Chaozhou cuisine is one of the three major branches of Cantonese cuisine. Chaozhou cuisine was born in the Tang Dynasty and it grew and flourished throughout the Song and Qing dynasties. Based in Chaozhou, it has been popular nationally and in countries and regions of Southeast Asia, Europe and North America. One of a kind, Chaozhou cuisine is best known for its seafood dishes and emphasis on the intrinsic freshness of food. 

The long-standing local meals feature a plain flavor, meticulous preparation and balanced nutrition. Ingredients, cooking methods, cooking time, flavoring and attention to nutrition are all well considered. Among a wide selection of ingredients, seafood is the signature. In addition, meat-like flavors can be created in vegetarian dishes. Condiments play an important role in the distinctive flavors. Specific to Chaozhou food culture, kung fu tea is brewed and served during meals. Some famous local dishes include braised shark fin, roasted conch, quick-fried squid, stewed marbled eel, roasted goose, Protect the Country (vegetable and mushroom soup), Eight Treasures (assorted vegetables), soup-braised conch, deep-fried crab and pumpkin with taro puree.  

During its long development, Chaozhou food culture has absorbed other cooking methods at home and abroad, which leads to its unique culinary style today. Typical cooking methods include stir-frying, braising, stewing, deep-frying, quick-frying, baking, blanching, pan-frying, braising in master sauce, marinating, sweet coating, smoking and simmering. In addition, condiments are another hallmark of Chaozhou cuisine. Each dish is well-matched with a dipping sauce to bring out the best flavor. 

Chaozhou cuisine is valuable heritage for studying the history and development of Chaozhou food culture. In 2021, Chaozhou culinary skill was included in the fifth batch of the national intangible cultural heritage.