Hand-hammered beef balls, roasted oysters, oysters, steamed dumplings, fried cakes, fried thin shells, blood clams, duck mother's orders, kway teow soup, rice-free jiaozi, crystal ball, steamed dumplings, spring cakes, glutinous rice balls soup and soup money (also called chop-ups in Chaoshan dialect).

Anti-sand taro, braised goose sausage, oyster sauce, handmade beef balls, Dahao fish balls, glutinous rice juice, glutinous rice cakes, glutinous rice balls, rice rolls, beef patties, vegetable heads, glutinous rice balls, crystal balls and sufu cakes.

Chaoshan food culture

The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-selected and well-made. As for sauces and sauces, they are fresh and delicious, clear but not light, fresh but not fishy, depressed but not greasy. Another feature of Chaozhou cuisine is that it is good at cooking vegetarian dishes with fruits and vegetables as raw materials. For vegetables and fruits, coarse materials are light and delicious when cooked carefully.

Chaozhou cuisine not only pays attention to color, taste and fragrance, but also deliberately pursues pleasing to the eye in shape. Chefs use bamboo shoots, radishes, potatoes, etc. Carving various flower-and-bird shapes as decorations or food mats forms a unique "color plate" art. Chaozhou snacks have a long history and are an important part of Chaozhou food culture. The most common raw materials of Chaozhou cuisine are mainly coarse grains such as japonica rice, glutinous rice, sweet potato and potato produced in Shan Ye, but they are not rough at all. ?