, it is a must-try Cantonese sweet treat.

A creative Shunde invention where milk is thickened, chilled into solid blocks, coated in batter, and deep-fried until golden. The outside is crispy while the inside remains soft and creamy. A delightful textural contrast.

A traditional crispy pastry in the shape of a butterfly or golden ingot, made from flour, eggs, and lard. Deep-fried until golden and crispy, it has a unique twisted shape and a fragrant, flaky texture. A classic Shunde snack.

Thin, silky rice noodles originating from Chencun town. Made from high-quality rice ground into slurry and steamed into thin sheets, then cut into strips. Served with soy sauce, sesame oil, and toppings like braised beef or shrimp.

A signature Shunde dish from Jun'an town featuring a whole pig steamed to perfection. The pig is seasoned with a special blend of spices, steamed for hours until tender, then served in crispy-skinned slices. Traditionally prepared for festivals and banquets.