Chaoshan famous 20 kinds of snacks are spring rolls, vegetable head kuey teow, duck mother twist, mung bean cake, dried radish, grass kuey teow, antisacharisma taro, brine goose intestines, oyster roasting, hand pat beef meatballs, Dahao fish balls, kuey teow, gardenia kuey teow, fried cake kuey teow, Ma Ma Palace dumpling ball, rat curved kuey teow, Chaoshan brine goose, drop soup money, crystal ball, pig intestines bloated glutinous rice.
1, spring rolls:
Spring rolls were originally spring day food, the Tang and Song dynasties called spring plate. After the Qing Dynasty production has been improved, its filling by celery, leeks, bamboo shoots, indicating hard work, long, prosperous meaning. Later became a snack for all seasons, called spring cake.
2, vegetable head kuey teow:
Chaotou kuey teow is a kind of Chaoshan local rice cake, every New Year's Eve, every family has steamed. When making it, first scrape off the thick skin of the radish, shave it into silk, stir-fry it in a pot, add Chinese sausage, shrimp, mushrooms and celery, and add in the right amount of monosodium glutamate, refined salt and pepper, and mix it well with the rice syrup and potato starch, and then steam it in the steamer, and then insert chopsticks into it without sticking to it as it is ripe.
3, duck mother twist:
The duck mother twist is similar to the northern soup dumplings, the traditional production requirements are strict. There are four kinds of fillings, namely, mung bean filling, red bean paste, taro paste and sesame sugar, and the filling of each grain is about 15 grams. The duck mother twists are boiled in white sugar water until they float to the surface.
4, mung bean cake:
Shantou Zhanglin Ancient Harbor, is the Ming and Qing dynasties, the red head of the ship's Tongyong general meeting place. Whenever the Mid-Autumn Festival, thousands of households with clever art clever women, often love to process and make gourmet pastries, mung bean cake, its traditional technology and processing and production methods sophisticated, steamed gold and blue crystal, the entrance to the sweet and fragrant, unique flavor.
5, dried radish:
Dried radish is traditionally salted and sun-dried, and is a traditional dish for home meals in Chaoshan, with a crispy texture, and is a good food and gift for friends and relatives.
6, Grass Kuey Teow:
Grass Kuey Teow is made by boiling the juice of a kind of dried grass called Grass Kuey Teow, adding a little groundnut powder to make it congeal, and then putting it in a small jar with a lid. It is sold with a chopstick rack and brown sugar at one end, dishwashing water under the rack, and a small jar at the other end.
When selling, a copper spoon is used to cut the top layer of the grass kuey teow out of the bowl, sprinkle it with powdered sugar, and dot it with a drop of orange paste. In the rural areas of Chaoyang and Puning, a perforated copper penny grater is used to grate the condensed grass kuey teow from the bowl into strips, which are then added with brown sugar and eaten either warm or cold.
7, anti-sand taro:
Anti-sand taro used to be a seasonal food for the Mid-Autumn Festival in the Chaoshan region. Taro peeled, cut into small finger-shaped pieces, put into the frying pan fried. 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, namely taro pieces into, mix well, and immediately removed from the stove.
8, brine goose intestines:
Brine goose intestines after brining, in addition to the fishy flavor of the goose, goose meat is plump, eaten soft with tenderness, eaten after the aftertaste.
9, oyster brand:
Oyster brand is the unique snacks in Chaoshan, foreigners come to Chaoshan always have to try this food. There are many hotels and snack stores in the town, and the oyster brand in Xitian Lane is one of the famous snacks in Shantou.
10, hand-beaten beef meatballs:
Hand-beaten beef meatballs is the choice of fresh beef shank meat as ingredients, after removing the tendons and cut into chunks, put on a large cutting board, with a special square hammer knife two, up and down non-stop force of the shank meat into a meat paste.
Add a small amount of snow powder, salt, fish sauce and monosodium glutamate (MSG), and continue to mallet for another 15 minutes, and then use a large bowl, add square fish, white meat and MSG, mix well, and vigorously stir the tart with your hands, until the meat paste stick to your hands and do not fall off.
Then grab the meat paste with your hands, squeeze it into a ball with a tight fist, pull it out with a spoon into a basin of warm water, then cook the ball over a slow fire for about 8 minutes, and then fish out the beef balls. When eating, use the original soup and beef meatballs under the pot to cook until the first boil, add appropriate amount of monosodium glutamate, sesame oil, pepper and celery grain, with salsa or chili sauce to accompany food.
11, Dalhao fish balls:
Dalhao fish balls selected high-quality fresh fish preparation, white and soft, crisp and clear mouth, convenient for general family restaurant applications.
12, kuey teow:
Kuey teow is one of the rice products, focusing on the mixing of auxiliary materials. Auxiliary materials with a long and mellow pork marinade, marinated marinated pork and garlic fried in oil to a golden color.
13, gardenia kuey teow:
gardenia kuey teow's raw material is glutinous rice, the ancient production method is with glutinous rice impregnation after using handmade stone mill grinding into the powder slurry, with into the crushed gardenia soak dregs to become the yellow medicinal liquid, and then again with the spreading of ginger alkali liquid mixing, loaded into the steamer cage stove fire steaming will be into the dumplings yellow crystal lubrication of the fragrance of the high quality gardenia kuey teow. The gardenia kuey teow bias bitter, consume and to sugar, also can boil into the soup, used for the main meal also is first-class.
14, fried cake kuey teow:
fried cake kuey teow is very attention to the fire, so that cake kuey teow to achieve the outside of the crispy inside, tender, fresh and sweet, color and luster of the golden yellow bright, fragrant overflowing, taste salty, sweet, fragrant, spicy both.
15, the old mother Palace dumplings ball:
The old mother Palace dumplings ball refers to the Shunde number of the Shantou Shantou Shengping Road, near the head of the A-Ma Palace dumplings ball. As the dumplings are wrapped in bamboo leaves, to open and eat to know the flavor, so there is this proverb. As the Boomers have the custom of eating zongzi and dragon boat racing on the Dragon Boat Festival on the fifth day of the fifth month. And in the south after the Dragon Boat Festival, the climate began to turn hot, so the proverb also May not eat rice dumplings, broken fur do not dare to put the proverb.
16, rat-shaped kuey teow:
Traditional Chaoshan women will make cake kuey teow, every Lunar New Year not forget to make rat-shaped kuey teow. It is usually only made during the Lunar New Year, so the Chaoshan people also call it Nian Kuey Teow.
17, Chaoshan Marinated Goose:
Chaoshan specialties of the lion's head goose, the meat is fat, marinated goose is a local flavor food, smooth flavor, fat but not greasy.
18, drop soup money:
Lok soup money is in the Chaozhou traditional snacks on the basis of glutinous rice money, to innovate and evolve, it absorbs the good practices of traditional snacks, and some of the shortcomings of the traditional snacks to improve the traditional snacks, so as to make this snack is more perfect, it is a representative of the innovation of the Chaozhou snacks.
19, crystal ball:
Crystal ball is made of raw flour. Made out of thin skin, uniform thickness, toughness, smooth, transparent, kuey teow body in the shape of a ball, you can clearly see the filling of the inner bread. The fillings can be sweet or savory, such as mung bean filling, bean paste, taro puree and so on.
20, pig intestines bloat glutinous rice:
Pig intestines bloat glutinous rice is the Guangdong Chaoshan region of traditional folk snacks. Its general method is to take the pig intestines in the middle, the glutinous rice first soaked soft, and pork, mushrooms, shrimp, lotus seeds and other accessories, mix well, seasoning salt, monosodium glutamate, pepper and other seasonings, and then filled with washed into the pig intestines, the two ends of the yarn tied tightly, let go of the pot of water to boil for about 1 hour, out of the diagonal slice, dipped in sweet soy sauce to eat.