Chaoshan Cake Chaoshan Cake is a pastry with a unique flavor.

Among the cakes, Chenghai Sunan cake is the most famous. It is white and moist, sweet but not greasy. It is made with the finest raw materials such as glutinous rice, white sugar, lard and sesame.

When making it, first finely grind the glutinous rice into powder, put it on a plate with white sugar and lard, steam it, and then evenly sprinkle with dots of sesame seeds on top.

Then, the steamed cakes are cut into round, square, prismatic, finger-sized strips or other shapes, and put into boxes or pottery bowls with various and beautiful shapes.

When fresh, the cake is white in color, translucent like amber, fragrant, tender and smooth, fat but not greasy.

Then sprinkle a few drops of sherbet on the cake, which makes it sweet and fragrant. The more you taste it, the sweeter it becomes, and it is refreshing.

In Chaoshan, there is a legend circulating: At the end of the Ming Dynasty and the beginning of the Qing Dynasty, a great traitor appeared in the Ming Dynasty. He sold his goods to seek glory and surrendered to the Qing Dynasty to become an official.

The traitor's mother was a very righteous person and hated her traitorous son.

One day, she heard that her son was coming to take her to Beijing to enjoy the glory and wealth. She was very angry, so she put the rice, sugar, oil, etc. left at home on a small boat and took her second son to wander around.

The second son was very filial. In order to please his mother, he often made various kinds of snacks for her mother to eat. Over time, he invented the cake.

Chaoyang Ginger and Sweet Potato Soup In late winter and early spring, many stalls selling ginger and sweet potatoes will appear in the streets and alleys of Chaoyang.

Here, ginger potato is not an ordinary food, but a symbol of happiness and good fortune.

Chaoyang people like to eat ginger potatoes, and sweet ginger potatoes are a must-have when gathering around the fire on New Year’s Eve.

On the first day of the new year, when relatives and friends come to visit the house to pay New Year greetings, the host will cook a bowl of ginger and potato soup to entertain them.

According to custom, guests can refuse other hospitality, but this bowl of ginger and potato soup must be drunk.

In the past, the bride would also eat a bowl of ginger and potato soup made by her husband's family the morning after her arrival.

Chaoyang people are very particular about eating ginger and potatoes.

Some are cut into thin slices and simmered in boiling water for a while. The ginger potato chips in the soup are slightly curled, and they taste fragrant and smooth.

Some are cut into potato cubes, added with sugar and lard and slowly cooked over a slow fire. They taste sweet and delicious.

Some people steam the ginger and potatoes, mash them into a puree, mix them with sugar, and make them into the shapes of five fruits such as peaches, apricots, and persimmons, which can be steamed and eaten at any time.

Taro crisps, one of the three unique flavors of taro, are one of Chaoshan snacks.

The head is definitely fried lamb cake.

It uses high-quality potato, peels off the taro skin, cuts it into thin slices, puts it into an oil pan to fry until crispy, removes it, filters it to remove the oil stains, and puts it into hot white sugar.

Remove and cool, then evenly sprinkle with fried white sesame seeds and chopped coriander.

Taro paste is another must-have.

Taro paste is often served as the last dish in a banquet, which means it is sweet at the beginning and sweet at the end.

How to make taro paste: "Steam the taro, grind it into a puree, add bean paste, sugar, fried sesame seeds and white meat cubes, cooked lotus seeds, a small amount of orange juice or chopped orange cake, then steam it

Once steamed, it becomes a Chaoshan snack that is hot but not smoking, sticky but not sticky, fragrant and sweet, oily but not greasy. People always like to tell a story about the time when Lin Zexu was treated by Emperor Daoguang.

The British, German, American, and Russian consuls in Guangzhou held a banquet for ice cream. Lin Zexu saw that the "foreign stuff" was steaming and did not dare to eat it rashly.

Lin Zexu laughed very impolitely. The next day, Lin Zexu responded with a banquet and served some cold dishes. A consul thought it was another cold dish, so he scooped it up with a spoon.

I put a spoonful into my mouth and it was so hot. The third was the taro, which used to be a seasonal food during the Mid-Autumn Festival. Cut the taro into finger-shaped pieces and fry it in a frying pan.

Take it out. After a while, put the taro pieces into the oil to remove the water vapor, then add an appropriate amount of water with sugar, put it in the pot and cook until the sugar water becomes sticky like glue, put the taro pieces in, mix well and scoop it up.

And immediately take it away from the stove, it becomes fragrant and crispy taro. There is also a rather heroic story about the taro: after the Yuan soldiers invaded Chaozhou, in order to consolidate their rule, they implemented the joint household system.

That is to say, three families have one guarantee, and every three families support a Yuanfan. What is even more intolerable is that the bride is only allowed to sleep with Yuanbing on the first night of any family she wants to marry.

After five days and nights, Yuan Fan was killed. As a result, all the evil Yuan soldiers were killed overnight. The people were still angry, so they used taro as Yuan Fan's head, cut it into strips, fried it in oil, and fished it out.

Then add sugar and eat it after worshiping the moon goddess. Fish balls, like meat balls, are also one of the famous snacks in Chaoshan. It is said that the custom of eating fish balls started in the Spring and Autumn Period and the Warring States Period: King Ping of Chu liked fish and had no fish in every meal.

The food will be tasteless. King Ping of Chu was cruel by nature. He ordered the chef to be killed if he accidentally cut the fish bones or bones. One day, a new chef thought that he would not be spared, so he chopped the fish with the back of his knife to vent his anger.

After chopping, the fish meat and fish bones were miraculously separated. The new chef used these boneless fish meat paste to make balls for King Chu Ping to eat, which was praised by King Chu Ping. From then on, the chef was able to avoid bad luck.

After moving south, this food custom spread to Chaozhou. People in Chaoshan have always made fish balls by hand. Generally, fish balls can be made from larger fish, but the best material is the thick white eel.

Put it on the anvil, chop off the head and tail, cut the belly and peel off the skin, use an ox-ear knife to carefully scrape off the glistening fish meat, then scoop it out of the pottery bowl and beat it frequently with your hands. Therefore, making fish balls is also called "making fish balls".