Chaozhou cuisine, referred to as Chaozhou cuisine.

Its cooking has the characteristics of Lingnan culture, and its biggest feature is its emphasis on seafood and its emphasis on freshness and freshness.

The main cooking methods include: (fire), stewing, frying, deep-frying, searing, roasting, cooking (steaming), stir-frying, soaking, dunking, clearing and rinsing, etc. There are more than 10 methods.

Boiling and stewing make it rich and fragrant, stir-frying makes it crispy and smooth, and cooking, clearing, soaking and rinsing can maintain the original flavor.

Chaozhou cuisine uses a wide range of ingredients and has the characteristics of "three excesses": first, there are many aquatic products.

Most of them come from the sea tribe. Fish, shrimp, mussels, clams, etc. have always been the main ingredients of Chaozhou cuisine and can be cooked into many famous dishes.

Second, the vegetarian dishes are diverse and unique.

It is cooked with meat. When it is served, the meat is not visible. It is a vegetarian dish made of meat and meat, which makes it reach the state of "the taste is made three times out, and the tasteless is made three parts in", making the green vegetables soft and not rotten, and full of meat.

Taste delicious, vegetarian but not vegetarian.

Famous products include mushroom mustard greens, glass cabbage, and Huguo cuisine, among other dozens of varieties. They are representatives of vegetarian dishes in Guangdong cuisine.

Third, there are many varieties of beet and special ingredients are used.

Plants such as sweet potatoes, taro, pumpkin, ginkgo, water chestnuts, lotus seeds, oranges, pineapples and beans are of course commonly used, but meat materials such as fatty pork and pork belly can also be made into fine dishes.

The dishes made from plants are both sweet and greasy. Representative works include pumpkin and taro puree, sweet lotus seeds, lamb roasted ginkgo, sweet wrinkled stir-fried pork, etc.

Chaozhou cuisine is particularly famous for cooking seafood, such as braised water chestnuts in an open stove, uncooked lobsters, cooked mandarin duck crabs, red stewed shark fins, red (fired) sea cucumbers, etc., all of which use fresh aquatic products as the main raw materials, and taste fresh and rich.

But not greasy.

Another example is stewed black eel, crab balls in clear soup, etc. The soup is stewed deliciously and maintains its original flavor.

The beets of Teochew cuisine are even more distinctive, such as the sweet wrinkled stir-fried pork, which has wrinkled skin, soft and fragrant meat, and a strong sweetness.

The production of Teochew cuisine focuses on knife skills and neat and beautiful assembly.

While paying attention to color, taste and fragrance, we also intend to pursue pleasing appearance in terms of shape.

Various dishes such as bamboo shoots, radishes or potatoes can be carefully carved into various flowers and birds, which can be used as decorations or vegetable mats to form a kind of color plate art.

Chaozhou cuisine also pays great attention to seasonings. When each dish is served, it must be served with a sauce plate. For example, raw lobster must be served with orange oil; raw crab must be served with minced ginger vinegar; dry-roasted wild goose must be served with plum paste mustard; braised white eel must be served with it.

, stewed water fish must be paired with red soy sauce.

There are many kinds of sauce dishes, which is a grand sight.

The Teochew cuisine feast is unique in its own way.

There are 12 types of dishes served at the banquet, including two soup dishes and one salty and sweet dessert. The dishes are small but exquisite, and the colors are rich and colorful.

If it is for auspicious banquets, such as birthdays, weddings, full moon births, store openings, etc., there must be two beets, one as the first dish and one as the end of the banquet.

It is sweet at the beginning and sweet at the end, commonly known as "sweet at the beginning and sweet at the end", which means that life is happy and the days are getting sweeter from beginning to end.

During the banquet, in order to aid digestion, reduce fat and relieve hangover, several courses of Chaozhou Gongfu tea should be followed.

This is a unique expression of Chaoshan food culture. With the distribution of Chaozhou people around the world and the general emergence of Chaozhou restaurants, Chaozhou cuisine is becoming increasingly popular at home and abroad.

◇ The 20 famous Chaozhou snacks are Ya Mu Nian, Chaozhou Mo Dou Wan, Chaozhou hand-beaten beef balls, glutinous rice shells, Chaozhou spring cakes, oyster bake (crispy), Gaotang preserved vegetables, Gusu fragrant curd, spiced olive oil, plum blossom dumplings,

Soup beef, Jindu brand pickle king, lotus pig's nest, glutinous rice peach, salt water, Splendid Nestle, radish crisp, Kaiyuan Shansu, crispy salad roll, crispy chicken wings.

◇ 23 famous Teochew dishes: braised large ribs, crystal lobster, braised in an open oven, Hanjiang flowers, boiled conch, butterfly platter, abalone chrysanthemums in the garden, assorted winter melon cup, carp leaping over the dragon's gate, braised sea cucumber, golden turtle

Hatching eggs, hibiscus bird's nest, black-bone chicken stewed shark's fin, garden full of autumn chrysanthemums, golden bamboo shoots and snow clam soup, ginkgo whip flower, orange juice eel, jade-shaped crab roe swallow, millennium unicorn fish, rare treasures hidden in the bamboo forest, Chaozhou grilled eel, Chaozhou Xikou

Braised goose, tea-flavored chicken.