1, soft and plump lion goose
The main formula of Chaozhou bittern is basically the same as that of China bittern, but the difference lies in bittern-loving materials and temperature. Chaozhou people chose the lion's head as the material. This kind of goose protruding like a lion's head is huge, almost like an ostrich, and is raised in every household in rural areas. It is a big source of farmers' income, and its status is close to that of Sichuan farmers raising pigs. The most popular parts of the lion goose are the head, palms, wings and intestines, and none of the rest can even be placed at the bottom (this dish is braised tofu). In the words of a friend in Chaozhou, the correct usage of goose is "to cook for migrant workers". Chaozhou people's ideal goose should be a monster with no body but head, limbs and crispy goose intestines. The most delicious place of the lion-headed goose is the goose head and its neck. You can't imagine that the skin here is as thick and fat as pigskin, and it doesn't feel greasy at all.
The sauce of Chaozhou brine is a small dish of white vinegar and garlic.
2, hot wok thin shell
Many foreigners fall in love with Chaozhou cuisine, starting with a hot, delicious fried thin shell. Thin shell is a kind of shell with thin shell and fresh taste. Its structure is very similar to sunflower seeds that women love to knock, so it is also called sea melon seeds. Thin shells are like melon seeds. What you eat is not the content, but the taste. Pour the fresh thin shell into hot oil, stir fry a few times and the shell will open. You can see that there is a little yellow shell meat in it. In the fat season, the meat is reddish and can be regarded as burnt. Stir-fried thin shells must be accompanied by a kind of vanilla called "gold does not change", which naturally blends with the fragrance of thin shells and becomes a part of thin shells. Frying thin shells without "exchanging gold" is like smoking without fire. Eating thin shells is as addictive as eating melon seeds, making people stop ordering plate after plate. At the end of the meal, there was no one to see, only a pile of shells, which Chaozhou people called "Thin Shell Mountain".
Thin shells are not expensive, and the production season is below 5 yuan per catty. But after the season, or too far away from Chaozhou, there is nothing to eat-this is a dish that makes people homesick most of the time. Faced with disappointed guests, restaurant owners often suggest choosing "big head" dishes, which are shells that look a bit like thin shells, but they have lost most of their delicious taste, and the meat dies as soon as it is fried, feeling like eating dry shells. Don't eat.
3. Quiet fish rice
Fish rice fish rice, as the name implies, is to eat fish as a meal. Like bacon and pickles, this dish originated from the way of food preservation, and it was a great delicacy invented by chaozhou people before the invention of the refrigerator. Fishermen go to sea, and before they get home, the fish on board may go bad. What should I do? Immediately, a large pot of water was boiled on the boat, some salt was added, the fish were put in bamboo baskets, one basket was boiled in water, and then a layer of coarse sea salt was sprinkled on the surface. This is the fish rice in the famous Chaoshan area. It is often used to cook fish rice, about one yuan. The Japanese call this kind of fish saury, which is later called Balang fish, and its price is more than 20 times that of the former one. The important feature of fish rice is that the fish is white and firm, and the fish fiber is clear and sensible when placed on the tongue.
Fish rice with bean paste, which is a special sauce in Chaozhou. It is said that this sauce is especially suitable for cooking fish rice. Try it, and it turns out. This simple way of cooking and enjoying seafood makes Chaozhou cuisine full of literati temperament, even in street food stalls, it is elegant. Especially when Chaozhou music "Xiansi" is played.
Step 4 fry oysters
Anyone who has eaten oysters or any form of oysters knows that oysters are delicious, and I don't need to dig into it. The classic way to eat oysters in chaozhou people is to make pancakes. Oysters (pay attention to the word "Zi", the smaller the oyster mouth, the more tender it feels) are added with sweet potato paste, and the egg liquid is fried on the iron plate. What I admire most about chaozhou people is not that they have oysters to eat, but that they have been eating oysters as an ordinary breakfast, together with noodles (that is, rice noodles) as a daily snack. [Gourmet China]
Oyster sauce is fish sauce. What is fish sauce? What is soy sauce made of? Soybean. Fish sauce is soy sauce brewed by small fish. Imagine how delicious this soy sauce called "fish sauce" is.
Jin Jingmai, a famous writer, said: chaozhou people is an excellent nation! The meatballs made can jump when thrown on the ground 13. /kloc-where can I make meatballs below 0/3?
13 The secret of jumping below is that the meat is not chopped or chopped, but loosened with a big iron bar. It jumps along the fiber of meat, which is continuous, so it is elastic. 13 The meatballs below include pork, fish and beef, the most famous of which is beef balls. To know what it feels like to "gnash your teeth", try the beef balls in the hot pot.
6, sweet to the extreme ginkgo taro mud
If you want to appreciate the ultimate sweetness in the world, you can try the gingko taro paste of Chaozhou dessert. First, steam the taro, then mash it into taro paste, add a lot of white sugar lard and a little water, cook it with slow fire, and stir at the same time until the white sugar and lard are fully combined, and you can see the crystallized taro paste. This "crystallization" seems to have life, sliding and shaking between lips and teeth. Chaozhou wedding banquet must have two beets at the head and the tail, which is called "sweet at the head and sweet at the tail", and ginkgo taro paste is generally "sweet at the tail".
7. Rhythm Kung Fu Tea
Whether Chaozhou restaurant is authentic depends not only on whether there is kung fu tea, but also on whether the service is correct. Chaozhou kungfu tea is brewed with semi-fermented oolong tea, and Phoenix Dan Cong in Phoenix Mountain is preferred. Its tea tastes fresh and helps digestion. Usually, when eating seafood, killing a bowl of sweets, eating a little full and lacking in fighting capacity, it is the time to serve kung fu tea. The shopkeeper will hold a tea tray with some porcelain cups the size of half an egg on it. The cup is just brewed kungfu tea, with an average of two cups per person. There are three cups and one cup according to everyone's needs. After drinking, put the cup back on the tea tray-Kung Fu tea doesn't recognize the cup, and the store will naturally scald it with boiling water. Excellent Chaozhou restaurants know the timing of serving kungfu tea, and a formal Chaozhou dinner uses kungfu tea to distinguish paragraphs and grasp the rhythm.
8. The most narcissistic dish-Chinese food
The national protected dish is the only dish related to the emperor in Chaozhou cuisine. Legend has it that at the end of the Southern Song Dynasty, a stranded emperor was forced by Yuan soldiers to flee from Fujian to Chaozhou and came to a small mountain temple. Zhonghe saw that he was tired and hungry, but he had nothing to pay in the temple, so he made him soup with sweet potato leaves. Who knows, the little emperor was full of praise after eating this dish and named it "national protected dish". Now, the national protected dish has become one of the representative works of Chaozhou cuisine, and it is a dish that tests the knife work, fire work and shape: just take the tender tip of each sweet potato leaf, carefully cut it, and cut it evenly and delicately like tobacco. The soup base is good chicken soup. Now we can see that Tai Chi-shaped national security dishes have been beautified by later generations. The green part is still sweet potato leaves, and the white part is chopped chicken. This dish is elegant, exquisite and beautifully shaped, which makes people unbearable. The entrance is smooth and sweet. [Gourmet China]
This is a narcissistic dish that needs all the attention, eyes, nose, tongue and heart of the diners.