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Kung-fu tea is carefully prepared tea.
It calls for large amount of tea leaves to be put in a small pot. The tea is kept in the pot for about a
minute. The first serving is discarded. From the second serving on, the tea is distributed into small
cups and drunk in a gulp. The color is dark and flavor intense. Good tea leaves flavorful after taste at
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Chilled Fish ("Fish-rice")
Fresh fish is cooked in boiling water. The smell is left in water. Fish is then air dried and chilled.
It can be eaten with fish sauce and pepper or yellow soy sauce.
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Steamed Fish with Plum Sauce
Plum sauce is acidic and gets rid of fish smell. It makes this dish tasty. It is especially suited for
mullet or other small fishes.
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Soft-bone fish in vermicelli pot
This is a fish with translucent body and soft bone, used extensively in Chaoshan food. It can be
deep fried or fried with sweet potato flour as a pancake.
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Fish head soup
Fish head has smooth skin and lips, which give the texture of this dish. Slow cooking enhances the soup's
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Stir fry Crab
In winter, female crabs are full of rolls. Stir fry it with ginger, green onion and chili makes a colorful
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Marinated Winter Crab
Marinated winter crab with rolls is colorful and tasty. It should be serviced with vinegar and minced
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Steamed Spotted Crab
In summer, crabs are meaty. It is suitable for steaming.
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Conch is often used in Chaoshan food. The meal is sliced and fried or boiled in soup with marinated
green mustard vegetable. This charcoal grilled conch is a new introduction.
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Stir fried Eel
The meat of eel is crispy. It is fried with mustard vegetable. It can been steamed with plum sauce
or boiled in coup.
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Made with small oyster, sweet potato flour and eggs, this dish is a specialty of Chaoshan food. A good
dish has to be crispy. Its tasts is enhanced by pepper powder, fish sauce and celery. The oyster can
be replaced with soft bone fish or autumn gourd.
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Oyster is abundant in Chaoshan. It can be eaten fresh, deep fried or cooked in soup with marinated
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Live shrimp is dipped in boiling water with ginger and green onion. It is cooked when the crust just
turned red. As restaurants here are near their supply source, shrimp is usually fresh. It is a
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Shrimp fried with salt and pepper powder
If you prefer more flavor to your shrimp, this fried shimp with salt and pepper powder will appeal to you.
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Baby cuttle fish
Chilled baby cuttle fish is best eaten with mustard. It can be stir fried with chives. For more intense
flvor, it can be fried with shredded chili.
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Steamed sea urchin and egg is a specialty of NanAo island restaurants.
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"Boke":Thin crust clam
This is a clam only found in Chaoshan sea shore, with thin crust. It can be fried with Chaoshan basil.
The clam can be cooked and the meat is separated, as shown in picture. The meat is eaten as such or
as filling wrapped in rice rolls.
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Spiced goose is specialty of Chaoshan. The whole goose is slow cooked in water with many
spices for several hours, so the meat is tender and infused with flavor of spices.
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Spiced goose combinaton
Gourmets prefer the head, neck, limbs and internal organs of the goose to its meat. The liver is
espcially appreciated for its tender and fine texture.
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Spiced pork knuckle
The knuckle is boiled in water with many spices for many hours. Thus, it is no longer oily, even the
skin is soft.
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Beef hot pot
Hot pot used to be served in winter. Now it is available all year round and there are many special
restaurant around town. You can order meat from different parts of the cow. Beef meat balls are hand-
made from oure beef. It is full of holes and thus contain the soup.
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Satay fried beef
Satay is a spicy Chaoshan condiment with peanuts. It is thus very tasty. Besides using it to fry beef,
it is a condiment to fry noodle or rice vermicelli.
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Pork stomach with mustard vegetable
Pork stomach is a common ingredient of Chaoshan food. A good fry dish with mustard green vegetable should
not be tough. It can be cookedd as a soup with white pepper corn. In this case, it is soft.
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Pork skin jelly
Cook diced pork with pork skin in a soup for several hours, the gelatin in the skin will dissolve in
the soup. Once chilled, it forms a jelly. The jelly will melt in the mouth.
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Taro and pumpkin pot
Mixed vegetable pot is popular. But it is seasonal. So, ask the restaurant what is in season to get
one that is tasty.
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Guo is a Chaoshan specialty: flat rice bun with fillings. In this particular case, the wrapping is
made of a vegetable mixed with glutinous rice and the filling is taro puree. It is usually pan-fried.
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Rice wrapped in bamboo leave is a food usually served in dragon boat festival. Now it is available
all year round. One specialty is the filling contains both savory and sweet ingredients.
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Beef noodle soup
Beef and beef meat ball served with noodle or rice noodle is very common, and very tasty.
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Meat and seafood medly noodle
Customers can select particular meat, organ or seafood combination to their own taste to add to noodle.
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Changfen (rice noodle roll) shops are everywhere in Shantou. Customers select their own filling
and it is order in front of the customer.