1. Chilling in Chaozhou is a popular branch of Chaozhou cuisine, which generally refers to the diet operated by ordinary Chaozhou food stalls. It takes the civilian route, which is different from Chaozhou cuisine with fine workmanship and high price in high-end restaurants. The name Chaozhou Chilling originated from Hong Kong and is gradually accepted by mainlanders.

2. The thick mushroom mustard is a traditional Chaozhou-Shantou dish, which is made of a round cabbage-wrapped mustard. It is said that this mustard is native to Chaoshan area, and I saw some supermarkets in Shenzhen even directly label it Chaozhou mustard. Winter is the harvest season of cabbage mustard, and Chaoshan people will use it to pickle pickles in large quantities. Pickles are indispensable in Chaoshan people's lives, and porridge and vegetables cannot be separated from them.

3. "Sliced abalone with Kirin" is a new school of Chaozhou cuisine, which is innovated from the traditional Chaozhou cuisine "raw cooking unicorn fish", but it is more upscale than it, and it is even higher in color, fragrance, taste and shape.

4. Frozen meat This dish is crystal clear, fresh, soft and smooth, melts in the mouth, fat but not greasy, accompanied by fish sauce and coriander, and has a special flavor. It is a famous local winter cold dish in Chaozhou.

5. Steamed fish rarely used for steaming at sea, preferably fresh swimming fish, with 12 or 2 pounds as the best. If the strips are large or the meat is thick, you can stick the dorsal fin to the middle bone, cut a knife on both sides of the back and abdomen, and then steam the onion, so that the meat will be tender and smooth.