Chaozhou snacks are snacks other than family meals, and they are a supplement to the banquet in hotels and restaurants. Since the Ming and Qing Dynasties, with the emergence and development of urban commodity economy, a large number of snack bars, snack stands and snack bars have appeared in Chaoshan, meeting the needs of a large number of citizens, especially low-income consumers. Chaozhou snacks have a wide variety and a long history, naturally forming a number of socially recognized brand-name snacks, such as Chaozhou Spring Cake, Year of Mother Duck (glutinous rice balls), Oyster Baked (crispy), Tangtang fried kway teow, Phoenix fried tofu and so on. These famous snacks are not only well-known in Chaozhou, but also affect the nostalgia of overseas Chinese and become attached to them. There is a saying in the seafood series, "eat mountains by the mountain and eat the sea by the sea." Because Chaozhou is located in the South China Sea coast, the coastline is continuous, and Chaozhou has superior natural conditions. The first choice food on people's menu is naturally seafood such as fish, crab, shrimp and shellfish. Open the menu of Chaozhou restaurant, from the precious swallow-winged abalone and ginseng to the common fish, shrimp, snails and crabs, and then to the common clams and shellfish, almost three-fifths of them are seafood. Therefore, when people mention Chaozhou cuisine, they think of seafood, and when they think of seafood, they think of Chaozhou cuisine. There is also a saying in the catering industry that "there is no feast without seafood". Bird's nest and shark's fin were introduced to China from Southeast Asia after Zheng He's voyage to the West during Yongle period of Ming Dynasty. Chaozhou does not produce swallow wings. Although lobster and abalone are produced, the output is not much. Chaozhou, with foreigners as the media, is not only easy to introduce raw materials from Hong Kong and Southeast Asia, but also widely learns and absorbs the skills of cooking swallow, wing and abalone from Thai cuisine, Malaysian cuisine, Hong Kong cuisine and even Guangfu cuisine, and then integrates and innovates them, making Chaozhou's top-grade famous dishes such as "official swallow with chicken", "immortal shark's fin" and "braised abalone" become China gourmet products. Chaozhou cuisine Chaozhou cuisine not only inherits the flavor of traditional famous dishes, but also absorbs the sauce of Cantonese cuisine and Dongjiang cuisine. On the basis of traditional flavor, Chaozhou cuisine combines the flavors and cooking techniques of famous dishes from all over the world, refining and innovating, and its "color, fragrance, taste and shape" is well-known at home and abroad. Chaozhou cuisine is exquisite in material selection, exquisite in production, exquisite in knife work and beautiful in shape. Full of skills such as frying, frying, boiling, stewing, soaking, frying, roasting, stewing, boiling, marinating, smoking, buckling and rolling. It shows the characteristics of Chaozhou cuisine, which is "clear but not light, fresh but not fishy, tender but not raw, depressed and not greasy", making Chaozhou cuisine famous in ancient and modern times and world-renowned. Today, Chaozhou restaurants are all over the country and all over the world. As the birthplace of authentic Chaozhou cuisine, with the attention of Chaozhou Municipal Party Committee and Municipal Government, the labor department has systematically studied and innovated the techniques of Chaozhou cuisine, such as shape, materials, knife tide and patchwork. In particular, Chaozhou Chaozhou Cuisine Chef Skill Appraisal Center has collected and sorted out the data accumulated in the training and skill assessment of Chaozhou Cuisine Chefs in recent years.