Chaoshan has always had the traditional food custom of "rolling pancakes" and processing "plain seeds", which fully shows the folk customs and food characteristics of Chaoshan hometown of overseas Chinese.

Pancakes are made by adding refined flour into warm water, fully stirring and kneading them into lumps, placing them on a frying pan (flat-bottomed iron pan) above the fire, branding them into round pancake skins, and then wrapping the stuffing. There are two kinds of materials: salty and sweet. The salty stuffing is made of chicken, shredded pork, shredded mushroom, shredded egg yolk, dried shrimps and onion beads (fried), and then cooked bean sprouts and leeks are mixed into the stuffing, and sweet and palatable sauce is applied to the crust of the pancake at the entrance, so that the delicious food is obtained. Sweet fillings are made of crisp thin slices of sugar processed with white sugar or added with seasonings such as shredded melon and sesame seeds to wrap the pancake skin to make pancakes.

Spring leek is warm in season, which is a good vegetable for protecting liver, and has the effects of promoting qi circulation, regulating blood and removing blood stasis. Adding mung bean sprouts has the effects of clearing away heat and toxic materials, quenching thirst and promoting diuresis, which has a wonderful curative effect, rich nutrition and delicious taste. As the folk saying goes, "Bean sprouts and leeks are loved by everyone".

There is a legend about eating pancakes in Chaoshan Qingming Festival. In 1675, the son of Zheng Chenggong led troops to besiege Zhangzhou City in southern Fujian. Huang Fangdu, the commander of the Qing army, sent troops to fight back. After several months of siege, countless residents in the city starved to death, and their bodies littered the streets. The survivors were buried with straw mats. In October of the same year, the Qing army surrendered. In order to mourn the dead relatives and friends, the people of Zhangzhou made pancakes like straw mats to sacrifice the dead. This custom has been passed down from generation to generation.

Pu Shu is a deciduous tree with oval or oblong leaves and round fruit the size of mung beans. It tastes sweet and nontoxic, and has the effect of eliminating phlegm and lowering qi. Park seed? Picking its leaves and fruits (kernels), mashing them, mashing them with rice into powder, sieving to get powder (huozhi), adding white sugar and baking powder, adding appropriate amount of water, stirring evenly and fully fermenting them, and then filling them into pottery peach shapes? Print or circle? Seal. Steamed? When the product is light green, it becomes a clear and plain seed with high quality, delicious taste and beautiful color. .

It is said that Yuan soldiers invaded Chaozhou before the Qingming Festival, killing and plundering, and the people were in dire straits. They were forced to hide in the mountains, and they were hungry, so they had to pick leaves and fruit seeds to satisfy their hunger. Later generations remembered the deep hatred, so there was a folk proverb of "eating leaves at Qingming Festival", which formed the processing and steaming system of "Pu seeds?" The custom of eating has been inherited to this day.