1, Chaoshan glutinous rice pork intestines. Wash the inside and outside of the pig intestine with salt, and it is better to take the pig intestine with thick wall. Soak glutinous rice in water for three hours, then steam, soak mushrooms, sliced pork belly, stir-fry pork slices, peanuts, dried shrimps and other auxiliary materials, adjust the taste, mix with glutinous rice and pour into pork intestines. In order to prevent the overflow of glutinous rice and other auxiliary materials, seal them with toothpicks. Boil the pork intestines in a pot of water, and then take them out to dry. Pick it up and slice it diagonally and put it on a plate. Finally, you can prepare a small dish of sweet soy sauce as dipping sauce. Fat sausage is puffed with glutinous rice and dipped in sweet soy sauce, which is the best in food.

2. Chaoshan bamboo shoots. The method of making bamboo shoot shells is to grind japonica rice into pulp, put it in a cooking cage, add boiling water and knead it until it is soft, push it into round strips, knead it into small pieces, and push it into round skin with a flour stick. When making leather, you can add some oil to make the leather softer. The stuffing of bamboo shoots consists of chopped bamboo shoots, pork, mushrooms and dried shrimps, then salt, monosodium glutamate, pepper and garlic are added, and then the stuffing is wrapped in the middle of the skin. A delicious food that people talk about!

3, the cake burns sweet potato taro. Take red sweet potato from Chaoshan, wash, peel, cut into pieces, put it in white syrup, and cook it over low heat. Some people also marinate the washed and diced dried sweet potatoes with white sugar, then fry them and cook them with white syrup. The purpose of this is to make sweet potatoes taste more resilient.

4. Chaoshan licorice fruit. There are many pickled fruits in Chaoshan, and the most common one is pickled with licorice juice. Ordinary fruit and licorice water have a variety of new flavors, which are not only sweet and sour, but also help digestion, quench thirst and refresh.

5. There is no rice in Chaoshan. The skin without rice husk is made of sweet potato powder. The fillings without crispy rice are mostly vegetables and miscellaneous grains. Salted potatoes, taro or bamboo shoots are cut into small pieces, and a small amount of tea or curry, salt and monosodium glutamate are fried. Or cook soybean, add salt and pepper, and grind. Sweet stuffing can be taro paste or bean paste. Chaoshan folk mainly play with mung bean stuffing, frying in the pot and dipping in Chili sauce!