1, spring rolls:
Spring rolls were originally the food of beginning of spring, and were called spring rolls in the Tang and Song Dynasties. After the Qing dynasty, the production was improved, and its stuffing was composed of celery, leek and bamboo shoots, which meant hard work, long time and prosperity. It will become a snack of the four seasons in the future, called spring cake.
2. The head of the vegetable is fragrant:
The vegetable head pot is a 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, and then steam it in a steamer until chopsticks are not sticky.
3, mother duck twist:
Duck mother twist is similar to glutinous rice balls in the north, and the traditional production requirements are strict. There are four kinds of stuffing for duck mother's dough twists, namely mung bean stuffing, red bean paste stuffing, taro paste stuffing and sesame sugar stuffing, and each kind of stuffing is about 15g. The mother duck is boiled in white sugar water until it floats on the water.
4, mung bean cake:
Shanzhanglin ancient port is the place where red-headed ships meet in Ming and Qing Dynasties. Every Mid-Autumn Festival, thousands of skilled and intelligent women often like to process and make gourmet cakes and mung bean cakes. Their traditional crafts and processing methods are exquisite, and they are crystal clear after steaming, sweet and delicious, and have a unique flavor.
5, dried radish:
Traditional pickled dried radish is a traditional home-cooked dish in Chaoshan area. Crispy taste, it is a good food to accompany meals and give to relatives and friends.
6. grasshoppers:
KUSANAGI is made by boiling juice with a kind of hay called KUSANAGI, adding a little sweet potato powder to solidify it, putting it in a small jar and covering it with a lid. When picking and selling, one end is a bowl chopsticks rack and brown sugar, the dish washing water is placed under the rack, and the other end is a small jar.
When selling, cut the bowl from the top of the grass with a copper spoon, sprinkle with powdered sugar and light a drop of orange paste. When selling hay in Chaoyang and Puning rural areas, a porous copper coin is used to dig out the condensed hay in the jar and make it into strips. Add brown sugar and eat it warm or cold.
7. Taro resistant to sand:
Sand-resistant taro was once the seasonal food of Mid-Autumn Festival in Chaoshan area. After peeling taro, cut it into finger-shaped pieces, fry it in the oil pan and pick it up. Every once in a while, put taro in oil to remove water vapor. Then add a proper amount of water to the white sugar, put it in the pot, and when the sugar water is as sticky as glue, put the taro block in, mix well, pick it up and take it off the stove immediately.
8. Salted goose intestines:
After the marinated goose intestines are marinated, the fishy smell of the goose is removed, and the goose meat tastes full, soft and tender, and has a aftertaste after eating.
9. Oyster brand:
Oyster roasting is a unique snack in Chaoshan, and foreigners always want to taste this delicious food when they come to Chaoshan. There are many such snacks in hotels and snack bars in the town, and Xitianxiang oyster roast is one of the famous snacks in Shantou.
10, handmade beef balls:
Hand-made beef balls are made of fresh beef legs wrapped in meat, cut into pieces after tendon removal, put on a big board, and hammer beef and ham into pulp with two special square hammers and knives.
Add a small amount of snow powder, refined salt, refined fish sauce and monosodium glutamate, continue to beat 15 minutes, then put into a large bowl, add the chopped square fish, white meat and monosodium glutamate, mix well, and stir the egg tart by hand until the meat paste sticks to your hands.
Then grab the meat pulp by hand, squeeze it into balls with clenched fists, put it into a warm water basin with a spoon, cook the balls with slow fire for about 8 minutes, and pick up the beef balls. When eating, use the original soup and beef balls to cook in a pot, add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.
1 1, Dahao Fish Pill:
Dahao fish balls are made of high-quality fresh fish, which are white, soft and crisp, which is convenient for ordinary family hotels to eat.
12, bitter juice:
Sweet juice is a kind of rice products, and the preparation of auxiliary materials is highly valued. The auxiliary materials are long-acting pork gravy, braised pork belly and fried garlic.
13, Zhijian:
Gardenia is made of glutinous rice. In ancient times, glutinous rice was soaked, ground into powder by hand stone mill, and mashed gardenia was added to soak the filter residue into yellow liquid medicine, which was then mixed with ginger lye and steamed in a steamer to obtain a yellow, glittering and translucent, smooth, fragrant and high-quality gardenia. Gardenia is bitter. When you eat it, you should mix it with sugar, or you can cook it into soup. Dinner and food are also first-class.
14, fried cake:
Stir-fried cakes pay great attention to the heat, making them crisp and tender outside, fresh and sweet, golden and translucent in color, full of fragrance, salty, sweet, fragrant and spicy in taste.
15, mother Gong Zongqiu:
Malao Palace Tangyuan refers to Shunde Tangyuan near Mazu Palace, Shengping Road, Shantou City. Because zongzi is wrapped in bamboo leaves, you don't know the taste until you open it, so there is this saying. Because hipsters have the custom of eating zongzi and racing dragon boats on the Dragon Boat Festival on the fifth day of May. Moreover, after the Dragon Boat Festival in the south, the climate began to turn hot, so there is also a proverb that you don't eat zongzi in May and dare not let it out.
16, Muquxiang:
Traditional Chaoshan women can make cakes and don't forget to make mousetraps every Lunar New Year. Usually, mouse shells are made only during the Lunar New Year, so Chaoshan people also call them Nianguo.
17, Chaoshan braised goose:
Chaoshan specialty lion-headed goose, with fat meat, braised goose is a local flavor food, which is smooth, fat but not greasy.
18, soup money:
Drip soup money is an innovative Chaozhou snack based on the traditional Chaozhou snack glutinous rice money. It absorbs the good practices of traditional snacks and improves some shortcomings of traditional snacks, thus making this snack more perfect.
19, crystal ball:
The crystal ball is made of raw powder. The skin is thin, uniform in thickness, tough, smooth and transparent, the shell is spherical, and the stuffing inside can be seen clearly. There are sweet and salty fillings, such as mung bean stuffing, bean paste, taro paste and so on.
20, pig intestines swell glutinous rice:
Pork sausage glutinous rice is a traditional folk snack in Chaoshan area of Guangdong Province. The general production method is to take the middle section of pig intestines, soak glutinous rice, mix it with pork, mushrooms, shrimps, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, then fill it into the cleaned pig intestines, tie both ends tightly with yarn, let go of the water pot and cook for about 1 hour, then take it out and cut it into small pieces, and dip it in sweet noodle sauce for eating.