Twelve recipes for eating in Chaoshan Garden are: three-platter, five-kernel soup money, Longteng Sihai (lobster), goose web and sea delicacies, chestnut _ abalone, fish in the net, bamboo-sheng phoenix tail roll, peacock chengxiang (scallop), cheese crab meat, scallop shark's fin, pickled bamboo-knot leech soup and _ roasted fresh clams (sweet soup).

Country chefs who cook tables at home are usually from their families or apprentices, and they have not been trained by cooking school, but the dishes they can cook and their knowledge of cultural customs are not comparable to those of a restaurant chef.