Chaozhou cuisine ( 潮州菜 ) originates from Chaozhou ( 潮州 ), a city of China in Guangdong Province, not far from Canton ( 广州 ). Hence the cooking style is very similar to Cantonese cuisine. However, Chaozhou cuisine does have some unique dishes that are not in Cantonese cuisine.

Chaozhou cuisine is particularly well known for its seafood and its vegetarian dishes. Its use of flavoring is much less heavy-handed than most cuisines from other parts of China and depends much on the freshness of the ingredients for taste. Chaozhou cuisine is also known for serving rice soup ( 潮州糜 ), in addition to steamed rice with meals, which is quite different from Cantonese porridge or congee which is very thick and gluey. The Chaozhou rice soup is very watery with the rice sitting loosely at the bottom of the bowl.

There is a famous feast in Chaozhou cuisine called "Gau Dai Gui" ( 九大簋 ) which roughly means "nine big courses" in the dinner. Chaozhou chefs pride themselves on their skill in vegetable carving. Carved vegetables are used as garnishes on cold dishes and on the banquet table.

Chaozhou is also known for a late night dinner called "Da Leng" ( 打冷 ). Chaozhou people like to eat out in restaurants or at roadside food stalls close to midnight before they go to bed. Some restaurants stay open till dawn.

Unlike Cantonese or Mandarin cuisine ( 京菜 ), Chaozhou restaurant menus will sometimes have a dessert section.

Some famous Chiuchow dishes include, among others:

• Steamed goose (蒸鹅)
• Cold crab (潮洲冻蟹)
• Fun Goh (潮洲粉果)
• Shrimp balls (虾枣)
• Oyster pancake (蚝烙)
• Tie Guan Yin (铁观音)