Also known as Chaozhou Chilling, it refers to the popular cold-cut cooked food operated by Chaozhou food stalls. These foods are different from the high-grade dishes such as abalone belly with swallows' wings, which are common in Chaozhou banquets, and most of them are Chaozhou-style local dishes, which are usually composed of the following categories: first, brine, such as braised goose, braised pig's feet, marinated bean curd, etc. Second, fish and rice, such as Balang fish, big-eyed chicken and red parrot fish, are common. According to Chaoshan customs, shell shrimp and crabs such as thin-shelled rice, red meat rice, frozen red crab and frozen crayfish belong to this category. Third, pickled products, such as pickled cream crabs, pickled shrimps, salted blood clams, preserved vegetables and pickles; The fourth is cooked food, such as pickles in pig intestines, stewed beans in pig tails, and spring vegetable pots. All these dishes are put out in a bright way, or cooked in a large pot with slow fire. When guests stand in front of the stall, they don't need to ask for the names of the dishes. When they see their favorite dishes, the people who order next to them will record them. Sometimes, when they just sit in their seats, the dishes they want have already been delivered to the table. Chaozhou chills are such a kind of Chaozhou fast food.

as to why it is called "Chaozhou chills", there is still no consistent view. What is certain is that this name originated from Hong Kong, and it is called Cantonese. If it is spoken in Chaoshan dialect or Putonghua, the listener often doesn't know what it means. The word "cold" in Cantonese is said to have evolved from "beating people" in Chaozhou dialect. It turns out that in the 195s, Hong Kong gangsters often went to restaurants to have a king's meal, but chaozhou people was not easy to mess with. The largest gang in Hong Kong, Xinyian, was Chaozhou Gang. In those days, once the restaurant staff found someone coming to eat the king's meal, they would shout "hit someone" to gather their partners and neighboring villagers to deal with freeloaders. Slowly, Hong Kong people call this kind of food stall "cold stalls". For example, Cai Lan, a Hong Kong Chaozhou-born gourmet, said in the article "Supreme Sausage": "Hong Kong's sausage made from cold stalls ..." The Chaozhou food operated by cold stalls is called "cold stalls".