Pig lungs are sweet in taste and neutral in nature, and can nourish the lungs, cure coughs, relieve coughs, and stop bleeding; olives are sweet in taste and neutral in nature, and can clear the lungs, soothe the throat, promote fluid production, detoxify, relieve swelling and pain in the throat, and appetizer and reduce gas.

Therefore, this product has the effects of clearing the lungs, detoxifying, relieving coughs, and relieving coughs and sore throat caused by smoking.

Method: 1. Wash four pig ears, fold them up (because the pig ears are thick at one end and thin at the other, they must be folded smoothly to make them solid), roll them into a cylinder, secure them with a rope, and put them into the boiling water

Boil for ten minutes, take it out and wash it.

2. Put the seasoning into the pot and bring to a boil. Put down the pig ears and bring to a boil. Then simmer over low heat for about an hour and a half. Take it out.

After cooling, put it in the refrigerator for three hours, remove the string, and brush with oil.

3. Cut the pig ears into the thinnest slices and put them on a plate, pour a little juice and sesame oil on them, and dip them in garlic rice vinegar (add a little rice vinegar to minced garlic).

Taro is a favorite ingredient of Chaoshan people.

Every year when the Mid-Autumn Festival is approaching, taro tastes the most fluffy.

Making Mid-Autumn taro into turned taro is a must-have dish at every Mid-Autumn Festival dinner.

Sanding is a cooking method.

Coat the ingredients with a crispy and sweet icing.

The fragrant smell and soft texture of castor taro are undoubtedly the ultimate masterpiece of this cooking method.

Chaoshan people love bitter melon.

In the hot summer, the fresh and cooling bitter melon is often made into soup by virtuous mothers in Chaoshan and given to their husbands and children as a refreshing and tonic soup.

Bitter melon and pork ribs are a common soup.

Bitter melon, soybeans and meat can generally be made into a delicious soup.

The most common meat is pork bones, and some people use soft-shell turtle.

Chaozhou cuisine has a wide variety of dishes and unique flavors.

1. Good at cooking seafood; 2. Rich but not greasy; 3. Vegetarian dishes; 4. The soups are delicious and original; 5. A wide range of ingredients are used; 6. Exquisite knife skills; 7. Pay attention to the shape; 8. Pure taste

; 9. Pay attention to eating delicious Chaozhou casserole porridge for therapy and health preservation; 10. Supplement it with various condiments (sauce dishes).

Pay attention to color, taste, aroma, shape, utensils and sauce, and have the characteristics of lightness, lightness, freshness, tenderness, skill and elegance.

In addition, the Teochew vegetable feast is also unique in its own way.

For example: there are 12 courses for a wedding banquet: including one salty and one sweet dessert.

There are two beets on the wedding banquet, one is sweet at the beginning and the other is at the end of the banquet. The first dish is sweet and the last dish is rich and sweet, which means a happy life. It is sweet from beginning to end, and the more it goes, the sweeter it gets.

There are two soup dishes, and Kung Fu tea is served between the meals to relieve fatigue and increase appetite.

And so on, the style is completely different from Guangzhou cuisine and Dongjiang cuisine.

Teochew cuisine pays special attention to seasoning with sauce.

Different dishes come with different sauces. Each dish has its own taste for salty, sweet, sour and spicy.

The sauce includes galangal, plum paste, fish sauce, red soy sauce, three-pot soybean paste, etc., which are especially Chaozhou specialties.

There are many Chaozhou pickled dishes, which is a sight to behold.

Chaozhou cuisine not only pays attention to color, taste and aroma, but also focuses on pleasing the eye in terms of appearance.

The chef carefully carves bamboo shoots, radish and potatoes into various flower and bird shapes, which are used as decorations or vegetable mats to form a unique "color plate" art.

The banquet of Chaozhou cuisine has its own style. The banquet usually consists of 12 dishes, including one salty and one sweet dessert.

The wedding banquet must have two beets, the first and the last, which is called "the first and last sweets".

In order to promote Chaozhou food culture, Chaozhou cuisine will be exposed to the whole country and the world, so that people can truly appreciate the style of the southern food capital.

Friends from far away, at this moment, you may feel the slightest fragrance, this burst of fragrance!

It will carry your thoughts to the picturesque Chaozhou. The fragrant Chaozhou dishes and the warm hospitality of the Chaozhou people will definitely make you feel relaxed and happy, and you will never forget to leave.

The characteristic of Chaozhou cuisine is that it is good at cooking vegetarian dishes with fruits and vegetables as raw materials.

As for the vegetables and fruits, they are made from coarse ingredients and finely prepared, which are light, delicious and nutritious, such as Huguo cuisine, water chestnut puree, thick mustard greens, sugar-roasted sweet potatoes, etc., all of which are praised by gourmets.

The reason why Chaozhou cuisine is famous is not only due to the rich ingredients, but also the exquisite production. The processing methods are diversified according to the characteristics of the raw materials, including frying, stir-frying, cooking, deep-frying, stewing, stewing, roasting, baking, braising, smoking and soaking.

, rolling, mixing, etc., and the knife skills are exquisite.

Diversified preparation methods form the flavor characteristics of Chaozhou cuisine.

(Three characteristics) First, there are many aquatic products.

Most of them come from the sea tribe. Fish, shrimp, mussels, clams, etc. have always been the main ingredients of Chaozhou cuisine and can be cooked into many famous dishes.

Second, there are many types of vegetarian dishes and they are unique.

It is cooked with meat. When it is served, the meat is not visible. It is a vegetarian dish made of meat and meat, which makes it reach the state of "the taste is made three times out, and the tasteless is made three parts in", making the green vegetables soft and not rotten, and full of meat.

Taste delicious, vegetarian but not vegetarian.

Famous products include mushroom mustard greens, glass cabbage, and Huguo cuisine, among other dozens of varieties. They are representatives of vegetarian dishes in Guangdong cuisine.

Third, there are many varieties of beets and special ingredients are used.

Plants such as sweet potatoes, taro, pumpkin, ginkgo, water chestnuts, lotus seeds, oranges, pineapples and beans are of course commonly used, but meat materials such as fatty pork and pork belly can also be made into fine dishes.

The dishes made from plants are both sweet and greasy. Representative works include pumpkin and taro puree, sweet lotus seeds, lamb roasted ginkgo, sweet wrinkled stir-fried pork, etc.

Chaozhou cuisine is particularly famous for cooking seafood, such as braised water chestnuts in an open stove, uncooked lobsters, cooked mandarin duck crabs, red stewed shark fins, red (fired) sea cucumbers, etc., all of which use fresh aquatic products as the main raw materials, with fresh and rich flavors.

But not greasy.