China does not only have eight major cuisines. Chaozhou cuisine, also known as Chaozhou cuisine and Chaoshan cuisine, is a major cuisine well-known at home and abroad and an important part of Chaozhou culture. It originated in the Tang Dynasty and developed in the Song Dynasty. In the Ming Dynasty, it further introduced new things and entered its heyday; in modern times, Chaozhou cuisine The dish is well-known at home and abroad. It is a wonder in the Chinese and foreign culinary circles and occupies an important position in the culinary culture of China and the world.

Now that we are talking about Chaozhou cuisine, few people are willing to face up to its southern Fujian origins. In fact, many of the seasonings of Chaozhou cuisine are identical or similar to those of southern Fujian cuisine. Such as baked oysters, pickled grubs, steamed fish (referring to the ancient method of adding shredded mushrooms and diced white meat), sand tea sauce, etc.; many characteristics of Chaozhou cuisine, such as being good at cooking seafood, heavy on soup and light on oil, advocating lightness, paying attention to health, etc. , which is also a characteristic of southern Fujian cuisine.

The most common similarities between the food cultures of Chaoshan and southern Fujian can even be traced back further. Just like the Fubin culture in the prehistoric period, there are also "shell mounds" sites where oyster shells were piled up after being peeled. Many "Fu Lao" and their ancestors who came from Fujian are also famous families in the Central Plains.

They either moved south to avoid the war, or they settled in Chaozhou areas after resigning from office. In short, most of them came from wealthy families, and they were the so-called "homes of bells and cauldrons". It was they who brought the advanced food culture and exquisite cooking skills of the Central Plains, and finally sublimated Chaozhou cuisine from "barbaric" to a kind of delicacy.