Tiger cuisine is a famous Cantonese cuisine, also known as "King of Shacha". King of sand tea is a kind of bud picked on tea tree. When frying, first fry the tea until it is brown, then mash it in a pot, soak it in water for two hours, take it out and drain it, and then fry it dry. There are many differences between the current tiger dish and the original method, and the taste is also different. King of Shacha is one of the traditional scenic spots in China, Guangdong and Guangxi. The main raw material is tea bud (tea bud) Golden color, flat appearance, tender and crisp texture. According to legend, during the Jiaqing period of the Qing Dynasty (A.D. 1796~ 1820), Liang Kezhong, the "tea king", created this tiger dish: first, wash the bud tea with clear water, put it in a pot, add fresh ginger and appropriate amount of clear water, cook it thoroughly, take it out and dry it, and get the tiger dish. Its flavor is fresh and tender, refreshing and pleasant, and it is deeply loved by people. Later, there was a folk saying that "Lufeng people love to eat tiger dishes", and Lufeng people also called this famous scenic spot "tiger dishes". It is said that tiger dishes were popular in Southeast Asia, Hong Kong and Macao in the late Qing Dynasty and the early Republic of China.
There is a saying in Chaoshan area: "You have never been to Chaoshan without eating tiger dishes!" Tiger food is golden in color, crisp and delicious, and it is one of the common traditional dishes in Chaoshan area.