When it comes to food pairing, Chaoshan people always pay particularattention to the one-on-one collocation of dishes, such as braised goose should go with garlic vinegar, oyster omelette with fish sauce, beef balls with shacha sauce, fish rice with soy sauce. Once sauces are mixed up, the taste might also be as good as they can be. 

潮汕人对菜式搭配的讲究，几近刻板。譬如蘸料，很多搭配要求一对一，卤鹅要蘸蒜泥醋，蚝烙要蘸鱼露，牛肉丸要蘸沙茶，鱼饭要蘸豆酱等，一旦搞混了味道便大打折扣。

Apart from that, Chaoshan people also aimto create a visual spectacle. With red peppers tossed on the plate alongside thinly sliced ginger and garlic cloves, a tasty dish will be ready to be eaten. 

潮菜不但讲究味觉的搭配，也注重视觉上的赏心悦目，菜品做好，通常会放几片芫荽或红辣椒丝、葱丝、姜丝作点缀，分外好看。

The most classic matching can be “plain congee with pickles”, which is a common, home-cooked but memorable homey flavor.   

最经典的搭配莫过于“白糜配咸菜”，最普通、最家常，却最耐人寻味。

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来源 | 羊城晚报·羊城派
责编 | 吕航