What are the specialties of Shantou? Guangdong Shantou specialty?

Shantou's specialties include black-faced bayberry in the west foot, pork knuckle rice in the east, mung bean cake in Chaoshan, longan in Huangshan, mango in Huangshan, pomegranate in South Australia, stewed goose intestines, oil cakes in Guiyu, shrimp and bamboo shoots, sugar onion pancakes, spring rolls in Chaoshan, beef balls in Shantou and Chaozhou embroidery.

Shantou specialty 1: black noodle of waxberry in Xilu.

Xiqiao Wusu Yangmei is a specialty of Shantou, Guangdong. It has a very long history and was planted in the Yuan Dynasty. The geographical environment of Myrica rubra production area is unique, with the leeward facing the sun, mild and humid climate, abundant rainfall and sunshine, which is very suitable for the growth of Myrica rubra. The produced Myrica rubra has deep purple color, bright and uniform color, thick and crisp flesh, small and crisp nuts, sweet and sour taste and unique taste.

Shantou specialty 2: Chaoshan mung bean cake

Mung bean cake is a traditional famous food in Shantou, Guangdong Province. The entrance is sweet and has a unique flavor. It is not only a delicious medicine cake blindly suitable for the season, but also a nutritious food created by Zhanglin's food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area. Before and after Mid-Autumn Festival and National Day, Zhanglin people like to give mung bean cakes as gifts to friends and relatives, especially the elderly, women and children.

Shantou specialty 3: Dongli pork knuckle rice

Dongli pork knuckle rice is a traditional famous food in Shantou, Guangdong Province. It originally originated from the street snack in Dongli-half bowl pile. As the name implies, a half-bowl pile is to pile one or two pig's trotters pickled with traditional brine technology in Dongli for customers to eat. Dongli pork knuckle rice is made of high-quality Thai fragrant rice, which is soft, smooth and elastic, and the entrance is fragrant. Dongli's pig's foot rice only embarked on the road of large-scale operation in the early 1980 s, and officially boarded the elegant hall.