of each instrument is preferred. Chaozhou drum music includes the big drum and gong, the small drum and gong, the dizi set drum and dong and su drum and gong ensembles. The current Chaozhou drum music is said to be similar to the form of the Drum and Wind Music of the Han and Tang Dynasties. Chaozhou guzheng () is also regarded a major genre of Southern style of Chinese guzheng. Chaoshan cuisine Chaoshan cuisine, also known as Chiuchow cuisine, Chaozhou cuisine or Teochew cuisine, originated from the Chaoshan region in the eastern part of China's Guangdong Province, which includes the cities of Chaozhou, Shantou and Jieyang. Relative economic and linguistic isolation (most people do also speak Mandarin) has helped maintain Chaoshan area's local traditions, which has turned into a boon for foodies. Chaoshan cuisine, similar to Cantonese cooking, is characterized by use of ingredients such as fresh seafood, poultry, galangal, Chinese basil and vegetables. Chaoshan dishes taste fresh, light and natural. There are also unique local sauces such as puning soy sauce, Shantou sweet and spicy sauce, garlic white vinegar sauce and fermented fish sauce. Salty, spicy, sweet or sour, each has its own outstanding flavor. Teochew (also Chaoshan or Chiu Chow or Chaozhou) cooking focuses on restraint and subtlety and avoids heavy seasonings to highlight the freshness of ingredients. The ingredients of Chaoshan dishes usually include white olives, rice noodles, or mandarin oranges. These ingredients often come from the sea in Chaoshan, a hundred miles up the coast from Hong Kong. The cooking methods of Chaoshan dishes are diversified, including brining, deep-frying, pan-frying, braising, alive marinating, stewing, roasting, smoking, steam stewing, dressing, etc. The most used method among these is brining. Chaoshan brined meat is the signature dish in Chaoshan cuisine. Meat is brined together with rich flavors. Local dishes also use marinated raw seafood, such as colorful flower crabs steeped in a bath of vinegar, salt, chilis and cilantro. The seafood cooked by this way is extremely umami. Chaoshan has a rich history of farming and drying seaweed, which Westerners might instinctively associate with Korean and Japanese cooking. The ancient Teochew tradition of preparing thinly sliced raw fish was later exported to Japan, becoming known as sashimi. The most famous culinary method in Chaoshan is marinated broth stew, where poultry (especially local geese) and other meat are slow cooked in a highly flavored broth. This is different