Chaozhou Cuisine

Chaozhou Cuisine is well received in Shenzhen and there are numerous restaurants around town serving up this cuisine. This type of food is characterized by its refreshing, crisp and lightly seasoned flavors. The emphasis is placed on maintaining the natural flavor of the raw ingredients. Shark fin is a popular meat used in Chaozhou style recipes.

Characters of Chaozhou Cuisine
The main dishes included in this one are seafood and vegetarian food. So the taste of this food emphasizes the freshness and quality of the ingredients. Its use of flavoring is much less heavy-handed than most other Chinese cuisines.

Chaozhou cuisine is also known for serving rice soup in addition to steamed rice or noodles with meals. The Chaozhou porridge is rather different from Cantonese porridge or congee. The former is very watery with the rice sitting loosely at the bottom of the bowl.



• Eat Table
There is a famous feast in Chaozhou cuisine/banquet called "jiat dot" which roughly means "eat table". A myriad dishes are often served, which include shark fins soup, bird's nest soup, lobster, steam fish and braised goose.
 

 Classic Chaozhou Dishes 

Besides the Chaozhou dishes mentioned above, there are many other classic and must-try options that can let you deeply experience the unique charm of this cuisine. Here is a detailed introduction for your travel reference
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1. Braised Chaozhou Goose (潮式卤鹅)

Braised Chaozhou Goose is a signature savory dish that fully embodies Chaozhou’s expertise in "lu" (braising in soy sauce and spice broth) techniques.It uses plump local geese, braised slowly in a 秘制 (mìzhì, secret) broth made with soy sauce, star anise, cinnamon, licorice, and other spices. The cooking process takes hours, allowing the goose meat to absorb the rich, aromatic flavors of the broth. The meat is tender but not greasy—each bite is juicy, with a perfect balance of saltiness and fragrance. The goose skin is smooth and chewy, adding an extra layer of texture. It is usually served sliced, often with a side of chili oil or sweet bean sauce to enhance the taste. You’ll find it in almost every authentic Chaozhou restaurant, either as a main dish or a "cold appetizer" (liángcài) to start your meal.
 

• Why Try It: It’s a staple at Chaozhou family gatherings and festivals, so tasting it means you’re experiencing a piece of local culture.

2. Chaozhou Beef Hot Pot (潮式牛肉火锅)

Unlike spicy Sichuan hot pots or creamy Guangdong hot pots, Chaozhou Beef Hot Pot focuses on highlighting the original sweetness of fresh beef.The broth is extremely simple—usually just clear water boiled with a few slices of ginger, green onions, and maybe some radishes. This "plain" broth is designed to let the beef’s natural flavor shine.
 

• Beef Cuts You Must Order:
  • Shuifei (匙柄，spoon handle cut): A tender cut from near the beef’s shoulder, with a slight fat marbling that makes it juicy after blanching.
  • Niuheixian (牛黑腱，beef shank): Lean with a chewy texture, perfect for those who like a bit of bite.
  • Fengzhua (肥胼，fatty brisket): Thinly sliced, with a layer of fat and lean meat—blanch for 8-10 seconds until the fat melts, and it’s incredibly savory.
• Dipping Sauce: The classic pairing is shāchá jiàng, satay sauce mixed with a little soy sauce, garlic, and cilantro. It complements the beef without overpowering it.
• Pro Tip: Blanch the beef only for a short time (usually 5-15 seconds, depending on the cut) to keep it tender.
   

3. Steamed Pomfret with Preserved Vegetables (梅菜蒸鲳鱼)

Seafood is the soul of Chaozhou cuisine, and this dish is a masterclass in preserving the freshness of fish.The steam cooks the pomfret gently, keeping its flesh soft and flaky. The preserved vegetables add a savory kick that cuts through any potential fishy taste, while the fish’s natural sweetness balances the saltiness of the méicài. There’s no heavy seasoning—just a sprinkle of soy sauce and a drizzle of sesame oil at the end.

• Ingredients: Fresh pomfret (a type of white fish with delicate flesh) is the star. It’s steamed with méicài (梅菜，preserved mustard greens)—a Chaozhou specialty made by pickling and drying mustard greens, which has a salty, slightly sour, and umami flavor.
• Why It’s a Must: It’s light, healthy, and perfectly represents Chaozhou’s "less is more" philosophy when it comes to highlighting ingredients’ original flavors.
   

4. Chaozhou Spring Rolls (潮式春卷)

A popular appetizer or snack, Chaozhou Spring Rolls are crispy, savory, and full of texture.Unlike some other Chinese spring rolls that use pork, Chaozhou versions often focus on vegetarian ingredients (or a mix of meat and veggies) like bamboo shoots, carrots, mushrooms, dried shrimp, and sometimes shredded pork. All fillings are stir-fried first to lock in flavor. The wrapper is thin and deep-fried until golden and shatteringly crisp. Inside, the filling is tender and flavorful—sweet from carrots, umami from dried shrimp, and a hint of saltiness from soy sauce. It’s not greasy, thanks to the light frying technique. It’s usually served hot, with a side of sweet and sour sauce or chili sauce for dipping. It’s a great snack to share, especially when you’re waiting for your main dishes.

5. Osmanthus Cake (桂花糕)

For dessert lovers, Chaozhou’s sweet treats are not to be missed—and Osmanthus Cake is a classic, light option. It’s subtly sweet, not cloying, with a delicate osmanthus fragrance that lingers in your mouth. The texture is soft and slightly chewy—like a light, refreshing jelly cake. It’s made with rice flour, sugar, and fresh or dried osmanthus flowers (which have a sweet, fragrant aroma). The mixture is steamed until it becomes a soft, jelly-like cake with a smooth texture.
 

• When to Eat: It’s often served as a "post-meal dessert" (fùdiǎn) to cleanse the palate after a savory meal. You can also find it in local dim sum restaurants or street food stalls.

6. Braised Pig Trotters with Black Vinegar (陈醋焖猪蹄)

A hearty, home-style dish that’s loved by both locals and visitors for its rich flavor and tender texture.The sauce is a perfect balance of sweet (from rock sugar), sour (from black vinegar), and savory (from soy sauce). The black vinegar also helps cut through the richness of the pork, so it doesn’t feel heavy.

• Cooking Method: Pig trotters (猪蹄) are braised slowly in a sauce made with black vinegar (陈醋，a sour, aromatic vinegar), soy sauce, rock sugar, star anise, and ginger. The long braising time (usually 1-2 hours) breaks down the collagen in the trotters, making the meat incredibly tender—so tender that it falls off the bone easily.
• Bonus: It’s considered a "nourishing dish" (yǎngshēng cài) in Chaozhou culture, as collagen is believed to be good for the skin. Even if you’re not into "nourishing food," the flavor alone makes it worth trying!

Tips for Trying Chaozhou Cuisine in Shenzhen

Best Areas to Find Restaurants

Head to areas with large Chaozhou communities, such as Luohu District (near Shenzhen Railway Station) or Nanshan District (around Science and Technology Park). Many restaurants here are run by Chaozhou locals, ensuring authentic flavors.
 

Order Like a Local

If you’re unsure, ask the waiter for "classic Chaozhou dishes" (潮菜经典). Most staff in authentic restaurants can speak basic English or provide picture menus.
 

Share Dishes

Chaozhou cuisine is meant to be shared—order 2-3 dishes per person, plus a bowl of Chaozhou porridge or rice soup, for a well-rounded meal.