Thin-shelled rice

Chenghai salt stove, located on the coast of the South China Sea, has produced and processed a unique Chaoshan seafood-thin-shelled rice since ancient times, with bright red particles, tender meat, attractive color, delicious taste and rich nutrition. Gourmets at home and abroad who have enjoyed the thin shell rice of salt stoves are full of praise.

the thin shell, also known as the sea (insect house), is called the thin shell because of its thin shell, which belongs to shellfish seafood. It grows and breeds in the shoal of shallow bay, both wild and artificially stocked, and often sticks together in pieces, and sticks to the sediment with sufficient silk. After fishing, the fishermen shelled and cooked it, and fished out its fat and tender meat pieces, commonly known as thin-shelled rice. Because the salt stove people are well-known from generation to generation, it has the reputation of "salt stove with thin shell rice" and is also a unique seafood food in the south China coast. Especially loved by the world.

Throughout the ages, salt stove people have a long history of wild fishing, artificial breeding, fishing processing and cooking and shelling of thin shells, and have accumulated and reformed skilled diving fishing technology and processing technology. Processing thin-shell rice generally goes through several processes, such as "peeling", "soaking", "boiling", "fishing rice" and "loading basket". After every 1 kilograms of fresh thin shells are heated and cooked in a "big pot" (big pot), they are fished up with a strainer (tool) and added with salt water, and the water is filtered off. About 1 kilograms of thin-shell rice can be processed for every 1 kilograms of fresh thin-shell rice, and then packaged into baskets, which become finished products and shipped to various places in South Guangdong for sale, enriching the "vegetable basket" of thousands of households.

There are many delicious ways to eat thin-shelled rice in salt stoves. If the eater has the opportunity to visit the salt stoves, he can mix the thin-shelled rice that has just been fished up without salt water with cooked pig's fork (pig fat) and white sugar, and then add some sesame oil and coriander, which makes it delicious. You can also stir the thin-shelled rice and potato powder (sweet potato powder) evenly, fry them with a frying pan and bake them into "thin-shelled rice". When the upper and lower pieces are cooked, spread chicken (duck) eggs and bake them until they are fragrant and yellow on the plate, and serve the banquet. The skin is crisp, the meat is tender, unique and attractive. Stir-fried with fresh leek flowers and thin-shelled rice in hot oil, and the taste is delicious. Chaoshan people like to dip thin-shelled rice in Puning bean sauce as a side dish with white rice porridge for breakfast, which is more delicious and appetizing.

zhanglin rat-made dumplings

During the Spring Festival to Lantern Festival, every household in Chengren has to make various kinds of dumplings. Among them, the most famous one is the mouse song. Chenghai's mousetrap is the most famous one produced by Zhanglin. It uses the core leaves of wild Daqu (also known as Saxifraga, Chinese medicine called Pulsatilla) to boil in a pot, drain off astringent water, and then put them into a stone mortar to smash. Then glutinous rice flour is mixed and kneaded to make cake crust. Then divide the cake skin into small pieces, knead them into round cakes, and wrap them with fillings, including sweet, salty and double-cooked. The sweet stuffing is black bean paste or mung bean paste; Salty stuffing is made by mixing glutinous rice with mushrooms, dried shrimps, diced meat and other materials; Double cooking is half sweet and half salty. After wrapping, put it into a wooden mold, put it on a banana leaf and steam it in a steamer. When eating, it can be steamed hot or fried, and the entrance has a soft and sweet feeling, which has a unique flavor. Because it can cure gastrointestinal diseases, it can be regarded as medicinal food and is very popular.

no rice cake

"no rice fruit" does not contain rice ingredients. Its peel is made of rice flour, and the stuffing is salty and sweet. Salty ones are usually filled with finely cut shredded bamboo shoots or taro granules; Sweet stuffing is generally made of bean paste or taro paste. The skin is thin and transparent, and you can see the quality of the stuffing from the outside. "No rice cake" is round and cake-like, small and exquisite. In the area of Zhongshan Road in Zhanglin, there is a stall that specializes in "no rice cake". Before people came near, they smelled the fruit, only to see the stall owner frying the "no rice cake" in a flat-bottomed tripod, which made people unable to resist its temptation.