According to incomplete statistics, there are more than 230 kinds of Chaozhou snacks, but I have sorted out only a dozen or twenty kinds. The main cooking methods are boiling, frying, roasting, baking, mixing, stewing and frying. As far as taste is concerned, sour, sweet, salty and spicy can be seen everywhere in the streets and lanes of urban areas and even rural areas, and the price is cheap, which meets the consumption level of the public, so it has a wide range of consumer groups.
Rice rolls-rice rolls, which is said to be Chaoshan, came from Guangzhou more than ten years ago, but it is quite different. Chaoshan people have the taste of Chaoshan people, and rice rolls naturally has new attainments. Beat an egg on a piece of dough, add minced meat, diced radish, shredded pork, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame sauce and marinated soup. That smell is really hard to forget.
The skin of spring cakes is crisp and the stuffing is salty and fragrant. A bite will only make you feel fragrant and your appetite will increase greatly. It is not only a famous snack that Chaoshan people love to eat all year round, but also a must-eat food for guests on a whim.
Fruit juice was one of the most economical traditional snacks in 1960s. At that time, the salary of an ordinary worker was about 200 yuan. All kinds of pig offal in the fruit juice stand cost twenty-three cents a bowl, and fruit juice costs one or two cents a bowl. As long as you spend a few cents, you can have a full meal and have a good time. Today, Chaoshan juice is still very popular with people and the price is not expensive. In addition to retaining traditional practices, some fruit juice stalls have made improvements in materials and sauces, making this Chaoshan snack more delicious and distinctive.
Pig's trotters are crispy and delicious, and they are the favorite snacks for Chaoshan children. Because it is a circle, it is cut from the trotters, so people call it trotters.
sweet-potato pastry
Dried glutinous rice [made of potatoes]
Jianmi Pill Decoction
Breakfast porridge _ _ _ Most hipsters are not used to eating bread and milk for breakfast. People like to eat breakfast porridge at home, which is not as erosive as porridge in Guangzhou, so it should be called porridge. There are plates of miscellaneous vegetables on the table, such as dried radish, such as olives, such as curry, pickles and fried vegetables. ...
The stuffing of leek _ _ bag is leek and peanut kernel. After steaming in a steamer, it is covered with a layer of fragrant sesame oil, which is more sweet and smooth. Some people eat it in a wok and then fry it.
There are many raw materials for making fried rolls. The first ingredient to be prepared is glutinous rice soaked in clear water for more than an hour. Then, the ingredients to be prepared are wet mushrooms, shrimp, pork belly marinated with soy sauce and white sugar, chestnuts, lotus seeds, taro, lotus horn and so on. And a little celery beads, monosodium glutamate, pepper and fish sauce. Finally, you need to take a rotten skin and put the evenly stirred glutinous rice in it. Delicious fried rolls can be baked. When eating, you can also cut them into pieces and fry them in a pot before eating. Therefore, the snack bar selling fried rolls also provides services for guests to cut the fried rolls into pieces and fry them a little.
Sesame cake, horseshoe cake.
The mouse shell is ugly, and the fat man has a poem saying, "In a blink of an eye, in the cold winter festival, the mice in the field pick together."
Fair skin
Cake glutinous rice paste
Salt water skin is as white as tofu brain, and it has become a popular folk snack together with Chaoshan specialty preserved vegetables. The taste is smooth, highlighting the salty taste of pickled vegetables.
Taro pill
Because the crust is cooked layer by layer, its skin and flesh are distinct, and because curry and eggs are added, its color is bright yellow, delicious and beautiful.
Mom said there should be a bowl for grass.
There are many ways to eat kway teow in Chaoshan. There is a dry fishing method. Because you need to add oil and sauce after fishing, Chaoshan dialect is called "stuffing" and fishing kway teow is called "stuffing kway teow" in Chaoshan. How to eat it is to cook the kway teow in a boiling soup pot, drain it, pour it into a bowl, and mix it with peanut butter, sand tea sauce, lard, monosodium glutamate, fish sauce, Zhejiang vinegar, etc. , with cooked pork slices and lettuce. The kway teow is smooth and tender, with a strong flavor of peanut butter and sand tea sauce.
A kway teow roll is to wrap some pickles, bamboo shoots and the like in a kway teow, and then brush a layer of sesame oil on it.
Giblet kway teow
Fried kway teow
wick
Water cake is a kind of moon cake.
Sufu cake has a unique flavor of south milk, garlic and wine, which is rich in flavor, fragrant and delicious, sweet but not greasy.
Fat sausage is full of glutinous rice, that is, glutinous rice sausage, Chaoshan famous snack. Made of glutinous rice and various fillings stuffed into pig intestines, the skin is thin and stuffed, and it is bulging. As the saying goes, judge a book by its cover, that is, someone wears too tight and binds his limbs.
Lose soup money
Chaoshan gaofang
Chaoshan fork sesame seed cake is a kind of pastry food with unique flavor. Chenghai Sunan fork sesame seed cake is the most famous one. It is white and moist, sweet but not greasy, and is made of fine raw materials such as glutinous rice, sugar, lard and sesame. When cooking, first grind glutinous rice into powder, add sugar and lard, cook and steam, and then sprinkle sesame seeds evenly. Then cut the steamed fork sesame seed cake into round, square, prismatic and finger-sized strips or other shapes, and put them into boxes or pottery bowls with diverse and beautiful shapes. When the fork sesame seed cake is fresh, its color is white, crystal clear as amber, smooth, fat but not greasy. Sprinkle a few drops of frozen sherbet on the fork cake, which is sweet and fragrant. The sweeter you eat, the sweeter you eat.
In Chaoshan, there is a legend that in the late Ming and early Qing dynasties, there was a big traitor in the Ming Dynasty who betrayed his master for glory and surrendered to the Qing Dynasty as an official. The rebellious mother is a person who understands the righteousness deeply and hates her rebellious son. One day, when she heard that her son was coming to take her to Beijing to enjoy happiness, she was very angry, so she loaded the rice, sugar and oil left at home into a boat and wandered around with her second son. Both sons are very filial. In order to satisfy their mother, they often change their patterns to make snacks for her. Over time, they invented fork cakes.
Second, Chaoyang Ginger Potato Soup
In late winter and early spring, there will be many stalls selling ginger and potatoes in the streets of Chaoyang. Here, ginger potatoes are not ordinary food, but a symbol of happiness and auspiciousness.
Chaoyang people like to eat ginger potatoes, and sweet ginger potatoes are essential for the New Year's Eve dinner around the stove. On New Year's Day, when relatives and friends come to pay New Year's greetings, the host will cook a bowl of ginger and potato soup to entertain them. According to custom, guests can quit other hospitality, but this bowl of ginger and potato soup must be drunk. In the past, the bride would eat a bowl of ginger and potato soup specially made by her husband's family the next morning. Chaoyang people are very particular about eating ginger and potatoes. Some of them are sliced and boiled in boiling water for a while. The ginger slices in the soup are slightly curled and taste smooth. Some are cut into potato pieces and cooked slowly with white sugar and lard, which tastes sweet and delicious. Some steamed ginger potatoes, mashed into mud, mixed with sugar and forks, made into the shapes of five kinds of fruits, such as peaches, apricots and persimmons, and steamed at any time.
Third, the taste of taro is unique.
Crispy taro is one of Chaoshan snacks. The head is definitely fried mutton crisp. It selects top-grade sweet potatoes, peels them, slices them, dries them, fries them in an oil pan, picks them up, filters them to remove oil stains, and puts them into boiling white sugar. Take it out and let it cool, then sprinkle evenly with fried white sesame seeds and chopped coriander.
Taro paste is another skill. Taro paste is often the last dish at a banquet, which means sweet at the beginning and sweet at the end. Making method of taro paste: "After steamed, taro is ground into paste, and then added with bean paste, white sugar, fried sesame seeds and diced white meat, cooked lotus seeds, a little orange juice or chopped Osmanthus Jelly, and steamed, it becomes a hot and sticky Chaoshan snack, fragrant and sweet, oily but not greasy. People always like to tell such a story about taro paste. It is said that Lin Zexu was appointed by Daoguang to ban smoking in Guangdong. Consuls of Britain, Germany, the United States, Russia and other countries in Guangzhou invited them to eat ice cream at a banquet. Seeing that this "foreign art" is steaming, Lin Zexu is afraid to enter rashly. When foreigners saw his cautious appearance, they smiled very rudely. Lin Zexu kept a straight face. The next day, according to diplomatic etiquette, Lin Zexu gave a banquet in return. After a few cold dishes, taro paste on the table. A consul thought it was a cold dish again, so he scooped up a spoonful and sent it to his mouth. The result was very hot, and I screamed.
Third, it is the dish of turning over sand and taro, which was once the seasonal food of Mid-Autumn Festival. After peeling taro, cut it into finger-shaped pieces, fry it in the oil pan and pick it up. After a while, put the taro block into the oil to remove the water vapor. Then add a proper amount of water to the white sugar and cook it in a pot. When the sugar water is sticky as glue, put in the taro block, mix well, pick it up and leave the furnace immediately. This is crispy boiled taro. There is also a more heroic story of turning over sand and taro: after Yuan soldiers invaded Chaozhou in the past, in order to consolidate their rule, a joint household system was implemented, that is, three households were guaranteed, and every three households had a Fan Yuan, so they could sleep in any household at will. What is even more intolerable is that whoever marries a daughter-in-law is only allowed to sleep with Yuan Bing the night before. People couldn't stand it, so they agreed to kill Fan Yuan on the night of August 15. As a result, Yuan Bing was beheaded and executed overnight. People are still very angry, but they take taro as Fan Yuan's head, cut it into strips, fry it in oil, take it out, add sugar, and use it to worship Mother Moon and eat it.
Fourth, fish balls
Fish balls, like meatballs, are one of the famous snacks in Chaoshan. According to legend, the custom of eating fish balls began in the Spring and Autumn Period and the Warring States Period: King Chu Ping likes to eat fish, and every meal without fish is tasteless. King Chu Ping is cruel by nature. Once he accidentally cut a fishbone and bone, so he ordered the chef to be killed. One day, a new cook thought that he would not be spared, so he ruthlessly chopped fish with the back of a knife to vent his anger. But this chop miraculously separated the fish from the bone. The new chef rubbed these boneless fish paste into balls for King Chu Ping to eat, and was praised by King Chu Ping, so the chef was saved from bad luck. Later, with the southward migration of King Chu Ping, this dietary custom spread to Chaozhou.
Chaoshan folk fish balls have always been handmade. Generally, larger fish can make fish balls, but the best material should be the first big white eel with loose meat. Wash the eel, put it on the anvil, cut off the head and tail, and strip off the stomach. Then scrape off the sparkling fish with a bull's ear knife, shovel off the pottery bowl and pat them frequently with your hands. So making fish balls is also called making fish balls. Flapping technique is the key to making fish balls. The flapping action should be even and powerful, and the number of times should be more. Generally, thousands to thousands of slaps will crisp the fish balls. After beating, add proper amount of refined salt and a little snow powder and mix well. Then grab a handful of fish sauce and hold it in your palm, and squeeze it out from the small circle formed by your index finger and thumb. The surface of fish balls must be smooth to be considered a slap. Soak the extruded fish balls in clear water, then put them in a pot with water, cook them to 70 ~ 80' C with strong fire, then turn to slow fire, and take them out when the water boils.
Five, all kinds of candied fruit
Among the snacks in Chaoshan, there are all kinds of candied fruit, such as crispy leek candied fruit, crystal clear rice-free candied fruit, sweet bean paste candied fruit and wild mouse candied fruit.
I often eat bean paste in July of the lunar calendar every year. At this time, the early rice is returned to the warehouse, the peanuts are dried, and the late seedlings are transplanted. The peasant housewife uses new rice and new peanuts to make "bean paste". First, add water to rice flour and knead it into thin and white skin, then mash it with fried peanuts, and add salt, chopped green onion, sesame seeds and shredded pork as stuffing. The shape of "bean paste" is fabricated by skilled housewives at will. Some are like crescent moon, some are like gondola, and some are like Jade Rabbit Pomegranate ... The shape is generally very small, only slightly larger than a matchbox.
Housewives in Chaoshan rural areas like to make rat songs before the Spring Festival, making many at a time, because rat songs are not easy to deteriorate and can be eaten until the Lantern Festival. Rat koji is a kind of wild grass, also known as rat's ear grass, Buddha's ear grass, rice koji grass, mother grass and so on. It is hairy all over, with tender stems and leaves, and occasionally a few small buds at the top. "Compendium of Materia Medica" records: "There are many places in Yuanye ... the leaves are soft and several inches long. They are as white as the hair on a mouse's ear. The Chu people called it Miqu, and the north called it the mother of velvet. It can be used as medicine, it is flat and sweet, and it can resolve phlegm and relieve cough. " So rat koji is actually a kind of medicinal food.
The custom of eating rat koji originated very early. "Jingchu Sui Ji" contains: March 2 "is a day, with rat qu vegetable juice as soup, honey and powder, which is called dragon tongue, so as to be tired of time." Volume 11 of Zhenghe Materia Medica is quoted as "March 3, taking rat koji juice and honey as powder to suppress the time." The name of Dragon-tongued Rat Qu is a kind of cake made of rat Qu rice flour. In the Tang Dynasty, Pi Rixiu wrote in "Defeating in the Wild, Showing Elegant Poems as a Reward": "Look at the cow's lip fluid at first sight, and pinch the mouse's ear fragrance." "Compendium of Materia Medica" quoted Shao Guizi's "Urn Tianyu" as saying: "The cold food in the north collects velvet mother grass and eats powder." It can be seen that the custom of making cakes with rat grass has existed since the Southern and Northern Dynasties, and it has been passed down from generation to generation, and the Chaoshan custom is still there. But in ancient times, eating rat songs in the north was between Qingming and cold food, while Chaoshan was around the Spring Festival, which was due to the climate.
The leek pulp is soft, smooth, tender and extremely fragrant. It tastes better when fried in oil pan. Its preparation method is to pour boiling water into raw flour and stir it into skin, with leek, mushroom and shrimp skin as stuffing. Squeeze the filling into an oblate shape and steam for 15 minutes.
"Caibao Bacon" is a seasonal bacon food in the area of Haifeng Meilong Market. In Meilong Market, the 20th day of the first lunar month is the first festival in a year, and residents in the market call it "Opening Day". On this day, every household in Daqing invited a big banquet. Firecrackers are ringing in the street, colorful archways are towering into the sky, and colorful flags cover the sky. Lion class, Qu class, Opera class, Suona class, Eight-tone class and so on performed in turn, which was very lively. At this time, women are busy in the house, scrambling to produce a large number of "pickles". When the guests arrive, please sit them down and eat the cabbage patch. When guests come home, they will also use a small dish of pickled vegetables as a gift. The production process of "pickles steamed stuffed bun" is: pour a proper amount of boiling water into dry glutinous rice flour, rub it into mud strips, and twist it into a round cake-shaped steamed stuffed bun. Put the "biscuit" in the center of the left hand, hold a round drum (the egg is big and baked with earth) in the right hand, rotate it 360 degrees on the "biscuit" to make a thin concave body, and then the person in charge of putting the stuffing in the concave body will wrap the dishes in a spindle shape with local flavor, pinch them from end to end and arrange them in order in the reeds. Home-made cloth > "above, after full, put it in an iron pot and steam it with strong fire. Mei Long's son sang: "Monkeys bite monkeys (an insect); White rice, cooking bag; A bowl of vegetables, a bowl to be served; Stay in the back stove, begging the cat to glue (fall off), and the eye juice will flow ... "
Six, other snacks
Chaoshan has a very attractive snack called fried cake. Cut the steamed crust into small pieces with a length of 5cm, a width of 2cm and a thickness of about 1cm, fry them in a frying pan, add fish sauce and sweet soy sauce, stir the crust until it turns red, then heat it with strong fire, slowly fry it with lard until it turns red, add sugar and eggs, mix well with fresh oyster sauce, and pour it on the crust. Put the cut red meat, fresh shrimp meat and tender green vegetables into the other side of the pot and fry them with lard. Add sand tea, Chili sauce, monosodium glutamate and fish sauce, and stir well with chicken gizzards.
At the vernal equinox or in Tomb-Sweeping Day, people often make pancakes to offer sacrifices to their ancestors. When making pancakes, add salt to the dough to make a paste, and fry it in a pot to make a thin film crust. Use cooked shredded pork, shredded eggs, bean sprouts or mung beans and bamboo shoots as stuffing, fry them and wrap them in cake bags. Pancakes fried in oil are spring cakes.
Fried dried bean curd (tofu) is a specialty of Puning, especially in the areas of quicksand, Zhanlong, Junbu, Liaoyuan and Daba. Puning dried bean curd is made by grinding soybean milk, adding a little potato powder, gypsum and other raw materials to prepare and steam. It is square, white and yellow in color, and each piece weighs about 50 grams. There are two ways to eat: frying and frying, especially fried dried bean curd. Fried dried tofu is crispy outside and tender inside, which is called foreign silver. The taste is crisp outside and tender inside, with spices such as pepper and salt water, which has a unique flavor. The poet Zhang Huayun once chanted for it:
Crispy meat is steaming and dipped in pepper.
Difficulty in swallowing, frequent turning over, and slight sweating in the stomach when swallowing.
And drink three cups of warm wine, but laugh at vanity.
Food is everywhere, and the taste of hometown is the most affectionate.
Oyster roasting is also a famous snack in Chaoshan. Fresh oyster, sweet potato starch and raw onion are used as raw materials, pepper and fish sauce are used as auxiliary materials, and a proper amount of water is added and stirred evenly. Spread it in a pan and fry it into pancakes with red edges on both sides.
The method of roasting (frying) the tenant fish is as follows: firstly, the tenant fish is washed, eviscerated, cut into several sections, and put into the slurry mixed with fresh eggs and stirred evenly. Gently put the fish pieces into the oil pan and fry until golden brown. After filtering the oil, put the fish on the plate. Then bake a pot of raw flour on the fish and sprinkle with pepper and onion beads. In this way, you can end up with a unique "point jade card".
The Lantern Festival in Hailufeng area also inherits the custom of drinking "light tea". Neighborhood invited tea to congratulate each other, said good words, wished each other good luck and prosperous business, and the tea that tutored the host was mellow and fresh, which fully reflected people's friendly and harmonious atmosphere and expressed their prayers and hopes for a better life in the future.
Some places of "Dengcha" are called "Yuanxiao Tea", which is usually arranged around the 13th day of the first month, and some begin from the eighth day of the first month. On the thirteenth day of the first month, it is called "Dengcha", which embodies the light and joy. The 16th day of the first month is called "Lantern Tea", which means that from the beginning of the year to the end of the year, it is safe and complete. The production of Dengcha is based on all kinds of light tea (boiled water, chicken soup and pork bone soup) plus meat (lean meat and fresh fish), vegetables (spinach, chrysanthemum, celery, garlic and cabbage), beans and seasonings (salt powder, pepper, fennel, monosodium glutamate, bacon, etc.). Nowadays, "Dengcha" is characterized by more exquisite materials, diverse varieties, delicate fragrance, delicious taste and outstanding local flavor.
Dengcha is a kind of Haifeng salty tea. "Light" and "Ding" are homophonic, meaning bright and festive. In addition, there are "oil hemp tea", "shrimp seedling tea", "vegetable tea", "rice tea" and "fried rice tea". For example, the general practice of "oil hemp tea" is to put tea leaves and sesame seeds into a pottery bowl, wet them with water, grind them with a "tea hammer", add a proper amount of salt powder, and rush them into boiling water, which is called "oil hemp tea". There is a saying in the folk song: "Enjoy salty tea on Haifeng, and know a few in pottery bowls." Where is the thickness of human feelings? Depends on how old you are. "The more sesame seeds are put in tea, the more hospitable the host is.