Fish, fish and more fish - " umami Shunde cuisine in a nutshell
Shunde in southern China is blessed with a wide selection of fish, and three of the most popular - mud carp, ju and grass carp - are used in traditional fish paste, hotpot and congee In Shunde cuisine, nothing is more important than freshness and an umami taste - summed up in one Chinese word, xian . Cantonese food is heavily influenced by the cuisine, which is also known as Shun Tak.
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