Chinese Culinary City – Chaoshan

Chaoshan refers to two cities: Chaozhou and Shantou. Together, they represent a typical style of Cantonese cuisine, one of China's eight major culinary traditions.

Chaozhou is located in the eastern part of Guangdong Province, adjacent to Fujian Province, and just 480 kilometers from Guangzhou. It enjoys a subtropical maritime monsoon climate, with warm air year-round, keeping the area lush and green, suitable for farming throughout the seasons. This climate has contributed to Chaozhou's cuisine being renowned for its fresh flavors.

Shantou, located near Chaozhou, sits at the confluence of the Hanjiang, Rongjiang, and Lianjiang rivers, and is influenced by the marine climate. The area enjoys a mild climate year-round, which has made its seafood particularly rich and flavorful.

Although the Chaoshan region may not be as famous as Guangzhou, its cuisine is definitely one of a kind in Guangdong. Known for its delicate and fresh flavors, Chaoshan food is often described as "fresh, light, clean, and mellow." It was even honored in 2023 with the UNESCO title of "World City of Gastronomy."

Now, let's take a closer look at some of the irresistible dishes that attract tourists from all over the world to Chaoshan.

First, we must mention Lu Shitou Goose (braised lion's head goose), a dish considered the king of goose dishes, essential to any banquet. In the West, when we talk about goose, people often think of foie gras—especially the fragrant, pan-seared French version. But I assure you, Chaoshan's Lu Shitou Goose offers a taste that can rival French foie gras. The dish is made from geese aged over two years and weighing at least 10kg. The geese undergo a three-step soaking and drying process, followed by braising, allowing them to fully absorb the rich, savory flavors of the broth. The goose comes out "tender, salty, and fragrant," with smooth skin and tender meat. The color is a rich red, and it’s fatty without being greasy, lean without being tough. Lu Shitou Goose embodies the perfect balance of "fresh" and "fragrant," offering both a satisfying taste and a comforting warmth. This dish’s enduring legacy, passed down for hundreds of years, likely lies in its ability to create such a profound sense of enjoyment.

Next, let’s talk about Oyster Omelet , often referred to as "seafood gold." Why gold? Because of its golden, crispy exterior that encases juicy, tender oysters, creating a delightful texture. It’s not only a culinary delight but also highly nutritious. When freshly made, the Oyster Omelet is often dipped in fish sauce and sprinkled with pepper before being eaten. The crispy outside and tender, juicy inside explode with flavors in your mouth, creating a symphony of tastes. If you ever visit the Chaoshan region, be sure to try this dish. After a hearty meal, enjoy it with Dan Cong tea, which balances the richness and enhances the aroma.

Finally, I recommend Chaoshan Beef Balls, also known as the "dancing beef balls legend." When you try them, you'll experience the "springy, juicy, crispy, and fresh" taste. A perfect beef ball can bounce three times on the table before being bitten into, releasing a burst of juicy flavor. The key to this unique texture lies in several important steps. First, no frozen beef is used. The beef comes from the hind legs of 3-4-year-old Yellow Cattle. The chef uses a special 2kg iron rod to repeatedly pound the meat for about an hour (roughly 2,400-3,600 times), with ice added throughout to ensure the meat's temperature stays below 25°C, preventing the proteins from coagulating too early. After pounding, the beef is seasoned with salt, pepper, and fish sauce and slowly simmered for about 15 minutes before being ready to serve. Note that freshly cooked Chaoshan Beef Balls should be eaten within 30 minutes to maintain their perfect texture. If you've ever had hotpot in China, the best way to enjoy these beef balls is to place them in the hotpot. You’ll experience a double burst of flavor in every bite.

In short, Chaoshan cuisine is a culinary journey that captures the essence of a thousand years of history, offering an experience that’s both a feast for the eyes and the palate. Describing it as a "symphony of fresh, clean, and delicate" flavors would not be an exaggeration. After the meal, enjoy it with some Kung Fu tea, savoring each bite and reflecting on the story behind every dish. This is the true meaning of “eating to live and living to eat."