Famous snacks in Shantou: Laoma Palace rice dumpling balls, Xitianxiang oyster bake, Fuhecheng beef balls, hand-made beef balls, Xinxing fried cakes, shrimp and bamboo shoots from Piaoxiang Snack Restaurant, etc., as well as various seafood flavors from Nan'ao Island.

Lao Mama Gong Zong Balls: Shantou Lao Mama Gong Zong Balls are a very special kind of rice dumplings. With the inspiration of Mazu’s belief, they have transformed from an ordinary diet into an extraordinary food suitable for enjoying in all seasons.

Xitianxiang Oyster Brand: Oyster brand 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 Xitianxiang Oyster Brand, which is well-known at home and abroad.

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.

Xinxing Street Fried Cake Barley: As early as the 1940s, Xu Chunsong, an expert in cooking fried cake barley, was famous for his specialty in Maocheng No. Xinxing Street, Shantou City, known as Lao Xu Fried Barley.

Braised Goose They call this kind of goose "lion-headed goose".

Maybe it also describes the size of this goose.

Among a whole goose, the most expensive ones are the goose head, goose paws and goose gras.

Other goose meat is very cheap.

When eating crab paste, if you add some ginger vinegar, sweet and spicy sauce, etc., it will complement each other better.

Forget about very spicy hot sauce unless you specifically need it.

In fact, if I don’t add anything, the strong aroma of crab paste will already make me feel good with my meal.

Hand-made beef balls are a famous Chaoshan snack that has been in Shantou for nearly a hundred years. Beef balls can be divided into two types: beef balls and beef tendon balls.

Some tender tendons are added to it, which makes it a little chewy.