mention it? Uncle Zhong? In Shantou catering industry, almost everyone knows it, and many chefs and friends regard it as an example. He sticks to the orthodox taste of Chaozhou cuisine and proves by his own practice that many traditional dishes still have great reference significance and market competitiveness.

At the same time, he is not complacent, but keeps trying and innovating in the process of sticking to it. A cheap tofu fish can also produce garlic-flavored tofu fish, iron-plate tofu fish, salted tofu fish, pineapple tofu fish, tofu fish with loofah, tofu fish with salted sauerkraut and steamed tofu fish with winter vegetables. Wait for more than a dozen delicious dishes, in the words of Zhong Chengquan: With your heart, tofu fish can turn over. ? Heart? This word is not only Zhong Chengquan's way of cooking, but also points out the outstanding characteristics of Chaozhou-Shantou cuisine? Fine.

the soul of Chaozhou cuisine? Spicy fishy soup (fish sauce) is fierce and thick (l? O), fragrant fishy soup (fish sauce)? It's a formula in Chaozhou cuisine, but Master Zhong analyzed: In fact, what really represents the essence of Chaozhou cuisine in this formula is the use of fish sauce, a unique condiment in Chaoshan. As for? Fierce fire Other cuisines in China also emphasize that the so-called? Fierce fire produces tender vegetables? There is nothing special in Chaozhou cuisine. ? When it comes to thick fork (heavy oil), boiled beef and boiling fish in Sichuan cuisine, oily eel paste in Huaiyang cuisine, and gaba pot in Northeast cuisine are all oily. What's more, the bottom material of Sichuan-style spicy hot pot is fried with rapeseed oil and butter, and the whole pot is full of it. Can you say that it is not heavy in oil? In fact, the thick fork of Chaozhou-Shantou cuisine is mainly reflected in the fact that it likes to use lard, because animal fat is more fragrant than plant fat when cooking. ?

In Chaoshan area, fish sauce is necessary in the kitchen of every household. Its extremely fresh fish flavor is hard to find in other cuisines and can rival any valuable seasoning.

In the era when there was no monosodium glutamate, the rich fish flavor made fish sauce a fresh top grade, so that many Chaozhou-Shantou dishes later used fish sauce instead of salt as long as they were salty and light.