Chaoshan snacks originated from the people, and it is one of the eight schools of dim sum in China. Chaoshan snacks are mainly mixed, with meat and vegetables, complete steaming, frying, roasting and frying, rich varieties, fresh taste, exquisite materials, fine production and strong local flavor.

According to incomplete statistics, there are more than 23 kinds of Chaozhou snacks, but I have sorted out only a dozen or twenty kinds. The main cooking methods are cooking, frying, baking, baking, mixing, stewing and frying. As far as the taste is concerned, it is sour, sweet, salty and spicy, which can be seen everywhere in the streets and lanes of urban areas and even rural areas, and the price is cheap, which is consistent with the consumption level of the public, so it has a wide range of consumer groups.

rice rolls-rice rolls, which is said to be Chaoshan, was spread from Guangzhou more than ten years ago, but it is quite different. Chaoshan people have the taste of Chaoshan people, so rice rolls naturally has new attainments. Beat an egg on a piece of flour skin, add minced pork, diced radish, shredded fragrant silk, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame paste and marinated soup on it. That smell is really memorable.

The skin of spring cake is crisp and the stuffing is salty and fragrant. If you bite it, you will only feel the fragrance of your mouth, and your appetite will increase greatly. It is a famous snack that Chaoshan people not only like to eat all the year round, but also must be tasted by guests who are in a hurry.

juice in the 196s was one of the most economical traditional snacks. At that time, the average salary of an ordinary worker was about the same as that of 2 yuan. For all kinds of pig offal in the juice stall, two or three cents was a small piece, and the juice was one or two cents per bowl, so as long as you spent a few cents, you could have a full meal and have a good time. Today, Chaoshan juice is still very popular with people, and the price is not expensive. In addition to retaining the traditional practices, some juice stands have made improvements in materials and sauces, making this Chaoshan snack more delicious and distinctive.

Pig's trotters are crispy, which is a favorite snack for children in Chaoshan. Because it is in a circle, it is cut off from pig's trotters, so people call it pig's trotters.

Sweet potato cake

Dry potato [made of potato]

Jianmi Pill soup

Breakfast porridge _ _ Generally, hipsters are not used to eating bread and milk for breakfast. People like to eat breakfast porridge at home, which is not as erosive as porridge in Guangzhou, and should be called porridge. Put dishes of miscellaneous vegetables on the table, such as dried radish, olive vegetables, such as curry, pickled vegetables, fried vegetables ...

The stuffing of the leek _ _ package is leeks and peanuts, which are steamed on the steamer and then brushed with a layer of fragrant sesame oil to make it more sweet and smooth, and some people should put it on a wok for frying before eating.

there are many raw materials to make the fried rolls. First, the main ingredient to be prepared is glutinous rice soaked in clear water for more than an hour. Then, the ingredients to be prepared are wet mushrooms, dried shrimps, pork belly marinated with soy sauce and white sugar, chestnuts, lotus seeds, taro and lotus horns, and a little celery beads, and monosodium glutamate, pepper and fish sauce are added. Finally, a piece of rotten skin needs to be taken and stirred. Delicious fried rolls can be baked. When eating, you can also cut them into blocks and fry them in a pan before eating. Therefore, snack bars selling fried rolls also provide services for guests to cut them into pieces and fry them slightly.

Sesame cake, water chestnut cake

mouse shell crust _ _ black crust, the fat man has a poem "It's cold in a blink of an eye for the winter festival, and the glutinous rice cake

white skin

salty water crust _ _ is as white as tofu, accompanied by preserved Chaoshan specialty vegetables.

taro balls

Cake bread is cooked layer by layer, so its meat has distinct layers, and because curry and eggs are added, its color is bright yellow, which is delicious and beautiful.

Mom said that there should be a special bowl for holding grass bread.

There are many Chaoshan kway bread. The way to eat it is to first cook the kway teow in a boiling soup pot, scoop it up, drain it, pour it into a bowl, and mix it with peanut butter, sand tea sauce, lard, monosodium glutamate, fish sauce, Zhejiang vinegar, etc., plus cooked pork slices and lettuce. The smooth and soft taste of the kway teow and the thick fragrance of peanut butter and sand tea sauce

The kway teow roll is made by wrapping some preserved vegetables, bamboo shoots, etc. in a kway teow bag, and then brushing a layer of sesame oil on it.

beef offal kway teow

fried kway teow

oil rope

waterlogged cake _ _ a kind of

bean curd cake has a unique smell of south milk, garlic and wine, which is rich in flavor, fragrant and delicious, sweet but not greasy.

glutinous rice with pig intestines is glutinous rice sausage, which is a famous snack in Chaoshan. Made of glutinous rice and various fillings stuffed into pig intestines, with thin skin, full stuffing and bulging. As the saying goes, someone wears too tight clothes to tie his limbs

soup money

Chaoshan fork cake

Chaoshan fork cake is a kind of cake with unique flavor. Chenghai Sunan fork cake is the most famous among the fork cakes. It is white and moist, sweet but not greasy, and it is made of the finest raw materials such as glutinous rice, white sugar, lard and sesame. When cooking, the glutinous rice is first finely ground into powder, served with white sugar and lard, cooked and steamed, and then evenly sprinkled with sesame seeds. Then, cut the steamed fork cake into round, square, prismatic and finger-sized strips or other shapes, and put them into boxes or pottery bowls with diverse and beautiful shapes. When the fork cake is fresh, its color is white, crystal clear as amber, fragrant and smooth, fat but not greasy. Sprinkle a few drops of sherbet on the fork cake, which is sweet and fragrant, and the more delicious it is, the sweeter it is and the tastier it is.

in Chaoshan, there is a legend: at the end of Ming dynasty and the beginning of Qing dynasty, there was a great traitor in the Ming dynasty, who sold his master for glory and surrendered to the Qing dynasty to become an official. The rebel's mother is a person who understands the righteousness deeply and hates her rebellious son very much. One day, she was very angry when she heard that her son was coming to take her to Beijing to enjoy the splendor, so she carried the rice, sugar and oil left over from her family into a small boat and took her second son wandering around. These two sons are very filial. In order to satisfy their mother, they often change their patterns to make snacks for her, and over time they invented the fork cake.

second, Chaoyang ginger and potato soup

in late winter and early spring, there will be many stalls selling ginger and potatoes in the streets and lanes of Chaoyang. Here, ginger potatoes are not ordinary food, but a symbol of happiness and auspiciousness.

Chaoyang people like to eat ginger potatoes, and sweet ginger potatoes are essential when they are around the stove on New Year's Eve. On New Year's Day, when relatives and friends come to visit the New Year, the host will cook a bowl of ginger and potato soup to entertain them. According to custom, guests can quit other hospitality, but this bowl of ginger and potato soup must be drunk. In the past, the bride used to eat a bowl of ginger and potato soup specially made by her husband's family the next morning. Chaoyang people are very particular about eating ginger and potatoes. Some of them are sliced and boiled in boiling water for a while. The ginger chips in the soup are slightly curled and taste fragrant and smooth. Some are cut into potato pieces and cooked slowly with white sugar and lard, which tastes sweet and delicious. Some steamed ginger potatoes, mashed them into mud, mixed with sugar and fork, made them into the shapes of five kinds of fruits, such as peaches, apricots and persimmons, and steamed them at any time.

Third, the three unique tastes of taro

The "three unique tastes of taro" is one of Chaoshan snacks. The head is definitely fried sheep crisp. It selects the top-grade sweet potato, peels it off, cuts it into thin pieces, dries it, fries it in an oil pan, picks it up, filters it to remove oil stains, and puts it into boiling white sugar. Remove and cool, then evenly sprinkle with fried white sesame seeds and chopped coriander.

taro paste is another skill. Taro paste is often served as the last dish at a banquet, meaning sweet at the beginning and sweet at the end. How to make taro paste: "After steaming taro, grind it into paste, add red bean paste, white sugar, fried sesame seeds and diced white meat, cooked lotus seeds, a small amount of orange juice or chopped mandarin cakes, and then steam it to become a hot, sticky and smooth Chaoshan snack, fragrant and sweet, oily but not greasy. People always like to tell such a story about taro paste. It is said that Lin Zexu was appointed by Emperor Daoguang to ban smoking in Guangdong. Consuls from Britain, Germany, the United States, Russia and other countries in Guangzhou invited them to eat ice cream at a banquet. When Lin Zexu saw that this "foreign art" was steaming, he dared not rashly enter. When foreigners saw his cautious appearance, they laughed very impolitely. Lin Zexu kept a straight face. The next day, according to diplomatic etiquette, Lin Zexu gave a banquet in return. After a few cold dishes, taro paste was served. A consul thought it was cold dishes again, so he scooped up a full spoonful with a spoon and sent it to his mouth. As a result, it was very hot and screamed.

the third thing is to turn over the sand taro, which used to be the seasonal food for the Mid-Autumn Festival. After peeling taro, cut it into finger-shaped pieces, fry it in oil pan and pick it up. After a while, put the taro block into the oil to remove the water vapor. Then add a proper amount of water to white sugar, put it in a pot and cook it. When the sugar water is as sticky as glue, put the taro pieces in, mix well, pick them up, and take them off the stove immediately. This becomes a fragrant and crisp boiled taro. There is also a rather heroic story about turning over sand and taro: after Yuan soldiers invaded Chaozhou in those years, in order to consolidate their rule, a joint household system was implemented, that is, three households were guaranteed, and every three households had a Yuan Fan, and Ren Yuanfan could sleep in any house at will. What is even more intolerable is that whoever marries a daughter-in-law is only allowed to sleep with Yuan Bing the night before. The people couldn't bear it, so they agreed to kill Yuan Fan on the night of August 15th. As a result, overnight, the heinous Yuan soldiers were beheaded and killed. The people were still angry, but they took taro as Yuan Fan's head, cut it into strips, fried it in oil, fished it out, added sugar, and used it to worship the Moon Mother and eat it.

IV. Fish balls

Like meatballs, fish balls are also one of the famous snacks in Chaoshan. According to legend, the custom of eating fish balls began in the Spring and Autumn Period and the Warring States Period: King Chu Ping likes fish, and every meal without fish is tasteless. King Chu Ping was cruel by nature. Once he accidentally cut the fishbone and fishbone, he ordered the chef to be killed. One day, a new chef thought that he would not be spared, so he ruthlessly chopped the fish with the back of his knife to vent his anger. But this chop miraculously separated the fish from the fish bones. The new chef rubbed these boneless fish paste into balls for King Chu Ping to eat, which was praised by King Chu Ping, and the chef was spared from bad luck. Later, as King Chu Ping moved south, this food custom spread to Chaozhou.

Chaoshan folk fish balls are always made by hand. Generally, larger fish can make fish balls, but the best materials should be the first big white eel with loose meat. Eels are washed and put on the anvil, their heads and tails are cut off, and their bellies are peeled off. Then the glittering fish is scraped off with a bull's-ear knife, and then the earthenware bowl is shoveled off, and they are patted frequently with their hands. Therefore, making fish balls is also called "making fish balls". Flapping technology is the key to making fish balls. Flapping action should be even and powerful, and the number of times should be more. Generally, thousands to thousands of slaps will make fish balls crisp. After beating, add a proper amount of refined salt and a little snow powder and mix well. Then grab a handful of fish sauce and hold it in your palm, and squeeze it out from the small circle formed by the index finger and thumb. The surface of the fish ball must be smooth to be considered as a slap. Soak the extruded fish balls in clear water, then put them in a pot with water, cook them with high fire to 7 ~ 8' C, then turn to slow fire, and then fish them out until the water boils.

5. Various kinds of preserves

Among the snacks in Chaoshan, there are various preserves, such as crispy leek preserves, glittering and translucent rice-free preserves, sweet bean paste preserves, and wild rat qu preserves.

red bean paste is often eaten in July of the lunar calendar every year. At this time, the early rice was returned to the warehouse, the peanuts were dried, and the late seedlings were inserted, so the peasant housewife made "bean paste" with new rice and new peanuts. First, mix rice flour with water and knead it into a thin and white skin, then mash it with fried peanuts and add salt, chopped green onion, sesame seeds and shredded pork as stuffing. The shapes of "bean paste" are fabricated by skillful housewives at will. Some are like a crescent moon, some are like gondolas, some are like jade rabbits and pomegranates ... The shapes are generally small, only slightly larger than matchboxes.

housewives in Chaoshan rural areas like to make rat koji before the Spring Festival, and make a lot at a time, because rat koji is not easy to deteriorate and can be eaten until the Lantern Festival. Rat koji is a kind of wild grass, also known as rat's ear grass, Buddha's ear grass, rice koji grass, velvet mother and so on. It is fluffy all over, with tender stems and leaves, and occasionally a few small buds at the top. "Compendium of Materia Medica" states: "There are many places in Yuan Ye ... the leaves are soft, and the leaves are inches long. They are as white as the hair of a mouse's ear. The Chu people call them Miqu, and the north is called the mother of velvet. It can be used as medicine, flat and sweet, and can relieve phlegm and cough. " Therefore, rat koji is actually a kind of medicinal food.

the custom of eating rat koji originated very early. "Jing Chu sui Ji" contains: March 2 "is the day, taking rat qu vegetable juice as a soup, honey and powder, which is called dragon tongue <; Mi ban > , to be tired of time. " Volume 11 of Zhenghe Materia Medica is quoted as "On March 3rd, take rat koji juice and honey as powder to suppress the time." Dragon tongue <; Mi ban > The name of rat koji is a kind of cake made of rat koji rice powder. In the Tang Dynasty, Pi Rixiu wrote a poem in "Bowing to the Wild and Showing Yashi as a Reward": "Deeply pick and see the cow's lip liquid at first sight, and finely pinch the smell of the mouse's ear." "Compendium of Materia Medica" quoted Shao Guizi's "Urn Tianyu" as saying: "The northern cold food picks velvet mother grass and powder food." It can be seen that the custom of making cakes with rat-weed has existed since the Northern and Southern Dynasties, and it has been passed down from generation to generation, and the Chaoshan custom is still there. However, in ancient times, eating rat qu Ben in the north was between Qingming and cold food, but Chaoshan was around the Spring Festival, which was due to the climate.

leek pulp is soft, smooth, fresh and tender, and extremely fragrant. Fry in the oil pan, it tastes better. Its preparation method is to pour boiling water into raw flour and stir it into skin, with leeks, mushrooms and dried shrimps as stuffing. Pinch the stuffing into a flat circle and steam for 15 minutes.

"preserved vegetable" is a kind of seasonal preserved food in Meilong Market of Haifeng. In Meilong Market, the 2th day of the first lunar month is the first festival in a year, and the residents in the market call it "opening day". On this day, every household in Daqing invited a big banquet. The sound of firecrackers in the street, colorful archways towering, colorful flags covering the sun. Lion class, Qu class, Opera class, Suona class, Eight-tone class and so on performed in turn, which was very lively. At this time, women are busy in the house, rushing to produce a large number of "preserved vegetables". When the guests arrive, please invite them to sit down and eat the vegetable bag. When the guests go home, they will also use a small dish of preserved vegetables as a gift. The making process of "preserved vegetable bun" is as follows: a proper amount of boiling water is poured into dry sticky rice flour, which is turned into a mud strip and twisted into a round cake-shaped bun. Put the "biscuit" in the center of the left hand, and hold a round roller (the egg is big and baked with earth) in the right hand to rotate 36 degrees on the "biscuit" to make a thin concave body, and then the person in charge of putting the stuffing in the concave body will wrap the dishes with local flavor to make it shuttle-shaped, and pinch it tightly at the head and tail, and arrange it in the reeds in order. Tubu > " Above, put it in an iron pot after it is full and steam it with strong fire. Mei Long's son sang: "The monkey bites the monkey (an insect); White rice, cooking bag; A bowl of food, a bowl to stay; Stay in the back stove, begging cats will bump into the glue, and the juice will flow ... "

VI. Other snacks

There is an attractive snack in Chaoshan called fried cake. Cut the steamed cake crust into small pieces with a length of 5cm, a width of 2cm and a thickness of 1cm, fry in a flat frying pan, add fish sauce and sweet soy sauce, mix the crust until it turns red, then heat the fire, slowly fry it with lard until it turns brown, add white sugar and eggs, mix well with fresh oyster sauce, pour it on the cake crust, stir well and wipe it aside. Put the sliced red meat, fresh shrimp meat and tender green vegetable heart into the other side of the pot and fry with lard. Add sand tea, Chili sauce, monosodium glutamate and fish sauce and stir well with the gizzard.

In the spring equinox or Qingming Festival, people often make pancakes to offer sacrifices to their ancestors. When making pancakes, add salt to the dough to make a paste, and fry it in a pan to form a film-like crust. Use cooked shredded pork, shredded eggs, bean sprouts or mung beans and bamboo shoots as stuffing, and wrap it in a cake bag after frying. When pancakes are fried in oil, they are spring cakes.

Fried dried beancurd (tofu) is a specialty of Puning, especially in the areas of quicksand, Zhanlong, Junbu, Liaoyuan and Daba. Puning dried beancurd is ground with soybeans, and a little potato powder and gypsum are added.