Why do you say "food in Guangzhou, taste in Chaoshan"

Because Chaozhou cuisine has exquisite materials, extensive materials, fine workmanship, a combination of Chinese and western, and delicious quality.

Chaozhou cuisine is exquisite in material selection, exquisite in production, exquisite in knife work and beautiful in shape, and makes full use of the skills of frying, frying, boiling, stewing, soaking, frying, burning, stewing, boiling, marinating, smoking, buckling and rolling. Its outstanding characteristics are: clear but not light, fresh but not fishy, tender but not raw, fat but not greasy. ?

The main characteristics of Chaozhou cuisine are exquisite selection of materials, fine production, clear but not greasy, and distinctive local characteristics in materials, heat, seasoning, nutrition ratio and so on.

Extended data:

After the opening of five ports in Shanghai in the Qing Dynasty, Cantonese people flocked to Shanghai to engage in trade-related work. The number of Cantonese living in Shanghai has soared to 400,000 to 500,000 in a short period of time; There are many supporting Cantonese restaurants, which gradually conquered Shanghainese and other immigrants of all colors, especially a group of people.

The literati shook their tongues in the most developed commercial media, and the reputation of "food in Guangzhou" began to spread.

After the Republic of China, Lingnan cuisine was driven by the economy and the Northern Expedition in journey to the south. In Beijing, Tan Jiacai echoed the local Taishi cuisine from afar, creating a precedent for the era of "food in Guangzhou"; Shanghai Cantonese cuisine won the honor of "National Cuisine", which pushed "Eating in Guangzhou" to the peak of the times and reached the highest level of "representing the Republic of China".

Baidu encyclopedia-Chaozhou cuisine