Guangdong dim sum is famous for its foreign flavor, such as cream buns, egg tarts and barbecued pork buns. Shanghai snacks are famous for their seafood, such as crab roe soup packets and minced fish and spring leeks.

Go away. Northern snacks are mainly pasta. Chaoshan snacks are nothing without rice. A word "Guo" in Chaoshan dialect summarizes the main raw materials of Chaoshan snacks. In Chaoshan Dictionary, the word "fruit" is interpreted as a kind of fruit with rice flour as the skin and stuffing. Leek buns are called "rice-free buns" because the skin is sweet potato powder and the stuffing is vegetables, which shows the position of rice in snacks. Earlier, the ancestors of Chaoshan moved south from the Central Plains to Chaoshan. According to the custom of ancestral home, pasta is a fruit for ancestor worship, and wheat is not produced in the south, so rice can only be used as fruit. This is the origin of "country". Later, the raw materials and practices of sacrificial food continued to innovate and develop, and people called all sacrificial bags "pots". It's amazing that hipsters use rice as a snack. It can be a kind of raw material that is both skin and stuffing-"Bao Fan". If there is a snack called "Guo Tao", it is made of glutinous rice flour as the skin and glutinous rice as the stuffing, and it can also be made of glutinous rice (glutinous rice is not greasy to eat), which is not greasy, but also very fragrant and delicious. Chaoshan is rich in sweet potatoes, which are flat and cheap crops and are also widely used in snacks. Sweet potato powder can be used as the skin of snacks, such as "crystal ball" and "leek cake" with sweet and salty stuffing. It can also be mixed with fruit and steamed into "potato", "taro" and "horseshoe". It can also be made into "cake baked sweet potato" and "sweet potato soup". Although sweet potato comes from humble origins, it is a big family in Chaoshan snacks. Different from Shanghai and other coastal areas, Chaoshan snacks use less seafood, such as lobster, shark's fin and crab. One of the reasons is that the Chaoshan climate is hot and seafood is difficult to store. In addition, it is also caused by its civilian characteristics. Coastal areas are rich in oysters, but only Chaoshan-"roasted oysters" makes oysters into delicious snacks. Its practice is also very simple, that is, the sweet potato powder and oysters are mixed and fried into cakes, but the taste is extremely unique, crisp outside and soft inside, fragrant and tender, and it has become a famous snack. Look at Chaoshan snacks, mainly vegetarian, with few fish. Its material selection is simple, and most of them are common crops-rice, sweet potatoes and vegetables, but it has won people's favor with its unique pastoral flavor and is deeply loved by people from all walks of life because of its low price.

Editing this paragraph is delicious and interesting.

Since Chaoshan snacks are not "good to eat" but "delicious", people naturally talk about peaches while paying attention to their delicacies.

Investigate its formal beauty. Tangyuan is tied into sachets, peaches are like jasper, crystal ball and so on, and the appearance is also elegant and interesting. Form can't be eaten, but form can stimulate people's appetite. hipsters have long understood the truth of "delicious".

Beef balls

brief introduction

As a famous Chaoshan snack, beef balls have a history of nearly a hundred years in Shantou. Beef balls can be divided into beef balls, beef tendon balls and beef balls.

Tenderness and smooth taste. Jinniu Pills add some tender tendons to beef, which is a bit chewy.

Traditional manufacturing method

Choose fresh beef leg wrapped in meat as seasoning, then cut it into pieces, put it on the main board, hammer beef ham into meat paste from top to bottom with two special square hammer knives (weighing about 3kg), add a small amount of snow powder, refined salt, superior fish sauce and monosodium glutamate, hammer it for/kloc-0.5min, then put it into a big bowl, and then add chopped square fish, white meat and monosodium glutamate, and mix well. It is said that good beef balls can bounce when thrown on the ground. In the past, beef balls were all made by hand, so maybe this kind of performance can be performed. Because they are all manually operated, the cost is higher than that of the mechanism. After the appearance of pill machine in the early 1980s, the traditional methods of making pills by hand became less and less. With the increasing demand of foreigners and old Shantou people who come to Shantou for a taste of hand-made beef balls that can be played high on the ground, this makes delicious hand-made beef balls reappear in the rivers and lakes.

eat

When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. Many people eat beef balls dipped in Chili sauce, but the local specialty sand tea sauce is the most authentic. Beef balls can also be baked. When barbecuing, cut the beef balls in half, coat them with sauce and honey, and bake them until they are done.

Edit this ping-pong box

brief introduction

Table tennis box

Table tennis pot is a special food in Rongcheng District, Jieyang City. It is generally oblate. Bare skin is translucent, which is made by soaking glutinous rice, grinding it into pulp, cooking it, adding a small amount of white sugar and kneading it to make the skin soft and thick. White sugar, sesame, peanut kernel, areca nut bran and onion bead oil are used as stuffing.

The origin of the name of table tennis box

Penang bran is made of glutinous rice, stir-fried one inch. When the rice is fried, the chaff will swell, and then the "cracking sound" will sound, like the sound of table tennis slapping. With the help of this "scratching" sound, it is named "Ping-pong", which is very vivid. 1997 was recognized as "Chinese famous snacks" at the first national commendation meeting for Chinese famous snacks. "Table tennis box" is the most famous one produced in Jieyang. At present, "Ping-Pong Tree" is mostly produced by semi-mechanization, and the finished product can be preserved for three to six months without preservatives, which not only improves the yield, but also is convenient to carry and exquisite and elegant in packaging, and is deeply loved by tourists.

Edit this Chaoshan snack practice

Barbecued pork, salt, pepper, onion, ginger, soy sauce and flour are the basic ingredients of barbecued pork. Practice: ① Cut the barbecued pork into small pieces, mince onion and ginger, add soy sauce and salt, and mix with into the pit; Add sugar, warm water and baking powder to the flour and keep it for two hours. Add sesame oil and white sugar at the beginning of the dough. (2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed bread, and steam for 15 minutes.

Vegetable head pot (radish cake)

The basic characteristics are crisp outside and tender inside, and the taste is fragrant but not sweet. The basic materials are radish, sausage, shrimp, mushroom, celery, monosodium glutamate, salt, pepper, rice paste and potato powder. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a kind of local rice cake in Chaoshan, which is steamed by every household during the New Year. When making, first scrape the rough skin of radish, cut it into shreds, stir-fry it in a small pot until it is soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put cloth on the bottom of the cage) until it doesn't stick to your hands when inserting chopsticks. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, mixed with water, and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pot and fry it until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet.

Steamed vermicelli roll

Basic materials: starch, chestnut powder, salt, Chili sauce, coriander. 1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours. 2. Rub the dough into strips, pick them into embryos, then press them into skins and roll them into rolls; Leave it for 2-3 minutes, steam it with boiling water 15 minutes, take it out and sprinkle with Chili sauce and coriander. Boat porridge: Vendors in Liwan use boats to handle porridge. The traditional method of making boat porridge is to put the processed porridge materials such as fish fillets, shrimps, shredded seafood, fried peanuts, fried noodles, shredded ginger and shredded onion into a bowl, and then scoop the boiled rice porridge into the bowl. Boat porridge is fast and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is deeply loved by people. Raw porridge: Add fresh meat to the pre-cooked porridge and cook it bowl by bowl. This is "raw porridge". Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, stone porridge, frog porridge and so on. The bottom of the porridge is rice porridge, which is made of scallops, native fish or pig bones.

Crab dumplings

Raw materials: 1. Leather-making materials: 500g of flour, 25g of dough, appropriate amount of boiled noodles (50g of flour and 50g of boiled water), 0.5g of alkali/kloc-0, 0.00g of clear water/kloc-0. 2. Stuffing: agar paste 1000g, minced pork 200g, minced fresh shrimp 150g, minced cooked shrimp 75g, diced mushroom 50g, minced crab 50g, monosodium glutamate, refined salt, soy sauce, cooked lard, sesame oil, pepper and sugar. Methods: 1. Rub 500 grams of medium gluten flour and other tanning materials into dough until smooth, then cover it with a wet towel and let it stand 15 minutes. 2. Mix all kinds of fillings evenly and put them in the refrigerator 1 hour for later use. 3. Pick a small amount of dough, roll it very thin, wrap it in 1 serving of stuffing, knead it into jiaozi shape, put it in a small cage with lotus leaves and steam it in a boiling pot. Features: this product is similar to egg yolk, with thin skin, soft, tough, smooth and tender, delicious and fragrant, and is a good Cantonese dim sum in tea market.

Lingjiao cake

Raw materials: 750g water chestnut powder, 250g water chestnut meat, 250g white sugar, 0/5g lard/kloc-,and a small amount of edible red pigment. Method: 1, sliced water chestnut meat. 2. Mix water chestnut powder with sugar and water, divide into 8 bowls, and add a little edible red pigment to 4 bowls, and mix well for later use. 3. Take a 1 square plate, brush a layer of lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on it, steam it in a steamer for about 7 minutes, then take it out and pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, spread layer by layer, steam and take out. Features: This product is red and white, sweet, crisp and refreshing.

Pork biscuit

Production method: cut the sugar fat into particles as big as white beans. Almonds, walnuts and elemene are all cut into particles the size of red beans. Put the white flour, sugar, mung bean powder and fat particles on the table and mix well. Then add the particles of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead into dough. The method of making pastry crust is to mix white flour and maltose and knead them into flour dough, and then divide them into small flour dough. Each small dough is kneaded into a round dough and wrapped with a layer of stuffing. The joints should be sealed to prevent the stuffing from coming out. After wrapping, put it into the egg cake model, compact it by hand, and then tap the mold to seal it, and the egg cake will be demoulded. Finally, put the egg cake into an iron baking tray, coat the cake with a layer of egg yolk water, put it into a heating oven, and bake at 250 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.