1. The top ten specialties of Chaozhou in Guangdong Province include Chaozhou oranges, Fenghuang Dancong tea, Chaoshan tribute vegetables, Lingtou Dancong tea, lion head goose, olive vegetables, Dawu clay sculptures, Chaozhou wood carvings, Raoping Mantis shrimp, Raoping lobster. Among them, Phoenix Dancong tea is a specialty of Chao'an District, Chaozhou City, Guangdong Province. The shape of the finished tea is thick, even and straight, and the color is yellowish brown, oily and shiny, with red cinnabar spots. It has a long-lasting fragrance after brewing, a rich and fresh taste, soothes the throat and leaves a sweet taste, with a unique mountain charm.

2. Chaozhou mandarin: Chaozhou mandarin is the most famous variety of mandarin in the world. It blooms white flowers in late spring and early summer, bears fruit in autumn, and is harvested in winter. There are three varieties of Teochew Mandarin: Pengtong Mandarin, Banana Mandarin and Snow Mandarin. The Pengtong Mandarin has a large, vermilion-yellow fruit with crisp and convex skin that does not adhere tightly to its flaps, so it is easiest to remove the skin. The petals are juicy and have less core. They taste as sweet as honey and are known as "mandarin oranges". Banana tangerine is slightly smaller in shape, with thicker and harder skin, and is close to the petals. This tangerine is slightly inferior to Pengtong tangerine, and candied tangerine cakes are often made from it. Snow tangerine is somewhat similar to Xinhui orange, with more juice but a little sourness, so it is suitable for use. Cut and suck the juice. Teochew mandarin cultivation has a long history. In the early Tang Dynasty, Zhangzhou Biejia Ding Ru's poem included the line "Honey is taken from the liquid between flowers, tangerines are hidden in the trees", which refers to Chaozhou tangerines. Teochew mandarin has a history of more than 1,300 years. Nowadays, Teochew mandarin oranges are famous not only in Southeast Asia, but also as far away as the United States and Europe, and their canned products are also sold all over the world.

3. Fenghuang Dancong Tea: Produced in Wudong Mountain, Fenghuang Town, Chaoan County, Chaozhou City. The finished product is tight and heavy, and the tea soup is golden and clear, with a unique natural floral aroma, a mellow taste, a sweet aftertaste at the bottom of the throat, and is quite resistant to brewing. After drinking the cup, the lingering fragrance lingers, and it has a "nose-wrap-around" aroma. The trend of "the sun never ends" can be called the best tea that "heaven, earth, and people" possess. Belongs to the oolong tea category. The appearance of the finished product is thick, even and straight, the color is yellowish brown, oily, shiny, and has red spots of cinnabar. After brewing, the aroma is high and long-lasting, with a unique natural orchid fragrance, and the taste is rich and fresh, soothing the throat and leaving a sweet aftertaste. , the soup color is clear and yellow, the bottom edge of the leaves is vermilion, and the leaf belly is yellow and bright, known as the green leaves with red edges. It has a unique mountain charm and overflows with tea aroma when brewing. It is resistant to brewing and has a sweet aftertaste. The production and sales history of this tea is about 900 years ago.

4. Chaoshan Gongcai: Chaoshan Gongcai is one of Chaoshan’s specialties and belongs to the pickle category. Cut mustard greens into shreds, dry them in the sun, add salt, grated ginger, a little white sugar, and an appropriate amount of white wine and marinate them. It is fragrant, crispy and delicious. When pickling, put the mustard greens in a wooden barrel or porcelain basin. While kneading, add salt, white sugar, and rice wine, keep kneading, and then add black soybean or galangal powder, then seal it in a vat and let it slowly penetrate and mature. It can be eaten after one or two months. Its color and flavor are rich in flavor, crispy in the mouth, salty and sweet. There is another kind called Su Gong, which is also made using the above method, but it does not need to be marinated for a long time and can be eaten in three or two days. It is characterized by its crisp green exterior.

5. Lingtou Dancong Tea: Lingtou Dancong Tea, also known as White Leaf Dancong Tea, originates from Fubin Town, Raoping County, Chaozhou City, Guangdong Province. Shuangjiniang Mountain in Lingtou Village is 1,032 meters above sea level. It was bred from wild Narcissus tea by Lingtou villagers in 1961. It was listed as a separate variety at the Guangdong Provincial Tea Tree Variety Conference in 1981. In 1988, the tea tree was approved as an improved tea tree variety by the Guangdong Provincial Crop Variety Approval Committee. It was officially named "Lingtou Dancong" tea by the Ministry of Agriculture of the People's Republic of China and issued a certificate; it participated in the second batch of national tea tree improved regional experiments from 1997 to 2001, and participated in the sixth meeting of the third National Crop Variety Approval Committee in April 2002. , approved as a national-level tea tree variety. The taste is mellow and sweet, the honey flavor is revealed, the soup is orange and bright, and the bottom of the leaves are soft and bright with yellow belly and red edges.

6. Lion-head goose: Lion-head goose is the largest and finest breed of goose bred in rural China, and is also one of the largest geese in the world. Originated from Fubin Township, Raoping County, Guangdong. Mostly distributed in the suburbs of Chenghai, Chao'an and Shantou. The feathers are gray brown or silver gray, and the belly feathers are white. The head is large and the eyes are small, and there are large black sarcomas on the top and sides of the head. The sarcomas in geese can increase with age and resemble a lion's head, so they are called lion-head geese. The wattles under the chin are larger. The bill is short and wide, the neck length is moderate, the chest and abdomen are wide and deep, the feet and webs are orange-yellow or yellow-gray, the adult male goose weighs 10 to 12 kilograms, and the female goose weighs 9 to 10 kilograms. It grows rapidly and has a strong constitution. Matures early, has rich muscles and good meat quality.

7. Olive vegetables: Olive vegetables are flavored side dishes in the Chaoshan region of Guangdong and belong to Chaozhou cuisine in the Cantonese cuisine. It is made from the mellow taste of olives and the plump leaves of mustard greens. Olive vegetables are appetizers, help digestion and increase appetite. Olive vegetables are also a special variety of pickles in Chaoshan area, and are an important part of Chaoshan food culture. Chaoshan olive vegetable production techniques have a long history and are widely spread in Longhu District, Chenghai District and surrounding villages and towns of Shantou City. "Chenghai County Chronicles" recorded during the Jiaqing period of the Qing Dynasty: "Mustard greens, also known as large vegetables, are widely planted in the fields after the autumn harvest in this county. After harvesting, they are salted and have a very delicious taste. Chenghai's skilled women use local products such as olives and salted mustard greens to cook them carefully. Made into black olive vegetables.

8. Dawu Clay Sculpture: Fuyang Dawu Clay Sculpture is as famous as Tianjin Clay Figure Zhang Clay Sculpture and Wuxi Huishan Clay Sculpture, and has a long history. Dawu Management District of the town. Every family in the village can make clay toys. The main products are Xitong, Wushen, Chenjing, Wencun, etc. Famous artists in the past include Wu Jingshan in the late Southern Song Dynasty and Wu Panqiang in the late Qing Dynasty. Wu Panqiang, a master of clay sculpture, is said to be able to create lifelike images with a ball of clay in his hands. The period from the mid-Qing Dynasty to the early years of the Republic of China was the peak period for the development of clay sculptures in Dawu, and clay sculpture workshops spread throughout the village. There are more than 100 clay sculpture artists represented by Wu Panqiang. The artistic expression techniques of clay sculpture are quite mature, such as carving, shaping, kneading, pasting, engraving, printing and coloring, especially the organic combination of pasting, sealing and coloring, forming the unique style of Dawu clay sculpture.

9. Chaozhou wood carving: Chaozhou wood carving is a folk carving art in Chaozhou, Guangdong. It is mainly used to decorate buildings, furniture and sacrificial utensils. This technique is mainly popular in Yixi Town, Xiangqiao District, Chaozhou City. Lianshang Village and Xidu Village also affected Raoping, Shantou, Chaoyang, Jieyang, Jiexi, Puning, Lufeng, Dabu, Wuhua, Xingning, Meixian and other counties and cities as well as the southeastern coastal areas of Fujian. Where did Chaozhou wood carving begin? It was not known at the time that the bracket decorated with "grass tail" on the beam frame of the Tianwang Hall of Kaiyuan Temple in Chaozhou is a relic of the Tang Dynasty, and the wooden dragon hanging the bronze bell is a relic of the Song Dynasty. Decorative wood carvings are also dominated by "caowei". This shows that Chaozhou wood carvings existed during the Tang and Song Dynasties. By the Ming and Qing dynasties, Chaozhou wood carving skills basically came to a standstill, and major temples made many wooden Buddha statues. As well as the wood carving decoration of Buddhist utensils and tables, multi-layer carving technology appears.

10. Raoping mantis shrimp: The scientific name of mantis shrimp is tube shrimp, also called piano shrimp or crab shrimp. The legs are shaped like a centipede, with two pairs of antennae. The first pair is longer, sickle-shaped, with a pale gray body and red tail segments. The larger ones are as long as a foot, and the smaller ones are two or three inches long. The mantis shrimps are delicious, cheap, or oily. Fried, steamed, or boiled, there are many ways to eat it, each with its own flavor. There is only one way of eating that is intimidating to people in the mainland, but people in Raoping, regardless of age or sex, eat it with gusto. Live mantis shrimps caught from the sea are salted for a day or two and then eaten. Raoping people like to use this salted mantis shrimp to serve sweet potato porridge. It is a delicacy in the world and a favorite aquatic product for coastal people. 11. Raoping lobster: the largest type of crustacean shrimp, up to 3-4 kilograms. It is a warm-water marine shrimp that likes to inhabit shallow sea reefs with a depth of 5-10 meters. It is good at crawling on the seabed and not good at swimming. It moves slowly, lurks during the day, and moves at night to look for food. It is one of the fishing species in reef gillnet operations. . There are certain resources, but the output is not high. Catches are occasionally caught along the coasts of Nan'ao, Raoping, Chaoyang, Huilai and other counties (cities). Common species are Chinese lobster and ripple lobster. The body is large and meaty, containing 16.4% of protein, 1.8% of fat, and myosin and actomyosin, which are related to muscle contraction. It is delicious and has always been a delicacy at banquets.