1. Kung Fu tea originated in the Song Dynasty, and it is the most popular in Zhangzhou and Quanzhou in Fujian and Chaozhou House in Guangdong (now Chaoshan area). It is the inheritance and in-depth development of tea tasting art since the Tang and Song Dynasties.

Chaoshan congou, congou, is not a name of tea or tea, but a technique of making tea. It is called kungfu tea because this way of making tea is very particular, and it takes a certain amount of effort to operate. Kung Fu is the knowledge of brewing and the kung fu of drinking. It is deeply loved by people in Chaoshan area. Many people make a pot of tea in the morning, and their tiredness is suddenly swept away, only feeling refreshed. Chaoshan people like to make friends with tea. People exchange information and deepen their feelings in the process of sipping and laughing. Tea tasting has already gone beyond the simple purpose of quenching thirst, and it also contains rich cultural content. Manager Jiang of Liuhe Family Banquet said that Chaoshan people call tea "MC Davi", and tea is like rice in Chaoshan people's mind, which shows that Chaoshan people are addicted to tea < P > and tea and rice are inseparable.

2.? Rice rolls, Guangdong

rice rolls in Chaoshan area is made in the same way as rice rolls in Guangzhou area, but due to different ingredients, the taste is also quite different in different regions. It is said that rice rolls in Chenghai was passed from Guangzhou more than ten years ago, but it is quite different. Chenghai people's taste, then rice rolls will naturally have new attainments. Beat an egg on a piece of flour skin, add minced pork, diced radish, shredded mushrooms, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame paste and marinated soup on it. The taste is really memorable. The same rice rolls, different tastes.

3. Fried mussels.

traditional dim sum is a kind of cake which is fried by adding water into sweet potato powder slurry and stirring with ingredients such as clams, eggs, onions or garlic.

characteristics: delicious and crisp, crisp but not hard, crisp but not soft.

4. Punch beef balls

As the most famous and popular snack in Shantou and even the whole Chaoshan area, Shantou Chenghai beef balls can be used as both a snack and a feast soup. Tracing back to its roots, however, it originated in Hakka areas-Hakka people who live in mountainous areas generally raise cattle. When the commodity economy is not very developed, the surplus of raw beef cannot be preserved for a long time, so they chop up the beef, add salt and squeeze it into balls to cook, and gradually become a local snack. But it is really thanks to Chaoshan people that beef balls have become a well-known Chaoshan snack until they are rated as "Chinese famous snacks" and famous at home and abroad. As early as the 192s, in the most prosperous small park in Shantou Port, Hakka hawkers selling beef ball soup often appeared. They either carried the burden from street to street, or drove cargo ships along the Hanjiang River at night, and their business was booming. Smart Chaoshan people saw that Hakka beef balls were popular and distinctive, so they introduced them to "transplant". And from the selection of materials, ingredients to production methods, innovation and transformation, thus creating a unique chaoshan beef meatball.

5. Roasted (braised) goose

Chenghai braised goose has a high position in Chaozhou cuisine. When a wedding banquet or birthday banquet is held, no matter how many delicacies there are, a plate of goose must be prepared. When guests come to the home, "goose meat invites guests" has become an oral saying of Chaoshan people's hospitality.

On the day of the "Old Man's Birthday", every household will take the braised goose to the Old Man's Palace to "worship the old man", where dozens of tables are put together and filled with hundreds of braised geese, which is spectacular. In some places, there is even the custom of "racing geese".

after the worship, the meat was cut open. When the meat was cut, it was carefully sliced and put on a plate. The dark brown goose skin was golden and shiny, and the green coriander was sprinkled, so it was delicious and ready to come to the table. A good goose skin is connected with the meat, separated by a thin layer of goose fork (fat). The skin is soft and salty, the meat is tough and firm, the fork is fat, sweet and oily, and the bite is rich and layered. It will not be too dry and greasy when chewed in your mouth, and the more you chew it, the more delicious it is. In addition, you need a unique dipping sauce to eat braised goose, which is called "garlic vinegar". As the name implies, it is garlic with white vinegar, and some will put a few white sugar. Because the lion goose is fat, it will not feel greasy when dipped in this sour and pungent taste.

The marinated soup left after marinating the goose is called "goose marinate". Goose marinate is also very useful, which can be used as dipping sauce, cooking and flavoring, and sometimes even served directly in rice congee. A more ingenious way to eat it is to match "red peach", which is a special cake cake in Chaoshan. The skin made of glutinous rice is wrapped with red bean stuffing. Because the stuffing is dry and tasteless, it is not easy to swallow if eaten alone, but as long as you bite a small mouth on the skin and pour some goose halogen, it will immediately become oily and salty, which is a perfect match. In addition to worshipping Sansheng, the "old man's life" often worships the peach, and the goose sauce often coexists with the peach, which is why it has this unique way of eating.

6. Dongli pig's foot rice

Pig's foot rice originally originated from the street food-Banwandui, which, as the name implies, is to put one or two pig's feet marinated with traditional brine in a bowl filled with half a bowl of rice for customers to eat. Dongli pig's foot rice is cooked with high-quality Thai fragrant rice, which is soft, smooth and elastic, and the entrance is full of aroma.

The pig's foot rice in Dongli only embarked on the road of large-scale operation in the early 198s, and officially entered the elegant hall. In addition to supplying customers in front of the store, many restaurants and restaurants have also come to order, and many customers have specially bought braised pork feet for their relatives and friends in Guangzhou, Shenzhen, Hongkong, Taiwan Province and other places, which is in short supply.

In terms of material selection, the store specially selected the pig's hind feet with white and round skin, because the pig's hind feet have less lean meat than the previous feet, which is conducive to cooking for a long time without the meat coming loose. Cut the pig's hind foot with a knife, and then cut it horizontally every 1 cm until the bone is broken. The marinating process of pig's feet is based on the aged bittern soup, adding some excellent raw materials such as soy sauce, rock sugar, star anise, cardamom, clove, mushrooms and garlic, boiling with strong fire, adding pig's feet, and boiling with low fire after half an hour. After about three hours, the whole pig's feet will be soaked with fragrant juice and the flesh will be soft and rotten, and then the fire will be turned off. After the marinated soup cools down, remove the lard condensed on the upper layer, then put it into a casserole. Generally, each casserole is filled with four pig feet, and then cover the mouth of the casserole with plastic wrap, and then put it in a freezer for freezing. ? The entrance is soft, rotten, slag-free, fat but not greasy, full of fragrance, rubbery but not sticky.

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