Compared with Cantonese cuisine, the four characteristics of Chaozhou cuisine are still obvious. First, Cantonese cuisine is widely available, with fresh fish from rivers and seas and game from livestock. Although the ingredients of Chaozhou cuisine are different, they are mainly fresh fish, including livestock, common game, frogs and turtles. The emphasis on fish is related to geography. Chaoshan plain, rivers like nets, ponds like stars; The coastline is long and the beach is wide. Rich in aquatic products, and has long been valued by Chaoshan people's diet. Among the fish ingredients used in Chaozhou cuisine, saltwater fish is the most important, and mullet grass is commonly used in freshwater fish. In recent years, influenced by Hong Kong-style Chaozhou cuisine, grouper and cod are common at banquets. Shellfish raw materials, locally produced oysters, clams, abalone, rattlesnakes and shellfish. The scientific name of snail is Changxin snail, which is wild in the muddy seabed with high salinity along the coast and is caught by trawlers from time to time. Open-hearth braised clams and oil-soaked spiral slices of rattlesnakes are both famous Chaozhou dishes. Sun, moon and shellfish grow on the sandy seabed with a water depth of 5- 10 meters, which looks like a round fan. The two shells are red and white, hence the name "Riyuebei". The sun, the moon and the shell quickly open and close at the bottom of the sea, and they travel like flies, so they are also called "flying snails". The adductor muscle of Sun Moon Shell, commonly known as "band", is extremely fat and white as jade. Used for steaming, crispy and delicious, it is a good product on the table of Chaozhou cuisine. Crustacean shrimp, prawn and Scylla serrata are indispensable ingredients in Chaozhou cuisine. Blue crabs grow on the muddy seabed near the estuary. Male crabs are white, tender and sweet. They are caught by fishermen and sold in the market. They are called "meat crabs". The fertilized female crab was called "yellow cream crab" in ancient times. In recent decades, Chaoshan fishermen have invented artificial breeding methods. After catching it, they kept it in a crab pond and provided enough bait. About 20 days later, the female crab was covered with crab paste and her back shell was red, so she was put on the market for sale, which was called "cream crab" or "red crab". Raw cook the meat crab and raw boiled cream crab are also famous dishes in Chaozhou. Another feature of Chaozhou cuisine is that it uses coarse ingredients to make fine dishes. In Chaozhou cuisine, thick mushroom mustard, golden wax gourd and taro paste are all based on ordinary vegetables. There is a famous Chaozhou dish called "National Food", the main raw material is sweet potato leaves. There is also a legend about the origin of this dish: at the end of the Southern Song Dynasty, Emperor Ming of Song Dynasty was forced by Yuan soldiers to take Fujian into Chaozhou and came to a small mountain temple. Seeing that Emperor Song Ning was tired and thirsty, the monks in the temple had nothing to pay, so they had to make soup with sweet potato leaves. Unexpectedly, the stranded little emperor was full of praise after eating and was named "national security cuisine". Legends are legends after all. In fact, this famous dish evolved from Chaozhou home cooking. Sweet potato seedlings are sold as vegetables in Chaoshan vegetable market. After buying it, pick the tender leaves, boil them in boiling water, fry them in a pot or cook soup with soy sauce, which is very smooth and has a special sweetness. In the hands of Chaozhou cuisine masters, potato leaf soup is getting better and better. Hot potato leaves, chopped, simmered in old chicken soup, fragrant and tender. The dining table should be filled in a small white porcelain bowl, and the color of the soup is as green as jasper. And mushrooms stewed with ham. The stronger the fragrance, the richer the color. On the contrary, it is not as pure as a single potato leaf and can only be regarded as unique. Secondly, Cantonese cuisine is fresh, smooth and refreshing, and Chaozhou cuisine is also uneven. In contrast, Chaozhou cuisine is lighter and more delicious. There is a very obvious difference between the soup of Cantonese cuisine and Chaozhou cuisine. Generally, there is only one soup at a Cantonese banquet, which is used after meals. The soup is made of miscellaneous materials and boiled with slow fire. Cooked for a long time is called "soup stock", which is thick and thick and feels the best. Chaozhou banquet 12 course should have at least two soups. Different ingredients are used in the four seasons, and there are many kinds of soups. However, the ingredients of each soup are relatively simple, such as fish and shrimp spiral slices, pickled sauerkraut as side dishes, meatballs and fish balls, coriander and lettuce as side dishes, which are light and delicious. Bamboo shoots and ribs soup in spring, winter melon and crab soup in summer, duck and lemon soup in autumn and scallop and radish soup in winter are all seasonal dishes, and they are also light and delicious. Chaozhou-style braised soup, with miscellaneous materials, is made of sliced oysters, pork liver, chicken liver, tofu, sauerkraut and so on. Although it is called chop suey, it is still light and delicious. The delicacy of Chaozhou cuisine mainly depends on the freshness of raw materials and the lightness of cooking. Only when it is light, the umami flavor of fish and vegetables can be fully exerted. The cooking methods of Chaozhou cuisine, such as frying, roasting and stewing, are less than those of Cantonese cuisine, and more methods such as steaming, frying, stewing and stewing are used. Stir-fried with fire, such as fresh squid and snails; Steaming and stewing are often steaming and stewing, such as steaming eel and stewing water fish. This is also an important reason why Chaozhou cuisine can be light and delicious. If Chaozhou cuisine is light and delicious, it is not. Chaozhou menu, there are many delicious dishes. The most famous people are beef with sand tea and salted goose. Shacha, also known as Sadie, is a foreign word in Chaoshan dialect and a transliteration of Indonesian cuisine. Indonesians call kebabs with hot sauce delicious, and "sand tea" in Chaoshan dialect refers to hot sauce. Chaoshan sand tea sauce is a localized foreign product. It is made of pepper, mustard seed, garlic, fennel, pepper, shredded coconut, peanut, sesame, shrimp skin and preserved fish. Crushed, fried with salt and jade bran, and then boiled in oil. Spicy and fragrant. There are two cooking methods for beef with sand tea in Chaoshan menu. One is sand tea beef hotpot. Mr. Xiao, a senior Chaoshan scholar living in Southeast Asia, has a vivid description of this dish, which can be summarized as follows: put a small clay stove on the table, put a casserole on it, fill it with water, Gaza dad sauce, and then put a plate of beef leg slices, shredded beef leaves and green coriander. Diners put meat and coriander with chopsticks and cooked them in Sadie's soup to make waves. They eat while cooking, which is spicy, delicious and exciting, and they are sweating in cold weather. A ramble on Chaozhou culture, 40th anniversary of the establishment of Chaozhou Guild Hall in Thailand and special commemorative issue of the new hall, 1979.6. ) Now in Chaoshan restaurant, in addition to sand tea hot pot, there is also a bowl of sand tea sauce for customers to dip in. The second is fried beef with sand tea. Select beef tenderloin, cut it into thin slices, scoop it up with 5% fire and oil until it is smooth and thorough, mix sand tea sauce and soy sauce cooking wine in an oil pan and boil it, then add beef and stir-fry it slightly until it thickens. This dish comes with kale. It is green, fleshy and red, with pleasant color and delicious taste.