Frozen Red Crab Chaozhou cuisine originated in the pre-Qin Dynasty and took shape during the Tang and Song Dynasties. It is the only product of marine culture among the major cuisines in China. Famous dishes of Chaozhou cuisine include frozen red crab, giant snail, national defense dish, frozen fresh abalone, etc. Through interviews, the reporter has a preliminary understanding of the origin and development of Chaozhou cuisine. So how to identify pure Chaozhou cuisine? We might as well start with Start with four must-try Teochew dishes. Frozen Red Crab Red crabs are found in the South China Sea all year round, but the ones produced in the waters near Shantou Nan'ao Island are the best. Nan'ao Island is located in the East Guangdong Sea, where the Han River, Lian River and Rong River converge. The sea water has moderate salinity, is clear and pollution-free, and has an average annual temperature of only 21.5°C. It is particularly suitable for the growth of red crabs. Adult red crabs can generally grow to At more than four or five pounds, it is larger than the red crabs in other sea areas; moreover, the rich corals, algae and plankton here provide the red crabs here with sufficient protein and a variety of vitamins, amino acids, minerals and other nutrients. The red crabs in this area are particularly strong, nutritious and delicious. The most special thing is that the red crabs produced here have an obvious cross mark on their back shells. This mark is a unique mark that distinguishes them from red crabs from other places. TIPS: The red crab sold at Daning Chaofu Restaurant in Shanghai is the largest red crab you can see on the market. "Chaofu Frozen Red Crab" is made from selected high-quality wild red crabs from the waters of South Australia, steamed and then frozen. No seasoning is added, and the taste is authentic. When eaten with ginger balsamic vinegar, it has a unique flavor and is a very unique dish to accompany wine. Tai Chi Huguo Cuisine In the Chaoshan banquet of "eight delicacies of water and land, and poppies overflowing from the bottle", there is always a top-quality soup dish - Huguo Cuisine, the ice bowl is green, the emerald melts, the chopsticks are smooth and smooth, and the chewing teeth are left soft fragrant. But upon further investigation, who would believe that such a delicious and delicious soup is actually made from sweet potato leaves, straw mushrooms and simmered in soup. What's even more weird is its name. According to legend, at the end of the Southern Song Dynasty, the Yuan army invaded the country on a large scale. The young emperor fled south all the way, passing through Fujian and running to Chaozhou, Guangdong. After being hungry and exhausted, he entered an ancient temple to rest, but he had nothing to eat. The monk had no choice but to go to the pig pen to pick up some sweet potato leaves, wash them and cook a pot of soup to offer them. Unexpectedly, the young emperor praised the delicious food and asked about the name of the dish. The old monk did not dare to tell the truth, so he had to be vague and said that he did not know. The young emperor then named it "Guoguo Cuisine" to show his kindness. TIPS: Nowadays, the sweet potato leaves have been replaced by green spinach, which is more moist and sweet, and the oxalic acid is removed from the spinach, and the tendons and fibers on the stems and leaves are squeezed into juice. , simmered in soup, its flavor and texture are vastly different from the rough ones that the emperor praised so much more than seven hundred years ago. Specialty Frozen Fresh Abalone The ancients discovered the gourmet value of abalone very early. According to historical records, at the end of the Western Han Dynasty, Wang Mang's army was in a disadvantageous situation and disaster was imminent. He was so worried that he could not eat even a grain of rice, so he could only drink wine and eat sole fish. This is the earliest record of eating abalone that we can see. This information shows that abalone had become a seafood treasure in the royal court's meals at that time. After Cao Cao's death, his sons would always place abalone in front of his spiritual place during every ceremony. Cao Zhi said: "The late master liked to eat sole fish, and he sent two hundred sole fish to Zang Ba of Xuzhou." In the same period, dietary raw materials According to records, only abalone is on the list of seafood treasures. TIPS: Abalone is generally divided into three categories: fresh abalone, soup abalone and dried abalone. For fresh abalone, South Africa is the best, followed by Australia; for dried abalone, Japan is the best. Su Shi's poem "A Fish Trip" points out the exotic features of abalone: ??"Ships follow the eastward sea snails, and more treasures come from other places." Japanese abalone is a Japanese abalone. Nowadays, Japanese abalone is popular in the Chinese food industry. In fact, it has already appeared in the Song Dynasty.