Specialties that can be taken away from Chenghai include Zhang Lin Shu Xiang, Longdu Rice Xiang, pig head rice dumplings, olive vegetables, pickles, braised goose, double-boiled rice dumpling balls, grasshoppers, thin-skinned rice, pomegranate cakes, and plums Sauce eel, Guanghua pot cake, Miyako goose, Longdu rice noodles.

Chenghai Specialty 1: Pig Head Rice Dumplings

Pig Head Dumplings Chenghai Pig Head Dumplings are one of Chaoshan’s famous products. They have a long history and are well-known at home and abroad. Pig head rice dumplings have a set of exquisite traditional production techniques. It must use fresh pork and part of the scalp as raw materials, with a moderate proportion of lean meat and fat meat, and then add more than ten kinds of spices such as fish sauce, soy sauce, sugar, sorghum wine, star anise, pepper, cloves, cinnamon, aniseed, and fennel. As a seasoning. Then wrap it with tofu film, put it into a special wooden measuring tool, squeeze it with an appropriate proportion of heavy objects, squeeze out the lard and water, and then open the measuring tool. After being carefully made, the pig head dumplings are reddish brown with gray spots after being cut. The surface is shiny, the meat is not loose and not sticky, and it is tough and crispy. It is not salty or bland in the mouth, and it is sweet and mellow.

Chenghai Specialty 2: Thin-shell Rice

Chenghai Yanzhao, located on the coast of the South China Sea, has been producing and processing a unique Chaoshan seafood since ancient times - thin-shell rice with bright red grains. , the meat is tender, attractive in color, delicious in taste and rich in nutrients. Domestic and foreign gourmets who have eaten Yanzhao thin-shell rice are all full of praise.

Chenghai Specialty Three: Longdu Rice Cake

Longdu Rice Cake is a traditional delicacy in Chenghai, Guangdong. It uses glutinous rice as the main raw material. Grind the glutinous rice, add water and stir it into a soft dough. After it is cooked, it is repeatedly kneaded into a skin, filled with oiled black bean paste or melon dices, and printed with an oblate wooden mold. The rice produced is sweet and soft.