As a veteran foodie.

Living in Chaoshan is really a great happiness.

Mention Chaoshan cuisine.

Almost everyone will only praise it.

Shut up and leave me alone. How much do I have to control?

Today, I will introduce 10 Chaoshan representative snacks to you.

beef hot pot

Sorry to say that I have been to Chaoshan and have never eaten beef hotpot. Chaoshan people divide cattle into fat cattle, tender cattle, dragon-hanging cattle, spoon-handled cattle, snowflake cattle and flower-toed cattle.

Different parts have different tastes, some are fresh and tender, some are moist but not greasy. Leng Ye ate a cow and made it into a Manchu-Han banquet. Rinse the cooked meat for about 10 second, and serve with special sand tea sauce. Delicious and sweet, the lips and teeth are fragrant.

Chaoshan oyster cake

When Chaoshan oysters were roasted, Fujian also became oyster fried, and Taiwan Province Province called oyster fried, which was made of sweet potato flour, fresh oysters and eggs. Both sides are brown, crisp but not hard, and the oyster meat is tender and juicy. Dipping in fish sauce while eating is definitely a luxury in the snack industry.

Chaozhou spring rolls

Chaozhou spring rolls are golden and transparent, and the skin is as thin as a layer of crisp sand. Crispy outside and tender inside, fresh seasonal vegetables such as green leeks and celery are the main ingredients, and shredded pork, mushrooms, shredded pork and tofu are added to stir fry, or raw materials such as mushrooms and shredded chicken are added as appropriate. It varies from person to person and can be matched at will. It's full of spring in one bite, crisp with crispness. The eyeful of spring melts between the lips and teeth, and the warm spring between the bones rises quietly.

Yaniu

Chaoshan sugar water, formerly known as tangyuan. Mother duck twist, formerly known as glutinous rice dumplings in the early Qing Dynasty, is similar to that in the north, but Chaozhou people call it mother duck twist, which actually refers to a mother duck floating on the water. Different from glutinous rice balls is the shape. Different fillings in Chaozhou have different shapes and are slightly larger than ordinary dumplings. It is not round, but has a small corner, which is twisted to make its name more vivid. Mother duck uses quail eggs, tremella, lotus seeds, lilies, ginkgo, mung beans and other ingredients to twist into a bowl of dessert, which is everything and very sweet.

Steamed vermicelli roll

Speaking of rice rolls, I think every Cantonese is no stranger. It is said that Chaozhou rice rolls was spread from Guangzhou more than ten years ago, but those who have tasted it will know that although the way of Chaozhou rice rolls is the same as that of rice rolls in Guangzhou, the taste is quite different because of the different ingredients.

Put several Chaoshan-flavored foods together and pour the most distinctive sauce (such as marinade) of Chaoshan diet, which has a unique taste. Beat an egg with a piece of dough, add minced meat, diced radish, shredded mushrooms, chopped Chinese cabbage slices or bean sprouts or bamboo shoots, and then pour a layer of sesame sauce and marinade. It tastes really nostalgic. The same rice rolls tastes different.

Tao Guo

Peach-shaped, feminine, soft and delicious. Guo Tao was originally used as a festival sacrifice for local people. Peach fruit symbolizes longevity and well-being, and red symbolizes good luck, which embodies the desire of Chaoshan people to pray for longevity.

Guo Chao

A special pastry snack in Chaoshan area. First steam the white rice paste, cut it into small pieces, and add kale, meat, eggs, seafood, etc. Then stir fry. It tastes crisp outside and tender inside, with good color, smell and taste.

Guozhi

Squeeze, this is not juice! It is made of rice flour, cooked with glutinous rice flour paste, drenched with marinade, and added with some ingredients such as pork, pig offal, marinated fat sausage, marinated eggs, marinated dried bean curd, peanuts, etc. This is a perfect bowl of gravy. Juice should be eaten while it is hot. Very refreshing. The more you eat, the better it tastes.

Fat sausage and swollen glutinous rice

Mix glutinous rice with pork, mushrooms, lotus seeds and other accessories to taste, fill it in the cleaned pig intestines, steam it and cut it into small pieces. Sausage skin and glutinous rice are integrated, soft and elastic, and dipped in sweet sauce, sweet but not greasy.

Dried pork

Made by traditional technology, selected back muscles or leg muscles of pigs and cattle.

Chaoshan snacks daquan

Spring cake, duck meat, rice cake, honey, fresh fruit, rice-free fruit, rat shell, mung bean cake, fruit slice, burrito, fruit slice, beef slice, mutton roasted taro, mutton roasted sweet potato, rice rolls sweet potato, potato slice soup, oyster sauce, fried leek fruit, Chaozhou beef balls, taro cake, fried Chaoshan noodle soup, Cao Youguo fried Chaoshan fish cake, pig's feet, etc.

First, the characteristics of Chaoshan cuisine Chaoshan cuisine is part of Chaoshan culture, and the formation of its characteristics also depends on these important factors. Chaoshan area is close to the South China Sea, located in the plain, with fertile soil and mild climate. The traditional Chaoshan culture, which advocates etiquette, music, benevolence, loyalty, forgiveness and impartiality, is invincible and has a profound and unique cultural heritage. So what are the characteristics of Chaoshan cuisine, which is unique on this basis and is now world-renowned? To sum up, it can be summarized as five points: being good at cooking seafood, advocating light and original flavor, making exquisite snacks and paying attention to diet therapy. Second, the relationship between the characteristics of Chaoshan cuisine and Chaoshan culture (1) The turbulent sea facing Chaoshan Plain is an inexhaustible source of rich seafood. Chaoshan area is rich in seafood. Under the control of the law of human existence, Chaoshan people have long had the habit of eating seafood. The custom that Chaoshan people like to eat seafood has gradually formed the characteristics of Chaoshan food culture in the long historical process. When Chaozhou-Shantou cuisine is gradually formed and developed, this feature naturally becomes a prominent feature of Chaozhou cuisine. Chaozhou cuisine is good at cooking seafood, which is reflected in two aspects. First of all, seafood dishes occupy a large proportion in Chaozhou cuisine. On the other hand, the cooking skills of Chaozhou cuisine in cooking seafood are diverse and delicate. Chaozhou cuisine is good at cooking seafood, which can be said to be one of the important reasons for its popularity. The main reason for the formation of this characteristic of cooking seafood is the custom of local Chaoshan people relying on mountains to eat mountains and relying on the sea to eat the sea. (2) Chaoshan traditional culture advocates peace, loyalty and forgiveness, and advocates honesty, kindness, simplicity and elegance among friends, relatives and neighbors; Don't expect too much for your career and money. It is wise to be content and be indifferent. Therefore, the first characteristic of Chaoshan cuisine-advocating lightness and maintaining the original flavor-is the result of the long-term edification of the golden mean, which is reflected by the characteristics of the cuisine. (3) Chaoshan people are a hardworking and intelligent group. Since ancient times, Chaoshan area has a vast territory and a sparse population, and has gradually formed intensive cultivation technology. So-called farming such as embroidery "Chaoshan Farmer" is a vivid portrayal of this farming technique. This also promoted the development of Chaozhou-Shantou cuisine cooking technology. After long-term cooking practice, people have absorbed the essence of famous food at home and abroad, and formed many cooking methods such as stewing, stewing, frying, roasting, steaming, frying, soaking, buckling, sliding and pouring 10. Paying great attention to knife skills makes Chaoshan cuisine have a second feature: exquisite materials, good color and flavor. (4) Chaoshan people have always had the custom of worshipping God. There are many festivals in Chaoshan. Every holiday, people who are usually frugal will buy some meat, rectify sacrifices, worship a god first, and then improve their lives. During that long period of economic underdevelopment and feudal society, natural disasters occurred frequently in Chaoshan area, with a large population and little land, and the economy was extremely underdeveloped. Some poor families even find it difficult to satisfy their own lives. Therefore, this festival can be said to be a diet-adjusted life, but it also makes poor families overwhelmed. In addition, Chaoshan people will be diligent in the coming year. As a result, Chaoshan people give full play to their wisdom and wisdom, and from the perspective of thrift and luxury, they have carefully produced various delicacies, such as bamboo shoots and radish fields.

Even people who lack rice use potato flour instead of rice as chaff, so there are snacks such as leek chaff, various vegetables, glutinous rice stuffed with beans, crystal balls, roasted oysters, loofah, horseshoes and so on. It can be said that all kinds of snacks in Chaoshan, such as buns, snacks, cakes, cakes and so on. Originally it was a simple and economical sacrifice to the gods. After long-term research, evolution and production by famous teachers, it has formed a unique Chaoshan food culture, which has become the third major feature of Chaoshan cuisine: numerous snacks, strong local flavor and distinctive food characteristics. Some of them have become famous snacks and snacks in Chaoshan, enjoying high reputation at home and abroad. (5) Chaoshan culture attaches great importance to health preservation, which is also fully reflected in Chaoshan cuisine. Cai Chao attaches great importance to soup, but it is different from Cantonese soup stock, because it is very strong and is only drunk before meals. Chao Tang is extremely light, delicious and nutritious, and there are many kinds of medicated diets in it. In Chaoshan cuisine, each meal is usually accompanied by several unique soups, which are inserted in the middle of the whole banquet. This combination of dry and wet, thick and thin, not only can flavor and stimulate appetite, but also can clear intestines, gastric lavage, remove blood stasis and protect health. Medicinal diets include Cordyceps duck, Angelica silky fowl, American ginseng abalone, coix seed fish, etc. They are all delicious and nourishing stews. Chaoshan people like to drink tea, and have formed and developed unique kungfu tea, which also reflects the cultural tradition that Chaoshan people in China attach importance to health preservation.