1, Chaozhou cold noodles is a popular branch of Chaozhou cuisine, which generally refers to the diet operated by ordinary Chaozhou food stalls. Take the civilian route, which is different from Chaozhou cuisine with fine workmanship and high price in high-end restaurants. The name Chaozhou cold dish originated from Hong Kong and was gradually accepted by mainlanders.

2. Mushroom mustard is a traditional dish in Chaoshan, made of mustard wrapped in cabbage. It is said that this mustard tuber originated in Chaoshan area, and I saw some supermarkets in Shenzhen even directly labeled Chaozhou mustard tuber. Winter is the harvest season of Chinese cabbage and mustard, and Chaoshan people will use it to pickle pickles in large quantities. Pickles are indispensable in Chaoshan people's life, and porridge and vegetables are also inseparable from pickles.

3. "Kirin Abalone Slices" is a new Chaozhou dish which is innovated by drawing lessons from the traditional Chaozhou dish "raw unicorn fish", but it is more upscale than it, and its color, fragrance, taste and shape are by going up one flight of stairs.

4, frozen meat This dish is crystal clear, fresh and soft, instant in the mouth, fat but not greasy, with fish sauce and coriander, and has a unique flavor. It is a famous winter cold dish in Chaozhou.

5. Steamed fish that is rarely used for steaming at sea, it is best to swim fresh, and it is best to have twelve ounces. If the strip is big or the meat is thick, you can stick the dorsal fin on the middle bone, cut a knife on both sides of the back and abdomen, and then steam the onion, so that the meat will be tender and smooth.