Chaozhou Featured Food:
Chaozhou Ink Fish Bolus
Hammer the cattle’s leg up and down to be thick liquid by two special rectangle hammers knives (about 3 kilograms), then put in salt, first-class fish dew and monosodium glutamate. At last, add fish powder and meat granules. The dish made by this novel cooking tastes great.
Ingredients: tender leaves of sweet potato, straw mushroom, cooked powder of ham, lard, lean meat, nice soup, monosodium glutamate, sesame oil, chicken oil, starch water, edible pure ferment (each of the above just a little). This dish is made delicate by rough materials, looking dark green. The soup is thick, tasting mellow and creamy. It has been one of the traditional dishes since several hundred years before.
Refined black and green bean and taro paste or crystal sweet stuffing (made by wax gourd and scented tea) is molded into “yamuniao” about the size of lychee and then put into the sugar, boiling. On summer days or winter’s nights, go to the restaurant and have a bowl (each bowl has four yamunian going together with sweet soup) neither too sweet nor too full.
Roll Of Pig’s Leg
Tasting sweet and crisp, it is one of the children’s favorite snacks in Chaozhou. As it looks like a circle and is cut from pig’s leg, it is named Roll of Pig’s leg.
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