- 潮州工夫茶开场很慢，我却在夜宵桌上学会了点菜 | Chaozhou Tea Starts Slowly, but the Late-Night Table Taught Me to Order
- 潮州与汕头的美食线不能只按“吃什么”排列，还要写清楚茶怎样开场、卤味怎样分量、粿品如何分享，以及夜宵桌上人与人如何把陌生感慢慢放下。
- 一只蚝烙的边缘，带我走进潮州人的晚餐时间 | The Crisp Edge of an Oyster Omelet Led Me into a Chaozhou Dinner Hour
- 下午五点二十分，我从潮州古城东门外下车，没有立刻往牌坊街最热闹的中段走，而是沿着环城西路慢慢向开元寺方向拐。九月的天还留着白天的热，石板路被行人的鞋底磨得发亮，卖凉茶的玻璃罐在门口晃着暗红色的影子。阿成是陪我找晚饭的本地朋友，他看我打开地图，先把手机按下去：“别急着找评分最高的，先看哪家店的锅不停。”这句话后来成了整个
- 潮州早茶的一张小桌 | A Small Table at Chaozhou Morning Tea
- 清晨六点四十分，潮州老城的骑楼还留着一点灰蓝色的天光。我推开茶楼玻璃门，先听见瓷杯相碰的清脆声，随后才闻到蒸笼掀开时涌出的米香。大厅已经坐得七七八八，吊扇慢慢转，服务员端着不锈钢托盘在窄道里侧身穿行。我站在门口找空桌，老板娘抬手一指：“一个人？那边拼桌。”
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