The main dishes of Chaozhou cuisine are Chaozhou-style "chilling cicada", thick mushroom mustard, sliced unicorn abalone and pork loin cooked with ginseng. Chaozhou cuisine represented Guangdong in the 20 10 Shanghai World Expo, and Chaozhou cuisine represented Chinese food in the 20 12 Yeosu World Expo. 20 14 In August, Chaozhou was successfully selected into the "20 14 China City List-the most delicious city in China recommended by netizens all over the world" sponsored by China Radio International.
According to historical records, when Han Yu was in the tide in the Tang Dynasty, he praised the delicacy of Chaozhou cuisine and said, "Zhang holds a vest column, so it looks strange." There are dozens more, beyond reproach. "By the end of the Ming Dynasty and the beginning of the Qing Dynasty, Chaozhou cuisine had entered its heyday, with many famous shops, famous teachers and famous dishes in Chaozhou. In modern times, due to the communication between overseas Chinese and Chaozhou people, Chaozhou cuisine has absorbed the essence of famous food at home and abroad, and the dishes are more colorful and the quality is also improving.
Chaozhou cuisine has many dishes with the same seasoning as Minnan cuisine. Such as oyster sauce, salted oysters, steamed fish (referring to the ancient method of adding shredded mushrooms and diced white meat), sand tea sauce and so on. Many characteristics of Chaozhou cuisine, such as being good at cooking seafood, valuing soup over oil, advocating lightness and paying attention to health, are also characteristics of Minnan cuisine. Many "Fu Lao" and their ancestors who entered the tide from Fujian are also famous families in the Central Plains. They either moved to the south to escape the war, or occupied their residence after being dismissed from office. In short, most of them come from wealthy families and are the so-called "Zhong Ming Shi Ding family". It is they who brought the advanced food culture and fine cooking skills of the Central Plains, and eventually sublimated Chaozhou cuisine from "vulgarity" to a kind of delicious food.
Frozen red crab, fish rice, raw salted shrimp and "red roasted goose" are all Chaozhou specialties. There are four kinds of home-cooked dishes of Chaoshan people, namely Chaozhou brine, Chaozhou raw pickles, Chaozhou stir-fried dishes and the so-called Chaozhou "cold salad". What is the "chilling" of Chaozhou? It is to steam fresh seafood, cool and freeze it, and dip it in garlic oil or bean paste (Jieyang Puning is particularly famous). It has a unique taste and no fishy smell, but it is particularly delicious. This practice was inadvertently discovered by previous fishermen and thus passed down.
Chaozhou cuisine has a wide variety and unique flavor. The common feature is that he is good at cooking seafood; Depressed but not greasy; Vegetarian dishes are made; The soup is delicious and keeps its original flavor; Wide range of materials; Clever knife work; Pay attention to modeling; Pure taste; Pay attention to diet therapy; Supplemented by various condiments (sauces). Pay attention to color, taste, fragrance, shape, utensils and sauce, and have the characteristics of being clear, light, fresh, tender, skillful and elegant. Different dishes, with different sauces and sauces, are salty, sweet and sour, and each has its own stress. Among the sauces, Nanjiang, plum paste, fish sauce, red soy sauce and Sanzang sauce are especially Chaozhou specialties. When all kinds of dishes are served, they must be accompanied by sauces, such as raw lobster with orange oil; Raw cooking crabs must be accompanied by Jiang Mo vinegar; Dry roasted goose must be served with mustard in plum sauce; Braised white eel and braised water fish must be served with red soy sauce. There are many sauces and dishes, which are spectacular.
Chaozhou cuisine not only pays attention to color, taste and fragrance, but also deliberately pursues pleasing to the eye in shape. Chefs use bamboo shoots, radishes, potatoes, etc. Carving various flower-and-bird shapes as decorations or food mats forms a unique art of "colorful board". The banquet of Chaozhou cuisine is unique, with 12 dishes, including pickles and desserts. There must be two beets at the wedding banquet, which are called "sweet from head to tail". Kung Fu tea is interspersed between the banquets to relieve boredom and increase appetite. Wait, it is very different from Guangzhou cuisine and Dongjiang cuisine.
Chaozhou cuisine is good at cooking vegetarian dishes with fruits and vegetables as raw materials. For vegetables and fruits, coarse materials are cooked carefully, light and delicious, and rich in nutrition, such as national security vegetables, horseshoe mud, thick mushroom mustard, sugar baked sweet potatoes and so on. Are praised by gourmets. Chaozhou cuisine is rich in materials and beautifully made. According to the characteristics of raw materials, the processing methods are diversified, such as frying, frying, boiling, frying, stewing, stewing, roasting, marinating, smoking, soaking, rolling and mixing, and the knife work is exquisite. Diversified production methods have formed the unique flavor characteristics of Chaozhou cuisine.
Chaozhou cuisine also has the characteristics of "three more". First, there are many aquatic products in Chaozhou cuisine, most of which belong to the Hai nationality. Fish, shrimp, clams and clams have always been the main ingredients of Chaozhou cuisine and can be cooked into many famous dishes. Chaozhou cuisine is especially good at cooking seafood, such as lobster cooked in open hearth, mandarin duck and crab cooked in cream, braised shark's fin, red (fire) sea cucumber, etc., all of which are mainly fresh aquatic products and have a fresh, gloomy but not greasy taste. Another example is stewed eel with black ears, clear soup with crab balls and so on. The soup is delicious and keeps its original flavor. Secondly, Chaozhou cuisine has diverse styles and unique features.
It is made of meat. When eating, you can see the food, but not the meat. It is made of vegetarian dishes and meat, which makes it achieve the situation of "three flavors, three flavors", making the vegetables soft and rotten, full of meat and delicious vegetarian. There are dozens of famous products, such as thick mushroom mustard, glass cabbage, national security cuisine and so on, which are the representatives of vegetarian dishes in Cantonese cuisine. Third, there are many varieties of beet in Chaozhou cuisine, and the materials used are special. Commonly used plants include sweet potato, taro, pumpkin, ginkgo, water chestnut, lotus seed, orange, pineapple, beans, etc. Meat materials such as fat pig and pork belly can also be made into first-class famous dishes, which are suitable for sweet and greasy plants. The representative works of Chaozhou beet include sweet potato, taro paste, sweet lotus seeds, mutton roasted ginkgo, sweet wrinkled fried meat and so on. The beet of Chaozhou cuisine is unique, such as fried meat with sweet wrinkles, wrinkled skin, soft and rotten meat, and sweet.