Jieyang cuisine 1

Chaozhou cuisine is one of the three major cuisines of Cantonese cuisine, which has the characteristics of Lingnan cuisine culture: exquisite selection of materials, exquisite production, exquisite knife work, complete stewing, stewing, frying, boiling, frying, cleaning, pouring and baking, clear but not light, fresh but not fishy, depressed but not greasy, and full of color and flavor. Jieyang cuisine is good at cooking seafood, and soup, beets and vegetarian dishes also have their own characteristics. Seafood, such as raw lobster, Yuanyang cream crab and braised shark's fin, is fresh and sweet. Qing Ye Wuer eel and clear soup crab balls are pure, delicious and original. Beets, such as crepe lotus seed paste and taro paste, are sweet and greasy, sweet and delicious, and there are also famous vegetarian dishes, such as hougu mustard and Chinese cuisine. Vegetarian dishes are made of meat, fragrant and rotten, soft and slippery, vegetarian but not vegetarian, and are the representatives of vegetarian dishes in Guangdong. Jieyang cuisine not only pays attention to knife work, exquisite craftsmanship and pleasing appearance, but also pays attention to seasoning. Every dish must be accompanied by a corresponding sauce. In addition, there are many kinds of folk snacks and snacks, with exquisite materials and strong local flavor, which belong to Chaozhou School among the eight schools of snacks in China.

2. Jieyang City-Food Specialty

Lv Yun Temple Lilian Qiu Feng, Kuidi Wu Ye Litchi, Zoutang Green Peel Pear, Huaqing Bamboo Shoot, Lion Head Orange, Puning Chaozhou Orange, Puning Bamboo Cane, Gaopu, Huilai Pineapple, Puning Olive and Yonghua Tea. Chaozhou Kung Fu Tea, Jieyang Ping Pong Fruit, Jieyang Soy Sauce, New Favorite Pickled Mustard, Kimchi, Fort Nantang, Mianhu Guading, Hepo Vegetable Cake, Wu Jingfu Ginger Sugar, Jiexi Leicha, Puning Noodle, Puning Dried Beancurd, Puning Soy Sauce, Ronghu MSG, Roasted Oysters, Red Heart Peel Bananas, Pearl glutinous rice balls, Braised Pig's trotters and Braised Pork.

3. Jieyang snacks

1. Penang

Penang is a traditional snack in Jieyang. Because of the similar pronunciation in Chaoshan dialect, people mistakenly call it "ping pong". I think that since it is now widely misnamed, it can be used as its common name according to the actual situation. According to legend, at the end of the Southern Song Dynasty, wars broke out everywhere, and the people were in dire straits. In order to resist hunger, Jieyang made glutinous rice from the people and made glutinous rice into glutinous rice. Because of the special fragrance of sage, the food made is deeply loved by people. Later, people rolled this kind of flour into skin and used fried rice flour as stuffing to make Penang candied fruit with unique flavor. From 65438 to 0997, Penang was recognized as the first batch of "Chinese famous snacks" in China. Today Jieyang

2. Oysters are burnt

Roasted oysters are a famous traditional snack in Jieyang. It is made of seafood "oysters" (that is, oysters) as the main raw materials, plus a proper amount of raw powder and yellow flowers, mixed with water, and then fried with slow food. It can be used as a snack or a banquet. It is said that it also has the function of improving eyesight and warming stomach. Dip some fish sauce when eating, it tastes better.

Step 3 smash tea

Hakka people in Jieyang have the custom of making tea, which can be divided into pure tea, vegetable tea, rice tea, rice bone tea and baked rice tea. During the Spring Festival, there are "rice tea" paired with the snack "rice tea", as well as "seven kinds of vegetable teas" on the seventh day of the first month and "the fifteenth day" on the fifteenth day of the first month. It's very hot in summer and autumn. After work, people often don't want to eat, and they often have tea for lunch. At noon, when guests visit, the host family must cook and entertain them. Jiexi tea can be used not only as the main food, but also as a drink and medicine, which is amazing. It has many flavors, such as salty, fragrant, sweet, bitter and sweet. It feels refreshing in the throat and has a unique charm.

Chapter 2: Flavor food tea crushing.

By chance, my father bought a bag of "Chongqing Odd Beans" from the supermarket. At first glance, I have a strong curiosity about the word "strange smell": what kind of smell is strange smell? In order to get the answer as soon as possible, I couldn't wait to open the bag, quickly took one and put it in my mouth to taste it carefully. The taste is really special. Since then, I have been fascinated by this special flavor of food.

Hudou, also called broad bean, is a specialty of Chongqing.

Chongqing's strange-flavored beans are unique in technology and flavor, combining hemp, spicy, sweet, salty and crisp, which is a must. It is as strong as mulberry, with moist color, sweet, crisp, delicious, spicy and salty, comfortable and refreshing, and it has a wonderful imagination besides intuition when enjoying it. The strange smell is rich and complementary, hence the name strange smell.

Chongqing's strange taste beans also have the functions of invigorating spleen and appetizing, students' diet, keeping in good health in summer, relaxing bowels, clearing away heat and toxic materials, and nourishing brain. They also won "99 Best Food Brand in Chongqing", "98 Recommended Brand by China Food Industry Association", 1996 China International Food Expo "International Brand Boutique" and 1995 China Chengdu International Food Boutique.

The production process of strange flavor beans is very elaborate-fresh broad beans are peeled, sprouted, washed, cooked, fished out and dried, vegetable oil is added with salt and cooking wine for a few times, then sugar and pepper noodles are added for a few times, and finally monosodium glutamate, pepper powder and sesame oil are added. After stir-frying, a plate of Chongqing strange beans appeared.

How's it going? After listening to my introduction, you are moved! Go buy a bag and try it!

Chapter III: Flavor food tea crushing.

My hometown is Zhumadian. It is said that a long time ago, Zhumadian was a big post station where pedestrians rested. So how should we entertain our guests? That's Hu spicy soup-authentic Hu spicy soup in Zhumadian.

I have eaten spicy hot pot in Sichuan, and I am so numb that I can't open my mouth. I have eaten Quanjude roast duck in Beijing, which is too oily for people to eat ... but only the Hu spicy soup in our hometown is fragrant but not greasy, spicy but not hemp, slippery but not oily. Ten miles away, the faint taste can make people salivate; In front of your eyes, it seems to make people's appetite open; I ate my mouth, swallowed my stomach, and wanted to eat after eating a bowl.

Our hot soup here makes you want to eat. Rose soup, glittering and translucent vermicelli, reddish-brown meat ... all kinds of food together have become so delicious! Fans, in particular, have absorbed this soup and turned red. Looking at a pot full of soup, you will definitely say, "Boss, have a bowl of hot soup."

Hot soup not only makes people want to eat, but also smells delicious. The broth is very spicy with seasoning, and the vermicelli has the smell of meat. Even the blind can find a snack bar with a bowl of hot soup.

How can food look delicious and smell delicious? Taste is the key. Eating Hu spicy soup is a way to change the taste, and different eating methods naturally have different tastes. The tradition of Hu spicy soup is to drink in a daze, not to pick and eat. If you eat like this, the first feeling is spicy, and the fans are stiff and slide into your stomach. Soup won't burn your throat like mutton kebabs, but it feels spicy and cool in your mouth!

This is the hot soup in our hometown. How's it going? Do you want something to eat? Come and taste it!