When it comes to Cantonese cuisine, many people have a misunderstanding that Cantonese cuisine is Cantonese cuisine. In fact, Cantonese cuisine includes Cantonese cuisine, Chaozhou cuisine and Hakka cuisine, among which Chaozhou cuisine is a high-end part of Cantonese cuisine, and it is known as "Eating in Guangzhou and Taste in Chaozhou". As early as the Tang Dynasty, when Han Yu was the magistrate in Chaoshan, he was praised: "It is strange to hold a vest column." There are dozens more, beyond reproach. "
By the end of the Ming Dynasty and the beginning of the Qing Dynasty, Chaozhou cuisine had entered its heyday, and there were many famous shops, famous teachers and famous dishes in the city. In modern times, due to the communication between overseas Chinese and Chaozhou people, Chaozhou cuisine has absorbed the essence of famous food at home and abroad, and the dishes are more colorful and well-known at home and abroad.
The treasure of Chaozhou cuisine is located in Chaozhou restaurant on Dongmen Street in the central area of Paifang Street.
Chaoshanlou
According to the store owner, it is famous for its "Chaozhou flavor in the bones".
Ordered several traditional classic Chaozhou dishes.
Baoguo Taiji Decoction
The soup is dense, carefully sketching out the gossip pattern with green and white, and the taste is soft and tender.
There are also allusions to the origin of "Bao Guo Tai Chi Tang".
According to legend, at the end of the Southern Song Dynasty, Zhao Min, the last emperor of the Song Dynasty, fled to Chaozhou and stayed in an ancient temple in the mountains.
I heard that he was the emperor of the Song Dynasty, and the monks in the temple were very respectful to him. Seeing that he was tired and hungry all the way, they picked some fresh sweet potato leaves in their own sweet potato fields and removed the bitter leaves to make soup.
Hungry Zhao Min praised after eating. When asked about the name of this dish, the monk replied, "I don't know the name of this dish, poor monk in Shan Ye. I hope it can relieve the hunger and thirst of the emperor, revive the military power and ensure the safety of the Song Dynasty. "
Zhao Min was very moved after hearing this, so he named this dish "National Food". From generation to generation, it has been passed down to this day.
Today's national security dishes have been improved by future generations of chefs and become the top grade of banquet soup, which can be said to be the accumulation of national culture.
Pomegranate balls with shrimp
The stuffing is exquisite, steamed with peeled mung bean slices, and then served with pork, shrimp, onion, pepper and fish sauce. Shaped like pomegranate, crystal clear, exquisite and lovely.
Beef fried melon
Chaoshan people make good use of materials, not only pay attention to seasoning, but also know how to match colors. "Mix salt with acid, pepper and orange."
Pastry made of wheat/rice flour
The dining experience of Chaoshan restaurant: the dishes and the style in the restaurant are unified, and the tableware, plates and patterns are exquisite, but the form is greater than the content, and the overall taste is oily.
Fat intestines swell glutinous rice
Originated from Hongyang, the ancient city of Puning in Chaoshan area, it is a local traditional snack.
Soak glutinous rice until soft, mix it with pork, mushrooms, shrimps, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, put it into the rinsed pork intestines, tie both ends tightly with gauze, cook for about 1 hour, take it out and cut it into small pieces, pour in sweet soy sauce, and sprinkle with fried white sesame seeds and peanuts.
Snacks can also be dipped in orange oil, which is fragrant and appetizing and suitable for all seasons.
In contrast, the fat intestines of this old Chaozhou restaurant at the corner of Dongping Street are very sticky.
Chaozhou Lao restaurant
Guan feng Tang Ji fish sheng
Raw fish, also known as sashimi, was called fillet, fillet or silver carp in ancient times. It is a general term for fresh fish, shrimp and shellfish to be sliced raw and eaten with seasoning. Originated in China, and then spread to Japan, Korean Peninsula and other places.
The history of China eating raw fish can be traced back to the pre-Qin period. After many dynasties and prosperity, it has formed a rich culture of eating raw fish.
The Chaoshan area is surrounded by mountains and seas, similar to the "meat swallow" in Fuzhou. "Raw fish" is a unique local specialty here.
Ji Feng, Guantang, Wenchuang District, Shangshuimen Street, was well received by the public and chose this one.
Eat raw fish with shredded ginger, basil leaves, celery, pickled melon, onion, red pepper, minced garlic and sesame oil. Take one or two raw fish at a time, dip them in a little sauce and taste them carefully. If it is like eating hot pot, it is not appropriate to eat half a bowl of seasoning and half a dozen beef in a bowl.
Fish are as thin as wings, and the food they eat is delicate and moist.
Speaking of hot pot, we have to mention another name on Dongmen Street: Abin beef hot pot.
Abin beef hotpot
Chaozhou cuisine is exquisite in production and exquisite in knife work, which is the embodiment of China Confucianism's "never tire of eating" in Lingnan food culture. For example, the treasure of this town shop, "hand-pounded beef balls", has a very complicated production process from beating meat pulp, seasoning to cooking in the pot, in order to achieve the crisp and tender, Q-bomb eating effect.
Abin Hotpot was founded in 1995. The dry ingredients and meat products at the bottom of the pot are all made by the secret recipe researched by the brand founder, and the soup is made of pig bones and chicken racks after 5 hours of boiling.
If "Abin" is the representative of the high-end hot pot route, then the "Guantang Brothers" on the outskirts of Xiangqiao and near the Ceramic College of Hanshan Normal University is completely another civilian style. I can't say the consumption environment, but I feel comfortable drinking and eating large pieces of meat. Awesome!
Guangdong morning tea
Drinking morning tea is a folk diet custom in Lingnan. Whether in urban or rural areas, family, friends, relatives and business partners like to go into teahouses and sit around tables.
Folk call drinking tea "sighing tea" (meaning enjoying it), and the mantra of "sighing a cup and two pieces" (meaning enjoying a cup of fragrant tea and two pieces of snacks) is still circulating today. It is the "homework" of the family affairs and things around you that Cantonese people have been talking about for decades.
In Chaozhou, the most authentic Cantonese cuisine is Han Shangshou, especially morning tea.
Hanshangshou
The restaurant has an excellent natural environment, sitting on Phoenix Island and close to the Han River.
porch
It coincides with the New Year's Day, the first meal of the New Year, and witnessed the lively scene of drinking morning tea at 80 tables.
Casserole porridge
How can morning tea be without porridge?
Chaozhou people loves porridge. No matter in high-end restaurants or at home, they like to use Wuchang rice as the main ingredient, and add shrimp, crab, scallop, poultry, eggs, vegetables and so on. There are many ways to do it. After being boiled in a casserole with fine fire, the umami flavor of the ingredients completely penetrates into the rice, and a pot of thick porridge is delicious and nutritious.
Chinese dim sum can be interpreted as a kind of homesickness.
"Homesickness is a feeling that cannot be given up. Whether from the south to the north, from home to overseas, the so-called best food is the food cooked by my mother, the best food is the things in my hometown, and the best memory is the memory of my childhood. " —— Zhang Tongdao, a professor and documentary scholar at the School of Art and Media, Beijing Normal University.
Phoenix Dan Cong relieves boredom
The colors and shapes of western-style refreshments are intuitive visual art enjoyment.
dessert
Guzaowei tofu pudding branch
Food is hidden in the city. In addition to the famous store name, the breakfast of people in Chaozhou Street shops is also remarkable, such as the "real sister" opposite the Han Hotel in Dongping Road.
Jie Zhen food shop
Giblet kway teow soup
The kway teow is similar to the rice noodle, but the difference is that the kway teow is made by steaming rice pulp directly and will not stick to the teeth. Sweet thick soup made of beef bones, with beef offal and beef balls, is a common street snack in Chaoshan and even the Pearl River Delta.
Wiki roasted goose
I bought a totally braised goose weighing 4 kg in Dongping Road, Wei Ji, which was divided into five boxes and put in two ice packs. The boss carefully packed the head and neck separately and labeled them, and the small business was also very professional.
Chaoshan area is located in the lower reaches of the Han River, "relying on mountains to eat mountains and relying on the sea to eat the sea". Chaozhou cuisine has the saying that "no feast without seafood". Most locals eat seafood such as fish, shrimp, clams and clams.
The San 'ao Hotel of little seafood Pavilion in the compound of Shantou Nan 'ao Island Party-Mass Service Center has a simple environment, but it is a surprise.
San 'ao restaurant
Eight dishes and one soup contain four kinds of seafood. 600 yuan is a good and cheap meal.
Fish and shrimp are firm and tender, and simple cooking is the top grade. Even the dishes are from the shop. Cooking or frying is the lightest and most memorable.
Fuhecheng beef balls
Chaoshan time-honored Fuhecheng Beef Ball Head Office is located near Shantou Small Park, which was founded in the old Fuhecheng market by Mr. Shu from Puning in the 1960s. Since the operation of small stalls, the business model has been diversified and many branches have been opened.
Although he lives in a humble alley, his reputation is far-reaching, and many newspapers and TV stations in China mainland and Hongkong have also reported it.
Chaozhou nangzhi square
Suan Juice Shop in Chaozhou Square is located near People's Square in Shantou City.
A bowl of bitter pork, fat sausage, bitter gourd, cauliflower, yuba, etc. You can add it to the bitter juice. For those Chaoshan people who are wandering in a foreign land, bitter juice is a kind of food that is often remembered. Gourmet Cai Lan once wrote: "I miss this snack. When I return to Singapore, I will drink a bowl of bitter juice, although I know it is not authentic ..."
The store said that the whole process of making juice skin needs to be done by hand, and the process of turning skin is directly related to the quality of food.
Limulus amebocyte lysate is the most distinctive fruit juice in Chaoshan. Limulus is an uncommon word, pronounced "Hou", which is said to be a deep-sea creature. Limulus amebocyte lysate was originally used as stuffing, but it was later protected by the state and replaced by crab, shrimp, clam and so on.
Piaoxiang food store
Xiangxiang snack bar in Shantou small park block deals in all kinds of snacks and is a local online celebrity shop.
Oyster baking
Oyster, also known as oyster Roasted oysters are fried with oysters and proper raw flour, which are characterized by delicious taste, crisp fragrance, crisp but not hard, crisp but not soft.
20 19 Chaoshan food inventory for the New Year's Eve dinner. I jotted it down in a hurry tonight. Maybe some people will feel silly, just search online. The professionally photographed shop map and handwritten copy are not as fancy as yours, so why spend this time?
I can only say it's different. Every dish and every environment in the picture has been tasted and felt by myself. For me, the process of taste buds recalling food should be regarded as rumination and nostalgia for Chaoshan folk culture.