Chaozhou cuisine, the characteristic of Chaozhou cuisine, is called Chaozhou cuisine for short. Its cooking has the characteristics of Lingnan culture, and the biggest feature is that seafood is the mainstay, paying attention to freshness.

The main cooking methods are: stewing, frying, frying, burning, boiling (steaming), frying, soaking, buckling, washing and pouring. Its Chinese style and stew make it fragrant, stir-fry makes it crisp and smooth, and boiling, washing, soaking and pouring can keep its original flavor.

Chaozhou cuisine has a wide range of materials and has the characteristics of "three more":

First, there are many aquatic products. Most of them are sea people. Fish, shrimp, clams and clams have always been the main ingredients of Chaozhou cuisine and can be cooked into many famous dishes.

Second, vegetarian dishes have diverse styles and unique features. It is made of meat. When eating, you can see the food, but not the meat. It is made of vegetarian dishes and meat, which makes it achieve the situation of "three flavors, three flavors", making the vegetables soft and rotten, full of meat and delicious vegetarian. There are dozens of famous products, such as thick mushroom mustard, glass cabbage, national security cuisine and so on, which are the representatives of vegetarian dishes in Cantonese cuisine.

Third, there are many varieties of sugar beet and special materials. Common meat materials such as sweet potato, taro, pumpkin, ginkgo, water chestnut, lotus seeds, oranges, pineapples, beans, fat pigs and pork belly can also be made into first-class famous dishes. Sweet and greasy plants are suitable, and representative works include melon and taro paste, sweet lotus seeds, mutton roasted ginkgo, sweet wrinkled fried meat and so on. Chaozhou cuisine is especially good at cooking seafood, such as lobster cooked in open hearth, mandarin duck and crab cooked in cream, braised shark's fin, red (fire) sea cucumber, etc., all of which are mainly fresh aquatic products and have a fresh, gloomy but not greasy taste. Another example is stewed eel with black ears, clear soup with crab balls and so on. The soup is delicious and keeps its original flavor. Beets in Chaozhou cuisine are more distinctive, such as fried meat with sweet wrinkles, wrinkled skin, soft and rotten meat and sweet.

The 20 famous snacks in Chaozhou are Mother Duck Year, Chaozhou Mo Dou Pill, Chaozhou Hand Hammer Beef Pill, Crispy, Chaozhou Spring Cake, Oyster Roast (Crispy), Gaotang Zhacai, Gusu Xiangfu, Spiced Olive, Plum Blossom Dumplings, Shangtang Beef, Jindu Brand Kimchi King, Lianxiang Pig Nest, Glutinous Rice Peach, Salt Water, Splendid Nestle and so on.

◇ 23 famous dishes in Chaozhou: braised pork ribs, crystal lobster, roasted with open fire, Hanjiang flowers, boiled conch, butterfly platter, abalone in garden, assorted wax gourd cup, carp yue longmen, braised sea cucumber, golden turtle hatching eggs, official swallow of hibiscus, shark's fin stewed with black-bone chicken, autumn chrysanthemum in garden, golden bamboo shoots and frog soup, and ginkgo whip flower.