Wife Cake According to legend, in the late Qing Dynasty, there was a pastry chef from Chaozhou in a teahouse.

One day, he had been away from home for a long time and went home to see his wife carrying various exquisite snacks in large and small bags.

Unexpectedly, my wife tasted them one by one and said that these snacks were not delicious and were not as good as the fried winter melon wedges she made.

The husband was quite displeased when he heard about it, so he asked her to make this kind of wife cake.

Olive Grits Chaoshan area is rich in olives. Olive Grits can be said to be the most common processed and pickled salty mixture of folk olives.

It is said that there is a legend about olive grits. In the past, some men in the Chaoshan area went out to work to make a living. In order for the men to come home and eat fresh olives, the women at home marinated the olives with salt and galangal. Gusu Xiangfu is Chaozhou

Famous snacks in the ancient city.

Gusu, now Wuxian County, Jiangsu Province, got its name from the Gusu Mountain in the area. During the Spring and Autumn Period, the eunuch of King Wu built Gusu Terrace on the mountain.

There are many legends about the origin of "Gusu Xiangfu". A more realistic theory is that in the early Qing Dynasty, a Taoist priest from Gusu came to stay in the hall. After a long time, everyone had a certain affection and adopted the method of making refined Xiangfu in his hometown.

It was taught to the Taoist priests in Laojun Hall, and it was loved by people because of its good preparation and refreshing taste.

Then the Taoist priests in the hall teach the nearby residents' shops, such as "Li Caili" and so on.

Because the preparation method was obtained from Taoist priests in Gusu, it is called "Gusu Xiangfu".

Rat Rice Cake This is one of Chaoshan’s famous snacks and a must-have rice cake for the people in Chaoshan during the New Year and festivals.

It is said that during the Southern Song Dynasty, when the Yuan soldiers invaded the Chaoshan area, the people were living in the wilderness. Especially in the cold winter, when there was nothing to satisfy their hunger, people discovered a kind of weed "rat porridge" in the fields.

This kind of grass can satisfy hunger, is non-toxic, and has a special fragrance, so it is eaten.

Later, it was discovered that the grass could be infiltrated into rice and ground into pulp to make cakes. Gradually, they realized that this grass was a good thing. In order to facilitate its use, the picked grass was dried in the sun and could be stored in livestock.

It can be used at any time during the holidays.

Later, this cake was gradually improved by the people. The rice cake wrapper was changed to glutinous rice and sweet potato, which made the cake softer. The filling was changed from sweet potato and brown sugar to mung bean paste.

Some of the fillings are made with red bean paste, while others are made with fried peanut kernels, then peeled off and crushed with white sugar.