Chiu Chow Cuisine (潮州菜), abbreviated as Chiu Chow Cuisine (潮菜), is known in Hong Kong as "打冷", an important part of traditional Han Chinese food culture. It is an important part of the traditional food culture of the Han Chinese. Chaozhou cuisine can be traced back to the Han Dynasty. After the Tang Dynasty, influenced by the culinary techniques of the Central Plains, the development is rapid, and today, Chaozhou cuisine has developed into a unique Chao cultural characteristics, famous at home and abroad, one of China's famous dishes. Teochew cuisine is one of the eight major cuisines in China, Cantonese cuisine, known for its high cost, its selection of materials, fine knife work, and cooking methods, the pursuit of color and flavor, the highest end of the Chinese cuisine. Chinese cuisine is famous all over the world, and Teochew cuisine is the peak of Chinese cuisine. Innovation is one of the most important reasons why Teochew Cuisine has gained worldwide fame.

The main dishes of Teochew Cuisine are Chiu Chow style "playing cold", thick mushrooms and mustard greens, unicorn abalone slices, boiled pork loin with ginseng, etc. In 2010, Teochew Cuisine participated in the Shanghai Expo on behalf of Guangdong, and in 2012, Teochew Cuisine participated in the Yeosu Expo in South Korea on behalf of the Chinese cuisine. The most Chinese food city recommended by netizens".

According to historical records, the Tang Dynasty, Han Yu, when the tide, the Chaozhou cuisine delicious praise, said: "Chapter lift the horse armor column, so the strange eyes presented. The rest of the dozens of species, no one can marvel at". To the end of the Ming Dynasty and early Qing Dynasty, Chaozhou cuisine entered its heyday, Chaozhou city, famous stores, famous teachers, famous dishes. In recent times, due to the Chao overseas Chinese exchanges, Chaozhou cuisine from the essence of the famous food at home and abroad, the dishes are more colorful, the quality of excellence.

Chaozhou cuisine, many of the dishes seasoning, is with the southern Fujian cuisine **** there or much the same. such as oyster brand, pickled salted grub, steamed fish (refers to the ancient method of adding shredded mushrooms and diced white meat), salsa, etc.; many features of Chaozhou cuisine, such as good cooking seafood, heavy soup and light oil, advocate light, pay attention to health, etc., but also at the same time, is the characteristics of the southern Fujian cuisine. A lot of Fujian into the tide of "Fu Lao" and their ancestors are also the Central Plains of the prestigious families. They either moved south to escape the war, or occupied the Chaozhou area after dismissing the government, but in any case, most of them came from rich and noble families, and were the so-called "family of the bells and whistles". It was they who brought the advanced food culture and fine cooking skills of the Central Plains, and ultimately made the Chaozhou cuisine from the "vulgar" sublimation of a delicacy.

Frozen red crab, fish rice, raw pickled salted shrimp mayflies, as well as "marinated goose", are all specialties of Teochew, in the Chaoshan people's home-cooked food, there are four are certainly there, Teochew brine, Teochew pickled, Teochew stir-fry, and is known as Teochew "hit cold". What is called Chaozhou "playing cold"? It is the fresh seafood steamed, and so cooled and frozen, dipped in garlic oil or soybean paste (Jieyang Puning do especially famous) to eat, the flavor is unique, no fishy taste, but extraordinarily tasty. This practice was discovered by previous fishermen inadvertently, and thus passed down.

Teochew cuisine dishes are varied, distinctive flavor. *** with the characteristics of cooking seafood is long; lush and not greasy; meat and vegetarian do; soup dishes fresh, to maintain the original flavor; with a wide range of materials; knife exquisite; focus on modeling; taste pure; pay attention to therapeutic health; supplemented by a variety of condiments (sauce dish). Focus on color, taste, aroma, type, equipment, sauce, with clear, light, fresh, tender, clever, elegant and other characteristics. Different dishes, with different sauces, a dish, salty, sweet, sour and spicy, each with its own instructions. In the sauces, the southern ginger, plum paste, fish sauce, red soybean oil, three seepage sauce, etc., are the specialties of Chaozhou. Various dishes on the table, must be accompanied by sauce dish, such as raw cooking lobster must be matched with orange oil; raw cooking crab must be matched with ginger vinegar; dry roasted goose must be matched with plum paste mustard; stewed white eel, stewed fish must be matched with red soy sauce. Sauce dish, a great sight.

Chaosu cuisine in the color, taste and aroma at the same time, but also in the shape of the pursuit of pleasing to the eye. Chefs use bamboo shoots, turnips and potatoes, etc., carved into a variety of flowers and birds, as a garnish or vegetable mat, forming a unique "color plate" art. The feast of Chiu Chow Cuisine has its own style, with 12 dishes for the big feast, including one each of salty and sweet snacks. There must be two sweet dishes at the beginning and the end of the feast, which is called "sweet at the beginning and the end". Interspersed with the Kung Fu tea, to relieve fatigue and enhance appetite. This is a very different style from that of the Guangzhou and Dongjiang cuisines.

The Chaozhou cuisine is good at cooking vegetables and fruits as raw materials. For vegetables and fruits, the coarse material to do fine, light and fresh, nutritious, such as the protection of the country, horseshoe mud, thick mushrooms and mustard greens, sugar roasted groundnut, etc., all for the gourmet praised. Chiu Chow cuisine is rich in materials and exquisite production, processing methods are diversified according to the characteristics of raw materials, such as frying, stir-frying, cooking, deep-frying, simmering, stewing, baking, baking, brining, smoking and buckling, soaking, rolling, mixing and so on, and the knife is exquisite. The diversified production methods have formed the unique flavor characteristics of Chaozhou cuisine.

Chaozhou cuisine also has "three more" characteristics. The first is the Chaozhou cuisine aquatic products, most of which are taken from the sea, fish, shrimp, mussels, clams, etc. has been the main ingredients of the Chaozhou cuisine, can be cooked into many famous dishes. Chaozhou cuisine is especially good at cooking seafood, such as water chest, raw cooking lobster, cooking mandarin ducks crab, red stewed shark's fin, red (fire text) sea cucumber, etc., are fresh aquatic products as the main raw material, fresh flavor, lush and not greasy. Another example is stewed eel, crab balls in clear soup, etc. The soup dishes are freshly stewed to maintain the original flavor. The second is the Chaozhou cuisine vegetarian dishes with many styles and unique features. It is cooked through the meat and become, on the table when you see vegetables do not see meat, is a vegetarian meat to do, so that it reaches the "taste to make three out of the flavor, no taste to make three into the" situation, so that the green vegetables are soft and rotten not surly, full of meat flavor, fresh and tasty, vegetarian and not fasting. There are dozens of famous products such as thick mushrooms and mustard greens, glass cabbages and guardian dishes, which are the representatives of vegetarian dishes in Guangdong cuisine. The third is that Chaozhou dishes have many varieties of beets and are made with special ingredients. Sweet potato, taro, pumpkin, ginkgo, water chestnut, lotus seed, citrus orange, pineapple and beans and other plants are certainly commonly used, and fat pork, meat and other meat can also be made into a top-notch dishes to plants made sweet and greasy appropriate. Teochew cuisine beet representative works are golden melon taro puree, sweet lotus seed, lamb roasted white fruit, sweet wrinkles fried pork and so on. Chaozhou dishes of sweet dishes unique features, such as sweet wrinkles fried meat, its skin wrinkles, meat soft and sweet, sweet flavor.