I'm from Chaozhou, so I'd like to introduce our dishes to you.

Chaozhou cuisine, or Chaozhou cuisine for short. Its cooking has the characteristics of Lingnan culture, the biggest feature is to rely on seafood and pay attention to fresh and fresh.

the main cooking methods are: (fire), stewing, frying, frying, burning, cooking (steaming), frying, soaking, buckling, cleaning and pouring. Its Chinese and stew make it fragrant, stir-fry makes it crisp and smooth, and cooking, cleaning, soaking and pouring can keep its original flavor.

Chaozhou cuisine has a wide range of materials and has the characteristics of "three more":

First, there are many aquatic products. Most of them are from the Hai nationality, and fish, shrimp, clams and clams have always been the main ingredients of Chaozhou cuisine, which can be cooked into many famous dishes.

Second, vegetarian dishes are diverse and unique. It is cooked with meat. When you eat, you can see the dishes but not the meat. It is made of vegetarian dishes and meat, which makes it achieve the situation of "taste makes three out, tasteless makes three in", making the green vegetables soft and rotten, full of meat, delicious and vegetarian. There are dozens of famous products such as thick mushroom mustard, glass cabbage and national protection cuisine, which are the representatives of vegetarian dishes in Guangdong cuisine.

thirdly, there are many varieties of sugar beet and special materials. Sweet potato, taro, pumpkin, ginkgo, water chestnut, lotus seeds, oranges, pineapples and beans are commonly used, while meat such as fat pork and pork belly can also be made into first-class famous dishes. The sweet and greasy plants are suitable, and the representative works include sweet melon and taro paste, sweet lotus seeds, lamb-roasted ginkgo, sweet wrinkled fried meat and so on. Chaozhou cuisine is especially good at cooking seafood, such as cooking lobster with open hearth, cooking mandarin duck and crab with cream, stewed shark's fin with red sauce, and red (fire) sea cucumber, all of which are mainly made of fresh aquatic products, and have a fresh taste, which is gloomy but not greasy. Another example is stewed eel with black ears, clear soup with crab balls, etc. The soup is stewed and delicious, keeping its original flavor. The beet of Chaozhou cuisine is more distinctive, such as fried meat with sweet wrinkles, wrinkled skin, soft and rotten meat, and clear sweetness.

Chaozhou cuisine pays attention to knife work, and it is neat and beautiful. While paying attention to color, taste and fragrance, it also intends to pursue pleasing to the eye in modeling. Various dishes, such as bamboo shoots, radishes or potatoes, can be carved into a variety of flowers and birds, which can be used as decorations or food mats to form a colorful dish art.

Chaozhou cuisine also pays more attention to seasonings. When all kinds of dishes are served, they must be accompanied by saucers. For example, raw lobster must be accompanied by orange oil. Raw cooking crabs must be matched with Jiang Mo vinegar; Dry-roasted geese must be accompanied by plum paste mustard; Stewed white eel and stewed water fish must be accompanied by red soy sauce. There are many sauces and saucers, which are spectacular.

the banquet of Chaozhou cuisine is unique. The big banquet likes to use 12 dishes, during which there are two soup dishes and one salty and dessert center. The dishes are small and refined, and the colors are rich and colorful. If it is a happy occasion, such as birthday, wedding, having a full moon and opening a store, there must be two beets, one for the first dish and the other for the end of the table. The head is sweet and the tail is sweet, commonly known as "the head is sweet and the tail is sweet", which means that life is happy, and the sweeter the days are from beginning to end. Between banquets, in order to help digestion, get rid of fat and hangover, we have to keep up with several kung fu tea.

This is a unique expression of Chaoshan food culture. With the distribution of Chaozhou people around the world and the widespread emergence of Chaozhou restaurants, Chaozhou cuisine is increasingly favored at home and abroad.

◇ The 2 famous snacks in Chaozhou are Duck Mother Nian, Chaozhou Mo Dou Pill, Chaozhou Hand-Beated Beef Pill, Crispy Shell, Chaozhou Spring Cake, Oyster Baked (Crispy), Gaotang Preserved Vegetable, Gusu Xiangfu, Spiced Olive, Plum Blossom Dumpling, Shangtang Beef, Jindu Pickled Vegetable King, Lianxiang Piglet Nest, Glutinous Rice Peach and Salt Water.

◇ Chaozhou's 23 famous dishes are braised pork ribs, crystal lobster, roasted in open hearth, flowery Hanjiang, boiled conch, butterfly platter, abalone in garden, assorted winter melon cup, carp yue longmen, braised sea cucumber, golden turtle hatching, hibiscus official swallow, braised shark's fin in black-bone chicken, autumn chrysanthemum in garden, golden bamboo shoots and chinese forest frog soup.