Breakfast is available everywhere, and the characteristic of Chaoyang is rice rolls.

Breakfast, also known as breakfast, premature breakfast, refers to the meal enjoyed in the morning, which is usually concentrated from six to eight in the morning. Breakfast is usually based on cereal, with milk, coffee, porridge, etc., which can be divided into continental breakfast, English breakfast, American breakfast and so on. The amount of various nutrients in breakfast should generally account for about 3% of the whole day's supply, and the nutrients lacking in lunch and dinner such as energy and vitamin B1 should be appropriately increased. Chaoyang, the jurisdiction of Shantou City, Guangdong Province. North to the northeast, Jinrong River faces Jieyang City and Shantou City, east to Haojiang District of Shantou City, southeast to the South China Sea, south to Lianjiang and Chaonan District, and west to Puning City.

Chaoyang district, under the jurisdiction of Shantou city, is located in the southeast of Guangdong province, near the South China Sea, and is called Chaoyang because it is located in the north of the sea. And the protagonist of this issue, that is, this small town with many foods. There are many cuisines in Chaoyang, such as fried strips, rice rolls, shrimp cakes, roast pork and so on. Chaoshan people have three common staple foods except rice, which are similar to the dry fried beef river in Guangzhou, but not as tough as the beef river, mainly because of the difference in ingredients. Here are pork, shrimp, meat, eggs, bean sprouts, stir-fried with sand tea sauce, fragrant and full of satisfaction, which is definitely the basic dish to test the skills of Chaoshan chefs. A food that haunts many Chaoshan children, Chaoshan children must have breakfast. It is said that the diarrhea originated in Guangzhou has been improved and developed by Chaoshan people, which is more suitable for Chaoshan people's taste. A piece of rice pulp skin, with eggs, pork, shrimp, preserved vegetables, or diced mushrooms, or sausages and vegetables, is steamed quickly at high temperature, and then poured with the most crucial secret brine soup, which is tough and elastic, delicate and smooth.