I'll come first to bask in the special food of Chaoshan Huilai, that is, shrimp dates and cuttlefish balls. Hello, Chaoshan people, come and bask in the sun.
There are so many Chaoshan foods on the tip of your tongue that you can eat and stroll along the way. I can't finish shopping at the end of the day, and I can't eat enough.
Some things, after eating, forget what to call, but the taste has always been unforgettable. It is really delicious. Everything, seemingly insignificant things, can be eaten in your mouth, so delicious that you can't help screaming. Say it now, and you can't help drooling.
During the summer vacation, the whole family went to Chaoshan go on road trip for a delicious food and foraging trip on the tip of Chaoshan tongue.
The food in the picture was taken when I went to Chaoshan food street to eat, and some of them can't remember their names. Chaoshan friends, please have a look. Can you tell me the name of the food in the picture?
There is a saying in Guangdong that "food is in Guangzhou and taste is in Chaozhou". Chaozhou cuisine is an integral part of Cantonese cuisine and one of the most popular cuisines in Guangdong. Chaozhou cuisine is a classic. There are the most Chaozhou dishes and special snacks in Shenzhen, and there are many Chaoshan people who know how to eat in Shenzhen. In order to make Chaoshan taste, many merchants only use Chaoshan dishes for chefs and ingredients, so the dishes they make are very Chaoshan.
The most famous beef in Chaoshan is definitely beef, which is very famous in Chaozhou cuisine. There are many kinds of beef from different parts and different names, such as hanging dragon, spoon handle, spoon kernel and three toes. If you are not a knowledgeable foodie, you really don't know what this is and what's the difference. The most common way to eat beef is to make hot pot. Fresh beef, beef bone soup base, beef slightly cooked to 90% maturity, looks a little bloody, tastes the best, and it is really rich with a little Chaoshan special sand tea sauce.
Seafood It is no exaggeration to say that Chaoshan people are best at cooking seafood. There are many ways to do it. In my opinion, the most distinctive way is to pickle seafood, which is called "poison". Marinated seafood tastes fresh. Adding a variety of ingredients to marinate seafood and eat it raw is the original flavor of seafood. Many people who have never eaten it will become addicted to it, so it is also called "poison". This dish is very distinctive.
Guizhou kway teow is a very popular snack in Chaoshan. Guizhou kway teow is similar to ordinary rice noodles, but they have different tastes. Guizhou rice is more fragrant. The most common way to make kway teow is to make beef kway teow soup or stir-fry kway teow. What else do you have?
The stewed goose in Chaoshan is the most famous in Cantonese cuisine, especially the stewed lion-headed goose. A lion-headed goose can be as big as 30 Jin at most. The most valuable part of the lion-headed goose is the goose head, which can probably be sold to 1500 yuan. Lion-headed goose tastes better than ordinary goose. Goose meat is salted and absorbs the flavor of spices in brine, and the stewed goose is the most delicious. After eating it, it was really delicious.
There are many delicious foods in Chaoshan. What are some good local cuisines? Welcome to communicate. As a food lover who has just returned from playing in Shantou, Qian Qian on National Day, I think there are really too many foods in Shantou, and what I eat may be only a small part, which is really a tidal surge on the tip of my tongue. Next, let's bask in the delicious food we ate in Shantou during the National Day!
Fuhecheng beef balls: The hotpot restaurant where beef balls are more delicious than beef ordered tender meat+spoon kernel+hanging dragon companion+beef balls+beef tendon balls+raw beef balls+bean skin+baby dishes, and two people were enough.
Of course, beef hotpot should eat fresh beef. Although the names of different parts of beef are strange, you can't tell who is who, but they are all delicious.
The bottom of beef soup is slightly scalded, and then dipped in the special sand tea sauce in the store, which is really unique. Thin-cut beef is tender and fragrant, which is really the gospel of meat eaters!
Beef balls are super chewy and Q-shaped, which is completely different from ordinary beef balls. The more you chew, the more fragrant it is. They were so delicious that they even wrapped a beef ball before they left. Baby dishes and bean skin are also excellent as side dishes. Baby dishes are sweet, the bean skin is tender and chewy, and you can eat them on the wall.
Gong Xin Awu casserole porridge: Chaoshan casserole porridge with sufficient fresh ingredients. They ordered two bowls of porridge, namely, meat crab and shrimp porridge and frog scallop porridge, a stir-fried sweet potato leaf and a vegetable egg.
Porridge with meat, crab and shrimp is full of materials. Although the crab is not big, there is a whole one. The crab meat is fresh and sweet, and the shrimp meat is Q-bomb. The porridge is well seasoned, and mushrooms, dry fried minced garlic and black pepper are added to further enhance the flavor of seafood.
Crab meat and shrimp meat are paired with the sand tea sauce next to them, which is delicious and has the aroma of peanut butter. You can't stop eating it.
Frog scallop porridge, full of frog pieces, chewy meat, fresh scallop granules, light and sweet overall taste and fresh aftertaste.
Coupled with fried sweet potato leaves, the simple fried sweet potato leaves have a unique flavor, which stimulates the aroma of sweet potato leaves themselves, and the pickled vegetables are also good. Eggs are fragrant and burnt, and cold dishes are crispy.
The licorice fruit shop in the streets of Shantou is expensive, but you can try to cut fresh fruit. There are many kinds. It looks bright and beautiful.
However, the price is also high. Just put it in a box, probably in 450 yuan. I really can't afford fruit.
The biggest feature of licorice fruit is that it will be matched with licorice juice and sweet plum powder. Sweet fruit and slightly sour licorice taste very strange, and they may not be used to it at first, so the boss also said intimately that they can taste a small amount first and like to stir together.
(the amount. I still think it's delicious to eat alone. Peaches, crispy persimmons and blood oranges are all very sweet.
Longan bean curd: It's a pity that the dessert shop didn't eat the signature bean curd because it went late, and most of the desserts were warm, only a few of them were ice, which might be more suitable for eating in the morning and evening.
Ginger and potatoes are special, but they have no taste. Taro balls are chewy, and mother duck twist is actually a long glutinous rice ball filled with peanuts, but it tastes good.
Straw cakes are cool and slightly bitter, and the taste of vanilla is relieved by powdered sugar, but they will taste better if they are chilled.
There are two kinds of sweet eggs: eggs and quail eggs. They look almost black, but they have a sweet aftertaste. Stewed for a long time, the protein is a little hard. The overall dessert is still sweet, and there may be ice, which may be better in hot weather.
Customs Johnson barbecue: the signature tofu fish has a string of 2 signature tofu fish and a series of other beef balls+chicken feet+chicken legs+sausages+oysters+vegetables.
Because even eating for a few days is relatively light, I began to miss the barbecue. I found that the only barbecue shop in Guangdong Province was in Shantou, so I temporarily decided to give up roast goose and other Cantonese dishes and have a whole barbecue. The signature tofu fish is really good, the outside is tender, and the tofu fish inside is still soft and jelly-like. Take a sip. One is finished. Roast beef balls are also good. Baked beef balls are a bit q-bomb, and a little sauce explodes.
Although the oysters are small, they are well seasoned and have recipes, but the garlic sauce is not fine enough and fragrant enough. The overall feeling is that the seasoning is weak and there is no pepper at all. We also forgot to note that it should be spicy, so we still don't feel heavy enough after eating it. In addition, there may be takeout or many people on National Day. Many of them are pre-baked, and then baked after ordering. Taste, has lost the best taste, more general.
Chaoshan is definitely worth doing again! I can't eat at all. During the two-day trip to Shantou, I haven't eaten delicious roast goose and fresh fish rice. I want to try the raw pickled series, and there are so many old-fashioned restaurants in Shantou that are worth eating!
Welcome the old Chaoshan people to recommend more local food, join the list first, and then pull out the grass next time!
I am Qian Qian, a food lover who wants to be a gourmet, and I am working hard.
Chaoshan food city, countless foods make you linger. The most important thing is that they are all good and cheap, just the tip of the iceberg in the above picture.
For Chaoshan people living in other cities, the most exciting thing to go home every year is to eat all kinds of delicious food.
Say a few of my favorite foods and snacks:
1. There is no rice cake, the transparent skin is covered with various fillings, and it is fried with Chaoshan special Chili sauce, which is basically a snack bought after school.
2. rice rolls, unlike other places in Guangdong, Chaoshan is really full of fried powder, with meat, shrimp, eggs, dried radish as icing on the cake, and a piece of rice rolls with all ingredients, which is often chosen for midnight snack.
3. Pancakes with sugar onion, I like them very much. Thin skin is served with sweet and crisp sugar onions and sprinkled with black sesame seeds, which is fragrant and sweet.
4. Bake oysters, sweet potato starch, eggs and oysters. The prepared batter is fried in the pot until golden on both sides, crisp outside and tender inside, and you can also eat the delicious taste of oysters. This is a delicious fish sauce dish.
5. Zongzi, Chaoshan Zongzi is fragrant and sweet. Braised pork, mushrooms, eggs, sweet bean paste and special sauce are all fragrant and memorable.
In addition to these, of course, there are beef hot pot, beef kway teow, red roast goose, bitter sauce and so on. You really have to experience it yourself to feel it.
During the Spring Festival, Chaoshan cuisine can be cooked by itself, unlocking long-hidden functions. Crispy meat, cauliflower balls, taro paste, red peach crisp (sorry to make it white, Li Wenliang left that day), no rice crisp.
Chaoshan beef meatball, braised pork and saury seafood stalls are all in place.
Casserole porridge, drunken shrimp and stewed goose with lion's head