Just like seafood, it is delicious, so the common cooking methods are steaming, boiling and boiling. It can be said that Chaozhou cuisine is the most tasteless dish in so many cuisines. I often hear friends from other places ask when tasting Chaozhou cuisine: Did you put salt in it?
Because of the special pursuit of Chaozhou cuisine, almost all Chaozhou cuisines can be said to be a special dish, and many Chaozhou cuisines are unique in the source, variety and cooking method of ingredients.
Another example is the two most widely used vegetables in Chaozhou cuisine: spring vegetables and hemp leaves, which are not available in other places and cuisines.
Moreover, the ingredients and cooking methods used in many dishes in Chaozhou cuisine are also very unique, such as bittern platter, fried wings with kale, fried thin shells with gold (also called Melaleuca Pagoda), fried bamboo shoots and fish in the afternoon (with Puning bean paste), fried cakes with gold and silver and so on, which can be said to be the characteristics of Chaozhou cuisine.
The fried bamboo shoot fish is tender inside and crisp outside, which not only keeps the fish tender, smooth, fresh and sweet, but also adds a refreshing and crisp outer layer. You can dip it in Puning bean paste with a slightly heavier taste, so delicious that you don't even want to spit out your bones. Bamboo shoot fish is a local seafood, and its bones are cartilage. The more you chew, the better it tastes.
Sauté ed wings of Chinese kale mainly add wings to dried fish when frying Chinese kale, which perfectly sets off the special fragrance of Chinese kale.
The cake baked gold and silver is made by soaking taro and sweet potato in sugar water and then cooking by cake baking. Taro powder, sweet potato, sweet glutinous and sweet are the best descriptions of this dish.
Anyway, as long as you walk in Chaoshan area, you will feel that your stomach is too small and the taste buds on your tongue are not enough.