Chaozhou cuisine's use of fresh ingredients is one of its key strengths.
Simple cooking methods
bring out the true freshness and flavors of the ingredients,delighting the palates of diners.
The secret lies in the skill of Chaozhou chefs.
Wu Qianqiang, a senior culinary technician in Chaozhou cuisine and an honored master of Chaozhou cuisine in Chaozhou City,
has dedicated six decades to his culinary career.
He remains committed to both upholding traditional techniques
and embracing innovation.
One of the classic dishes representing Chaozhou cuisine is the "Peacock Crab."
are cut into chunks, coated with starch, and stuffed into shrimp dumplings.
The carefully crafted oval crab shells serve as vessels for these shrimp dumplings.
Chaozhou cuisine excels in using seafood,
emphasizing the retention of the original flavors during cooking.
Slicing the shrimp and creating intricate patterns on its surface enhances its ability to absorb flavors.
Pounding it with a wooden stick to shape it into a fan-like arrangement.
After a tense and focused cooking process,
Wu Qianqiang's greatest pleasure is the leisurely conversations with his apprentices.
Time marches on, and seasons change.
Today, as a senior figure in Chaozhou cuisine,
Wu Qianqiang is more inclined to invest his energy in mentoring newcomers and educating the younger generation.
With a dedicated heart, he takes responsibility for serving diners and inheriting Chaozhou cuisine.