Chaozhou cuisine is of course the most popular in Chaoshan area. Chaozhou cuisine adheres to the principle of original flavor, light and tasteless, in order to retain the most original flavor of various foods.

Just like seafood, it is delicious, so the cooking methods that are often used are steaming, boiling and boiling. It can be said that Chaozhou cuisine is the most tasteless dish in so many cuisines. I often hear friends from other places ask when they taste Chaozhou cuisine: Did you put salt in it?

Because of the special pursuit of Chaozhou cuisine, almost all Chaozhou cuisine can be said to be a special dish, and many Chaozhou dishes are unique from the origin of ingredients, varieties and cooking methods.

Another example is the two most widely used vegetables in Chaozhou cuisine: spring vegetables and hemp leaves, which are also ingredients that are simply not available in other places and cuisines.

Moreover, the ingredients and cooking methods used in many dishes in Chaozhou cuisine are unique, such as bittern platter, fried wings with Chinese kale, fried thin shells with gold (also called Melaleuca), fried bamboo shoots and fish with sweet sauce (with Puning bean paste), and fried cakes with gold and silver, etc., which can be said to be the specialties of Chaozhou cuisine.

Pan-fried bamboo shoot fish is tender inside and crisp outside, which not only keeps the fish tender, smooth, fresh and sweet, but also adds a refreshing and crispy outer layer. You can dip it in Puning bean paste with a little heavy taste, which is so delicious that you don't want to spit out the bones. The bamboo shoot fish is a local seafood, and its bones are all cartilage. The more you chew it, the more delicious it becomes.

Fried wings with Chinese kale are mainly made by adding wings to the dried fish when frying Chinese kale, which sets off the special fragrance of Chinese kale more perfectly.

Cake-baked gold and silver double spelling is made by soaking taro and sweet potato in sugar water and then cooking with cake-baked method. Taro powder, sweet potato, sweet and glutinous, fragrant and sweet are the best descriptions of this dish.

Anyway, as long as you walk in Chaoshan area, you will feel that your stomach is too small and the taste buds on the tip of your tongue are not enough.