Food is the most important thing for the people. China cuisine is divided into eight major cuisines by region: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine.
When it comes to Cantonese cuisine, many people have a misunderstanding that Cantonese cuisine is Cantonese cuisine. In fact, Cantonese cuisine includes Cantonese cuisine, Chaozhou cuisine and Hakka cuisine, among which Chaozhou cuisine is a high-end part of Cantonese cuisine, and it is known as "Eating in Guangzhou and Taste in Chaozhou". As early as in the Tang Dynasty, when Han Yu was appointed as the magistrate in the tide, he was praised: "Zhang holds a vest column, so it is strange." There are dozens of others, which are beyond reproach. "
from the end of the Ming dynasty to the beginning of the Qing dynasty, Chaozhou cuisine entered its heyday, and there were many famous shops, famous teachers and famous dishes in the city. In modern times, due to the exchanges between overseas Chinese with Chaozhou nationality, Chaozhou cuisine has absorbed the essence of famous food at home and abroad, and the dishes are more colorful and famous at home and abroad.
The treasure of Chaozhou cuisine is located in Chaozhou Restaurant in Dongmen Street, the central area of Paifang Street.
Chaoshan Restaurant
According to the store owner, its name is not small, and it is known as "Chaozhou flavor in the bones".
I ordered several traditional classic Chaozhou dishes.
taiji soup for protecting the country
The soup is dense, and the gossip pattern matching green and white is carefully outlined, and the taste is soft, smooth and tender.
There is also an allusion to the origin of "Tai Chi soup for protecting the country".
it is said that at the end of the southern song dynasty, Zhao min, the last emperor of the song dynasty, fled to Chaozhou and lodged in an ancient temple in the deep mountains.
Hearing that he was the emperor of the Song Dynasty, the monks in the temple were very respectful to him. Seeing that he was tired and hungry all the way, they picked some fresh sweet potato leaves in their own sweet potato field, removed the bitter leaves and made soup.
Hungry Zhao Min praised it after eating it. When asked about the name of the dish, the monk replied, "I don't know the name of this dish, poor monk in Shan Ye. I hope it can relieve the emperor's hunger and thirst, revive the military power and ensure the safety of the Song Dynasty."
Zhao Min was very moved after hearing this, so he named this dish "National Protection Cuisine". Since then, it has been handed down from generation to generation and has been followed to this day.
today's national protection dishes have been improved by future generations of chefs and become the top quality of banquet soup, which can be said to be the accumulation of national culture.
Pomegranate balls with shrimps
The stuffing is exquisite. After being steamed with peeled mung bean slices, pork, shrimp, onion, pepper and fish sauce are added and stirred together. It is shaped like pomegranate, crystal white and transparent, exquisite and lovely.
beef fried crispy melon
Chaoshan people are good at using materials, not only paying attention to seasoning, but also knowing how to match colors, "mixing salt and acid, and using pepper and orange".
Pastry
Dining experience in Chaoshan Restaurant: The dishes and the store are unified in style, and the tableware, plates and patterns are all exquisite, but the form is greater than the content, and the overall taste is oily and biased.
Glutinous rice with swollen pig intestines
It is a local traditional snack originated from Hongyang, the ancient city of Puning in Chaoshan area.
Soak glutinous rice until soft, mix it with pork, mushrooms, shrimp, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, put it into the rinsed pig intestines, tie both ends tightly with yarn, cook for about 1 hour, take out and cut it into small pieces, pour in sweet soy sauce, and sprinkle with fried white sesame seeds and peanuts.
This snack can also be dipped in orange oil, which is delicious and appetizing and suitable for all seasons.
By contrast, the pork intestines of this old Chaozhou restaurant at the corner of Dongping Street are very tasty.
Chaozhou Old Hotel
Guantang Fengji Raw Fish
Raw fish, also known as sashimi, was called fish fillet, fillet or silver carp in ancient times, which is a general term for fresh fish, shrimp and shellfish sliced raw and eaten with seasonings. Originated in China, and then spread to Japan, Korean Peninsula and other places.
China's history of eating raw fish can be traced back to the pre-Qin period. After many dynasties, it flourished several times, forming a rich culture of eating raw fish.
Chaoshan area is surrounded by mountains and seas, which is similar to "Meat Swallow" in Fuzhou. "Raw fish" is a unique local signature dish here.
The record of Guantang Feng in the Wenchuang District of Shangshuimen Street was well received by the public, so I chose this one.
Edible raw fish is mixed with shredded ginger, basil leaves, celery, pickled melon, onion, red pepper, minced garlic and sesame oil. Take one or two pieces of raw fish at a time with a little dip, and savor the taste. If it is like eating hot pot, it is not appropriate to eat half a bowl of seasoning and half a dozen beef in a bowl.
raw fish are as thin as wings, and what they eat is exquisite and gentle.
Now that we have talked about hot pot, we have to mention another name in Dongmen Street: Abin beef hot pot.
Abin beef hotpot
Chaozhou cuisine is exquisitely made and exquisite in knife work, which is the embodiment of China Confucianism's "insatiable appetite" in Lingnan food culture. For example, the treasure of this town shop, "hand-pounded beef balls", has a very complicated production process from beating meat pulp and seasoning to cooking in the pot, in order to achieve a crisp and Q-bomb eating effect.
Abin Hot Pot was established in 1995. The dry ingredients and meat products at the bottom of the pot were made by the secret recipe researched by the brand founder, and the soup was made from pig bones and chicken racks after 5 hours.
If "Abin" is the representative of the high-end hot pot route, then the "Guantang Brothers" in the suburbs of Xiangqiao and near the Ceramic College of Hanshan Normal University is completely another civilian style. I can't talk about the consumption environment, but I just feel comfortable drinking and eating meat in chunks. Awesome!
Guangdong morning tea
Drinking morning tea is a folk food custom in Lingnan. No matter in urban or rural areas, a family, old or young, relatives and friends, and business partners like to enter the teahouse and sit around the table, which makes them feel happy.
people call drinking tea "sighing for tea" (meaning enjoying it), and the mantra of "sighing for one cup and two pieces" (meaning enjoying one cup of fragrant tea and two pieces of snacks) is still circulating today. It is a "lesson" for Cantonese people to have tea in the teahouse and talk about family affairs and things around them for decades.
In Chaozhou, the most authentic Cantonese cuisine is Han Shangshou, especially morning tea.
Han goes upstairs
The restaurant has a good natural environment, sitting on Phoenix Island and looking near the Hanjiang River.
The foyer
coincided with New Year's Day, the first meal of the New Year, and witnessed the lively scene of drinking morning tea at 8 tables.
casserole porridge
how can morning tea be without porridge?
Everyone in Chaozhou loves to eat porridge. No matter in high-end restaurants or in daily life, they like to use Wuchang rice as the main ingredient, and add shrimps, crabs, scallops, poultry, eggs and vegetables. The practices are varied. After being boiled in a casserole with fine fire, the umami flavor of the ingredients completely penetrates into the rice, and a pot of thick porridge is delicious and nutritious.
Chinese refreshment can be interpreted as a kind of homesickness.
"Homesickness is a feeling that can't be abandoned. No matter from the south to the north, from home to overseas, the so-called best food is the food cooked by my mother, the best thing is my hometown, and the best memory is my childhood." —— Zhang Tongdao, a professor and documentary scholar at the School of Art and Media, Beijing Normal University.
Phoenix can relieve boredom
The colors and shapes of western-style refreshments are more intuitive visual art enjoyment.
Dessert
Guzaowei Douhua Store
Delicious food is hidden in the market. Apart from the famous shop name, the breakfast of people in Chaozhou street shops is also remarkable, such as "Zhenjie" opposite Han Hotel in Dongping Road.
Zhenjie Food Store
Beef offal kway teow soup
The kway teow is similar to rice noodles, but the difference is that the kway teow is made by steaming rice paste directly, and it won't stick to teeth. Sweet thick soup made of beef bones, with beef offal and beef balls, is a common street food in Chaoshan and even the Pearl River Delta.
Wei Ji Marinated Goose
After going to Dongping Road Wei Ji, I bought a whole marinated goose weighing 4 kg, packed it into five boxes and put it into two ice packs. The boss carefully boxed the head and neck separately and labeled it, and the small business was also professional.
Chaoshan area is located in the lower reaches of Hanjiang River, "relying on mountains to eat the sea and relying on the sea to eat the sea". Chaozhou cuisine has the saying that "no feast without seafood". Most of the local people eat marine products, such as fish, shrimp, mussels and clams.
San' ao Hotel, a small seafood restaurant in the courtyard of the Party-mass Service Center in Nan 'ao Island, Shantou, has a simple environment, but it is a surprise.
San 'ao Hotel
Eight dishes and one soup contain four kinds of seafood. 6 yuan is a good and cheap meal.
Fish and shrimp are firm and fresh, and simple cooking is the top grade. Even vegetables come from the store fields, boiled or stir-fried, which is the lightest and most memorable.
Fuhecheng Beef Ball
Located in the Chaoshan time-honored Fuhecheng Beef Ball Head Office near Shantou Small Park, it started in the old Fuhecheng Market and was founded by Mr. Chen Lai Shu, a native of Puning, in the 196s. Since its small stall operation, it has had a variety of business models and opened several branches.
Although it is deep in the mean alley, its reputation is far-reaching, and it has been reported by many newspapers and TV stations in China and Hong Kong.
square Chaozhou bitter juice
square Chaozhou bitter juice shop is located near the People's Square in Shantou.
A bowl of boiled pork, pork intestines, bitter gourd, cauliflower, yuba, etc. can be added to it. For those Chaoshan people who are drifting in a foreign land, boiled juice is a kind of food that is often remembered. Cai Lan, a gourmet, once wrote, "I miss this snack, and when I come back to Singapore, even if I know it's not authentic, I'll have a bowl of bitter juice ..."
The shopkeeper said that the whole process of making bitter juice skin needs to be done by hand, and the process of flipping skin is directly related to the quality of food.
horseshoe crab is the most distinctive type of oyster sauce in Chaoshan. "horseshoe crab" is an uncommon word, pronounced hou, which is said to be a creature in the deep sea. Limulus amebocyte lysate was originally used as stuffing, and then it was protected by the state, replaced by crab, shrimp, clam and so on.
Fragrant Snack Shop
Fragrant Snack Shop in Shantou Small Park Block deals in all kinds of snacks and is a local online celebrity shop.
oyster roasting
oyster, also known as oyster. Baked oysters are fried with raw oysters and proper raw flour, and their characteristics are delicious, crisp and fragrant, crisp but not hard, crisp but not soft.
Take stock of Chaoshan food in the New Year's Eve of 219, and write it down in a hurry tonight. Maybe some people will feel silly, just search online, professionally photographed shop-exploring pictures and hand-written copywriting, which are not as fancy as yours, so why spend this time?
I can only say that it's different. Every dish and every environment in the picture has been tasted and felt by myself. For me, the process of taste buds recalling food should be regarded as rumination and nostalgia for Chaoshan folk culture.