1, soft and plump lion goose
The main formula of Chaozhou bittern is basically the same as that of China bittern, but the difference lies in bittern-loving materials and temperature. Chaozhou people's choice of material is lion's head. This kind of goose with a head protruding like a lion's head is huge, almost like an ostrich, and is raised in every household in rural areas. It is a big source of farmers' income, and its position is close to that of Sichuan farmers raising pigs.
The most popular parts of the lion goose are the head, palms, wings and intestines, and the rest parts are not even the bottom part (the dish is marinated tofu). In the words of a friend in Chaozhou, the correct usage of goose is "to cook for migrant workers". Chaozhou people's ideal goose should be a monster with no body but head, limbs and crispy goose intestines. The best place for a lion-headed goose is its head and neck. You can't imagine that the skin here is as thick and fat as pig skin, and it's not greasy at all.
The sauce of Chaozhou brine is a small dish of white vinegar and garlic.
2, hot wok thin shell
Many foreigners fall in love with Chaozhou cuisine, starting with a dish of hot and delicious fried thin shells. Thin shell is a kind of shell with thin shell and fresh taste. Its structure is very similar to sunflower seeds that women love to knock, so it is also called sea melon seeds. Thin shells, like melon seeds, eat not content, but taste. Pour the fresh thin shell into hot oil, stir a few times and open the shell. You can see a little yellow shell meat inside, which is reddish in the fat season and can be regarded as paste.
Stir-fried thin shells must be accompanied by a kind of vanilla called "gold does not change", which naturally blends with the fragrance of thin shells and becomes a part of thin shells. Frying thin shells without "exchanging gold" is like smoking without fire and not eating. Eating thin shells is as addictive as eating melon seeds, making people stop ordering plate after plate. At the end of the meal, there was no one but a pile of shells, which Chaozhou people called "Thin Shell Mountain".
3. Fish rice
Fish rice fish rice, as the name implies, is to eat fish as a meal. This dish, like bacon and pickles, originated from the way of food preservation, and was a great delicacy invented by chaozhou people before the invention of refrigerator. Fishermen go to sea, and before they get home, the fish on board may go bad. What should I do?
Immediately, a large pot of water was boiled on the boat, some salt was added, the fish were put in bamboo baskets, and they were boiled in water basket by basket, and then a layer of coarse sea salt was sprinkled on the surface. This is the famous fish rice in Chaoshan area. It is often used to cook fish rice, about one yuan. The Japanese call this kind of fish saury, and after saury, it is also called Balang fish, and the price is more than 20 times that of before. The important feature of fish rice is that the fish is white and strong, and the fish fiber is clear and sensible when placed on the tongue.
Fish rice with Chaozhou unique sauce (bean paste) is said to be especially suitable for fish rice. Give it a try and it turns out. This simple way of cooking and enjoying seafood makes Chaozhou cuisine full of literati temperament, even in street food stalls, it is elegant. Especially when playing Chaozhou music "Xiansi".