Shantou is the core hub of Chaoshan cuisine, renowned for its ultimate 'freshness'. Here, beef hotpot divides every part of the cow to the extreme; after nightfall, 'cold dishes' and plain congee are a must-visit late-night canteen for every foodie.
Shantou is the core hub of Chaoshan cuisine, renowned for its ultimate 'freshness'. Beef hotpot and night congee with cold dishes are must-tries for first-time visitors to Chaoshan.
Shantou beef ball hotpot is known for its tender and bouncy beef balls and refreshing broth. It is a representative dish of Chaoshan hotpot. The beef is freshly slaughtered and sliced, with parts like diaolong, wuhuazhi, and chibing offering distinct layers of texture, leaving an unforgettable impression.
Chaoshan raw marinated seafood uses fresh seafood such as crab, shrimp, and blood clams, marinated with special seasonings. It tastes fresh and refreshing, and is a coastal specialty of Chaoshan, best enjoyed with plain congee.
Fish Rice and Assorted Salty Side Dishes are a classic pairing in Chaoshan plain congee culture. Fish Rice is salty, firm, and fresh, while the side dishes are savory and appetizing. They are common local flavors found in Shantou people's breakfasts, late-night congee, and home meals.
Shantou oyster omelette is a classic Chaoshan snack made with fresh oysters, eggs, and sweet potato starch. Crispy on the outside, tender on the inside, and rich in seafood flavor, it is a must-try street food in Chaoshan.
Laoma Gong Zongqiu is a traditional Chaoshan dessert made from glutinous rice and fillings, with a soft and chewy outer layer and sweet fillings. It offers a sweet and savory combination, passed down for a century, and is a classic representative of Chaoshan festive and daily sweets.
Shantou chicken hotpot uses tender local free-range chicken as the main ingredient, paired with clear broth and various seasonal vegetables. The soup is fresh and delicious, with a delicate texture, making it a classic choice among Chaoshan hotpots.
Chenghai braised goose has a bright red color, rich aroma, and tender meat. It is a classic representative of Chaoshan braised dishes, leaving a lingering aftertaste.
Shantou snacks are rich in variety and delicious in taste, blending Chaoshan's unique savory and sweet braised flavors, seafood, and traditional pastries, representing Chaoshan food culture.
Shantou snacks are rich in variety and delicious in taste, blending Chaoshan's unique savory and sweet braised flavors, seafood, and traditional pastries, representing Chaoshan food culture.
Shantou snacks are rich in variety and delicious in taste, blending Chaoshan's unique savory and sweet braised flavors, seafood, and traditional pastries, representing Chaoshan food culture.
A:If it's your first time in Chaoshan, we highly recommend Shantou's [freshly slaughtered beef hotpot] and Chaozhou's [braised lion head goose]. These two dishes have the highest acceptance, suitable for all ages, and are absolute representatives of Chaoshan food culture.
A:Raw marinated seafood is called Chaoshan 'poison' for its incredible freshness, but if you rarely eat raw food or have a weak stomach, it's advisable to try just a little on your first time, or have a guide take you to a reputable, hygienic old brand and bring stomach medicine.
A:The biggest differences lie in 'freshness' and 'knife skills'. Chaoshan beef hotpot uses non-frozen beef, emphasizing freshly slaughtered and eaten; the broth is usually clear (simmered from beef bones) to preserve the original flavor of the beef; and the beef is divided into over a dozen parts like diaolong, wuhuazhi, and chibing, each with precise boiling time to the second.