In Chaozhou restaurants in Chaoshan or overseas, kway teow mostly appears on the table with speculation and "bubble". Ordinary fried kway teow is to heat an oil pan, stir-fry it in the kway teow, and then stir-fry it with shredded pork, shrimp and other ingredients. But there are also kway teow at the bottom, plus ingredients and soup. Shacha fried kway teow is to add Shacha sauce to the ingredients. The skill of cooking is all about oil (heat) and heat. When the oil is enough and the heat is enough, it is fragrant and delicious.

There is also a kind of "pot stickers", which are steamed to half an inch thick and cut into triangles. After frying, add sweet soy sauce, peanut powder and other ingredients, and it becomes a delicious snack. In Shantou, the most famous fried dumpling is a stall in Yonghe Street. Because it is delicious, it is always in short supply every day. People who go to Shantou will always try there. Shantou snacks have "three unique", namely: Zongqiu in Malao Palace (at the head of Shengping Road), oysters in Xitian Lane, and fried in Yonghe Street.

Fish balls are called "fish egg soup rice noodles" by Guangfu people. You put the kway teow in boiling fish ball soup for a while, and then pick it up. Add chopped green onion, lard, sliced meat, (fish+emperor) breast meat, fish balls and soup. This is the way to eat Yu Danfen, which is a big brand in Hong Kong. But there are very few authentic Chaozhou styles, so the taste will definitely be discounted.