Chaozhou cuisine, originating from the city of Chaozhou, is a branch of Cantonese cuisine. It embodies Chaoshan’s regional characteristics, including its dietary culture, and is well known at home and abroad with its long history and distinctive flavor. Also, local cooks have played an essential role in developing and brandbuilding the cuisine with their integrity, know-how, and innovation.

It is not easy to cultivate a professional cook of Chaozhou cuisine. It is the norm that a trainee will go through a hard apprenticeship under the instruction of a master. During the training, the apprentices have to learn everything from professional morality to slicing, heat controlling and the recipes for different dishes. Usually, it takes years of hard work to possess fundamental cooking skills. If anyone wants to master the skills, he has to make extra endeavor.

On September 29th, 2020, Chaozhou Chefs Association was officially founded. Its membership is open to individuals and organizations of the city working on production, management, training and research of the cooking and catering industries. Within the six committees of master chefs, assessment, chain operation, food ingredients, family banquets, and expertise development and research, many members are esteemed chefs at national, provincial, regional and municipal levels.