The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-selected and well-made. As for sauces and sauces, they are fresh and delicious, clear but not light, fresh but not fishy, depressed and not greasy. Although the brine platter mentioned this time is not seafood, it also enjoys a high reputation in Chaozhou table. Compared with other Chinese dishes, Chaozhou brine platter is one of the most popular dishes. It is unique in that it can constantly absorb the characteristics of other cuisines without losing the parallelism of "color, fragrance and shape"; Its connotation is like a Chaoshan woman-dignified and generous, not grandstanding. Pot-stewed platter is usually the first course of Chaozhou cuisine banquet. As the saying goes, "preconceptions" are an important criterion for diners to judge the level of Chaozhou cuisine in restaurants. A high-level Chaozhou restaurant will certainly do well in pot-stewed dishes. According to the chef of Golden Sun, the key to a good dish of "Chaozhou brine platter" lies in the use of brine. Chaozhou brine is world-famous. It is made of dozens of herbs and spices. Among them, the salted goose made by the authentic Chaoshan black mane goose is the representative. After hundreds of years of carving, this skill is a must in Lingnan. Chaozhou bittern is also different from other bittern. The medicinal materials are fried in an iron pot, and then boiled in Chaozhou bittern (13), with strong sauce flavor and heavy taste. Chaozhou salted dishes include many mouth-watering delicacies, such as salted goose, palm wings, pork belly, large intestine and so on. , are all food with wine. Golden sun's "Chaozhou brine platter" is generally composed of goose feet, goose wings, goose meat, goose liver and pork belly. The taste of the medicinal materials is just right, which not only retains the medicinal fragrance, but also has a moderate salty taste. Goose is well cooked, so it tastes tender and delicious, and it won't feel old and tough. Not only young people love to eat, but even the elderly will not miss a delicious meal because of dental problems. In addition to the pot-stewed flavor itself, it is also very important to match the pot-stewed platter. Its function is to stimulate the appetite of guests. Chef Golden Sun made some innovations in side dishes, adding chopped pepper on the basis of garlic vinegar, which not only retained the flavor of Chaoshan side dishes but also increased the bright color of Hunan flavor.