There are mainly the following kinds of snacks in Jieyang:

Jiexi Leicha: Hakka people in Jiexi have a custom of boiling Leicha, which can be divided into "pure tea", "vegetable tea", "rice tea" and "_ rice tea". During the Spring Festival, there is "rice tea" that matches the snack "rice tea". Chaoshan congou tea, with a long history and the most local characteristics, originated in the middle and late Ming Dynasty. In summer and autumn, the weather is very hot. After working, people often don't want to eat, and often have tea for lunch. At noon, when the guests visit, the host family must cook and serve them. Jiexi Leicha can be used not only as the main food, but also as a drink and medicine.

Oyster Baked: Oyster Baked is a traditional snack with a long reputation in Jieyang. It is made of seafood "oyster" (that is, oyster) as the main raw material, with appropriate amount of raw powder and yellow flowers, mixed with water, and then fried and baked with slow speed. It can be used as a snack or a banquet. If you have the opportunity to go to Jieyang, you must go to the night market to eat this oyster sauce.

Ping-pong _: Also known as Penang _, it is a traditional snack in Jieyang. Due to the similar pronunciation of Chaoshan dialect, Chaoshan people are generally called "Ping Pong _". According to legend, at the end of the Southern Song Dynasty, there were wars everywhere, and the people were in poverty. In order to resist hunger, Jieyang made glutinous rice from the people, and made it into glutinous rice. Later, people rolled this kind of flour into skin and used fried rice flour as stuffing to make a unique flavor of Penang _. In 1997, it was recognized as the first batch of "Chinese famous snacks" in China.

_ strips: chaozhou people's food made by grinding rice into powder is called _, and _ strips is one of them. _ noodles can be eaten in many ways, or fried, or soup, accompanied by various ingredients, and the taste can vary from person to person. Among them, Jieyang _ Tiao, Tongkeng _ Tiao (Tonghang is a small village in Jiedong County) and Shantou beef _ are famous delicacies in Guangdong.

Others: Pingshang Fried Tea, Dayang Fried Tea, Lvyun Temple Lianli Qiu Feng, Kuidi Wuye Litchi, Zoutang Qingpi Pear, Huaqing Bamboo Shoot, Putian Bamboo Shoot _, Shishou Yougan, Chaozhou Orange, Bamboo Cane, Gaopu Yumei, Huilai Pineapple, Olive, Yonghua Tea, kung fu tea, Jieyang Ping Pong _, Jieyang Soy Sauce, Xinheng Preserved Vegetable, etc.

Jieyang, also known as "Rongcheng", is a city under the jurisdiction of Guangdong Province. It is located in the east of Guangdong Province. Rongjiang runs through the urban area, bordering Shantou and Chaozhou in the east, Shanwei in the west, Nanhai in the south and Meizhou in the north. Enjoy local legislative power. ?

The most famous in Chaoshan is congou tea, which focuses on taste appreciation. There is a set of tea classics that pay attention to tea sets, tea leaves, water use, brewing methods and taste: tea selection, and hipsters like oolong tea best. Choose water, with mountain spring as the top, river water as the center and well water as the bottom. Charcoal fire, hipsters like to use "twisted strip" charcoal, which is smokeless and has a charcoal smell, so as to boil water with charcoal and make the fire even. There are 12 tea sets, including teapot, teacup, tea pot, tea washing and saucer. Before making tea, the teapot and teacup are scalded with boiling water, which is called "hot pot and hot cup". When filling tea, pay attention to small grains at the bottom and big grains at the top. There are also stresses on "high rushing", "low pouring", "Guan Gong patrolling the city" and "Han Xin commanding troops". Professor Chen Dongda, a Japanese Chinese who is the president of the Japanese Koufu Association, said in the book "Talking about Drinking Tea": "The method of frying tea in Japan comes from Chaoshan congou."

Chaozhou cuisine, one of the three major cuisines of Guangdong cuisine, has the characteristics of Lingnan cuisine culture: exquisite selection of materials, elaborate production, exquisite knife work, complete stewing, stewing, frying, frying, clear and drenching, clear but not light, fresh but not fishy, depressed but not greasy, and full of color, fragrance, taste and beauty. Jieyang cuisine is good at cooking seafood, and soup, beet and vegetarian dishes also have their own characteristics. Seafood, such as raw lobster, mandarin duck cream crab and braised shark's fin, is fresh and sweet. Qing Ye Wu Er eel, clear soup crab balls and other soup dishes are pure, delicious and original. Beets, such as crepe lotus seed paste, melon and taro paste, are sweet and greasy, sweet and delicious, and there are also famous vegetarian dishes, such as hougu mustard, national food, etc. Vegetarian dishes are made with meat, fragrant and rotten, soft and smooth, and vegetarian but not vegetarian, which are the representatives of vegetarian dishes in Guangdong. Jieyang cuisine not only pays attention to knife work, exquisite workmanship and pleasing appearance, but also pays attention to seasoning. Every dish must be accompanied by corresponding sauces. In addition, there are many kinds of folk snacks and snacks, with exquisite materials and strong local flavor, which belong to the Chaozhou school of the eight major factions of snacks in China.

reference

(Japan) by Chen Dongda. Talking about drinking tea. Jieyang City, Guangdong Province: China Business Press, 1986.