What are the specialties of SITC
What are the specialties of SITC? SITC is located in the southeastern part of Guangdong Province, SITC takes the meaning of "the South China Sea is rich", known as "the land of fish and rice", for the Guangdong historical and cultural city.
1, wonton
This Hai Feng dialect, called "flat solid", to put it nicely is the wonton, thin skin stuffing, Hai Feng's wonton skin made of eggs and flour, cut into about 8cm by 8cm square. The filling is made of fat and lean pork, added with minced earth fish and seasonings. The wrapping method of SITC wonton is generally fast, not necessarily folded neatly. The size is standardized to be able to swallow one in one mouthful. Most of the wontons are cooked in boiling water with soup and cilantro, which gives them a fresh and smooth flavor.
2, pancakes
Pancakes, SITC people must eat every Qingming Festival! After the ancestor sacrifice, many people are in the mountains to eat sacrifices after the ancestors, if the ancestral mountain is not far from home, go home for lunch, will also buy some pancakes should be festive, however, times have changed, customs are not set in stone. Material life is not rich before the Qingming Festival, people are using pancakes for lunch, SITC pancake crust is to be a full-time master to do, untrained people can not do, full-time masters will choose to use a better quality, there is a "gluten" flour mixed with warm water, yeast, kneaded at night and good, edible noodles after a night of fermentation, to the next day, the morning to be used, the master will be in the morning, the master will be in the morning, the master will be in the morning, the master will be in the morning, and the master will be in the morning. In the morning of the next day to be used, the master will be in the vat with the flour, grab a piece of dough to make clever twisting, and then rubbed in the heat of the pot, immediately have to pull the pot of dough, so a thin layer of flour will be stained on the pot, a little bit of repair, the pancake all of a sudden cooked, torn out of a thin piece of dough, is the pancake skin, the process is to be skilled masters only to do it, and the apprentice in the apprenticeship in the learning of this kind of "kung fu", but also to learn the "kung fu". This process can only be done by a skillful master, and the apprentice will waste a lot of flour when learning this kind of "kung fu". The skin of the pancake is ready, and can be wrapped with sweet or savory fillings at will.
If you want to make savory pancakes, first bean sprouts, celery, garlic, green onions, etc., fried up, and then fresh cuttlefish, pork, preserved sausage, shrimp, etc., fried up, (of course, rich, frugal by the people) add the right amount of raw oil, salt, seasoning essence, Shantou King of Flavor "Iron breasts in small quantities of water," and so on, and then mix all the vegetables, dried seafood, meat, and seasoning together. Then mix the vegetables, seafood, meat and seasonings all together and stir fry and serve, then you can make the inner filling and wrap it with four to five pieces of pancake crust and eat it.
If you want to make sweet, you can use white grain, red grain, or red sand grain, sesame, hemp into, bean pastry, sugar, jam, etc. to do the filling, with three to four pieces of pancake crust, because hemp into, bean pastry, sugar, etc. is a block of hard, must be wrapped in a clean cloth, with a heavy, solid wooden strips into hemp into, bean pastry, sugar, etc. cracked, wrapped up and ready to eat.
3, vegetable tea
Vegetable tea, every SITC people's favorite! Every year, the seventh to fourteenth day of the first month of the year, these days is the traditional SITC light day, each village light time is different. Every family has to fry a few pots of "Kaiting Tea" and call friends to come and taste it. In the past, every family here has a newborn boy will be happy in the first month to prepare a tea banquet to invite friends and relatives to the countryside to eat at home "Kaiting tea", and gradually formed a custom, the family has a joyful event must be prepared dishes tea banquet. Housewives buy a lot of pig bones, boil a few pots of soup, chopped spinach, cabbage, celery, lettuce, green garlic, pinto beans, parsley and so on hot fire, fried, the fans dipped in salvage, mushrooms, fresh shrimp, lean pork, sausages, dried squid, pork and other pieces of popping incense, and then mixed, ready to go on the bowl, the guests to simmer on the hot soup, and sprinkled on the top of the fried rice, peanuts, pepper and so on served to the guests, the fragrant vegetable tea on the This is done. Vegetable tea is delicious, but do not eat too much, the hospitality of Shanwei people to the guests of a bowl after a bowl of direct pouring into your end of the bowl to add, making it difficult for you to decline, at least four or five times as much as, up you really hard! Emotionally can not lose sight of the other, the belly is even more to be oversized to be able to do.
4, vegetables and fruits
Vegetables and fruits, quite famous snacks! These vegetables or rice flour as the skin, peanuts, shrimp, lean meat, loach and spices and vegetables as the filling, steamed can be dipped in soy sauce with eating, eating smooth, very tasty. Vegetable source of good quality and low price, unique flavor, eat vegetables and fruits instead of Chinese food, has gradually become a habit of the people, many people pay attention to work and rest, do not want to spend more time to cook, they will go to the market to buy a little Lego home to eat. As a result, the business of vegetables and fruits has become more and more prosperous.
5, vegetable roll
Vegetable rolls by the rice milk and shrimp, diced meat, bean sprouts, etc. Mixed together, steamed one layer and then rolled them up on the plate, usually soy sauce is the owner of the elaborate production, so pouring in the rolls on the exceptionally fragrant, how to eat is not fat, girls like.
6, vegetable head ball
SITC specialties! It is said that in the past, the local people only eat on New Year's festivals "vegetable head ball". In the mid-1980s, there were a lot of "vegetable head ball" sellers in the streets and alleys of the local town, selling along the street, and some children, even if they did not have the money to buy it, had to gather around and sniff the aroma of the smell. Nowadays, with the development of the market, semi-finished products are sold in the market, which are steamed and fried at home, so that you can enjoy this traditional local food. The main ingredient for making "choytou-maru" is white radish, with an appropriate amount of sweet potato flour and peanut rice. The production method is not complicated, but when it is done, the work is quite trivial. To first wash the radish peeled and shaved into silk, crushed, add a small amount of salt marinated for a few minutes, squeeze out the water, and then add an appropriate amount of chicken essence, pepper, minced onion seasoning mix, and then add the ratio of five to one sweet potato flour and a small amount of crushed peanuts and kneaded evenly, and into the radish noodles, rolled into a chic little balls, put into the steamer to be steamed. After the balls have cooled down, they can be fried or deep-fried in a frying pan until the appearance of the "beetroot balls" is golden brown. If you like to eat steamed "beetroot ball" is chewy, and its appearance of crystal clear, sweet flavor; love to eat fried or deep-fried "beetroot ball", is the outside of the caramelized, tender, and full of fragrance. The sweet radish flavor wraps around the tip of the tongue, and the taste is very good.
7, beetroot fruit
The white radish rubbed into silk, adjust the flour paste, generally do beetroot fruit tool in SITC have to buy, a round, about 6.5cm in diameter, 4cm high, first full of flour paste tool, and then poured back, this step is to do a layer of skin, and then stuff the white radish silk to the tool, and then with Flour paste dripping on top, make a layer of sealing, put into the frying pan frying, usually beetroot fruit are to dip garlic water to eat together, will be more delicious.
8, grass cake
Grass kuey teow bean flower, Shantou people's "emotional food"
Introduction: Grass kuey teow is a kind of grass called grass kuey teow grass boiled juice, add a little groundnut powder, so that it is coagulated, in a small jar with a good cover. At one end, there is a chopsticks rack and brown sugar, with dishwashing water under the rack; at the other end, there is a small jar. When selling, a copper spoon is used to cut the top layer of the koay teow into the bowl, sprinkle it with powdered sugar, and dot it with a drop of orange paste. In Sai Fung, a perforated copper penny grater is used to grate the condensed grass kuey teow from the bowl into strips, which are then cut into small pieces and served cold with brown sugar. Eating grass kuey teow can relieve the summer heat, but should not be left overnight. If it rains, people do not eat it. There is a saying in the Chiu Chow language, "When the grass kuey teow is cooked, the weather changes". It describes the change of season and the bad luck of business.
9, ding snail
Fried ding snail, "eat ice" must be ordered one! Fried this kind of snail thing is best to add some vinegar and garlic, add the role of vinegar has two, one is to nail snail this kind of snail thing to add vinegar to cook together, can be the snail in the bacteria and microorganisms to maximize the do a sterilized, to ensure that we eat the health. Secondly, the addition of vinegar can increase the flavor of this dish, the sourness of vinegar and spicy chili peppers to the freshness of the snail to do a foil, more flavorful. The role of garlic we all know, there is a strong bactericidal effect, the most suitable for fried snail food, the two ingredients added to maximize the health of this dish to ensure that we eat. Seafood must be cooked through before open industry to eat, or easy to diarrhea .
10, fried clams
Fried clams, often seen on the table! Clams with salt water for half a day, let it spit sand; and then hot pot, the pot to be very hot ~ under the oil, oil is hot, add garlic, ginger, chili peppers, popping incense, put down the clams slightly fried, cover the lid of the pot for 30 seconds, add seasoning, depending on the clams to open up the opening that is to add seasoning to the pot.
11, fried rice noodles
"Rice noodles" is a specialty of southern Fujian, is a favorite dish. The main ingredient is rice noodles, which are stir-fried with cabbage and other vegetables.
12, skewered nine-jointed shrimp
Skewered nine-jointed shrimp, SITC people often use one of the seafood banquet!
13, Dizai fish
Peeling fish is also a common name, the real scientific name of the green fins of the horse-face triggerfish, the common name of Chaoshan: Dizai; in Shanghai and Fujian and Zhejiang area called rubber fish, in the north, called the lard, tanner's fish, breaded fish, burnt horn. As the saying goes: "Relying on the mountains, we eat the mountains; relying on the sea, we eat the sea". The Chaoshan region of Guangdong has a unique geographical location with a long coastline and rich fishery resources, with nearly 1,000 varieties of fish, and a wide variety of sea fish throughout the year. The Chaoshan people who live in the region love to eat fish and are good at making fish, and all kinds of fish dishes are famous at home and abroad. The use of special rice vinegar, plus eggs fried and dropped into the soup and rolled together, a few flavors together, can help appetizing, replenish blood as well as keep the blood flow, is a year-round can enjoy the delicious food.
14, squid boy
SITC people on the fresher seafood, are more like to eat the original flavor of the things, generally squid boy are used to open the boiling water after hot, dipped in soy sauce to eat, the taste is very refreshing, sweet, very fresh flavor.
15, winter festival pigeon
winter festival pigeon, not a bird, also known as vegetable packet kuey teow, winter festival kuey teow, is popular in the Guangdong area of the specialty snacks, is the traditional Guangdong festival of winter festival (Winter Solstice) the day of the table staple, has become the daily food in Haifeng County, Shanwei City, Guangdong Province. Stir-fry cut potatoes, preserved vegetables, cabbage, celery, garlic, preserved shrimp, pancetta ...... (ingredients can be adjusted according to personal taste) with salt and other condiments, and then wrap the skin of winter festival pigeon on it. The skin of winter pigeon is made of flour and glutinous rice flour at a ratio of 1:1. Make a dough with warm water and grind it into a skin as thin as the skin of a dumpling. Put the skinned pigeon into a steamer and steam it until it is cooked, or boil it.
16, bean flowers
We often eat bean flowers are by edible gypsum or lactone point out. Sheng douhua also pay attention to, with a flat spoon in the bowl, the bowl in the middle of the douhua to be like a small steamed bun like protruding, and then pouring brine, brine from the tofu brain on the flow to the bowl of the four sides of the general is to add brown sugar and hot sugar water to eat, some people in order to drive away the cold will also be added to the sugar water in the ginger taste better.
17, sweet potato rice
Hometown flavor tongue SITC.
Sweet potato rice to sweet potatoes and rice as raw materials made of food, is a SITC specialties, especially in the summer, almost every family is cooking sweet potato rice, and then with a little vegetables, very tasty and refreshing. Sweet potato rice is convenient, easy to do, because the edible value of sweet potato is very high, this rice is also a very good health food. It benefits the qi and generates fluids, tonifies the center and blood. Cirrhosis ascites patients eat as a staple food. Sweet potato contains a variety of nutrients that the human body needs, including calories, protein, sugar, fat, phosphorus, calcium, iron, potassium, carotene, another contains vitamin B1, B2, C and niacin and linoleic acid, vitamin C content is apple, grapes, pears, 10 to 30 times, in the same kind of fruits, vegetables and grains of the top of the carotene content than the potatoes, taro, corn, more than 600 times higher. Sweet potato contains a substance similar to estrogen, the protection of human skin, slow aging has a certain role.
18, turn the sand taro
Hometown flavor tongue SITC.
Introduction: taro, the past is the Mid-Autumn Festival seasonal food. The taro is peeled, cut into finger-shaped pieces, and fried in a frying pan. After a while, the taro pieces are put into the oil to remove the water vapor. Then use sugar and water, put into the pot to cook, to the sugar water like glue when sticky, that is the taro block into, mix well and fish up, and immediately removed from the stove.
19, pigeon spring balls and hair of the dog cake
Hometown flavor tongue SITC.
Pigeon Spring Balls (actually made of sago), berry paste (a plant that grows on the bottom of the sea is boiled and solidified into a jelly-like). The way to do it is: cut the berry paste into pieces, add frozen water, sago, sugar or condensed milk can be, this is a kind of sugar water to relieve the heat in the SITC area. A cup on a hot day, from the throat straight to the stomach, the taste is really a cool!
20, fried sweet potato chips
Hometown flavor tongue SITC.
The sweet potato washed, peeled, cut into thin slices, like to eat thicker cut a little thicker, the pan in the oil, sweet potato slices put the pan on a small fire to fry cooked on both sides of the frying into a golden brown on it.
21, horse mackerel balls
horse mackerel balls, SITC people's specialty! Mackerel balls good shape and flavor, sweet and crisp. Can maintain the original flavor of fresh fish. The production of horse mackerel balls is extremely delicate, selection of materials (not what fish can play fish balls), fresh raw materials, the process is fine (picking thorns to take the meat, chopped velvet stranded pills), every process has a great deal to learn. Street alleys, a simple stove, a white round fish balls are made by hand, eat natural different.
22, brisket powder
Hometown flavor tongue SITC.
Beef brisket noodles are one of the most popular dishes in SITC. It is named after the cooked beef brisket that is used as a condiment. Cooked beef brisket as a condiment and named. It started from the folk, and became famous before the liberation. So far it has spread to Nanning, Wuzhou and other cities.
Production process: wash the brisket from blood, put it into the pot to boil for thirty minutes, fish up and cut into small pieces, put the seasoning marinade. Put the onion, ginger pieces, garlic into the frying pan and sauté, under the brisket pieces and put the incense bag (gauze bag with garlic, sand ginger, fish tail, cinnamon, Sichuan pepper, cumin, aniseed, star anise, licorice, grass berries, tangerine peel, insect molt, pepper, cloves and other ingredients) in it, put in the beef bone broth. Let it simmer for three to four hours, then pour in the original broth and bring it to a boil, adding monosodium glutamate and so on. The cooking method of the rice noodle that goes with the beef brisket is also different from the general cooking method. To use Yulin's unique white sticky rice made of fine rice noodles; to be put into the pot of boiling water, while cooking and stirring, to be cooked to the vermicelli lightly pulled that is broken, pick up, washed by the water, picked up to dry for use; use only in the boiling water, hot, fish in a bowl, plus the beef brisket and the original sauce can be eaten. It can also be served with Yulin's flavorful food, such as beef meat and meatballs. The color is not only delicious, smooth, tender, slag, sweet and refreshing!
23, dried beef
Dried beef, SITC fair specialties! SITC fair specialties of the fair dried beef using ancestral system, the taste is different. Ingredients: beef, garlic, chili, sugar, Fen wine, natural spices. Eating it will make you have a good memory! It is a good choice for gifts and souvenirs. Fair specialties of dried beef is not often eaten dried beef, unique flavor, excellent taste, fragrant, spicy, while maintaining the original flavor of beef, tough and chewy, mouth and teeth! It is a casual snack with noodles, soup, porridge, good wine, and unique taste. The taste is different, eaten so that you will remember!
24, beef cake soup
Hometown flavor tongue SITC.
Beef cake soup is boiled with pork bones into a hot, and then with beef cake with together, put a little green onion, taste smooth and want to be thick, coupled with the beef cake crisp and refreshing, aftertaste, you will always remember this snack.
25, oysters
Hometown flavor tongue SITC.
Every year in winter and spring is the oyster harvest season, China's folk "winter solstice to Qingming, oyster meat fat crystal" proverb, meaning that from the beginning of the winter solstice to the next year's Qingming oyster meat is the most fertile, is the most delicious time. At present, many coastal areas have adopted the three-dimensional culture method, and oyster meat is basically available all year round, which is quite popular among people.
Compendium of Materia Medica recorded: oyster meat "more food, can fine clean skin, tonic kidney and Yang, and can cure the deficiency, to solve the Dan poison." Modern medicine also believes that oyster meat also has the function of lowering blood pressure and nourishing Yin and blood.
Oyster meat is regarded as delicious sea treasures and health food because of its delicious taste, nutrition, and its ability to "fine skin, beautiful face" and lowering blood pressure and nourishing the blood, fitness and strengthening of the body and other roles. Among the many marine treasures, many people are only fond of oysters. In the West, it is called "God-given magic food", and the Japanese recognize it as "source of root", and there is also a poem of praise "Oyster is the only one in heaven and on earth". Many celebrities, both ancient and modern, have had a relationship with oysters.
26, persimmon cake
Hometown flavor of SITC on the tip of the tongue.
Persimmon cake, is famous at home and abroad specialties. Persimmon cake production began in the Ming Dynasty. Because of the unique soil and water climatic conditions, processing out of the persimmon cake outer layer white as frost, the texture of the body outside the dry inside moist, soft flesh, golden yellow, the flavor of the sweet and mellow like syrup, containing a variety of human body needs sugar, vitamins, amino acids, and so on, and has the lowering of blood pressure, alcohol, treatment of gastric disorders, as well as stopping bleeding and moistening the stool of the medicinal function.
Persimmon cake, who all know good food, but its processing procedures of the redundant, know the fear is not much. Persimmon cake is not processed before the green persimmon, the annual lunar calendar in August and September is the picking green persimmon processing persimmon cake season. Green persimmons should not be too ripe, the color is too yellow processing out of the quality of the persimmon cake is not good. Red can not be processed, can only be used for raw food. The best green persimmons in the green through yellow, picked, the first process is "undressing". With a special curved hook-shaped knife will be four petals of persimmons peeled off, peeling the "persimmon shoulder" even with flesh peeled off, such as this, processed out of the persimmon cake quality is poor, easy to deteriorate. The second process is "peeling" the peeled green persimmons with a special planer to peel off the skin and one by one inverted in the bamboo persimmon sieve, drying in the persimmon shed built earlier on the sun. The third process is "kneading", and the persimmon tires that have become soft in the sun are slowly kneaded by hand, while kneading and sunbathing, and when the persimmon tires become umbilicals, the fourth process, "fumigation", is carried out. The persimmon umbilical cord a sieve folded into the already prepared fumigation room smoked, smoked on the persimmon shed to let the night "play dew", and then let the sunshine during the day, the side of the sun while kneading until the persimmon umbilical cord into a cake, and then carry out the fifth process that is the "hot cake". Boiling water with a raw rice pot or aluminum pot, the persimmon cake with a net pocket in the boiling water hot, a few moments from the pot poured back to the bamboo sieve and then an exposed persimmon coat back to pinch back to the inside of the sun to let the sun dry in the afternoon to take back and pour it into a bamboo basket, that is, to carry out the sixth process, "under the seed". Under the seed, that is, the previous year to leave the snow-white persimmon cake stained with cake frost for the "seed", take a few grains in the bamboo wicker, repeatedly turning the bamboo wicker left and right back and forth, throwing, and then use the sack to cover the mouth of the wicker tightly, so-called "stuffy". Every other day sifting the sun, is the night to take back into the basket and then thrown and then smothered, until the persimmon cake on the frost white through, that is, into the top persimmon cake.
27, bowl fruit
Hometown flavor tongue SITC.
Bowls of fruit is one of the snacks of SITC, the main raw material is round-grained rice, the rice soaked in water on the stone mill into a pulp, with oil onions and a variety of condiments, and finally put into a small bowl of steaming and cooking, bowls of fruit from which the name comes.
28, salty tea
Salty Tea Hailufeng salty tea sweet and mellow mouth, both with the fragrance of tea, mint sweet, but also has a fried rice crispy, peanut crisp, sesame flavor. Therefore, it has the effect of strengthening the spleen and stomach, prolonging life. The custom of eating salty tea has been passed down from generation to generation for a long time. Ru Dunru in the Qing Dynasty, "the Yue speech interpretation", "Jiang Guang between the tea, is the Qiang salt fried tea legacy of the system, there are ancient ideas." Qing Daoguang Hai Feng lifer Huang Hanzong also has a poem: "Hai Feng popular salty tea, tooth bowl to **** a family. Thick and thin human feelings where to see, see how much she under sesame." Wrote the Qing Dynasty Hai Lu Feng ate salty tea conditions and human worldly feelings. Whenever guests come to the door, the hospitality of the hostess will be busy: first of all, the tea leaves into the tooth bowl (a special inner wall with serrated pottery), wet with pomegranate wood or lychee wood and other hardwoods made of about 3-foot-long hammer (mortar and pestle) back and forth stirring and pounding, then cooked peanuts, sesame seeds, mint leaves, etc. into the tooth bowl one after another into the batter, put in the right amount of salt, will be the boiling water into that is, and is also known as the tea. So it is also called "ring tea". Then the host will be fried rice and other large handfuls into the bowl containing salty tea, steaming hot in front of the guests. We all sat around the living room, drinking and chewing, while talking about family life, the host is from time to time attentive to the guests to add salty tea, fried rice, etc. to persuade to drink, all happy Tao tao, have a lot of fun.
29, millet
Hometown flavor tongue SITC.
This is the famous SITC snack - millet.
Favorite moment to open the lid of the pot, steaming, fragrant, a full and crystalline millet such as black pearls, just look at people drooling. Millet with oyster sauce is my favorite. It's different from beef patties with chili sauce, but I can't get enough of it.
30, mandarin orange
Hometown flavor tongue on the tip of the SITC.
Yukan, to the estuary Tiandun, Xihu Yukan is the most. It is known for its large fruit, clear flavor, crispy, no slag. Taste a grain, full of mouth, sweet. Coupled with clear spring water or cold water, the sweetness of the wisp of flavor is exciting, thirst is quenched.
31 Steamed Shrimp Mushroom
Shrimp, the scientific name of the tube station, also known as the piano shrimp. Shrimp eye crab foot, like a centipede. Shrimp aunt meat is fresh and tasty, can be fried, steamed, boiled, each with its own flavor, and even more, is to eat raw salted shrimp aunt, it is daunting. This way of eating in the past is the local people's traditional way of eating, and now not only the general family in Shanwei City, that is, restaurants and hotels are also indispensable to the delicacies on the table. Guests in the drunken dishes after the reduction of a dish of salted shrimp aunt, one or two bowls of sweet potato porridge. Eat up the flavor. Otherwise, they will feel the lack of beauty, a big disappointment. Salted shrimp goo production is simple, will be fresh shrimp goo; with salt eyeballs for a day or two, take it to eat. Have not eaten shrimp goo people do not know how to eat, accidentally fingers will be pricked bleeding, Shanwei people have a way, with two hands will be shrimp goo head, tail pinch, one on top of the next shake squeeze, shrimp meat will be off the shell, and then two hands hold down both sides of the shell, take the meat seasoning that is eaten, the flavor is excellent. This eating method Shanwei people joked on: "first massage, after stripping, hands should be raised."
32, sesame paste
Hometown flavor tongue SITC.
Sesame paste (hù) is sesame as a raw material, adding other grains and cereals modulated food. It is rich in nutrients, sweet and numbing, and can relieve cravings, and the aftertaste is endless. Since ancient times, it has been regarded as nourishing and strengthening the body, prolonging life.
33, salty heavy cake boy
Cake kuey teow is one of the major features of the snacks of the sea and the land. Cake material with rice flour, flour, potato flour, etc., there are two flavors of salty and sweet, can be divided into years of festivals Cake and the usual Cake points. Spring Festival steamed sweet cake (rice cake), hair cake, pine cake; the 30th day of the first month to do nine tongue child (also known as double-headed tip or oil leakage child), known as "fried ants feet"; Ching Ming Festival to do pancakes, evaporation of the child; the eighth of April to do the vermicelli; the Dragon Boat Festival steaming glutinous rice palm, corner brown, cold flour brown; July 30, August 30 steamed cake cake (salty and sweet); winter festival to do the Winter Festival Clam (glutinous rice flour for the skin, bean sprouts, kudzu potatoes, pork, sausage, shrimp, squid shreds, left mouth fish powder, etc. for the filling, pinched into a semicircle, poured into a pot with pork bone soup cooked, and then put coronary leaves, coriander, pepper powder that is to be eaten), do the winter festival dumplings (cooked with ginger, brown sugar); Lunar New Year's Eve on the twenty-fourth and do the vegetable bun kuey teow.
34, pig intestine noodles
Hometown flavor tongue SITC.
Pork sausage noodle net powder, there are added eggs, meat, shrimp, sausage, barbecue pork, pork intestines, pork ribs and so on, in order to suit the different tastes of diners. As for the seasoning of pork sausage noodle, it is also very delicate. It has to be diluted with essential oil and soy sauce and spices are added. When you eat it, you can also dip it in a little garlic sauce, ketchup and hot sauce according to your personal preference.
35, lard candy
Surf and turf traditional snacks are full of variety. In terms of traditional handmade sweets alone, there are four times of tea and food sweets in SITC area. It is worth mentioning that the lard candy of Hai Feng is a traditional snack popular in the Chaoshan area of east Guangdong, which is called the best in east Guangdong. Lard candy is lubricated and refreshing, soft and fragrant, which inevitably makes people appreciate the fragrance and unique flavor of lard. SITC people lard and flour, sugar made of candy, is a major contribution to nutrition, lard candy sweet but not tired, oil but not greasy, containing the right amount of lard, not only to the body to replenish energy, but also full of taste, is not comparable to other sweets. They said, although lard contains cholesterol and saturated fatty acids, but they are necessary to ensure the health of human beings, as long as the amount of proper, there is no problem, not to mention that lard is also rich in unsaturated fatty acids, but also contains arachidonic acid and other high-level polyenoic acid is very beneficial to the health, so it is worthwhile to eat lard candy.
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