1. Red cake
Red kueh, also known as red kueh peach, is one of the main tributes of Chaoshan people to worship gods and ancestors during the New Year's holidays. Red kueh is made of japonica rice flour washed in boiling water, a little red yeast rice powder is added, adjusted into a pink color to make a skin, and then glutinous rice fried rice with shiitake mushrooms, dried shrimp, diced meat and other ingredients is wrapped into the skin, and printed with a peach-shaped mold.
Red has an auspicious meaning in Chaoshan, and the shape of longevity peach is a symbol of longevity and peace. When the red cake is eaten, it can be steamed hot, or it can be steamed and then fried in thin oil to golden brown and eaten, crispy on the outside and glutinous on the inside, the fragrance is rich, it is one of the special delicacies of Chaoshan.
2. Rat shell kueh
The shape and production process of rat shell kueh are roughly the same as that of red kueh, the difference is that the kueh skin is added to a kind of "rat shell grass" plant, so the kueh skin is dark green, and there is a special aroma of rat shell grass, the kueh meat can be salty or sweet, often used taro paste, mung bean puree, etc. as sweets, because the rat shell grass is only available around the local Spring Festival, so this is a rare delicacy.
Rat Shell Grass. 
Rat shell kueh. 3. Crispy dumplings
The dumplings are made of flour and filled with peanut kernels, sesame seeds, melon and fruit albums (candied fruit made of winter melon pulp) and so on. When wrapping crispy dumplings, wrap the dumpling skin with filling, pinch out the beautiful curved folds on the edge of the dumplings with your hands, and fry them in an oil pan until golden brown.
Crispy on the outside and sweet on the inside, this is a delicacy that every Chaoshan family prepares on the eve of the Spring Festival.
Fourth, beef hot pot
Chaoshan people love to eat beef, for Chaoshan people, cattle are treasures from head to toe, and they have eaten the famous Chaoshan beef hot pot in the country. Beef bones boil soup, put in large pieces of radish and special beef balls (also special food), the original soup into the original food, this is the return of nature, the beef balls absorb the soup of the beef bones, the balls are full, the fresh soup is rich, the radish is cool, the food is eliminated, and the heat is cleared and the greasy is relieved.
Big bone broth. The sauce is mainly Chaoshan sand tea sauce, and Chaoshan's sand tea sauce is made of peanut butter and sesame paste as the main ingredients, and more than ten kinds of spices such as shrimp paste and bean paste are used as auxiliary materials, which are stir-fried fragrantly. Salty and rich, with a slight sweetness.
Sand tea sauce. Chaoshan people eat beef, never pick fat and thin, beef intestines, tripe, brisket, beef tendon, beef, etc. all love to eat, fresh ingredients with the master more than ten years of knife work, the taste is smooth, people will never forget. Nowadays, beef hot pot has become a must-eat delicacy for Chaoshan people to eat during the New Year's holidays.
Fifth, spring cakes
Spring cakes are also known as spring rolls. Spring cake crust is made by quickly placing dough on a hot pan (a pan-like utensil) and quickly uncovering it, while spring rolls are mostly filled with mung bean paste, dried shrimp, diced pork, shiitake mushrooms, etc.
To make spring cakes, wrap the filling into a cylinder with the crust and fry it in an oil pan until golden brown. It is an excellent snack for Chaoshan people to drink tea and chat during the Spring Festival.
6. Green olives
Green olives are a special delicacy in the eyes of Chaoshan people, especially in the Chinese New Year, green olives have become an indispensable New Year's gift for entertaining relatives and friends.
The olives are bitter and astringent in the mouth, but the sweetness that turns after bitterness and the aroma of green fruits. Chaoshan people like to drink tea while chewing olives, which is a great pleasure for Chaoshan people, and olives can help the fragrance of tea.
7. Dried pork
In fact, there are many places where pork jerky, such as Jingjiang, Shanghai, and Macao are also very famous, but Chaoshan pork jerky has made a unique flavor with its unique technology, which can be said to be a thin piece of pork jerky, full of hometown flavor.
The selection of Chaoshan pork jerky comes from fresh pork hind leg meat, and after removing the tendons and meat, an adult pig only has about 20 catties of meat that meets the Chaoshan jerky meat selection standards. The meat is sliced into thin slices of about 2mm by hand, and the charcoal of fruit trees rich in aromatic substances is used for manual roasting, and during the baking process, the aromatic substances of the fruit trees and the pork fat are blended with each other to form a unique charcoal grilling flavor.
8. Saltwater kueh
Saltwater kueh is a traditional Chaoshan snack with a long history, which has been around for hundreds of years. The bottom of the cake is as white as snow, smooth and elastic, and the fragrant fried preserved vegetables are dry and salty and sweet, which is loved by all ages in Chaoshan.
Grind the seasonal rice into rice flour, then stir evenly with an appropriate amount of corn flour and water, put it into a special container, steam it for 10 minutes on high heat, cool the kueh and remove the film, and match it with Chaozhou specialty preserved cabbage grains (preserved cabbage, garlic cut into pieces, clear oil and stir-fried), the taste is smooth, highlighting the salty and aromatic taste of preserved vegetables, which is a popular folk snack.
9. Sufu cake
Fermented bean curd cake is a famous specialty snack in Chaoshan, small in shape, soft and fragrant, unique smell of southern milk, garlic and alcohol, fragrant and delicious, sweet but not greasy.
The bean curd cake is made of refined flour and the crust is filled with bean curd, selected diced pork as the main ingredients, and 14 kinds of ingredients such as powder, sugar and garlic. It is also very exquisite in production, the feeding is orderly, the baking and baking are also orderly, the skin is thin but not cracked, the pie filling is full but not exposed, dry and not burnt.
10. Braised goose
The braised goose has a long history in Chaoshan, and the folk have the saying that "no goose is not a feast", which shows that the braised goose has an irreplaceable position in the hearts of Chaoshan people.
The braised goose in the Chaoshan area is most famous for the lion's head goose and is one of the famous dishes in the Chaoshan cuisine. The goose takes out the internal organs with the belly, washes and dries, smears the inside and outside of the goose body with refined salt, and puts the garlic and ginger into the belly of the goose. Use soy sauce, rock sugar, cinnamon, sand kernels, cardamom, star anise, ginger, etc. to make brine, boil the brine over medium heat, and then put the goose into the brine basin, and then put the goose down after hanging the goose from the soup in the middle (pay attention to flipping), repeat four times, about an hour and a half, so that the goose tastes, and then pick up and let it cool.
The cooked braised goose is cut into thick slices on a cutting board, drizzled with marinade, and served with coriander and vinegar, which is a delicacy in the world.
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