We should choose fresh beef legs wrapped in meat as seasoning, remove tendons and cut them into pieces, put them on a chopping board, hammer beef and ham into slurry with two special square hammer knives (weighing about 3kg), add a small amount of edible alkali, refined salt, fine fish sauce and monosodium glutamate, hammer them again for 15min, then put them into a large bowl and mix well until the slurry sticks to your hands. When eating, use the original soup and beef balls to boil in a pot and dip them in Chili sauce!

2. Chaozhou rice rolls

Chaozhou rice rolls is a rice rolls made of rice ground into rice pulp skin, which contains various fillings, rich in nutritional value and rich in Chaozhou flavor. This is a distinctive Chaozhou snack. Rice rolls melts into Chaozhou folk taste, and then sprinkled with pickled Chaozhou native products. After rice rolls is rolled, it should be sprinkled with Chaozhou special sauce.

3. Chaozhou beef offal kway teow

In fact, it is not difficult to make beef offal fruit strips. First put some small ingredients such as monosodium glutamate and salt in the bowl. First, cook the fruit strips with boiling water, drain the water and put them in a bowl. Grab a handful of bean sprouts, blanch them in boiling water, put them in a bowl, and then blanch the beef offal, too. It's delicious only if it's not cooked very well. Finally, add the special beef bone soup, add two beef balls and sprinkle some Jiang Mo, and you're done. Chaozhou beef offal includes: beef balls, beef tendon balls, cowhide, beef heart, beef intestines and beef tendon. As long as it can be eaten on cattle. With a small dish of shacha sauce and Chili sauce, this is indeed the folk favorite kway teow soup.

4. Chaozhou oysters

Wash the local pearl oysters in Chaozhou, drain them into baskets, add seasonings, and fish well. Add 2 tablespoons of water to the potato flour and stir well. Add oysters and fish. Add six tablespoons of oil, pour in oysters, thin one slice, fry until both sides are cooked, sprinkle a little onion and the second half of the egg, fry until yellow, turn the noodles over, sprinkle a little onion, pour in the remaining eggs, fry until yellow, and sprinkle a little Gu Yue powder.