Chaozhou & Nao’an Island, Guangdong, China

Chaozhou has been on my list for a long time because every serious food person I know eventually talks about Chaoshan cuisine with a kind of quiet reverence. I chose to spend a weekend at Chaozhou and Nao’an Island; they’re the kind of places where the food and local rhythm are tightly connected, and where a short visit can feel surprisingly dense.

Located in eastern Guangdong, near Shantou and the wider Chaoshan region, Chaozhou is a compact old city with a long history, a distinct language and culture, and a food scene that feels much bigger than the city itself. It’s the kind of place that rewards taking things slowly and eating often. Nan’ao Island is a serene and scenic getaway located off the coast of Shantou in Guangdong, known for its pristine beaches, clear waters and lush landscapes.

We flew into Jieyang, rented a car and drove to Chaozhou, spent a night there, drove to Nan’ao Island and spent two nights there and then drove back to the airport to catch a return flight to Beijing.

Getting There

Chaozhou is easy to reach by high-speed rail, with Chaoshan Station serving the area and connecting it to major cities like Guangzhou, Shenzhen, Xiamen and Shantou. From the station, the old town is a short car ride away, which makes Chaozhou very doable as part of a larger Guangdong or Fujian itinerary.

A day trip to Chaozhou will let you check off the main sights, but it’s more enjoyable once the tour groups thin out, the lights come on around the old city and dinner turns into a multi-stop food crawl. A night or two on Nan’ao Island would be a great way to unwind after indulging in Chaozhou.

The Old City

The centre of Chaozhou is the old town, a walkable area of lanes, temples, shops and restored archways. Paifang Street is the obvious starting point, with its memorial arches, souvenir shops, snack stalls and tea houses. It can feel commercial in parts, but step off the main street and the city becomes much more interesting, with quieter alleys, old courtyards and locals going about their day.

Food First

Let’s get straight to the point, the main reason I went to Chaozhou was to eat. Chaoshan cuisine is famous across China for its precision, freshness and restraint. It’s not a cuisine that tries to overwhelm you. Instead, it focuses on clean flavours, careful preparation and ingredients that are treated with a lot of respect.

Beef hotpot is the essential meal. The broth is simple, the sliced beef comes in different cuts and the whole experience is built around timing. A few seconds too long and the texture changes completely. Add local satay sauce, some greens and a steady supply of tea and it becomes clear why this style of hotpot has become so popular outside the region.

There’s also Chaozhou braised goose, fish balls, oyster omelettes, rice noodle rolls, kueh-style snacks, sweet soups and endless small bites. The best approach is not to over-plan every meal. Pick a few well-known dishes, then follow the crowds. Chaozhou is the kind of city where a snack stop can turn into the best meal of the day.

Conclusion

Chaozhou is not the flashiest city in China, and that’s exactly what makes it appealing. It’s historic without feeling stuck in the past, food-focused without feeling gimmicky and compact enough that you can get a sense of the place in a short visit. The city is best approached without too much urgency.

For travellers who have already seen China’s major cities and want something more regional, Chaozhou is a rewarding stop. It’s also an ideal pairing with Shantou or Nan’ao Island for a short weekend trip, like I did. While that short trip was fulfilling, I want to go back again to reveal more of this hidden culinary gem.