spring pancake
Originally beginning of spring's food, it was called Spring Festival 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. The means of production have been gradually improved. Material and production method of modern Chaoshan Spring Cake: Cover the pancake skin made of fabric, add bean paste, pork, fresh shrimp, fragrant shavings, shrimp skin and garlic, mix them with fish sauce, monosodium glutamate, pepper, sesame oil and lard, wrap them into rolls, stick the seams tightly with thin batter, put them in an oil pan, and fry them until golden brown at about 180℃. It is characterized by crispy skin and fragrant stuffing.
Caitouguo
Folk snacks. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a kind of 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, then steam it in a steamer (first put cloth on the bottom of the cage) until it doesn't stick to your hands when inserting chopsticks. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, mixed with water, and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pot and fry it until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet.
Yamama dough twists
Traditional famous snacks, first created in the early years of Qing Dynasty, were originally named Tangyuan. Now Hu Rongquan, a traditional famous shop at the end of Taiping Road in Chaozhou, makes the most authentic duck mother 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. Traditionally, there are three pieces of duck in each bowl, and the stuffing of each piece is different. In order to distinguish the difference of each filling, the shape of the mother duck with different fillings is also different, for example, some are slightly round and some are slightly pointed, each with its own marks.
green bean cake
The ancient port of Shanzhanglin was "the place where red-headed ships met the ocean" in the Ming and Qing Dynasties. During the Mid-Autumn Festival, thousands of skilled and intelligent women often like to process and make gourmet cakes-mung bean cakes. Its traditional technology and processing method are exquisite, and it is crystal clear after steaming, sweet and delicious, and has a unique flavor. It is not only a delicious medicine cake that suits the season blindly, but also a nutritious food created by Zhang Lin food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area.
Pickled vegetables
It is made of local radish and salt, which is traditional salt and dried. It is a traditional side dish for family dining in Chaoshan area. It tastes crisp and is a good product for dining and giving gifts to relatives and friends.