The Chaoshan people eat doughnuts, soymilk or intestinal noodles for breakfast, and rice and vegetables for lunch and dinner.

The Chaoshan people can eat intestinal noodles, soymilk, buns, savory pancakes, oil bad kuey teow, white porridge, and mixed vegetables for breakfast. Each family's rice noodle is slightly different, especially the sauce, there are two kinds of sauce similar to marinade sauce and peanut sauce, Chaoshanese may be every time to go home for breakfast is rice noodle, or even can be said that just crave rice noodle before going home.

Most of the time, the staple food for lunch and dinner is white rice. In addition to rice, there are a variety of kuey teow, such as red peach kuey teow, rat shell kuey teow, no rice kuey teow, salty water kuey teow, park seed kuey teow, vegetable kuey teow, taro kuey teow, wheat kuey teow, and then there is glutinous rice up pork intestines, spring pancakes, kuey teow juice, these are generally sold in the daytime, sell out of the stalls, so generally eaten in the middle of the day, the afternoon tea is also possible.

Chaoshan food

Sticky rice money: Sticky rice money is a traditional Chaoshan dessert, which is made of glutinous rice flour as the main raw material, adding brown sugar and peanut crumbs and other flavorings, made into a round sticky rice patties, and then pan-fried in oil until golden brown. The taste is soft and sweet, and it is a favorite dish of the Chaoshan people.

Hong Tao Kuey Teow: Hong Tao Kuey Teow is one of the very famous pastries in Chaoshan, which is made of glutinous rice flour, taro, brown sugar and other ingredients after many times of processing. Its soft texture, with a layer of red glutinous rice skin on the outside and sweet and soft taro filling on the inside, gives you a sweet flavor in one bite, making it perfect as an afternoon tea snack.

Chaoshan Soya Bean Flower: Chaoshan Soya Bean Flower is made with pure soybean milk as the main ingredient and no additives are added during the production process. It is very popular among the Chaoshan people for its delicate and soft texture and sweet soup. People usually sprinkle some powdered sugar, crushed peanuts and mint leaves on the beanflower to increase the taste and aroma.