Teochew cuisine is arguably the main reason to come to Chaozhou at all. The cooking is more restrained than Cantonese: less sauce, more clarity, with the natural flavour of fresh seafood and slow-braised meats at the centre. Braised goose is the signature dish; kung fu tea, a precise preparation of strong Wuyi oolong, is served before and after every meal, and at many points in between.