It may be difficult to find a good fish sausage as the main ingredient, and there are not so many. It is rare to make fish sausage rice noodle shop, but it tastes unique and sweet. Occasionally, there are still shops open at the same time. At present, only a few booths have been found in the franchise, two with signs and one without. I have been eating rice noodles with yellow brother fish intestines 10 for many years. Whether it's windy or rainy or typhoon season, I have to wait in line every time I come. Mr. and Mrs. Huang, neighbors from Chaozhou, have been in Shantou for 33 years, but they are still at a loss for their son's help. In the torrent of joy and fame, Brother Huang kept his feet on the ground and insisted on his original intention, that is, to make "delicious fish sausage rice noodles". Everything else is secondary. There are no shop signs and the floor is uneven. He once set up a stall in front of someone else's garage. After the city was cleaned up, he rented a garage space and transferred it to the warehouse.

What is the Chaoshan dark cuisine in the eyes of northerners? Come and have a look with me.

Fish intestines rice noodle

Fish sausage rice noodles are suitable for all ages in Xian Yi. It may be difficult to find a good fish sausage as the main ingredient, and there are not so many. It is rare to make fish sausage rice noodle shop, but it tastes unique and sweet. Occasionally, there are still shops open at the same time. At present, only a few booths have been found in the franchise, two with signs and one without.

I have been eating rice noodles with yellow brother fish intestines 10 for many years. Whether it's windy or rainy or typhoon season, I have to wait in line every time I come. Mr. and Mrs. Huang, neighbors from Chaozhou, have been in Shantou for 33 years, but they are still at a loss for their son's help.

Originally, cooking every small pot was very slow, and Chaoshan people had a sharp mouth. The ingredients are strange. They didn't order them first. When it's your turn, the store can't remember all the personalized matching requirements you just put forward, so it is necessary to order it before calling the number, but fish sausage is a must-have food for everyone, just order a little more.

There are many ingredients: three layers of meat, ribs, pork liver, patties, pork lungs, fish dumplings, fish books, fish liver, swim bladder, fish throat and oysters. ......

As long as you dare to eat, there are pig brains and pig kidney tendons. Whether you like rice noodles or not, you can choose kway teow, noodles and jiaozi.

Brand characteristics:

No signboard, fat fish sausage, no fishy smell and muddy smell, good seasoning and sweet soup.

Seasoning: Nine-story pagoda, Jiang Mo, onion beads, pepper, fish sauce.

This mountain is its secret.

The price is close to the people: 15 yuan/share.

The booth opens at 9: 00 pm, and the fish sausages are sold out.

Address: No.0/8, Chun Mei Street, Shantou (diagonally opposite to Hyatt Hua Ting)

In the torrent of joy and fame, Brother Huang kept his feet on the ground and insisted on his original intention, that is, to make "delicious fish sausage rice noodles". Everything else is secondary. There are no shop signs and the floor is uneven. He once set up a stall in front of someone else's garage. After the city was cleaned up, he rented a garage space and transferred it to the warehouse.

Huang Sao took another pot to cook fish intestines and put them in bowls.

We can get some clues from the interview about why the fish sausage rice noodles in Xiong Huang are booming all the year round, which can also be regarded as "looking at a leopard in a tube".

Good soup base, fine ingredients, good taste and affordable price are its four magic weapons.

Small business is very tired, but brother Huang is kind and easy-going. Different from some famous shops, he is famous, the stall owner treats customers coldly, and his eyes are like "the top of his head", which may be the second reason why diners often go.

Diners are the most snobbish, "delicious!"

Soup base is the source of delicious food, so it is difficult to ask. Most people who ask are "people who don't care".

Brother Huang chose Anhui fish, which is called "grass carp" locally. If you choose a fish that really eats grass, and it is a fish in a sand pond, the intestines will be clean and fat, with almost no fishy smell and no muddy smell.

With the renovation of the big environment, there is a buzzword called "fly shop" for small shops and stalls, and the author is very disgusted. Restaurants are most afraid of flies, so don't detain flies when the store is small. All kinds of ecology can't be "high", but should be patchwork, not to mention those small shops are the shelter and livelihood of the people who eat melons.

Indeed, urban sanitation and appearance are very important. For characteristic restaurants that meet the requirements of food hygiene and have a clean and bright appearance, we should vigorously support and guide them, and plan a food street and a food city area in combination with the characteristics of famous shops and arcades scattered everywhere in the old city. This is the real "business card of food capital", which will be more delicious than the night market in Taipei.

Interpretation of Chaoshan dark cuisine in the eyes of northerners;

Guangdong rare dark dishes, outsiders can not understand, food stalls are evergreen trees, which can eat?

# Winter Life Punch Season #

There is a joke circulating on the internet: no chicken can come out of Guangdong alive. Cantonese people like to eat chicken very much. The so-called no chicken can't be a feast, but the practice of white-cut chicken has also discouraged some foreign food. Chicken with bloodshot eyes is hard to swallow, but compared with today's protagonist, even Cantonese people will be dissuaded. People who like them like it very much, and people who don't like it will stay away.

This dish is herring head. There are many ways to eat shad in Guangdong. This is the most common way to make soup and canned food. Of course, it's good to like frying. These practices are acceptable to foreigners. But if you steam or roast a dozen or twenty shad heads together, not to mention the taste, just dozens of white dead fish eyes staring at you, isn't it scary? Do you know famous English dishes and looking up at the stars?

Looking up at the starry sky is a famous British dish, so it is called looking up at the starry sky because its fish head goes up after the finished product, and some people call it dying. Now it is a famous representative of dark cooking. Simply put, it is to make the batter into a pie, and then gut the fish to remove the fishy smell. Some fish heads will be crispy, which is acceptable with dry cheese. In fact, it's even more terrible after cooking.

As a derivative product, there are crayfish looking up at the stars. Compared with the head of our protagonist today, the head of the practice head, the head of the practice head, the head of the practice head, the head of the practice head, the head of the practice head, the head of the practice head, the head of the practice head, the head of the practice head, the head of the head, the head of the head, the head of the head, the head of the head.

Steamed shad head is slippery and a little annoying, but in fact, this dish is eaten by many people in Shunde, Guangdong. Many Cantonese people say they haven't seen it. Some curious foodies were even discouraged, because the finished fish head "looked up at the starry sky". When the shad is still in the fish stall, the boss will separate the shad from the flesh and blood, usually separating the fish head from the fish ribs, and then send the fish to the local area.

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