Shunde is one of the cradles of Cantonese cuisine, situated at the core of the Pearl River Delta. The chefs in the city pay special attention to retaining the ingredients' flavors and cook with attractive colors, fragrances and tastes that can be described as "light, fresh, crispy, tender, smooth and genuine". One must-try is the Carp Fish. Using four cooking approaches to handle one fish. Unlike Japanese sashimi, the raw fish of Shunde are given a stellar array of complements.