I am from Fujian. When I first went to that place, I liked the food and taste there. Personally, I like Chaoshan cuisine very much!

The pot-stewed dishes there are great! The cooking method of "halogen" has a long history, and it is recorded in the northern Wei agricultural classics "Qi Yaomin Shu" and the Song Dynasty food code. But at present, among the eight major cuisines in China, except Chaozhou cuisine, it is not widely used.

Lu Wei is an important dish in Chaozhou cuisine. We can see this dish whether it is a god-wandering contest, ancestor worship, festivals, weddings and funerals, or even ordinary eclipses and banquets. There are three kinds of animals commonly used in marinating, such as marinated duck, marinated goose and marinated pig.

In Chaoshan, vendors can be seen everywhere, and there are also the shadows of Chaoshan snacks. The number and variety of fine products are really overwhelming. Spring rolls, duck mother's dough twists, beef balls, rice rolls, salty rice crust, glutinous rice sausage, kway teow rolls, and oil cake skin. ...

Chaoshan people pay great attention to the quality of raw materials when eating fresh food, focusing on a fresh word. For seafood and fresh fish cooking, they like to keep their original flavor. Therefore, many famous dishes in Chaoshan are characterized by steaming and stewing, such as steamed lobster, stewed black-eared eel, steamed grass carp and stewed carp with taro. They are all dishes that hipsters like, and even eat fish, shrimp and oysters raw.

I personally like Chaozhou-Shantou cuisine very much. I will go there often when I have the chance!