Cantonese snacks are known for their foreign flavor, such as milky buns, egg tarts and barbecued pork buns. Shanghai snacks are famous for seafood, such as crab roe dunked soup dumplings, fish paste spring leek kuey teow

roll. Northern snacks, on the other hand, are noodle-based. Chaoshan snacks are no rice without kuey teow. The word "kuey teow" in Chaoshan dialect summarizes the main ingredients of Chaoshan snacks. In the Chaoshan dictionary, the word "kuey teow" is interpreted as a kind of fruit with rice flour as the skin and filling. Chive kuey teow because the skin is sweet potato flour, filling is vegetables, commonly known as "no rice kuey teow", see the position of rice in the snacks. Earlier, the ancestors of Chaoshan migrated from the Central Plains to Chaoshan, and according to the custom of their ancestral home, they had to use pasta as the fruit for ancestor worship, and since wheat was not produced in the south, they could only use rice to make the fruit. This is the origin of "kuey teow". Later on, the raw materials and practices of sacrificial food continued to innovate, and as a result of this custom, people called all the sacrificial packages "kuey teow". Chao people in the use of rice to do snacks can be really out of this world, it can be a raw material is both skin and filling - "rice wrapped in rice". Such as a snack called "peach kuey teow", glutinous rice flour as skin, glutinous rice into the filling, sticky rice can also be used as a material (glutinous rice is easy to eat and sticky rice will not be greasy), but not feel boring, but also very fragrant and delicious.　Chaoshan is rich in sweet potatoes, and this kind of flat and cheap crop is also used in a large number of snacks. Sweet potato flour can be used as the skin of snacks, such as sweet and salty filling "crystal ball", "leek kuey teow" and so on. Can also be mixed with fruits and melons steamed into "potato kuey teow", "taro kuey teow", "horseshoe kuey teow" and so on. Can also be made into "cake roasted sweet potato", "sweet potato soup" and so on. Don't look at the humble origin of sweet potato, but it is a big family in Chaoshan snacks.　Unlike Shanghai and other coastal areas, there are relatively few seafood in Chaoshan snacks, and even fewer expensive seafood such as lobster, shark's fin, crab, etc. The reason for this is that, firstly, it is because of the fact that Chaoshan snacks are made from seafood. The reason for this is because of the hot climate in Chaoshan, seafood food is difficult to store the reason, in addition, but also due to its civilian characteristics. All coastal areas are rich in oysters, but oysters into a delicious snack - "oyster brand", but only in Chaoshan. The practice is also very simple, that is, sweet potato flour and oysters mixed together and fried into cakes, but the flavor is extremely unique, crispy on the outside and soft on the inside, fragrant and tender, and become famous snacks.　Overview of the Chaoshan snacks, mainly vegetarian and rare fish and meat, its selection of simple materials, most of which are taken from ordinary crops everywhere - rice, sweet potatoes, vegetables, but with a unique rustic flavor to win people's favor, but also because of its low price and loved by people from all walks of life.

Editorial section of the colorful food, love is full of

Chaoshan snacks since it is a kind of non-"eat good", but in the attention of the "good" food, people in the attention of its delicious at the same time, naturally to talk about Peach Kuey Teow

Investigation of the beauty of its form. The beauty of the form. Tied into the dumpling ball, jasper-like peach kuey teow, crystal clear crystal ball and so on, the shape is also very elegant and interesting.　The form is not eatable, but the form can stimulate the human appetite, the tide of people early understand the "colorful can eat" reasoning.

Beef meatballs

Introduction

Beef meatballs, as a famous Chaoshan snack, has a history of nearly a hundred years in Shantou, beef meatballs can be divided into beef meatballs and beef meatballs, beef meatballs Beef meatballs

The texture of the meat is more tender, tender and smooth, beef meatballs are in the beef into the tender tendons, is a little chewy.

The traditional method

is to use fresh beef shanks as ingredients, cut into pieces after removing the tendons, put on a large cutting board, with a special square hammer knife two (weight about 3 kg), up and down non-stop force to the beef shanks into a meat sauce, add a small amount of snow powder, refined salt, top quality fish sauce and monosodium glutamate (MSG), and continue to hammer for another 15 minutes, and then use a large bowl to contain the fish, add square fish powder, white meat and MSG, mix well, and then use a large bowl to contain, add square fish powder, white meat and MSG, mix well, and then use a hand to make the meat ball. Mix well, stir tart with your hands vigorously, until the meat paste sticky hands do not fall off until, and then grab the meat paste with your hands, clench your fist and squeeze it into a ball, with a spoon into a pot of warm water, and then cook the ball with a slow fire for about 8 minutes, and then fish up the beef balls.　It is said that the good beef meatballs thrown on the ground can jump up high, the previous beef meatballs are handmade may be able to perform this show, because all by hand, so the cost is higher than the mechanism. 80's after the emergence of the ball machine, the traditional way of making handmade is also becoming increasingly rare.　With the foreigners coming to Shantou and the old Shantou people want to taste the kind of "fall to the ground can still be bounced high" hand-beaten beef meatballs demand is also increasingly strong, which makes the delicious hand-beaten beef meatballs to reappear in the "rivers and lakes".

Eating

Eating with the original soup and beef meatballs cooked in a pot to the beginning of the boil (cooking water can not be too boiling, otherwise the beef meatballs are not smooth), add an appropriate amount of monosodium glutamate, sesame oil, pepper and celery grains, with salsa or chili sauce to accompany food. Many people dip the beef balls in chili sauce, but the local specialty salsa is the most authentic.　Beef meatballs can also be grilled, where they are cut in half, rubbed with sauce and honey, and then grilled and munched on.

Edit Ping Pong Kuey Teow

Introduction

Ping Pong Kuey Teow

Ping Pong Kuey Teow is a specialty of the Rongcheng District of Jieyang City. It is usually flat and round. Naked skin translucent, is made of glutinous rice soaked and ground into pulp, cooked, adding a small amount of sugar rubbing, so that the kuey teow skin soft with consistency. Sugar, sesame seeds, peanut kernels, betel grains, and onion oil are used as the filling for the kuey teow.

The origin of the name "Ping Pong Kuey Teow"

Ping Pong Kuey Teow is made from glutinous rice. When the rice is fried, the husk expands, and then a "popping" sound is heard, which is similar to that of a ping pong ball jumping. It is then named "Ping Pong Kuey Teow" with the help of this "popping" sound, which is very vivid and graphic. In 1997, it was recognized as a "Famous Chinese Snack" at the first National Chinese Snacks Recognition Conference. "Ping pong kuey teow" is most famously produced in Jieyang. Now "ping pong kuey tee" more semi-machined production, the finished product by vacuum blister packaging, in the case of not using preservatives, can be preserved for three to six months, not only to improve the yield and easy to carry, packaging is also more delicate and elegant, by the tourists' favorite.

Edit this section of the Chaoshan snack practices

Barbecued pork buns Sort of cuisine Snacks Basic materials Barbecued pork, salt, pepper, green onions, ginger, soy sauce, each appropriate amount of flour.　Practice: ① barbecued pork cut into small pieces, chopped green onions and ginger, plus soy sauce, salt mixed into the trap; flour with sugar, warm water, baking powder, province for two hours, until the dough initiated, add sesame oil, sugar.　② divide the surface into portions, rolled into the middle thick, two sides of the thin skin, the barbecued pork pieces and minced green onions and ginger wrapped into a package, on the drawer steamed for 15 minutes can be.

Radish Cake

Basic Characteristics Crispy on the outside and tender on the inside, fragrant flavor without being sweet and greasy Basic Ingredients Radish, diced sausage, diced shrimp, diced shiitake mushrooms, diced celery, appropriate amount of monosodium glutamate (MSG), refined salt, pepper, rice syrup, potato flour Folk Snacks. Also known as turnip cake. The common name for radish is "choy tau kuey teow" (菜头粿), which is a kind of rice cake in Chaoshan, and is steamed in every household during New Year's season. When making the radish first scrape off the thick skin, shaved into silk, under the tripod pot fried soft, add sausage grain, shrimp grain, mushroom grain, celery grain, and into the appropriate amount of monosodium glutamate, refined salt, pepper, with the rice syrup, potato flour, mix well, and then into the steamer (first with a cloth pad in the bottom of the cage) steamed to chopsticks inserted into the non-stick for cooked. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, and then steamed in a steamer basket after mixing well with water. To serve, cut the kway teow into pieces and fry them in a pan with oil until they turn golden brown. It is crispy on the outside and tender on the inside, and has a fresh flavor without being sweet.

Vermicelli

Basic materials starch, sweet chestnut flour, salt, chili sauce and cilantro Preparation ① starch into a paste with warm water, pour sweet chestnut flour, salt, and then add water to mix and knead through the rest of the 2 hours; ② will be rolled into dough, picked into the embryo, and then snapped into the skin, rolled into a roll; on the cage, set aside for 2 to 3 minutes, with the high-flying steam for a quarter of an hour or so, the pot, sprinkled with chili sauce and cilantro garnish. Garnish with chili sauce and cilantro.　Boat congee: In the Liwan area, there are hawkers who run congee in small boats. The traditional way of making boat congee is to put the processed fish slices, shrimps, shredded sea cucumber, fried peanuts, fried vermicelli, shredded ginger, shredded green onion and other congee ingredients into a bowl, and then scoop up the boiling white congee and wash it into the bowl. Boat congee is fast and convenient, flavorful, fresh and tasty, quenches thirst and hunger, and is very popular among people.　Raw Congee: Pre-cooked congee with fresh meat ingredients rolled bowl by bowl is "raw congee". Raw congee is a kind of general term, according to the different ingredients, there are beef congee, meat congee, fish congee, slippery chicken congee, on the Shi congee, chicken congee and so on. The base of the congee is white congee boiled with river scallops, big fish or pork bones.

Crab dumplings in soup

Raw materials: 1, skin materials: 500 grams of flour, 25 grams of leavened flour, hot cooked noodles (50 grams of flour with 50 grams of boiling water and well) appropriate amount, 1.5 grams of alkali, 100 grams of water.　2, filling materials: agar paste 1000 grams, 200 grams of lean pork, 150 grams of minced shrimp, cooked shrimp 75 grams of minced shrimp, 50 grams of mushrooms, 50 grams of minced crab meat, monosodium glutamate, salt, soy sauce, cooked lard, sesame oil, pepper, sugar, each appropriate amount.　Method: 1, will be 500 grams of gluten flour and a variety of skin-making materials and dough, rubbed to pure smooth, and then covered with a wet towel and let stand for 15 minutes.　2, will make the filling of the various ingredients, mix well, put in the refrigerator for 1 hour, standby.　3、Pick the dough and roll it out to a very thin layer, pack in 1 portion of the filling, pinch it into a dumpling shape, put it into a small cage lined with lotus leaves, and steam it in a pot of boiling water over high heat to finish.　Characteristics: This product is as colorful as egg yolk, thin skin, soft, tough and smooth, fresh and fragrant, for the tea market in the Cantonese style dim sum good.

Horseshoe cake

Raw materials: 750 grams of horseshoe powder, 250 grams of horseshoe meat, 250 grams of sugar, 15 grams of lard, a small amount of edible red pigment.　Preparation: 1, the hoof meat cut into thin slices.　2, horseshoe powder with sugar, water, mix well, divided into 8 bowls, of which 4 bowls with a little edible red pigment, mix well for use.　3, take a square plate, brush a layer of lard, will not have a bowl of pigmented horseshoe powder poured into the top of a layer of horseshoe pieces, on the steamer for about 7 minutes, remove and then pour into a bowl of red pigmented horseshoe powder steaming; according to the method of a layer of laying, steaming, take out, that is to become.　Characteristics: This product is red and white, sweet and crisp taste.

Chicken Cake

Method of Preparation Sugar fat meat cut into grains as large as white beans. Cut the almonds, walnuts and olives into red bean-sized pieces. Put the white flour, sugar, mung bean powder, fat meat particles together on the board and mix well, and then into the olive grain, melon meat, walnut meat particles, sesame seeds, milk, young salt, wine, etc., rolled into a mass of filling.　The method of making pie crust is to mix white flour with maltose and roll it into a dough, then divide it into small doughs, pinch each piece of small dough into a round dough, wrap it into a filling, and wrap it tightly at the seams so as not to scatter the filling. After wrapping, put into the chicken cake model, with the hands of compaction, and then gently knock the mold seal, chicken cake that is out of the mold. Finally, the chicken cakes discharged in the iron baking dish, cake surface coated with a layer of egg yolk water, put into the oven has been burning hot, at 250 degrees oven temperature, the Bureau about 15 minutes, the cake was golden brown, can be removed.