There are many Chaoshan delicacies with unique and mouth-watering flavors. Can you recommend your three favorites?

This Chaoshan delicacy is quite tempting. There are many Chaoshan delicacies that I like. Let’s take a look at how to make Chaoshan delicacies.

First up is this one of my favorite dishes, braised pork belly and yuba.

We can directly add the pork belly and stir-fry the fat, add the mushrooms and dried shrimps and sauté until fragrant, add a spoonful of soy sauce to taste, then add the water for soaking the mushrooms, add the yuba after boiling, cover the pot and simmer for three minutes to remove the salt and

Season with chicken essence, add red pepper and green onions, stir-fry evenly and serve.

This delicacy is often eaten. At many family gatherings or during Chinese New Year and festivals, we will make a plate for our relatives and friends to eat. The taste is simply delicious.

Another very good delicacy is the Shacha Huajia Vermicelli Clay Pot. This delicacy is also one of my favorite delicacies.

We find a large bowl, and then put an appropriate amount of peanut oil in the bowl, prepare the salt in advance, and then soak the vermicelli in advance, and then prepare minced garlic, chopped green onion, coriander, red pepper rings, shredded ginger, and enoki mushrooms in an empty bowl

Add appropriate amount of water, add a spoonful of sand tea, appropriate amount of soy sauce, stir evenly and set aside.

Add an appropriate amount of peanut oil to the casserole, add minced garlic, chopped green onion, and shredded ginger until fragrant. Add an appropriate amount of oyster sauce and soy sauce and stir-fry evenly. Add the soaked vermicelli with enoki mushrooms.

Add the scallops, pour the prepared sauce, cover and simmer over medium-low heat for four to five minutes. Open the cover, add red pepper rings, and sprinkle with coriander. The food is complete.

This dish is very good, I like this dish very much.

Another delicacy is stir-fried pork belly with pickles. This delicacy will go very well with rice. First, we buy some pork belly, add onion, ginger, cooking wine, a little salt, cover it with a plate, so that it will not turn black, and cook it on low heat.

Boil for 50 minutes, take it out and cut it into slanted blades for later use. Cut the pickles into slices. Blanch the cut pickles. Then heat the oil in the pot and stir-fry until fragrant. Add the small ingredients to make them comfortable. Fangcao is all about feed. Pay attention to the competition.

After cooking, add sugar, chicken powder, pepper, oyster sauce, and light soy sauce for seasoning. This is very important.

Then we continue to stir-fry evenly, and finally pour in the water starch and sesame oil, stir-fry over high heat until the steam is released.