Chaoshan congou, congou, is not the name of tea or tea, but the technology of making tea. The reason why it is called Kung Fu tea is that this way of making tea is very particular, and it takes some effort to operate. Kung fu is the knowledge of making wine and the kung fu of drinking. Deeply loved by people in Chaoshan area. Many people make a pot of tea in the morning, and their tiredness is suddenly swept away, only to feel refreshed. Chaoshan people like to take tea as their friends. People exchange information and deepen their feelings while sipping and laughing. Tea tasting has already gone beyond the simple purpose of quenching thirst, and it also contains rich cultural connotations. Manager Jiang of Liuhe Family Banquet said that Chaoshan people call tea "MC Davi", and tea is just like rice in Chaoshan people's mind, which is enough to show Chaoshan people's love for tea.
Like life, tea and rice are inseparable.
2.？ Rice rolls, Guangdong
Rice rolls in Chaoshan area is made in the same way as rice rolls in Guangzhou area, but the taste is quite different due to different ingredients. It is said that rice rolls in Chenghai came from Guangzhou more than ten years ago, but it is quite different. Chenghai people's taste, then rice rolls will naturally have new attainments. Beat an egg on a piece of dough, add minced meat, diced radish, shredded mushrooms, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame sauce and marinated soup. The taste is really memorable. The same rice rolls, different flavor.
3. Fried mussels.
The traditional dim sum is a kind of cake, which is made by adding water to sweet potato paste, stirring with ingredients such as clams, eggs, onions or garlic, and frying.
Features: crispy and delicious, crisp but not hard, crisp but not soft.
Stamped beef balls
Shantou Chenghai beef balls, as the most famous and popular snack in Shantou and even the whole Chaoshan area, can be used as both a snack and a feast soup. However, tracing back to the source, it originated in Hakka areas-Hakka people living in mountainous areas generally raise cattle. When the commodity economy was not very developed, the remaining raw beef could not be preserved for a long time, so they chopped the beef, squeezed it into balls with salt and cooked it, and gradually became a local snack. However, beef balls became a well-known Chaoshan snack until they were rated as "Chinese famous snacks" and enjoyed a good reputation at home and abroad, really thanks to Chaoshan people. As early as the 1920s, Hakka vendors selling beef ball soup often appeared in the most prosperous small park in Shantou Port. They either carry the burden from street to street, or drive cargo ships along the Han River at night, and their business is booming. Smart Chaoshan people saw that Hakka beef balls were very popular and distinctive, so they introduced them and transplanted them. And from the selection of materials, ingredients to production methods, innovation and transformation, so as to create a unique Chaoshan beef balls.
5. Roast (stew) goose
Chenghai braised goose has a high position in Chaozhou cuisine. For most wedding banquets and birthday banquets, no matter how much delicious food there is, a plate of goose should be prepared. When guests come home, "goose treats guests" has become the mantra of Chaoshan people.
On the "Old People's Birthday", every household will go to the Old People's Palace with red roast goose to "worship the old people". Dozens of tables and hundreds of red roast geese are placed together, which is spectacular. Some places even have the custom of "goose racing".
After the service, I cut it open to eat meat. When I cut it neatly, I put it on a plate. The dark brown goose skin is golden and shiny, sprinkled with green coriander, which is delicious and ready to serve. Good goose skin and meat are connected together, separated by a thin layer of goose fork (fat). The skin is soft and salty, the meat is tough and firm, and the fork is rich in glycerin, which makes the bite rich and layered. Chewing in your mouth won't be too dry and greasy, and the more you chew, the better it tastes. In addition, eating roast goose requires a unique dipping sauce, which is called "garlic vinegar". As the name implies, garlic is added with white vinegar, and some will put a few white sugar. Because the lion goose is fat, it won't feel greasy if dipped in this hot and sour taste.
The marinated soup left after marinating the goose is called "goose marinate". Goose marinate is also very useful, which can be used for dipping sauce, cooking, seasoning, and sometimes even served directly in rice porridge. A more ingenious way to eat it is to match the "red peach", which is a special pastry in Chaoshan. The skin made of glutinous rice is wrapped with red bean stuffing. Because the stuffing is dry and tasteless, it is not easy to swallow when eaten alone, but as long as you take a small bite on the skin and pour some goose gravy, it will be oily and salty immediately, which is a perfect match. "Old people's life" not only worships Sansheng, but also often worships peaches. Goose sauce often coexists with peaches, which is why it has this unique way of eating.
6. Dongli pork knuckle rice
Pig's foot rice originally originated from the street snack-half bowl stack in Dongli, Chenghai, Shantou. As the name implies, half-bowl folding is to fold one or two pig's trotters marinated in traditional brine in Dongli for customers to eat. Dongli pork knuckle rice is made of high-quality Thai fragrant rice, which is soft, smooth and elastic, and its entrance is full of fragrance.
Dongli's pig's foot rice only embarked on the road of large-scale operation in the early 1980 s, and officially boarded the elegant hall. In addition to supplying customers in front of the store, many restaurants and restaurants also came to order, and many customers specially bought braised pork feet for relatives and friends in Guangzhou, Shenzhen, Hongkong, Taiwan Province and other places, which was in short supply.
In the selection of materials, the store specially chose the pig hind feet with white and round skin, because the lean meat in the pig hind feet is less than that in the front feet, which is conducive to long-term boiling and the meat is not scattered. Cut the pig's hind foot with a knife, and then cut it horizontally every 1 cm until the bone is broken. The marinating process of pig's feet is to add some superior raw materials such as soy sauce, rock sugar, star anise, cardamom, clove, mushrooms, garlic and so on, boil with strong fire, add pig's feet, and boil with low fire half an hour later. After about three hours, the whole pig's trotters will be soaked with fragrant juice, and the meat will be soft and rotten, then turn off the fire. After the marinated soup is cooled, remove the lard from the upper layer and put it in a casserole. Generally, put four pig feet in each casserole, then cover the casserole mouth with plastic wrap, and then put it in the freezer for freezing. ? The entrance is soft, rotten and slag-free, fat but not greasy, full of fragrance, rubbery but not sticky.
………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… .。 ?