Shantou is known as the "Hometown of Food", and Shantou cuisine embodies the profound heritage of Chaoshan food culture.

The more famous local snacks in Shantou include "Lao Mama Palace Rice Dumplings".

"Xitianxiang Oyster Roast", "Fuhecheng Beef Balls", "Xinxing Fried Cake", "Piaoxiang Snack Shop's Shrimp and Bamboo Shoots", etc., as well as a variety of seafood flavors from Nan'ao Island.

Lao Mama Gong Zong Ball, Shantou Lao Mama Gong Zong Ball is a very special kind of rice dumpling. With the inspiration of Mazu’s belief, it has transformed from an ordinary diet into an extraordinary food suitable for enjoying in all seasons.

Around 1920, a man named Zhang Qiangde started selling rice dumplings at a stall near Lao Mama Palace.

The production is very particular; the ingredients are carefully selected (full-grained glutinous rice is used), the creativity is unique (there is a sweet and salty stuffing), and no expense is spared (the salty stuffing includes mushrooms, dried shrimps, sausages, minced fish, lotus seeds, chestnuts and classics).

Pickled Nanru bristle meat). In the past, there was a horizontal plaque in the store that read "Shiding Zhengzhi", which was later translated into a widely circulated saying in society; "Lao Ma Gong Zongqiu - Shiding Zhengzhi"

"Zheng Zhi". In the past, whenever Chaoshan people sailed overseas, they would come to worship Mazu and pray for peace.

At the gate of Lao Mama's Palace, I would buy a few rice dumpling balls as offerings. After worshiping, I would go up to the mantle and eat them. They were delicious and not hungry.

Xitianxiang oyster braised, oyster braised is a traditional food in Chaoshan and is very common for sale in the market or for family meals.

Around 1930, Yang Er first opened his business at the entrance of Xitian Lane on Shengping Road, and later Hu Jinxing, Yao Laosi and others continued to sell exclusively nearby.

In order to compete for business, they each tried to improve their cooking techniques and quality, forming the famous Xitianxiang Oyster Brand at home and abroad.

Oyster braised with fresh oysters (scientific name: oyster) as the main ingredient, and the bristle meat fried in lard.

Premium snow powder.

Fresh duck eggs as ingredients, chili sauce.

Premium fish sauce.

Green onions, etc. are used as seasonings.

The ingredients are specially selected from Da Hao oysters.

Snow powder.

Mix the chopped green onions and place in a frying pan (commonly known as a frying pan), fry the intestines over high heat, top with egg slurry, and add an appropriate amount of fine fish sauce.

chili sauce.

Fry until both sides are golden brown.

When tasting, add washed and chopped coriander and top-quality fish sauce as condiments.

It has the characteristics of crispy on the outside, tender on the inside, crispy and delicious.

Fuhecheng Beef Balls, Fuhecheng, was originally the name of a place in the old urban area. In the 1960s, the "Fuhecheng Beef Balls" represented by Chen's Beef Ball Shop in Meipujiao was already famous far and wide.

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To make beef balls, you must first remove the membrane from the selected beef and cut it into thick slices. Then place the meat slices on a large wooden board and use a wooden mallet to pound and turn them. A lychee mallet is best. The force of pounding the meat must be even, fast and moderate.

The meat paste must be picked up and put down with your hands to ensure that the meat does not stick to your hands, which is very labor-intensive.

As early as the 1940s, Xu Chunsong, an expert in cooking fried cakes and barley, was famous for his specialty in Maocheng No. Xinxing Street, Shantou City, known as Lao Xu's fried barley.

Process and steam with high-quality white rice slurry, and use lard.

White sugar.

Fresh shrimp.

Pork liver.

Lean meat.

Fresh oysters and other ingredients, plus Sha Cha spicy sauce.

MSG.

fish sauce.

Snow powder water.

Serve the soup and stir-fry carefully, paying attention to the heat. The color will be golden and bright, and the aroma will be overflowing.

(In addition) Specialty 1: Chaozhou embroidery. Cantonese embroidery, Su embroidery, Hunan embroidery and Shu embroidery are collectively known as the four major tongue embroideries in China.

Chaoshan embroidery belongs to the scope of Guangdong embroidery.

It enjoys a high reputation at home and abroad.

According to historical records, embroidery technology existed in Chaoshan during the Zhenguan period of the Tang Dynasty (AD 627-649). Through the evolution of the past dynasties, it gradually formed a unique style.

The main characteristics of Chaozhou embroidery are rigorous composition, decent density, various stitching methods, rich colors, solemnity and richness. The most prominent feature is the raised base, inlaid with gold and silver threads, which looks like a relief and has a strong texture. This is the famous "nailing"

Gold pad floats”.

In addition, there are velvet embroidery, gold velvet mixed embroidery, yarn embroidery, bead embroidery, etc.

Specialty 2: Chaoshan drawn yarn uses linen, ramie cloth, glass yarn, chemical fiber fabrics and colored embroidery thread as raw materials, and uses drawn embroidery, crochet, embroidery and other techniques to make exquisite decorative daily necessities in a wide variety of products, which are sold on five continents.

Multiple countries and regions.

Chaoshan drawn yarns include clothing, tablecloths, pillowcases, quilt covers, bedspreads, handkerchiefs, curtains, dish mats, etc. The patterns are mainly flowers, fresh and elegant.