Shantou specialty:

Shantou is known as the "hometown of delicacies", and Shantou cuisine embodies the profound connotation of Chaoshan food culture. The famous local snacks in Shantou are: "Laoma Gong Zongqiu", "Baked Oyster in Xitianxiang", "Fuhecheng Beef Ball", "Xinxing Fried Cake" and "Shrimp and Bamboo Shoots in Fragrant Snack Restaurant" are all kinds of seafood flavors on Nan 'ao Island.

Laoma Gong Zongqiu and Shantou Laoma Gong Zongqiu are special zongzi, which are made by an ordinary diet with the help of Mazu belief. Fine selection of materials (glutinous rice with full grains is selected), unique creativity (sweet and salty stuffing), and no expense is spared (salty stuffing includes mushrooms, shrimps, sausages, minced square fish, lotus seeds, chestnuts and pickled south milk mane meat). In the past, a horizontal plaque with the words "Know when you eat" was hung in the store, which was later interpreted as a popular saying in society. In the past, Chaoshan people used to come to worship Mazu every time they sailed abroad, praying for peace. At the entrance of Mama Palace, they would buy some dumplings as offerings and eat them all the way after the worship, which was delicious and hunger-resistant.

Baked oysters in Xitian Lane, which is a traditional food in Chaoshan, are very common in market speculation or family meals .1.16 Yao Laosi and others continued to monopolize nearby. In order to compete for business, they each managed to improve the cooking technology and quality, and formed the famous Xitianxiang Oyster Baked at home and abroad. The raw material of Oyster Baked is fresh oysters (scientific name oysters), with lard fried with mane meat, fine snow powder, fresh duck eggs as ingredients, and Chili sauce, fine fish sauce, and scallions as seasonings. The raw materials are specially selected Dahao Oyster, snow powder and scallions, and mixed well. Sprinkle with egg paste, and add appropriate amount of superior fish sauce and Chili sauce. Fry until both sides are golden yellow. When tasting, put clean and chopped coriander and add superior fish sauce as seasoning. It has the characteristics of crispy outside and tender inside.

Fuhecheng beef ball, Fuhecheng, was originally a place name in the old city, in the 2th century. First of all, the selected beef should be peeled, cut into thick slices, and then the meat slices should be placed on a big wooden board, pounded and turned with a mallet. It is best to use a litchi mallet, and the beating force must be uniform and moderate. The pulp should be grabbed and put down by hand, and the meat is not sticky, which is very time-consuming.

As early as the 194s, Xu Chunsong, an expert in frying cakes and keeping, became a famous cook in Xinxing Street, Shantou City. With lard, sugar, fresh shrimp, pork liver, lean meat, fresh oysters and other ingredients, plus sand tea hot sauce, monosodium glutamate, fish sauce and snow powder water, stir-fry the soup evenly and pay attention to the heat, with golden and bright color and overflowing fragrance.