Olive dishes are colorful, fragrant and delicious, so they have become the side dishes in Chaoshan people's daily lives. Known far and wide. In the Ming Dynasty, Chenghai County Records recorded: "There are olives in the fruit, and the small and sharp ones are better." "There are mustard greens in vegetables, so you can add salt." Olives and mustard leaves (commonly known as mustard leaves) are carefully cooked into black olive vegetables, which can stimulate appetite and digestion, help digestion and increase appetite. Chenghai olives ...
2. Pickles
Pickled pickles are a special dish in Chaoshan area. Kimchi, the famous Chaoshan kimchi, is one of the three treasures of Chaozhou cuisine. They are golden and crystal clear, sweet and sour, mellow and refreshing, with unique flavor and mouth watering. They are well-known in domestic and foreign markets, especially in Chenghai Waisha pickles, which have always adopted unique scientific pickling methods, are delicious and fragrant, and are more loved by people. Qing Jiaqing's "Chenghai County Records" contains: "Mustard, also known as Chinese food, is now a county. ...
3. Dongli pork knuckle rice
Dongli Pig's Foot Rice Pig's Foot Rice originally originated from Dongli Street food-Half Bowl Stack. As the name implies, a half-bowl pile is to pile one or two pig's trotters pickled with traditional brine technology 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. Braised pettitoes except supply shop ...
4. Red Roasted Goose
Braised goose ingredients: a lion-headed goose, two ounces of superior soy sauce, two ounces of sugar, two ounces of salt, half an ounce of monosodium glutamate, one citronella, six ounces of cinnamon, six ounces of Sichuan pepper, eight ounces of sixpence, two ounces of San Qian ganden, San Qian clove, garlic, six ounces of southern ginger, one catty of fat pork, and goose soaked in water. Stir-fry Zanthoxylum bungeanum until it is slightly fragrant, slice the fat, break the southern ginger, add soy sauce, white sugar, star anise, citronella and garlic, add water, and simmer with low fire to make a bittern soup. (Pepper and other spices should be wrapped in gauze into small packets. ...
5. Zhutouzong
Pig head dumpling Chenghai pig head dumpling (also known as the first flower) is one of the famous products in Chaoshan, with a long history and a good reputation at home and abroad. Pig-headed zongzi has a set of exquisite traditional production techniques. Fresh pork and part of scalp must be used as raw materials, with moderate proportion of lean meat and fat meat, and then more than ten kinds of spices such as fish sauce, soy sauce, sugar, sorghum wine, star anise, pepper, clove, cinnamon, anise and fennel should be added as seasoning. Then wrapped in tofu film, put it in a special wooden measuring tool, and the outside is proportional. ...
6. Cinnamomum camphora rat Quxiang
From the Spring Festival to the Lantern Festival, every household in Chengren has to pack all kinds of jiaozi. Among them, the most famous is the mouse song. Chenghai mousetrap is the most famous mousetrap produced in Zhang Lin. It uses the core leaves of wild Daqu (also known as Saxifraga, Chinese medicine called Pulsatilla) to boil in a pot, drain the astringent water, and then mash it in a stone mortar. Then the glutinous rice flour is mixed and kneaded into a cake crust. Then divide the crust into small pieces, knead them into round cakes, and wrap them with fillings, including sweet, salty and double-cooked. Sweet stuffing is