Recommended Breakfast: Cantonese Rice Noodle Rolls
In the early morning, breakfast shops in the alleys of Paifang Street gradually open for business. From afar, you can see the faint steam and people enjoying their breakfast by the street. Rice noodle roll shops, bun shops, pig blood soup stalls, glutinous rice sausage stands, and congee stalls—wandering through the streets and alleys in search of breakfast spots, a perfect day begins with the happiness of taste and flavor.
10:00 Zaiyang Inn
10:00 Century-old Inn: Experience the small joys of history with a surprising stay. The inn is full of ancient charm, with every corner being a scenic spot. There is a tea table and tea set in the courtyard, where you can quietly enjoy tea and experience the unique Chaozhou Kung Fu tea. The inn is located next to Paifang Street, within walking distance to various attractions, and the snack street Xima Road is also nearby.
Chef Zheng
This private kitchen specializes in Chaozhou banquet dishes, which were traditionally served at major events (weddings, childbirth, etc.) in the Chaoshan region. After passing through the bustling Paifang Street and making several turns, you will find this unassuming residence. The head chef is the former president of the Chaozhou Culinary Association, born into a family of chefs, a heritage inheritor of Chaozhou cuisine, and a multiple award winner. The ingredients are cooked according to ancient methods, making the dishes very distinctive.
15:00-16:00 Xiangzi Bridge
15:00-16:00 Xiangzi Bridge: Feel the breeze from the lake. Xiangzi Bridge, also known as Guangji Bridge, has a history of 845 years. The uniqueness of Xiangzi Bridge lies in its combination of beam bridge, floating bridge, arch bridge, and pavilions. In the early morning and late evening, staff will remove the floating bridge section, making it impossible for people to walk across. If you enter when it opens in the morning, you have the chance to see the floating bridge connected. Every afternoon around 5:30, you have the opportunity to see the floating bridge being removed.
16:00-16:40 Kaiyuan Temple
16:00-16:40 Buddhist Chanting at Kaiyuan Temple: Appreciate the architectural beauty of Kaiyuan Temple, which was originally built during the Tang Dynasty. It retains the layout of the Tang period and incorporates architectural styles from the Song, Yuan, Ming, and Qing dynasties. The people of Chaoshan enjoy worshipping, so the incense in this thousand-year-old temple remains abundant. The courtyard is filled with the scent of sandalwood and the sound of chanting, with two large bodhi trees standing quietly in the front yard.
16:40-17:00 Paifang Street
16:40-17:00 Paifang Street: Learn about the history of the ancient city. The central axis of Chaozhou Ancient City is spanned by 22 archways, each of which has a traceable history. The archways have been restored according to old photographs, preserving their 'original location and appearance.' The street food on Paifang Street is also worth trying, with recommendations including Hu Rongquan's Duck Mother Nian and spring rolls.
17:00-17:30 Baiyin Jingshe
17:00-17:30 Hand-pulled Teapot: Make your own teapot. Chaozhou Fengxi hand-pulled teapots have a long history. After the Song Dynasty, Chaozhou became a center for ceramic production. By the mid-Qing Dynasty, the craftsmanship of Chaozhou hand-pulled Zhuni teapots had become unique and continues to this day. The making of hand-pulled teapots involves dozens of exquisite traditional processes, resulting in a teapot with a smooth texture, sleek lines, and an elegant style.
17:30-19:00 Abin Beef
17:30-19:00 Beef Hotpot: A delicacy that tantalizes your taste buds. A must-try beef hotpot, Chaozhou people are very particular about ingredients, all relying on the word 'fresh'. The beef hotpot uses freshly slaughtered beef of the day, delivered directly to the table without refrigeration. It is sold according to different parts, such as neck meat, shoulder blade, tenderloin, and brisket, which all test the knife skills. The clear soup is brought to a boil, then the heat is turned down to the lowest. The beef is swished in the boiling soup for a few seconds, then dipped in the unique Chaozhou satay sauce. Halfway through the hotpot, scoop a small bowl of soup, sprinkle with chopped celery, and the aroma of celery mixed with the freshness of the beef dances on your taste buds. You must try the locally unique hand-beaten beef balls.
19:00-20:30 Zaiyang Teahouse
19:00-20:30 Old Teahouse: Encounter Chinese Tea Ceremony. In Chaoshan, where there are people, there is Kung Fu tea, and there are old tea drinkers (people who have been drinking tea since childhood). Japanese tea ceremony carries a sense of aloofness and professionalism, while in Chaoshan, everyone is a tea artist. How to brew, how to taste, the meticulousness reveals the simplicity and approachability of life.
20:30-22:00 Chaozhou Ancient City
20:30-22:00 Night of the Ancient City: The beauty of the night that the day does not understand. One of the benefits of staying in the ancient city is that when night falls and tourists disperse, you have the chance to experience another side of the ancient city. In the evening, the lights on Paifang Street come on, and some shops are still open. At this time, you can stroll around the ancient city, buy some favorite souvenirs, and we recommend old Xianghuang, mung bean cakes, and beef balls.
22:00 Hua Ji Beef Offal
22:00 The perfect late-night snack: a local food expert's secret. The late-night snack culture is unique to Chaozhou, possibly because Chaozhou people love to drink tea and have fast digestion. Many old and famous small shops stay open until late at night or only start operating in the evening. Sweet soup, beef offal rice noodles, clay pot porridge, and rice rolls are all must-try delicacies.
Shengxingji Almond Tea
An authentic old shop, especially recommended for its white sesame paste, served with traditional Chaozhou small fried dough sticks, which are crispy and sweet. This authentic way of eating is now rarely seen.
Pidandis Claypot Restaurant
A 20-year-old restaurant, recommended dishes include shrimp and crab porridge. Rice is placed in a clay pot, boiled with broth, slowly simmered, then lard and pork belly are added. A spoonful of satay sauce is added, along with shredded ginger. When the porridge is about 80% cooked, tofu skin, crab pieces, and shrimp are added, followed by green onions before serving. Incredibly delicious.
