This book is divided into three parts. "Chaozhou Cuisine Classics" is a collection of food and lifestyle essays, recording the author's culinary experiences throughout the Chaoshan region, such as sugar-coated scallion pancakes and beef hot pot, showcasing the refinement of Chaozhou cooking and the folk culture behind the food. "Chaozhou Ingredients" introduces commonly used Chaozhou ingredients, including lion-head goose, various seafood, fruits, and vegetables, emphasizing the seasonality and regional characteristics of the ingredients. "Chaozhou Cuisine Vocabulary" provides textual analysis of words and phrases related to Chaozhou cuisine, showcasing the linguistic charm of Chaozhou cuisine.
本书分为三部分。“潮菜食经”是美食生活散文，记录作者在潮汕各地的美食体验，如糖葱薄饼、牛肉火锅等，体现潮菜烹饪的精细及美食背后的民俗文化。“潮菜食材”介绍了潮菜常用食材，包括狮头鹅、各类海鲜、蔬果等，强调食材的季节性和地域特色。“潮菜字词”对潮菜文化相关的字词句进行考释，展现潮菜文化的语言魅力。
本书分为三部分。“潮菜食经”是美食生活散文，记录作者在潮汕各地的美食体验，如糖葱薄饼、牛肉火锅等，体现潮菜烹饪的精细及美食背后的民俗文化。“潮菜食材”介绍了潮菜常用食材，包括狮头鹅、各类海鲜、蔬果等，强调食材的季节性和地域特色。“潮菜字词”对潮菜文化相关的字词句进行考释，展现潮菜文化的语言魅力。
