Main ingredient: 250g fresh oysters, 3 duck eggs, 20g green onion, 75g snow powder, 150g cooked lard, 1g monosodium glutamate (MSG), 5g fish sauce, 5g chili sauce.

Method: 1, first fresh oysters rinsed with water, with snow powder water mix, and will be cut into fine grains of green onions into, while adding monosodium glutamate, fish sauce stirred for use. 2, with a high fire hot flat tripod with enough heat, add a little lard, will be oysters, powdered water mixed into a slurry, with a spoon and then mixed under the tripod, and then the duck eggs shells broken sprinkled on the top, add lard frying and seasoning with chili sauce with an iron spoon in the tripod oysters, oysters, powdered water, with the duck eggs shells broken shower on the top, adding lard frying and with the chili sauce seasoning with an iron spoon in the tripod oysters. Iron spoon in the tripod oyster brand cut off pieces, and then turned with a spoon, surrounded by adding lard, continue to fry and branding, fried until the top and bottom of the two sides of the crisp, and was golden brown, into the plate that is complete, and accompanied by coriander leaves.

Specialties: fresh and crispy, crispy but not hard, crunchy but not soft.

Name: Swallows Returning to the Nest

Main Ingredients: Shrimp, macadamia nuts.

Method: the practice of swallows is to take a medium-sized shrimp, cut off the head, the body of the shrimp shells removed, leaving the tail shells and the tail of the first section of the shrimp shells, with a knife in the shrimp body abdomen batch, shrimp intestines and shrimp body slightly patted flat; the other will be stuffed with shrimp gelatin in shrimp, into a swallow type, shrimp tail for the tail of the swallow. Swallow eye with black bean stuffing on, inserted with dried meat for wings, red pepper for swallow mouth, swallow back pad hair on the vegetables. Fried bird's nest inside the "colorful macadamia nuts", the ingredients are fresh scallops, green pepper, red pepper, wet mushrooms, diced carrots and so on. The swallows are then steamed in a steamer basket and placed around the nests with a thin layer of glaze.

Specialties: This is a color, aroma, taste, and type of good, pay attention to the shape of the new school of Chaozhou dishes. The shape of the dish is vivid and realistic, and the taste is delicious and refreshing.

Name: fried squid

Main ingredients: 2 fresh squid about 600 grams, 100 grams of glutinous rice, 50 grams of barbecued pork, 10 grams of wet mushrooms, 25 grams of fat pork, 15 grams of shrimp, 25 grams of cooked lotus seeds, 20 grams of green onions, 1 citrus fruit, 5 grams of monosodium glutamate (MSG), 15 grams of fish sauce, pepper 0.1 grams of sesame oil 2 grams of soy sauce, a little bit of wet powder.

Method: 1, the fresh squid head pull out (do not open the knife), the inner abdomen rinse, and the outer membrane off clean for use.

2, first wash the glutinous rice, add a small amount of water to cook into glutinous rice, and then the barbecued pork cut into fine grains to join. Shiitake mushrooms, shrimp, fat meat, lotus seeds, etc. were put into the tripod fried, and then seasoned with monosodium glutamate, fish sauce, pepper, green onions, sesame oil, etc. made of eight treasures rice to be used.

3, the eight treasures of the rice material into the fresh squid tube inside, with the fresh squid head together into the steamer cooking for 3 minutes, remove the squid tube with soy sauce and wet powder smeared on the inside and outside of the squid, squid head is also smeared with soy sauce, wet powder together into the oil tripod deep-fried to a golden brown, take out the knife and cut into a number of pieces, built into the shape of a squid in a plate, drizzled with pepper oil, the plate around the mandarin orange slices garnish that is completed.

Features: Fresh squid in its original form with strong flavor.

Name: stewed mingpi

Main ingredient: 750 grams of hairy mingpi (commonly known as salmon skin), 25 grams of mushrooms, 25 grams of scallions, 25 grams of shrimp, 500 grams of pork skin, 1,000 grams of broth, 5 grams of wine, 10 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 0.5 grams of sesame oil, and 0.5 grams of pepper.

Method: 1, the hair of the good skin cut for the word block (5 cm × 2.5 cm) into the frying pan under the lard, into the ginger, green onion, Shaoxing wine fried, and then put the water rolled over, take out and poured into the strainer, and then rinsed and cooled with clean water, filtered dry water to be used.

2, the skin, mushrooms under the tripod, add two soups, cut the pork belly meat for four pieces of cover above, put down the soy sauce, monosodium glutamate, the first high-fire and then turn to slow fire; stew for 30 minutes, remove the pork belly meat.

3, the northern onion cut section (3 cm × 1 cm), under the tripod with lard fried to golden brown.

4, the stewed skin, add shrimp, northern onions under the tripod and then simmer for 5 minutes, proofreading salty and light, so that it collects the soup into the flavor, sticky texture, add sesame oil, pepper is ready.

Features: thick, soft and smooth, rich in gelatin.

Name: full of abalone chrysanthemum

Main ingredients: 12 fresh squid, abalone about 250 grams, 100 grams of shrimp glue.

Method: take 12 fresh squid (each about 150 grams, not too big), cut off the head and tail to leave the middle section of about 6 cm long cylindrical, at one end of the 3.5 cm position cut into chrysanthemum-shaped, blanched in a pot of boiling water and then rinsed and cooled to be used; take the baked stewed about 250 grams of abalone, cut thick slices of processed into the diameter of the fresh squid tube and the size of the same size of the round piece of 16 slices, placed on a plate; modulation of shrimp glue 100 grams of brewing in the fresh squid tube at the other end of the uncut chrysanthemum-shaped 2.5-centimeter-long cylinder, the bottom of each fresh squid tube placed on a piece of abalone slices, the remaining four abalone slices as a garnish for the plate, and a little bit of crab roe dotted in the gum shrimp on the surface of the steamer for about 5 minutes on the steamer, with the original sauce hooked to a thin paste drenched with that is complete.

Specialties: "full garden abalone chrysanthemum" is the Chaozhou City chef Fang Shuguang special chef in 1997 to innovate out of the new school of Chaozhou dishes, because of its delicious flavor, crisp texture, beautiful and innovative modeling, at the end of 1997 in the "World Famous Chef" book.

Name: dry fried liver flower

Main ingredients: 500 grams of liver, 150 grams of white fat, 200 grams of net oil, 1 sheet of rotting skin, 1 gram of Sichuan pepper, coriander 15 grams of Shaoxing wine 3 grams of soy sauce 1 gram, 5 grams of monosodium glutamate (MSG), 4 slices of ginger, green onion 15 grams of sweet sauce 2 small dishes of 1000 grams of oil (100 grams of oil), 25 grams of cornstarch.

Method: 1, the pig liver, white fat meat are cut into slices, put in a bowl, add wine, soy sauce, monosodium glutamate, refined salt, green onion, ginger and mix, marinate for 10 minutes and then wash with water and fish out, squeeze out the water, put in a bowl, add Sichuan pepper, wine, soy sauce, monosodium glutamate, refined salt, cornstarch and mix and wait for use.

2, the rot skin with a wet water cloth wipe over, back to soften the spread on the cutting board, will be mixed and put on the liver (white fat meat on top of the liver), and then put on the green onions; rolled into a diameter of about 3 centimeters thick rolls, and then wrapped in the net oil washed, put the bamboo sieve has been smeared with oil; on the steamer cook for 10 minutes to take out, with a bamboo needle in the top of the poke some holes, and then on the steamer cook for 20 minutes to take out.

3, hot frying tripod into the raw oil, until the oil temperature reaches 70% hot, the pig liver rolled in thin powder under the frying tripod fried until golden brown when removed, cut pieces of the plate, with coriander surrounded by the edge will be. Serve with 2 plates of sweet sauce.

Features: fragrant, crispy, fat and tender.

Name: Pan-fried Tofu Fish Roast

Main ingredient: 500g of tofu fish, 50g of minced garlic, 150g of cornstarch, 25g of fish sauce, 7.5g of monosodium glutamate (MSG), 0.1g of pepper, 1g of sesame oil.

Method: 1, the first tofu fish head and intestines, wash and put into the refrigerator freezer, so that the fish body a little hard to take out, with a knife up off the fish bones, each cut into two to three sections, with a large bowl, add fish sauce, cornstarch, monosodium glutamate, pepper, sesame oil and mix well for use.

2, the tripod will be hot, add a small amount of oil, and then pour the tofu fish into the tripod, wipe flat with medium heat frying, frying until one side of the slightly hard and crispy, and then turn the other side of the frying, frying until a little hard and crispy, to be cooked into the plate, the minced garlic poured into the tripod frying to the flavor, poured on the tofu fish branding surface that is completed.

Specialties: soft and thick, tender and crispy.

Name: Chicken Dumpling

Main ingredients: 200g of flour, 200g of lean meat, 30g of mushroom, 100g of shrimp, 25g of dried fish, 25g of ham, 150g of bamboo shoots, 25g of green onion, 30g of cooked lard.

Accessories: wet starch, salt, monosodium glutamate, pepper.

Method: 1, put the flour on the board, the center of the rake concave, add 150 grams of boiling water, mix well and knead through the rubbing into a strip, picked for the 24 doses, with a noodle stick rolled into thin round dumpling skin.

2, the lean meat chopped, shrimp, bamboo shoots, scallions, mushrooms cut into fine grains, together with the soaked and decanted, fish emporium fried and chopped, add monosodium glutamate, salt, pepper, wet starch into a stuffing, divided into 24 parts. Ham chopped to be used.

3. Put the dumpling skin on the filling, wrap it up, lift it into a chicken-cage-like shape, put the ham on the mouth of the dumpling, and steam it in a steamer. Drizzle with cooked lard when serving. Serve with 2 plates of balsamic vinegar.

Features: beautiful modeling, tender skin, fresh and tasty filling.