Thin raw freshwater fish slices with scallion, ginger and peanuts.
Paper-thin rice noodles with soy and peanut.
Made from buffalo milk, thick creamy skin and silky texture.
Buffalo milk fried to a custard-like set.
Foshan old-style biscuit with sesame and peanut aroma.
Fermented rice cake, light sweetness.
Deep-fried glutinous ball, crispy outside, symbol of reunion.
Whole pig steamed, crisp skin juicy meat.
Fermented-bean fried biscuit, savory crisp.
Water-buffalo milk pressed into salty slices.
Minced dace fish soup with fine vegetables, silky and savory.
Minced dace fish cake pan-fried golden, bouncy and fragrant.
Paper-thin rice noodles with soy and peanut oil.
Buffalo milk set then stir-fried, custard-tender.
Whole pig steamed at high heat, crisp skin, juicy meat.
Fermented rice cake, lightly sweet and springy.
Fermented-bean biscuit with peanuts, savory and crisp.
Rice boiled to creamy broth, ingredients cooked on the spot.
Thin raw freshwater fish with assorted toppings.
Aromatic braised goose from Chaozhou, served with rice vinegar.
Cookie with fermented bean curd, sweet-savory Chaozhou pastry.
Crispy spring roll with mung bean, dried shrimp and pork.
Aromatic oolong tea, the star of Chaoshan gongfu tea.
Soft gorgon seeds in sweet soup, mild and auspicious.
Chaozhou sweet tangyuan in herbal syrup.
Mountain-water fried tofu, crisp outside.
Tiny rice cups with preserved radish.
Thin pancake with sugar threads.
Fish-paste wrapper with meat filling, tender in broth.
Taro sticks coated in brittle sugar shell.
