The most famous in Chaoshan is the wet fried beef river. Here's how to do it: (1) Stir-fry beef, half a catty of rice noodles (there is no Chaoshan rice noodles here, so it's temporarily replaced), eight taels of Chinese kale, a proper amount of celery stalks, one red pepper, two spoonfuls of Chaoshan sand tea, an appropriate amount of edible blending oil, chicken essence, mushroom essence, pepper, salt, a little raw flour and a little parsley. Process:

(1) Cut the beef, pay attention to the moderate thickness for later use, and slice the pepper and Chinese kale.

(2) Add two spoonfuls of sand tea sauce and cooking oil, a little raw flour, salt, chicken essence and mushroom essence to the cut beef, mix well and marinate for a while.

(3) Boil the pot, add a proper amount of blended oil, and add rice noodles when the oil is at a high temperature. At the same time, add two spoonfuls of fresh soy sauce, appropriate amount of boiling water (where boiling water is added to keep the humidity of rice noodles), salt, chicken essence and mushroom essence, stir-fry until hot, continue to stir-fry for a while, and then add chopped Chinese kale. When the kale is ripe, plate the rice noodles for later use.

(4) Wash the pot, add a proper amount of blending oil, heat it, then pour in the beef marinated with sand tea, stir-fry until it is half cooked, add a proper amount of boiling water, make sure to use boiling water to ensure the tenderness of the meat, add the chopped celery and red pepper when the meat is nearly cooked, stir-fry until it is cooked, pour it on the rice flour just served, and finally decorate it with coriander, sprinkle with pepper and sesame oil.