Crispy-skinned young pigeon, a Shiqi specialty.
Deep-fried dace fish balls with clam mustard.
Special-fed carp with crunchy flesh, great for hotpot.
Thick rice noodles in clear broth.
Mung-bean almond shortbread, souvenir.
Zhongshan squab, crisp skin tender bone.
Braised pig trotters, gelatinous and soft, from Hailai Jieyang.
Fried tofu, crisp coat fluffy center.
Raw shrimp and crab cured spicy-sour, addictive.
Glutinous skin with peanut syrup, Chaoshan sweet.
Rice-sheet gravy with offal and egg.
Hakka pounded tea with grains and sides.
Mianhu fried kway roll, aromatic.
Glutinous skin with peanut candy, sweet Chaoshan kueh.
Hand-pounded beef balls, springy and juicy, a Chaoshan snack icon.
Fish balls from Dahao, white, bouncy and fresh.
Oysters with tapioca starch and egg, crispy outside, soft inside, dipped in fish sauce.
Slow-braised goose with galangal and spices, the king of Chaoshan braised meats.
Flat rice noodles in clear broth with beef or fish balls.
Rice noodles tossed with satay and sesame sauce, savory and rich.
Pig intestine stuffed with glutinous rice and mushrooms, sliced and sauced.
Slippery yam and ginkgo in sweet broth, a Chaoshan dessert.
Rice sheets in gravy with braised sides.
Sweet-savory double-filling zongzi near Shantou temple.
Chaoyang rice cake with preserved radish.
Island fisherman boiled-cold fish.
City sweet tofu pudding with peanut sugar.
Sweet-potato leaf soup, famous Chaozhou vegetarian dish.
Fried glutinous kueh, crisp outside soft inside.
