Mushroom mustard sauce

Mushroom mustard is a traditional dish in Chaoshan, which is made of mustard wrapped in cabbage. It is said that this mustard tuber originated in Chaoshan area, and I saw some supermarkets in Shenzhen even directly labeled Chaozhou mustard tuber. Winter is the harvest season of Chinese cabbage and mustard, and Chaoshan people will use it to pickle pickles in large quantities. Pickles are indispensable in Chaoshan people's life, and porridge and vegetables are also inseparable from pickles.

Braised abalone slices

"Kirin Abalone Slices" is a new Chaozhou cuisine based on the traditional Chaozhou cuisine "raw unicorn fish", but it is more upscale, with color, fragrance, taste and shape of by going up one flight of stairs.

Ghosts' orb medicine

Codonopsis pilosula is sweet and flat in nature, which can strengthen the spleen and replenish the lungs, replenish qi and nourish blood, promote fluid production and quench thirst; Angelica sinensis is sweet and pungent, warm in nature, and can replenish blood and promote blood circulation, regulate menstruation and relieve pain, and moisten intestines and relieve constipation. Cook with pork tenderloin, etc. It has a good curative effect on complexion, dull nails, dizziness, palpitation, irregular menstruation, cold coagulation and blood stasis, coronary heart disease, angina pectoris and other symptoms caused by blood deficiency.

The turtle skirt is a little red.

The turtle skirt is salty and flat; Lycium barbarum is sweet and flat. Eating this product can nourish liver and kidney, moisten lung and improve eyesight, relieve fatigue and relieve cough, and can eliminate symptoms such as liver and kidney loss, soreness of waist and knees, dizziness and carbuncle.

Qicai jinzhan

Practice: 1. Coat the skin of spring rolls on the indentation of egg tart, cut off the excess skin and fry in a medium-sized wok until golden brown. 2. Blanch the stuffing outside the fried pine nuts in boiling water for a while, supercool the river and drain. 3. Heat a tablespoon of oil, stir-fry the stuffing thoroughly, add ginger juice and seasoning, stir-fry for ten minutes, bury it, put it in a golden cup and sprinkle with fried pine nuts.

Jiazi fish balls

Jiazi Fish Ball is a famous specialty in Jiazi Town, Lufeng City, Chaoshan area. It has a long history, exquisite craftsmanship and delicious taste. Due to the unique geography of Jiazi Town, there is a national first-class fishing port-Jiazi Fishing Port, which is convenient to obtain materials and has been produced since the Song Dynasty. After so many years of history, it has been passed down to this day.

Jiazi fish balls

Frozen meat

This dish is crystal clear, tender and smooth, melts in the mouth, fat but not greasy, with fish sauce and coriander, which has a unique flavor. It is a famous winter cold dish in Chaozhou.

Fried pork floss with beans

Method: 1, green beans, head and tail removed, washed and chopped. 2. Wash and chop onions. 3. Wash the head meat (once a month), dry and chop it up, and marinate it with marinade 10 minutes. 4. Add 1 tbsp oil, put down the green beans and stir-fry thoroughly, add 2 tbsp water and stir-fry until cooked. 5. Add 3 tablespoons of oil, put down (monthly) the first meat and chopped garlic, and stir-fry until the first meat is cooked (monthly). Add Satay sauce and stir-fry a few times, add seasoning and stir-fry for a while, add green beans and stir-fry until the juice is dry, add onion and stir-fry, and bury the thickening.

Qilin songzi

Shrimp is sweet and warm, and contains calcium, phosphorus, iron, protein and carbohydrates, which can promote blood circulation.

Celery pendant

Features: Delicious and tender.

Stewed eel soup

Eel and medlar are sweet and flat; Shrimp tastes sweet and warm. This product can tonify deficiency and weaken weakness, benefit eyesight, nourish yin and blood, strengthen yang and kidney, and strengthen waist and knees. It has certain curative effect on rheumatism, dizziness, blurred vision and thirst.

Transparent olive lung

Pig lungs are sweet and flat, and can replenish lungs, treat cough, stop cough and stop bleeding; Olive is sweet and astringent, and has the functions of clearing away lung heat and relieving sore throat, promoting fluid production to quench thirst, detoxifying and relieving sore throat, stimulating appetite and regulating qi. Therefore, this product has the effects of clearing away lung heat and toxic materials, relieving cough and relieving cough and sore throat caused by smoking.

Hot and sour oysters

Practice: 1, clean the green oyster (green mouth) and drain the water. 2, garlic to clothes, mashed. 3. Heat the oil, saute the garlic, pour in the green oyster, fry until the mouth is open, remove the meatless shell, and take two spoonfuls of boiled juice for later use. 4. Heat the wok, add a little oil, add the evenly stirred hot and sour juice and 2 tablespoons (3) boiled juice, pour in the green oyster when it is slightly boiling, turn off the fire, spread it evenly quickly, and serve. Decorated with vermicelli and coriander.

Tricolor mottle

Black-spotted fish is sweet and flat; Gypsum is sweet and cold; Astragalus is sweet and warm. This product has the effects of clearing away heat and purging fire, relieving restlessness and quenching thirst, warming the middle warmer and benefiting qi, and is also a good medicine for astringing and promoting granulation.

Multicolored frozen shredded duck

Method: 1, the roast duck was boned and degreased, and cut into thick strips. 2. Soak the mushrooms, drain the water, add a little oil, soy sauce and sugar, mix well, steam and shred. 3. Wash and shred celery and carrots, blanch in boiling water, remove and drain. 4. Cook the juice over low heat for later use. 5. Fry the rice noodles in boiling oil, put them in the center of the dish, put all the ingredients, and finally add the shredded duck, and pour the juice when eating.

Melaleuca meat

Practice: 1. Wash four pig ears, fold them (because pig ears are thick at one end and thin at the other, they need to be folded flat to be firm), roll them into a tube, tie them tightly with a rope, put them in boiling water for ten minutes, and take them out and wash them.

2. Put the seasoning into the pot to boil, put down the pig's ears to boil, simmer for about an hour and a half, and pick it up. After cooling, put it in the refrigerator for three hours, take out the rope and sweep the oil.

3. Slice the pig's ears into the thinnest slices, pour a little juice and sesame oil, and dip them in garlic vinegar (garlic with a little rice vinegar) when eating.

Steamed seafood at sea

Fish used for steaming, preferably fresh swimming fish, is best. If the strip is big or the meat is thick, you can stick the dorsal fin on the middle bone, cut a knife on both sides of the back and abdomen, and then steam the onion, so that the meat will be tender and smooth.

Fried Chinese kale with beef

Fried Chinese kale with beef

This dish is the representative of Chaozhou cuisine and home cooking. Chaoshan people love to eat beef, and there are many ways to make beef. Cabbage is the favorite home-cooked dish of Chaoshan people. So, when cabbage meets beef, this famous dish comes out like this. Chinese kale and beef are inseparable partners in Chaoshan area. The tenderness of beef and the sweetness and crispness of Chinese kale are matched together to maximize their delicacy. The wet fried beef river in Chaoshan is also made of beef and cabbage. [4-5]

Fansha taro

sand cast taro

Taro is a favorite food of Chaoshan people. Every year near the Mid-Autumn Festival, taro tastes the most fluffy. It is a necessary dish for Mid-Autumn Festival dinner to turn taro into sand. [5-6]

Turning sand is a cooking method. Coat the ingredients with a crisp and sweet icing. The fragrance and soft taste of cooked taro are undoubtedly the ultimate masterpiece of this cooking method.

Bitter gourd sparerib soup

Braised ribs with bitter gourd

Chaoshan people love to eat bitter gourd. In hot summer, fresh and cool bitter gourd is often cooked into soup by the virtuous mother in Chaoshan, and given to her husband and children as cold soup. [6]

Rib bitter gourd is a common soup. Bitter gourd, soybean and meat can generally be cooked into delicious soup. The most common meat is pig bones, and some people use turtles.

Ginkgo sweet taro paste

An authentic Chaozhou banquet usually has twelve dishes, the first and last of which must be sweets, because Chaoshan people pay attention to the meaning of "sweet taste and sweet tail", in which taro mud appears as the last finale.