Chaozhou cuisine is characterized by attaching great importance to sauces: salty, sour, sweet and spicy, each with its own emphasis. A dish with a little sauce is much more elegant than other local dishes that only use soy sauce and vinegar. Like the most commonly eaten red roast goose, there must be a dish of garlic vinegar on the dining table. The color is monotonous, sometimes dotted with broken peppers.

Raw boiled carp is also served with garlic vinegar. Two different foods and sauces can be the same, but it is also a miracle that the taste is completely different after eating. Jiang Mo vinegar boiled crab, roasted goose with plum sauce, roasted suckling pig with sweet sauce, roasted conch with mustard with plum sauce, stewed eel or water fish, and red soy sauce.

When you cook the fish and turn it into fish rice, be sure to order bean paste so that the fish won't smell fishy. Bean paste is also required to be produced in Puning area, and some of them are a little spicy. There is a world of difference between good and bad bean paste. The green bean paste is too raw and has no bean flavor; If the beans are salted for too long and become mushy, and they are too salty to look good, they are really learned.