I'm a cook. I know how to make some. It's a waste of time for you. I hope you can understand the answer I gave you ... barbecued pork buns.

Belonging cuisine snacks

The basic materials are barbecued pork, salt, pepper, onion, ginger, soy sauce and flour.

Practice:

(1) cut the barbecued pork into small pieces, mince the onion and ginger, add soy sauce and salt and mix into a pit; Add sugar, warm water and baking powder to the flour, save two hours, and add sesame oil and white sugar when the dough is started.

(2) Divide the flour into components, roll it into skin with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed buns, and steam it in a drawer for 15 minutes.

Caitouguo (radish cake)

The basic characteristics are crisp outside and tender inside, and the taste is fragrant but not sweet and greasy.

Basic materials: radish, sausage, shrimp, mushroom, celery, monosodium glutamate, salt, pepper, rice paste and potato powder.

Folk snacks. Also known as radish cake. Caitou is the common name of radish, and Caitouguo is a kind of Chaoshan local rice cake, which is steamed by every household during the Chinese New Year. When making, first scrape the rough skin of radish, slice it into shreds, stir-fry it in a small pot until 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 a cloth on the bottom of the cage) until it is not sticky when chopsticks are inserted. Another method: the shredded radish is not fried, 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 pan and fry it in oil until it is golden yellow. The vegetable head is crisp outside and tender inside, and the taste is fragrant but not sweet.

steamed vermicelli roll

The basic materials are starch, chestnut powder, salt, Chili sauce and coriander.

preparation

(1) Mix starch with warm water to make paste, pour in chestnut powder and salt, add water, mix and knead thoroughly, and let stand for 2 hours;

2. Rub the dough into strips, pick it into embryos, then press it into skins and roll it into rolls; Put aside for 2-3 minutes, steam with boiling water for about 15 minutes, and sprinkle with Chili sauce and coriander after taking out.

Boat porridge:

In Liwan, vendors use boats to handle porridge. The traditional method of making porridge by boat is to put the processed porridge materials such as fish fillets, shrimps, shredded sea cucumbers, fried peanuts, fried vermicelli, shredded ginger and shredded onion into a bowl, and then scoop boiling rice congee into the bowl. Boat porridge is quick and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is very popular among people.

Raw porridge:

Add fresh meat to the pre-cooked porridge bottom and boil it bowl by bowl, which is "raw porridge". Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, Shangshi porridge, frog porridge and so on. The bottom of the porridge is rice congee, which is made from dried scallops, earth fish or pig bones.

Crab soup dumplings

Raw materials:

1, materials for skin making: 500g of flour, 25g of fermented flour, appropriate amount of boiled flour (50g of flour is mixed with boiling water), 0.5g of alkali/kloc-0, and 0.00g of clear water/kloc-0.

2. Stuffing materials: agar paste1000g, minced pork 200g, minced fresh shrimp150g, minced cooked shrimp 75g, diced mushrooms with water 50g, minced crab 50g, monosodium glutamate, refined salt, light soy sauce, cooked lard, sesame oil, pepper and sugar.

Method:

1, rub 500 grams of medium gluten flour and other leather-making materials into dough, then cover it with a wet towel and let it stand 15 minutes.

2. Mix all kinds of stuffing materials evenly and put them in the refrigerator for cold storage 1 hour for later use.

3. Pick a small amount of dough, roll it very thin, wrap it in stuffing 1 serving, knead it into a dumpling shape, put it in a small cage with lotus leaves, and steam it in a boiling pot with high fire.

Features: This product is like egg yolk, thin skin, soft, tough and smooth, delicious and fragrant, and it is a good Cantonese dim sum in the tea market.

water chestnut cake

Raw materials: 750g water chestnut powder, 250g water chestnut meat, 250g white sugar, 0/5g lard/kloc-,and a small amount of edible red pigment.

Method:

1, cut water chestnut meat into thin slices.

2. Mix horseshoe powder with white sugar and water, and divide into 8 bowls, 4 of which are added with a little edible red pigment, and mix well for use.

3. Take a square plate 1 piece, brush it with a layer of lard, pour in a bowl of water chestnut powder without pigment, spread a layer of water chestnut slices on it, steam it in a steamer for about 7 minutes, take it out and then pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, it is spread layer by layer, steamed and taken out.

Features: This product is red and white, and tastes sweet, crisp and refreshing.

pork biscuits

Production method

Cut the sugar fat into granules as big as white beans. Almond, walnut meat and elemene are all cut into granules as big as red beans. Put the white flour, sugar, mung bean powder and fat granules on the table and mix well. Then add the granules of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead them into lumps.

The method of making pastry crust is that white flour and maltose are mixed and kneaded into powder dough, and then divided into small powder dough. Each small powder dough is kneaded into a round powder dough, and a filling is wrapped, and the seams should be sealed to prevent the filling from coming out. After wrapping, put it into the chicken cake model, compact it by hand, and then tap the mold seal gently, and the chicken cake will be demoulded. Finally, put the chicken cake in an iron baking pan, coat the cake with a layer of egg yolk water, put it in a heated oven, and take it out at a temperature of 250 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.

Shuochaoshan snacks

There have always been two attitudes towards eating, one is "eat well" and the other is "delicious". "Eat well" means to be full and nutritious to meet people's physiological needs. "Delicious" means paying attention to the taste of food, which is a kind of enjoyment and belongs to the spiritual level. Snacks are "delicious" foods. What is a snack? Snacks are snacks other than dinner, that is, "snacks". They just touch the heart and don't touch the stomach. In the face of snacks other than dinner, you can choose to eat or not to eat. You don't have to care about the quantity and quality, but only the delicacy. From this point of view, pure food should be snacks and the like.

In the past, Chaoshan people used to greet people with "have a good meal", which shows that it was a problem to eat at that time. Nowadays, not many people greet people like this. With the progress of the times, we have basically solved the problem of food and clothing. People are not satisfied with filling their stomachs, but want to eat more tastefully and emotionally. Therefore, it is a fashionable topic to talk about consumption after food and clothing, snacks and food.

Looking back on the course of holding Chaoshan Food Festival in Shantou, we can also see the development trend in food consumption. 1988, Shantou began to hold Chaoshan Food Festival, which has been held for 8 times so far. At first, the highlight of the event was to exchange cooking skills and evaluate them in various restaurants as the Chaozhou cuisine for dinner. Of course, we are facing the industry and the high consumption class. 1999, the fifth Chaoshan Food Festival began to try to focus on Chaoshan snacks. In the hotel's flavor hall, the snacks from all over Chaoshan were displayed in front of the public, which was unexpectedly welcomed. As a result, it was out of control, and the following Chaoshan food festivals held Chaoshan snack temple fairs and tasting activities in the open square, and every session was full of scenes. This shows that people are more and more inclined to pursue food enjoyment on the premise of "eating well".

Chaoshan is one of the famous snack areas. Many snacks are not only loved by local people, but also popular in other places. Eight Chaoshan snacks have been awarded the title of "Chinese Famous Snacks" at the National Excellent Snacks Variety Evaluation Meeting-"Chinese Famous Snacks Recognition Meeting". Why are Chaoshan snacks so attractive? What are its characteristics?

First, it is natural to be born in poverty.

Countless local snacks or dim sum in China were either born out of the court or produced by the people. Chaoshan snacks, almost all of which are original by the people, have been circulated among the people. This is determined by the fact that Chaoshan is located in the "corner of the country at the end of the province" in history, far from the national political center, and the commercial society was formed late and the social wealth was not high. A few Chaoshan snacks came by hand: Xitianxiang Oyster Baked, Goose Goose, Elder Sister's Pig's Foot Rice, and Mother's Palace Zongqiu. Which name is not simple and straightforward, and the local flavor is tangy. Looking at Chaoshan snacks, there are roughly three channels for their formation.

1, a tribute to the gods

With the hot and humid climate along the Chaoshan coast, people are prone to get sick. In addition, the risk of offshore operation is high, the labor and harvest are disproportionate, and there are many accidental factors. When people cannot predict their own fate, they often pin their hopes on the blessing of the gods. In addition, in the era of material scarcity, people can also give themselves a reason to improve their lives with the activities of worshipping God. Therefore, the old Chaoshan folk custom has the characteristics of many seasons and many gods. Many Chaoshan snacks were originally offerings of worship, such as "Caitouguo" (meaning "colored head") and "Sweet Guo" in the Spring Festival, "Mianxian" (meaning "longevity") in Mazusheng (birthday), "Zongqiu" in the Dragon Boat Festival, "moon cake" in the Mid-Autumn Festival, etc. As the saying goes, "When the season is ripe, it is ripe.

2. Supplement snacks for dinner

Unlike Cantonese dim sum, these Chaoshan snacks are refreshments for the leisure class to pass the time, but snacks for the coolies in rural towns to satisfy their hunger. Hipsters are used to eating porridge, for one thing, there was not enough food earlier, and for another, the climate was natural. People who do rough work eat several bowls of porridge in the morning, but they can't stand a burst of sweat. Before dinner, they are hungry. At this time, it's like finding a savior to meet a food stall bearer who walks across the street. He can supplement his physical strength with a few cents to meet his temporary needs. At that time, there were grass cake (bean jelly), bean curd and various sweet soups to cool off the heat in summer. In winter, there are hot beef ball soup, leeks and water chestnuts. You don't need a spoon to eat hay. Pick up a shallow bowl, spin your mouth around the bowl and wipe your mouth with a cloth. Cool! Beef balls were originally Hakka snacks. After Shantou opened its port, mountain products went abroad, foreign goods entered the mountains, and the water traffic was busy. The area around Handi in Shantou used to be a berth for Hakka cargo ships, and many Hakka cargo ships stopped there for the night. In the evening, there are Hakka people rowing boats to sell beef ball soup for the boss of the cargo ship as a snack. Later, beef balls were reformed and innovated by Chaoshan people, and kway teow was added to the soup to become beef ball kway teow, which is still the favorite snack of Chaoshan people until now. Later, fish balls, shrimp balls, cuttlefish balls, pork balls and so on were cloned to create the "meatball series" in Chaoshan. The "Xinxing Street Beef Ball" in "Chinese Famous Snacks" is made by Shantou people. Nowadays, when it comes to beef balls, everyone thinks it's Chao, but in fact, it's the product of hipsters' utilitarianism. The intelligence of hipsters is vividly displayed in a small ball.

3, home-cooked snacks

The most delicious snacks are all kinds of home-cooked snacks made by Chaoshan clever wives to relieve their children's hunger. Such as pumpkin, autumn melon and tomato. In the old days, before the season came, children clamored for "cakes", and the daughter-in-law at home had to find some ways to send these greedy children away. Some farmers in Chaoshan rural areas have sweet potato powder. They pick the fruits and vegetables planted in their own fields, mix them together and fry them in oil, which becomes a snack with unique flavor. When I was young, I ate the "cold porridge" made by my grandmother with sweet potato powder mixed with cold porridge overnight. It was really unique.

There is a snack called "Zhutou Zongzi", which is said to be an unintentional work of Chenghai people. In the early years, there was a custom of having a big pig race at the Lantern Festival in Chenghai rural areas. Every seafood family had to slaughter pigs to worship their ancestors. After one family sacrificed their ancestors, the remaining pig heads could not be eaten for a while, so they chopped the pig's head meat, added seasoning and made it into "pig's head dumplings", which was particularly delicious. So it spread and became a flavor snack.

Chaoshan snacks entered the market as commodities in the twenties and thirties of last century, which was the heyday of Shantou's commercial economy. At that time, small parks were crowded with shops, restaurants and hotels, forming a typical consumer market. As a kind of food, Chaoshan snacks can naturally find their own position here, such as the time-honored Aixi dry noodles, fragrant snacks, Xitianxiang Oyster Baked, and Laoma Palace Zongqiu, all of which entered the small parks at that time. As mentioned above, snacks have more cultural significance in diet, so it is easy to become a symbol of local culture and deeply imprinted in people's minds. Have you noticed that when many hipsters living abroad arrive in Shantou, the first thing they do is to go straight to the small park and have a delicious Chaoshan snack at the old snack bar, so as to overcome their lingering homesickness.

Chaoshan snacks are rooted in the people. They are not attached to official culture and scholar-bureaucrat culture. Since their birth, they have been spread among the people with a natural attitude, conforming to the natural laws of natural selection. Therefore, we can now taste so many local snacks.

Second, the material is simple and unique in taste.

Cantonese dim sum is famous for its foreign flavor, such as cream buns, egg tarts and barbecued pork buns. Shanghai snacks are famous for seafood, such as crab roe soup packets and spring rolls with minced fish. Northern snacks are mainly pasta. Chaoshan snacks are nothing without rice. The word "Guo" in a Chaoshan dialect summarizes the main raw materials of Chaoshan snacks. In Chaoshan dictionary, "Guo" is explained in this way, a kind of fruit with rice flour as skin and stuffing. The leek bun is called "no rice bun" because the skin is sweet potato powder and the stuffing is vegetables, which shows the position of rice in snacks. Earlier, the ancestors of Chaoshan moved south from the Central Plains to Chaoshan. According to the custom of ancestral home, pasta was used as fruit for ancestor worship, and wheat was not produced in the south, so rice could only be used as fruit. This is the origin of "Guo". Later, the raw materials and practices of sacrificial food were constantly innovated and developed, and people called all the sacrificial packages "Guo". Hipsters are really superb in using rice as snacks. It can be a kind of raw material that is both skin and stuffing-"rice wrapped in rice". If there is a snack called "Taoguo", glutinous rice flour is used as skin and glutinous rice is used as stuffing, which is not only boring, but also very fragrant and delicious.

Chaoshan is rich in sweet potatoes, and this flat and cheap crop is also widely used in snacks. Sweet potato powder can be used as the skin of snacks, such as "crystal ball" with sweet and salty stuffing and "leek cake". It can also be mixed with fruits and steamed into "Ma Ling potato cake", "taro cake" and "horseshoe cake". It can also be made into "cake baked sweet potato", "sweet potato soup" and so on. Although sweet potato comes from humble origins, it is a big family in Chaoshan snacks.

Different from Shanghai and other coastal areas, Chaoshan snacks use less seafood, and rare seafood such as lobster, shark's fin and crab. One of the reasons is that the climate in Chaoshan is hot and it is difficult to store seafood. In addition, it is also caused by its civilian characteristics.

All coastal areas are rich in oysters, but only Chaoshan is the one that makes oysters into delicious snacks-"oyster roasting". Its practice is also very simple, that is, sweet potato powder and oyster are mixed together and fried into cakes, and duck eggs are poured on them, but the taste is extremely unique, crisp outside and soft inside, fragrant and tender, and it has become a famous snack.

Looking at Chaoshan snacks, vegetarian food is the main food, but fish is rare. Its selection is simple, and most of them are based on common crops-rice, sweet potatoes and vegetables, but they have won people's favor with their unique pastoral flavor, and they are deeply loved by people from all walks of life because of their low price.

Third, it is delicious and full of interest.

Since Chaoshan snacks are not "eating well" but paying attention to "delicious" food, people should pay attention to their formal beauty while paying attention to their delicacies. In the past, when worshipping gods in Chaoshan rural areas, people liked to stick paper-cuts on various tributes. Some animal patterns we saw in Chaoshan folk traditional paper-cuts were used to decorate specific foods such as geese, fish and pigs in the old days. Its purpose is nothing more than to make God favor those things that have been decorated, and hope that his wishes can be realized. This is also one of the origins of human culture and art. The Mid-Autumn Festival worships the moon, which has the content of praying for the scholar to learn, and the cultural flavor of the Mid-Autumn Festival is relatively strong. The moon cakes in Mid-Autumn Festival are particularly beautiful in appearance. People use glutinous rice, mung beans, sesame seeds, peanuts, etc. as raw materials, and print pomegranate, Aquarius, butterfly, magpie and other patterns symbolizing good luck, peace, happiness and wishful thinking to make cakes. On Mid-Autumn Night, every family member has to offer sacrifices to enjoy the moon. Mooncakes and fruits in different colors and shapes, such as pink, pink and white, are bathed in the soft light and shadow of qinghui, which is no less than an art exhibition on earth. The Mid-Autumn Festival is also the happiest festival for children. It is fun and delicious to make moon cakes, offer sacrifices, enjoy the Yue Bai and eat moon cakes and fruits. Nowadays, people not only like these beautiful moon cakes, but some people are even fascinated by woodcut-like moon cake impressions and collect them as collections.

In addition, dumplings tied into sachets, peaches like jasper, crystal balls and so on are all very elegant and interesting in appearance.

Form can't be eaten, but form can stimulate people's appetite, and hipsters have long understood the truth of "delicious food".

Fourth, pay attention to health and pursue fashion

Chaoshan snacks advocate nature and pay attention to health. People don't have to worry about eating too much fat and calories while satisfying their food addiction. As mentioned above, the ingredients of Chaoshan snacks are mainly vegetarian, and fish is rarely seen. Some snacks also add Chinese herbal medicines and become medicinal meals. For example, mousetrap, Puzi, etc., are snacks made with herbs, which is very in line with today's diet fashion. Not only that, the cooking method of Chaoshan snacks is also very scientific, more light and less spicy, more cooking and less frying. Hipsters also invented a way of cooking in oil, which is the most special cooking method I have ever seen. The method is to boil peanut oil with warm fire, then put the steamed snacks in it and cook it with slow fire until it is hot inside and outside. The snacks served on the plate have the smell of peanut oil, but there is no dryness of frying, which is really a must.

As the Chaoshan saying goes, "Eat fruits in season" means that you should eat the food at that time in season. The food in season is not only delicious, but also can achieve the purpose of health preservation. For example, eating rat Qu Guo and Cai Tou Guo in the Spring Festival, eating Zhi Guo in the Dragon Boat Festival and eating Pu Zi Guo in Tomb-Sweeping Day are not only delicious, but also can clear away heat and fire, so as to achieve the goal of "preventing diseases in season".

In recent years, Chaoshan snacks have been reformed and innovated in terms of raw materials and shapes to meet the fashion demand. Add more varieties of fruits and vegetables to the raw materials, such as spinach, Euryale ferox, pumpkin pie, etc. The shape is getting smaller and smaller, so that people can taste more diverse foods without changing their food intake.

V. Current situation and development of Chaoshan snacks

At present, the current situation of Shantou snack market is that the business forms are diverse, the varieties are complete, and the business outlets are mainly scattered and properly concentrated, which can basically meet the consumption needs of the local market. In terms of business form, one is a simple take-away shop. It is operated by package stalls, snack bars, snack stalls in vegetable markets and grocery stores. They provide customers with finished or semi-finished products, such as easy-to-carry zongzi balls, shaomai, crystal balls, etc., which can be bought home and eaten now. Meatballs, casseroles, taro casseroles, etc., provide more semi-finished products for customers to take home for processing; The second is the form of take-away food. It is operated by snack restaurants and time-honored snack bars. For example, beef ball snack bars spread all over the city are shops that make beef ball soup, beef ball kway teow and take out beef balls. Time-honored "fragrance" snack bar and "Aixi" dry noodle shop are also this kind of business form; The other is a snack restaurant, which is mainly characterized by selling and eating now. For example, the Chaoshan snack buffet set in China Travel Service Restaurant, with 25 yuan for each person, is free to choose. Chaoxiang City, on the other hand, is a snack supermarket. Nowadays, it is not difficult for local people to get together at home or outside and entertain foreign guests to taste Chaoshan snacks.

Although Chaoshan snacks are booming in Shantou, it is hard to find them for foreigners who have never been to Chaoshan. After tasting Chaoshan snacks, many guests in Shantou praised the delicacy of Chaoshan snacks. However, when they want to buy some to take away, they often regret that the store can't provide convenient packaging. In the major supermarkets in Shantou, Cantonese, Shanghai and northern snacks are often seen, but local snacks are rare. However, Chaoshan snacks in Guangzhou, Shenzhen and other cities are often not authentic enough. This shows that the product level of Chaoshan snacks is low, and many operators' ideas are still stuck in the traditional business model of small traders and hawkers, lacking modern marketing concepts, and lagging behind in publicity, packaging and circulation channels, so that it is difficult to break out of Chaoshan, enter foreign markets, broaden business channels and form scale effects.

Secondly, most of the time-honored Chaoshan snacks have outdated business concepts, and they are unwilling or afraid to add gold and silver to the old brands. For example, the old snack bars, such as Laomamong Zongqiu, Aixigan Noodle and Xiangxiang (White Peach Blossom), which have won the title of "Chinese Famous Snacks", have the same simple old face, single variety and old management methods. As a result, the sales area is getting narrower and narrower, and some are even unsustainable. How to correctly handle the relationship between inheriting tradition and reform and innovation is an urgent problem for these time-honored brands. "Fuhecheng Beef Restaurant" was a little famous snack bar in the 1990s. It mainly sells beef series snacks, such as beef hot pot, beef balls and beef ball kway teow. In order to expand its business and occupy the market, in 1998, the store took the lead in registering the name of the store in the State Trademark Office, creating a famous brand, and at the same time changing its business model, the store expanded and renovated, with hot pot in winter and air conditioning in summer. Adopt flexible and diverse management methods such as selling and eating now, taking out food and delivering goods to your door. Due to the market demand, the business is booming. In just a few years, six chain stores have been opened in succession, and one is on fire, becoming the leader of Shantou snack bar. Its business model is worth learning.

Chaoshan snacks have only been developed as a category of food in recent years. After continuous excavation, promotion, publicity and promotion by the catering industry, tourism industry and media, the business market has developed steadily and its popularity has been improved. Chaoshan snacks have won the honor for two consecutive times in the top snack competition in China, and so far, eight Chaoshan snacks have won the golden signboard of "Chinese famous snacks". It is reported that this year1February, the third Chinese Famous Snacks Recognition Meeting and Chinese Famous Snacks Culture Festival will be held in Shantou, and the ninth Chaoshan Food Festival will also be held this year, including our forum "Eating in Shantou Chaoshan Food and the World". These activities will promote the innovation and development of Chaoshan snacks and open up broader prospects for promoting Chaoshan cuisine.