Cantonese Cuisine · FFET10014
Chaozhou Cuisine Cooking Techniques
Chaozhou cuisine cooking techniques entered the national heritage list in 2021, and its dishes run mostly to seafood, vegetables and sweet dishes.
A woman cuts a roast goose into pieces on a round wooden block beside a small dish of sauce, a clay pot of slow-cooked soup steams nearby, a basket holds ginger, scallion and coriander, and a lake and hills lie beyond.
The regional cooking of Guangdong, Hong Kong and Macau, prized for live, fresh ingredients and light flavours.
On the China Intangible Cultural Heritage website, Chaozhou cuisine cooking techniques are listed as a traditional craft declared from Chaozhou, Guangdong, and were added to the fifth batch of the national representative list in 2021. The item page says Chaozhou cuisine in the broad sense includes braised foods, small snacks, pickled sides and candied fruits, and that its dishes are marked by three abundances: seafood, vegetable dishes and sweet dishes. The page names dishes such as charcoal-stove roast sea snail, hundred-flower stuffed chicken and skilfully roasted goose, and mentions customs such as one dish served both hot and cold, a dipping saucer for each dish, and gongfu tea during the meal.