Shantou classic snacks

Shantou beef bun Shantou authentic hand-made beef balls Chaozhou style rice rolls Puning snack Chaozhou porridge home pickled products Chaozhou chilled duck mother twisted double-cooked glutinous rice pork intestines roll fried horseshoe crab beef balls soup baked cake baked glutinous rice bun oyster baked Dahao fish balls, Stir-fried cakes with dumplings, glutinous rice juice, millet table tennis, glutinous rice, sweet soup, shrimp, bamboo shoots, bean curd, glutinous rice, taro, mouse shell, fish rice, casserole porridge, pork knuckle rice in Chenghai Dongli ...

Mixed pickles series:

Xinheng preserved vegetables. Salted eggs ...

preserved fruit series:

ebony, olive, bayberry, grape, kumquat, hawthorn ...

sugar cake series:

sugar, egg crisp, bean curd, sugar cube, fork cake, duck neck ...

snack series:

Pure natural honey ..............................................................................................................................................................................

◆ Chaoshan preserved fruit is a local famous brand and a traditional preserved fruit, which is well-known in the Southeast Asian islands.

◇ Golden plum, nine-system dried tangerine peel, bergamot old fragrant yellow, Raoping hawthorn cake, preserved olive, Huangmei, Yougan, pomelo peel, persimmon, mandarin cake, licorice olive, Yougan and mango.

◆ Candies and biscuits are famous in Chaoshan, with excellent materials and exquisite production

◇ Guiyu fork cake, Chaozhou old woman cake (Dongrong cake), Xiancheng beam sand, lard sugar, Dahao Mirun, Sunan hemp (bean) crisp, Shapu crisp, Puning south sugar and Chenghai fork cake.

◆ canned food-the meat is tender, mellow and delicious

◇ canned Chaozhou eel, fermented soya beans crucian carp, salted hairtail, salted eel, salted marlin and swimming crab meat.

◆ seasoning powder-the best seasoning

◇ fish sauce, soy sauce, black soybean oil, sand tea sauce, peanut butter, chili sauce, spiced powder, star anise powder, Puning soybean sauce, Chaoshan mustard, sweet soy sauce, Rongjiang monosodium glutamate, fermented soya beans and Sanzang sauce.

◆ Chaoshan preserved meat-traditionally made, with beautiful color and fragrance

◇ Preserved meat, pork, beef, chicken floss, smoked bacon, sausage, meat floss and fish floss.

Chaoshan snacks

Laoma Palace Zongqiu

famous snacks. Zongqiu is a traditional folk food in Chaoshan. The shape is hexagonal.

In p>1921, Zhang Qiangde and his son set up a stall near Mazu Palace (that is, Mama Palace) at the head of Shengping Road, Shantou City, and after Zhang Qiangde's death, his son Zhang Liangjie rented a small shop in the alley opposite Mama Palace and opened Shunde Zongqiu Store. Because of its good quality and favorable geographical position, the dumpling ball of Shunde has gradually become a favorite of Chaoshan and overseas hipsters.

the glutinous rice used as the main ingredient must be full and uniform in size. When making, wash it clean, soak it in clear water for 6 hours, pick it up and put it on a bamboo sieve to dry. The next day, after frying it in lard, add a proper amount of fine fish sauce, then fry it until the rice grains are crystal clear and smooth, and put it in a basin for use. There are sweet and salty fillings in the dumplings of Laoma Palace. The sweet fillings are green bean paste (or black bean paste) and crystal fillings, and the outside is wrapped with pig net. The salty stuffing consists of mushrooms, dried shrimps, sausages, minced square fish, lotus seeds, chestnuts and pickled south milk mane meat. Then wrap bamboo leaves and salty grass into a hexagonal ball shape and put it in a pot to cook. When eating, untie the bamboo leaves, which are angular, glittering and translucent, smooth, sweet and salty. At that time, there was a horizontal plaque hanging in the old mother's palace zongqiu store, which read four Chinese characters: "Food is sure to know". This sentence has been circulating in Chaoshan society.

fried cakes in Xinxing Street

famous snacks. As early as the 1941s, Xu Chunsong, an expert in cooking fried cakes, was famous for his franchise in Maocheng No.,Xinxing Street, Shantou City, and was known as Lao Xu fried cakes.

The cake crust is processed and steamed layer by layer with high-quality white rice pulp. When making, the cake crust is cut into small pieces, mixed with fish sauce and red sweet soy sauce, and slightly fried with low fire until the cake crust is reddish and tasty. Then, the two sides of the cake crust are fried with lard in a frying pan (frying pan) at low heat, and the sugar is added to stir well, and then mixed with it.

The baked cakes in Xinxing Street pay great attention to the heat, so that the cakes are crisp outside and tender inside, with golden and bright color, overflowing fragrance and salty, sweet, fragrant and spicy taste.

Baked oyster in Xitianxiang

A famous snack. Oyster baking is a traditional food in Chaoshan, which is very common in market speculation or family meals. First, on the left side of Zhangchao Guild Hall (commonly known as the Old Guild Hall) in Anping Road, Shantou City, there were several snack bars selling oysters. Because of their exquisite production, they were praised as the old Guild Hall.

around p>1931, Yang Er first opened its business at the west tianxiangkou of Shengping Road, and later, Hu Jinxing, Yao Laosi and others continued to monopolize nearby. In order to compete in business, they each managed to improve the cooking technology and quality, and formed the famous Xitian Lane Oyster Baked at home and abroad.

Oyster baking is based on fresh oysters, with lard, fine snow powder and fresh duck eggs fried with mane meat as ingredients, and Chili sauce, fine fish sauce and scallion as seasonings. The ingredients are specially selected Dahao oyster, snow powder and scallion, which are mixed well in a pan (commonly known as frying pan), fried with strong fire, topped with egg paste, and mixed with appropriate amount of superior fish sauce and Chili sauce until both sides are golden yellow. When tasting, put the washed and chopped coriander and serve it with fine fish sauce as seasoning. It has the characteristics of crispy outside and tender inside, crispy and delicious.

Puning dried bean curd

folk snacks. Bean products made of soybean as the main raw material, mixed with potato powder, gypsum and brine.

the production process is: grinding, removing slag, boiling, mixing paste, testing powder, mixing paste powder, mixing and marinating, wrapping, briquetting, cooking, and sometimes coloring with gardenia after cooking. It is characterized by flexible outer skin and tender and smooth inner meat. There are three main methods for people in Puning to cook dried beans: frying, baking and frying. Fried dried beancurd is the folk flavor of Puning. Its skin is crisp, the meat is tender and smooth, and it is fragrant in the clear. Dip it in garlic, which is more delicious.

Some overseas Chinese have brought the processing technology of Puning dried beancurd abroad to run this business.

Miancheng horseshoe crab

traditional snack. Miancheng is the urban area of Chaoyang City. Ancestors used sweet potato powder, a local agricultural and sideline specialty, and meat and juice of rice and sea bream as the main ingredients.

The preparation method is to cook rice into gruel, cool it, add potato powder, limulus amebocyte lysate and juice, stir well and bond, put it in a flat peach-shaped pottery mold, add fresh shrimp and minced pork, remove the mold after steaming, put it in peanut oil or pig oil pan, and soak and fry it with slow fire until the appearance is light golden yellow. Dip it in Chili sauce mixed with soy sauce when eating. It is characterized by crispy skin, hot and tender inside, and fresh, spicy, fragrant and salty.

horseshoe crab cakes, a fine product of rice cakes, were used to serve guests as early as the Kangxi period (1662-1722). Since modern times, fillings have been more exquisite, and some of them are mixed with mushrooms, preserved scallops and peanuts, which makes the smell more sweet and delicious. Overseas Chinese returning to their hometowns and Hong Kong and Macao folks often have a special taste.

Jieyang table tennis Guo

traditional snacks. At the end of the Southern Song Dynasty, in order to avoid the war and resist hunger, Jieyang County made a mousetrap by mixing it with glutinous rice and grinding it into glutinous powder. Because of the fragrance of the rat's wort, this product is very popular, and then it is made from the bran of Penang.

During the Ming and Qing Dynasties, it became famous in Chaozhou and spread abroad. In the late Qing Dynasty, there was a master surnamed Li at the south gate of Jieyang County, who specialized in the management of Penang preserves. He not only kept the original flavor and characteristics, but also printed patterns on the preserves with wooden molds and used tofu film as the bottom. After cooking, he coated a thin layer of peanut oil on the preserves, making Penang preserves more popular.

in the early 1951s, when foreigners bought Penang in Jieyang, the misconception that it was ping-pong was handed down.

In the traditional method, glutinous rice flour is used as the crust, and proper amount of peanut oil is added, which is repeatedly and evenly mixed into thick mud; The stuffing is mainly made of Penang bran, with cooked sugar, chopped peanuts, sesame seeds, orange cake and so on. When making, first take a small piece of blank, knead it into a round slice, put in a proper amount of stuffing, knead it into a round shape, then print the pattern with a wooden mold or a ceramic mold, and take the tofu film as the bottom. After steaming and drying, the ping-pong bowl has the advantages of clear and soft appearance and crispy and sweet inside.

When eating, it is generally necessary to steam and cook again, and fry it with thick fat and slow fire to make it crispy and soft.

Dabu fish balls

Traditional famous food. Dabu, formerly known as Dahao, is one of the coastal fish areas in Chaoshan. It is rich in aquatic products and has many characteristics in processed seafood, especially fish balls, which are exported to Hong Kong and Macao.

when making, the raw materials are selected from the soft-shelled turtle (mackerel), and the meat is scraped, and then many detailed processes such as twisting, throwing, mixing and scooping are selected, supplemented with monosodium glutamate, protein, refined salt and other ingredients. After scooping into pills, it must be soaked in water and then cooked alternately with civil and military fire.

when eating, add seasonings such as soup, laver, coriander, monosodium glutamate, pepper and sesame oil.

beef meatballs

are famous snacks. From Hakka cuisine. In the early days, most of the hawkers selling beef balls were Hakkas, who carried small burdens and peddled them from street to street in Shantou. Especially at night, in the area from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small lamp hanging at the bow, which are specially designed for Hakka cargo ships parked there to sell supper and specialize in beef ball soup.

There were many food stalls around Xinxing Street in the 1941s, and the beef balls made by Luo Jinzhang were famous for their unique features. Later, there were beef balls in Xiangshan, maruta, and beef balls in Zhenbang Street, all of which were operated by snack stalls.

Choose fresh beef leg wrapped in meat as the seasoning, remove the tendons and cut it into pieces, put it on a big chopping board, use two specially-made square hammer knives (weighing about 3kg), hammer beef ham into a pulp, add a small amount of snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to hammer for another 15min, then put it in a big bowl, add minced square fish, white meat and monosodium glutamate, and mix well. When eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.

fermented bean curd

traditional snacks of Hakka people in eastern Guangdong.

First, chop pork or beef with a little shrimp or salted fish as seasoning into meat paste, then cut tofu diagonally into four pieces, cut a knife edge on each piece of tofu, then embed the meat paste and fry or cook it with peanut oil; It is a delicious dish with unique flavor.

mother duck twirls

famous snacks. A glutinous rice dumpling with stuffing. It is named after the shape of a mother duck wandering on the water. This is a snack of the Lantern Festival, so it is commonly known as Yuanxiao.

It is said that in the Song Dynasty, every family had the custom of eating glutinous rice balls during the Lantern Festival, which meant peace and good luck and family reunion. In the Qing Dynasty, gouache dumplings were made of gouache as soup pills, which were very greasy. Pine walnuts, lard and sugar were used as fillings, or tender meat was shredded and beaten, and chopped green onion and autumn oil could also be added. Preparation method of gouache: soak glutinous rice overnight, finely grind it with water, fill it with cloth, put it under pressure to remove its residue, and dry the fine powder for later use. This law has been circulated.

The mother duck twist in Chaoshan is made by grinding glutinous rice into pulp, pressing off the water, making glutinous rice pulp skin, wrapping stuffing such as bean paste, melon book, taro paste, kneading into duck egg shape, and adding sugar soup to cook.

Misi

Folk snacks. Popular in Chenghai Longdu and Lianyang. Flour glutinous rice, add water and stir it into a soft lump, then knead it repeatedly after cooking, and use it as skin, with oiled sweet bean paste as stuffing, and then print it with a flat wooden mold.

The rice paste made in this way has always been the most famous in Longdu.

There is also a kind of rice paste produced in Lianyang and other places. Without stuffing, only the glutinous rice flour software is used to knead into round or flat bite-sized lumps, and sesame oil and sesame peanut sugar powder are sprinkled on the outside. Both kinds of rice paste are fragrant, sweet, soft and smooth.

Spring cakes

are famous snacks. Originally the food of beginning of spring Day, it was called Spring Festival in Tang and Song Dynasties. After the Qing Dynasty, the production has been improved, and its stuffing is composed of celery, leek and bamboo shoots, which means hard work, long-term and vigorous. In the future, it will become a snack for all seasons, called spring cake. The production materials are gradually improved. Materials and preparation method of modern Chaoshan Spring Cake: cover the pancake skin made of fabric, put green bean paste, pork, fresh shrimp meat, mushrooms, dried shrimp and garlic, which are evenly stirred with fish sauce, monosodium glutamate, pepper, sesame oil and lard, wrap them into rolls, stick the joints tightly with thin batter, and fry them in an oil pan at about 181℃ until golden brown. It is characterized by crispy skin and fragrant stuffing.

Guo juice

snacks with local flavor. One of rice products. Pay attention to the deployment of auxiliary materials.

The auxiliary materials are long-lasting pork gravy, marinated pork belly and garlic pieces fried in oil.

There are two methods to make the main ingredients of folk kway sauce: cutting rice kway teow into strips, and adding rice slurry to cook it into thin paste; Pan-fry rice paste into thin slices, then cut into horns, and cook with rice paste to make a thin paste. When eating, put a few pieces of marinated pork belly in the hot sauce, sprinkle with garlic, and then pour hot marinade. Not light or greasy, smooth and clean.

grass cake

Guangzhou people call it bean jelly. It is to use Mesona chinensis (Mesona chinensis) to decoct the liquid medicine, filter the juice to remove residue, add potato powder, stir well and evenly, heat and boil, then put it in a container (usually a wooden barrel or a big aluminum pot) and condense it into a paste, which is called grass cake. The rice dumplings are crystal clear in color and fragrant in flavor.

When eating, cut it into pieces with a copper spoon in your hand and put it in a bowl. When you put it in, you can dip it in white sugar. The taste is sweet, moist, smooth, cool and refreshing, with attractive flavor, low price, convenient to eat, medicine can be used, suitable for the season, and it has the effect of clearing away summer heat, quenching thirst and removing heat toxin. It is a comfortable traditional snack popular in Chaoshan summer.

mashed taro

sweet dishes. Refined taro paste is a good banquet.

Areca taro with more starch is the best for frying taro paste, followed by other taro species.

first, the taro is cleaned, steamed, peeled and rolled into taro paste. First, put lard in an iron pan, then put taro paste and white sugar in it, simmer it with slow fire, and stir it constantly with a frying spoon until the taro, oil and sugar are fully melted and blended until it has a certain viscosity and brightness.

There are many varieties of taro paste, such as glass taro paste, melon taro paste and clear soup taro paste, which are characterized by softness, smoothness, sweetness and not greasy.

wuguotang

folk food. Health soup.

In tide customs, longan (longan), ginkgo (ginkgo), lotus seeds, coix seed and lily are used as food for strengthening the middle and strengthening the spleen, and they are cooked together into sweet soup (some are changed to persimmon and Euryale euryales), and eaten more after autumn, which is called Wuguo soup.

In the area around Chenghai, in the old days, ancestors of our family were worshipped in the early morning on the first day of the Spring Festival, and five fruits were often used as vegetarian offerings. After the sacrifice, it was cooked into a five-fruit sweet soup, which was shared by adults and children of the whole family.

sweet pills and eggs

custom food. Any new guest, distinguished guest, rare guest, such as a new son-in-law, new in-laws, returned overseas Chinese, honored guests, and official distinguished guests must first cook sweet glutinous rice soup pills to respect the guests.

In some places, two or four eggs are added, which is called eating sweet pill eggs. Even though it's nearly lunch and dinner time.