Chaoshan has never been a gentle place, and the breakfast in Chaoshan, like this city, shows its hegemony in understatement. It is said that eating breakfast in Chaoshan can be repeated for a month!
From steaming and frying points to porridge, rice rolls noodles, sauce, fried kway teow, steamed buns, red hearts, glutinous rice balls, oyster sauce, pig blood soup, glutinous rice porridge, zongzi and so on. , can be said to be arbitrary.
Generally speaking, traditional Chaoshan people like breakfast, and pig blood soup can be in the forefront.
Chaoshan people are very familiar with pig blood soup and are extremely particular about it. There used to be many stalls selling pig blood soup on the roadside. A steaming bowl of pig blood soup can be matched with the ingredients according to the needs of guests: promoting blood circulation and reducing swelling, cooking with motherwort, cooling blood and eliminating dampness, cooking with cauliflower, clearing lung and moistening throat, and cooking with watercress.
Cold side dishes and pig blood with the function of "dust removal" can not only warm and fill the stomach, but also have the function of diet therapy, and feel comfortable after eating a bowl.
In Shantou, there are few shops making pig blood soup now, but many old Shantou people usually go to a pig blood soup shop called Tianji. Her family has a history of many years, and the pig blood soup is cooked, which can be matched with all kinds of pig viscera, and the taste belongs to a relatively pure Chaoshan taste.
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Pig blood soup
In the food world of Chaoshan people, tea and porridge are indispensable.
Speaking of "porridge", you may think of casserole porridge. But in the eyes of Shantou locals, casserole porridge may be more famous, but the more grounded porridge is actually "glutinous rice porridge".
It is said that more than half of Shantou people like to eat barley porridge in the morning. Being light is one thing, and being full is another.
The bottom of a bowl of porridge is exquisite.
The thick creamy soup base should be boiled with pork bone broth and coix seed for 3 hours, so as to make the porridge taste more tender and smooth, and the porridge base is often light and not greasy, combining the fragrance of coix seed and the fragrance of pork bone.
In Shantou, there are many small shops that make glutinous rice porridge, but the glutinous rice porridge shop around the municipal government is the most famous.
Among them, the "Plaza Authentic Job's tears Store" won the most praise, because its porridge base is not only sweet and delicious, but also rich in porridge materials, including oysters, fresh shrimp, pork, pig offal, prawns, ribs and so on. A bowl is full of energy.
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Coix seed porridge
In addition to the traditional Chaozhou breakfast, the new breakfast is also accepted by many Shantou people.
"Izao Soy Milk" from day to midnight has built a warm harbor for the lonely "early risers" or wandering "night returnees" in Shantou. "Jujube Soymilk" is a newly opened chain store, but its products pay attention to quality and pursue ancient taste. Its annual sales of fried dough sticks and soybean milk both exceed 500,000.
Stone mill soybean milk, fried dough sticks, coconut milk peach gum, brown sugar tofu, etc. The shops are full of popular snacks.
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Soybean milk fritters
It is said that there is a saying: there is a kind of showing off wealth, telling me to go to Chaoshan to have a snack. Many people may think that places near the coast have the habit of eating midnight snack, seafood and beer, and Chaoshan is the same. But when you come here, you will find that this is actually only a small side of it. Its heroism can really open your eyes.
Chef's favorite "black shop"
According to the statistics of China Cuisine Association, in 20 18, among many cities in China, Guangdong occupied six seats in the top ten cities that love to order supper. Among them, Jieyang and Shantou rank among the top three in China. In fact, in these coastal cities, the protagonist of midnight snack is definitely inseparable from seafood.
A small shop named "Delicious Seafood Food Stall" was rated as "black shop" in online comments, but more than 90% of Shantou chefs said that it was their favorite snack food stall.
It is said that the reason is that this "delicious seafood stall" is often hacked by unknown people, but most Shantou citizens have discerning eyes, especially local chefs, many of whom are fans of restaurants, and there is even a saying that "if you want to find a chef in Shantou, you can catch delicious people".
The implication is that this is the best place for chefs to eat midnight snack. The boss here has been cooking for years. Not only is it well done, but the taste is also quite in place. Many chefs come to steal the teacher's questions. If the folk masters are there, the boss here definitely deserves it.
It is also common to have a barbecue in the middle of the night, but it is not common to have a barbecue that goes out of bounds.
Shantou has a "good aftertaste barbecue", which turned out to be a small shop specializing in fish balls. Later, due to the fame of fish balls, this "good aftertaste" was extended with the theme of fish ball barbecue.
Fried rice and seafood stir-fry are the specialties here, and the best ones are fish ball barbecue and seafood barbecue. According to Li Yaoxiong, the boss, the fish balls here are handmade by traditional crafts, which are not only full of fish flavor, but also refreshing and juicy. Barbecue is also a new attempt.
The seafood barbecue here is also very distinctive, not only live shrimp barbecue, but also eel barbecue, nine-bellied fish barbecue and so on. Almost all seafood from Hong Kong can be put in the oven.
It is worth mentioning that many people think that seafood barbecue has no technical content. In fact, few people dare to cook seafood such as nine-bellied fish, because it will be badly roasted if the heat is not well controlled. The nine-bellied fish roasted here is not only tender and smooth as tofu, but also delicious.
It is well known that people in Chaoshan eat cows, and they know how to eat them. But which one tastes better? It is a place called "Ximen Qing Beef brisket". The strange name of this small shop comes from the name of the boss, also called "Qing", but people, on the contrary, are very honest with Ximen Qing.
The boss cooked the beef brisket in his ancestral way, simmered the whole piece of fresh beef, then hung it dry and cooked it slowly according to the parts.
The boss and the proprietress work hand in hand every day, starting from the early morning to deal with fresh beef offal, and staying busy until the evening to take care of all the ingredients.
The beef brisket and beef offal out of the pot have the unique flavor of beef, and the refined seasoning has completely promoted these flavors to a higher level. Light taste, rich flavor, refreshing taste, tough waxy taste.
As soon as the hot beef brisket beef offal comes on the market after 6 pm, it can basically be sold out early. Guests who eat beef offal in small shops may also enjoy drinking wine until late at night. In the eyes of Chaoshan people, this way of eating is not called dinner, but midnight snack, because it is casual and informal. This is also a reflection of Chaozhou cuisine culture.