There are 2 kinds of famous snacks in Chaoshan, including spring rolls, caitounang, duck mother twist, mung bean cake, dried radish, Caonang, anti-sand taro, braised goose sausage, oyster sauce, hand-made beef balls, Dahao fish balls, glutinous rice juice, gardenia and fried cakes.

1. Spring rolls:

Spring rolls were originally the food of beginning of spring Day, and were called spring rolls in the Tang and Song Dynasties. After the Qing Dynasty, the production has been improved, and its stuffing is composed of celery, leek and bamboo shoots, which means hard work, long-term and vigorous. In the future, it will become a snack for all seasons, called spring cake.

2. Caitouguo:

Caitouguo is a kind of Chaoshan local rice cake, which is steamed by every household during the Spring Festival. When making, first scrape the rough skin of radish, slice it into shreds, stir-fry it in a small pot until soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer until chopsticks are inserted without sticking.

3. Duck mother twist:

Duck mother twist is similar to glutinous rice balls in the north, and the traditional production requirements are strict. There are four kinds of stuffing for duck mother twist, namely mung bean stuffing, red bean paste, taro paste and sesame sugar, each stuffing is about 15 grams. The mother duck is cooked in white sugar water until it floats to the surface.

4. Mung bean cake:

The ancient port of Shanzhanglin was the place where red-headed ships crossed the ocean in the Ming and Qing Dynasties. Every Mid-Autumn Festival, thousands of skillful and wise women often like to process and make gourmet cakes and mung bean cakes. Their traditional technology and processing methods are exquisite, and after steaming, they are glittering and translucent, fragrant and sweet, and have a unique flavor.

5. Dried radish:

Dried radish is made by traditional pickling and sun drying, which is a traditional side dish for home meals in Chaoshan area. It tastes crispy and is a good food for meals and gifts to relatives and friends.

6. Tsao Tsao:

Tsao Tsao is made by boiling juice with a kind of hay called Tsao Tsao Tsao, adding a little sweet potato powder to coagulate it, and putting it in a small jar and covering it with a lid. When picking and selling, one end is a bowl chopsticks rack and brown sugar, and the dish washing water is placed under the rack, and the other end is a small jar.

when selling, cut it out of the bowl with a copper spoon from the top of the grass cake, sprinkle with powdered sugar, and light a drop of orange paste. When selling hay in Chaoyang and Puning rural areas, a porous copper coin is used to dig up the condensed hay in the jar and make it into strips. Add brown sugar and eat it warm or cold.

7. Anti-sand taro:

Anti-sand taro used to be a seasonal food for Mid-Autumn Festival in Chaoshan area. After peeling taro, cut it into finger-shaped pieces, fry it in oil pan and pick it up. Every once in a while, put the taro into the oil to remove the water vapor. Then add a proper amount of water to white sugar, put it in a pot, and when the sugar water is as sticky as glue, put the taro pieces in, mix well, pick them up, and take them off the stove immediately.

8. Stewed goose sausage:

After being marinated, the stewed goose sausage removes the fishy smell of the goose. The goose meat is plump, soft and tender to eat, and has a aftertaste after eating.

9. Baked Oyster:

Baked Oyster is a unique snack in Chaoshan, and foreigners always want to taste this delicious food when they come to Chaoshan. There are many such snacks in town hotels and snack shops, and Xitianxiang Oyster Baked is one of the famous snacks in Shantou.

1. Hand-patting beef balls:

Hand-patting beef balls are made of fresh beef legs wrapped in meat, cut into pieces after tendon removal, put them on a big chopping board, and hammer beef ham into pulp with two special square hammers.

add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to hammer for another 15 minutes, then put them in a big bowl, add minced square fish, white meat and monosodium glutamate, mix well, and stir the tarts with your hands until the meat paste sticks to your hands.

Then grab the meat pulp with your hands, squeeze it into balls with your fists, put it into a warm water basin with a spoon, cook the balls with slow fire for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to boil in a pot, add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.

11. Dahao fish balls:

Dahao fish balls are made of high-quality fresh fish, which are white, tender, crisp and clear, and convenient for general family hotels.

12. Sore juice:

Sore juice is one of rice products, and attention is paid to the preparation of auxiliary materials. The auxiliary materials are long-lasting pork marinade, marinated pork belly and garlic grains fried in oil.

13. Gardenia:

Gardenia is made of glutinous rice. In ancient times, it was made by soaking glutinous rice, grinding it into slurry with a manual stone mill, adding mashed gardenia to soak the filter residue to become a yellow liquid medicine, then mixing it with ginger lye, and steaming it in a steamer to obtain a fragrant and high-quality gardenia. Gardenia is bitter, so it should be mixed with white sugar when eating, and it can also be boiled into soup, which is also first-class for dinner and food.

14. Stir-fried cakes:

Stir-fried cakes pay great attention to the heat, so that the cakes are crisp outside and tender inside, fresh and slightly sweet, with golden and bright color, overflowing fragrance and salty, sweet, fragrant and spicy taste.

15. Laoma Palace dumpling ball:

Laoma Palace dumpling ball refers to the dumpling ball of Shunde near Mazu Palace in Shengping Road, Shantou City. Because zongzi is wrapped in bamboo leaves, you don't know the taste until you open it and eat it, so there is this saying. Because hipsters have the custom of eating zongzi and racing dragon boats on the Dragon Boat Festival on the fifth day of May. Moreover, after the Dragon Boat Festival in the south, the climate began to turn hot, so there is also a proverb in the saying that you didn't eat zongzi in May and didn't dare to put it out.

16. Rat Qu Guo:

Traditional Chaoshan women can make cake Guo, and they don't forget to make rat Qu Guo every Lunar New Year. The mouse shell is usually made only during the Lunar New Year, so Chaoshan people also call it Nian Guo.

17. Chaoshan braised goose:

The lionhead goose, a specialty of Chaoshan, has a plump meat. The braised goose is a local flavor food, which is fragrant and smooth, fat but not greasy.

18. Drop soup money:

Drop soup money is an innovative Chaozhou snack based on the traditional Chaozhou snack glutinous rice money. It absorbs the fine practices of traditional snacks and improves some shortcomings of traditional snacks, thus making this snack more perfect.

19. Crystal ball:

The crystal ball is made of raw powder. The skin is thin, uniform in thickness, tough, smooth and transparent, and the shell is spherical, and the stuffing inside can be clearly seen. There are sweet and salty fillings, such as mung bean stuffing, bean paste, taro paste and so on.

2. Glutinous rice swelled with pig intestines:

Glutinous rice swelled with pig intestines is a traditional folk snack in Chaoshan area of Guangdong Province. Its general preparation method is to take the middle section of pig intestine, soak glutinous rice first, mix it with pork, mushrooms, shrimp, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, then fill it into the washed pig intestine, tie both ends tightly with yarn, let go of the water pot and cook for about 1 hour, then take it out and cut it into small pieces and dip it in sweet soy sauce for eating.