On January 23, the "Greater Bay Area Standard" (Chaozhou Cuisine) Culinary Skills Showcase, themed “Riding the Wave of Rising Greater Bay Area, Making Chaozhou Cuisine Well-known in the World”, was held in Shantou. Twenty-five representative teams from Guangdong, Hong Kong, and Macao demonstrated the preparation of 14 classic Chaozhou dishes on-site, presenting the entire standardized process—from ingredient selection and cooking to plating—in a "living standard" format.

The event featured the inaugural release of the Compendium of the Greater Bay Area Standards for Chaozhou Cuisine and other activities, promoting and publicizing the "Greater Bay Area Standard" for Chaozhou cuisine through various formats to further the inheritance, innovation and exchange of Chaozhou cuisine culture. Unlike traditional culinary competitions, the core of this event was to promote the "Implementation of the Standard". The participating teams, composed of catering enterprises and vocational colleges from Guangdong, Hong Kong, and Macao, strictly followed the mode of "prescribed dishes + self-selected dishes", with each step of the operation benchmarked against the "Greater Bay Area Standard". This visual "Standard Show" transformed written regulations into tangible culinary skills, vividly showcasing the profound heritage and modern vitality of Chaozhou cuisine culture.

Source:Shantou Daily, Jan 25, 2026

“湾区标准”（潮菜）烹饪技艺展示活动在汕举行

　　1月23日，“潮涌大湾区 菜为天下鲜”——“湾区标准”（潮菜）烹饪技艺展示活动在汕举行。来自粤港澳三地的25支代表队现场展演14道经典潮菜，以“活标准”形式呈现从选材、烹制到摆盘的全流程标准化操作。

　　活动现场举行了《潮菜“湾区标准”汇编》首发式等多项内容，通过多形式宣传和推广潮菜“湾区标准”，进一步促进潮菜文化的传承、创新与交流。不同于传统厨艺比赛，本次活动核心在于推动“标准落地”。参赛队伍由粤港澳餐饮企业及职业院校组成，严格遵循“规定菜品+自选菜品”模式，每一步操作均对标“湾区标准”。这种可视化的“标准秀”，将文字规范转化为可感知的烹饪技艺，生动展现了潮菜文化的深厚底蕴与现代活力。

来源：汕头日报 2026-1-25