1. Olive vegetables: Olive vegetables are dark in color, rich in oil aroma, and delicious. They have become a daily side dish for Chaoshan people at home.

Famous.

"Chenghai County Chronicles" of the Ming Dynasty recorded: "Products, fruits include olives, small and pointed ones are better."

"Vegetables include mustard greens, which can be salted." Olives and salted mustard leaves (commonly known as sour pickle leaves) are carefully cooked into black olive vegetables, which are appetizing, help digestion, and increase appetite.

Chenghai olives... 2. Sour pickles Sour pickles are a special dish in the Chaoshan area.

Pickles, the famous Chaoshan sour pickles, one of the three treasures of Chaozhou cuisine, are known for their golden color, sweet and sour crispness, mellow and refreshing taste, unique and mouth-watering flavor, and are well-known in markets at home and abroad, especially Chengwai Sha pickles, which have always been made of unique

The scientific pickling method makes it delicious and fragrant, cool and delicious in the mouth, and is more popular among people.

"Chenghai County Chronicles" from Jiaqing of the Qing Dynasty contains: "Mustard greens, also known as big vegetables, this county... 3. Dongli Pig's Knuckle Rice Dongli Pig's Knuckle Rice Pig's Knuckle Rice originally originated from the popular street food in Dongli - Half

As the name suggests, half-bowl stack is a bowl filled with half a bowl of rice, with one or two pieces of pig's trotters marinated using Dongli's traditional brine technique for customers to eat.

The rice is soft and elastic, with a fragrant aroma. It was not until the early 1980s that Dongli's pig trotters began to be operated on a large scale, and were officially sold in restaurants.

……4. Ingredients for braised goose: one lion head goose, two pounds of high-quality soy sauce, two ounces of sugar, two ounces of salt, half a ounce of MSG, one piece of lemongrass, 6 qian of cinnamon, 6 qian of Sichuan peppercorns, 6 qian of star anise

Money, three qian of Gandan, three qian of cloves, two strips of garlic, six liang of galangal, one pound of fat pork, enough water to soak the goose, stir-fry the Sichuan pepper until slightly fragrant, slice the fat meat, smash the galangal, and add soy sauce.

, sugar, star anise, lemongrass, garlic, add water, boil over low heat to make a stewed soup (Sichuan pepper and other spices should be wrapped in gauze into small bags... 5. Pig head rice dumplings, Chenghai pig head rice dumplings (also known as Shouhua).

It is one of Chaoshan's famous local products with a long history and is well-known at home and abroad. There is a set of exquisite traditional techniques for making pig head rice dumplings. Fresh pork and part of the skin must be used as raw materials. It must be lean and fat, and then add fish sauce, soy sauce,

Sugar, sorghum wine and more than ten spices such as star anise, Sichuan pepper, cloves, cinnamon, anise, and cumin are used as condiments, and then wrapped in tofu film and placed in a special wooden rule, plus the proportion...

6. Zhanglin Shuqu Kueh. From the Spring Festival to the Lantern Festival, every household in Chenghai makes various kinds of rice cakes. The most famous one is the Shuququ Kueh in Chenghai.

It is famous. It is made from the core leaves of wild rat fungus (also known as rat grass, also known as Pulsatilla in Chinese medicine), boiled in a pot, drained of astringent water, pounded in a stone mortar, and then mixed with glutinous rice flour to make a cake.

The skin is then divided into small pieces, shaped into round cakes, and filled with fillings, including sweet, salty, and double-cooked.