Chiu Chow Chiu Teenage Pastry is a kind of patisserie delicacy with unique flavor. Among the group of pastries, Chenghai Southern Southern NT NT NT Holiday Cake is the most famous, which is white, moist, sweet but not greasy. It is made of top quality raw materials such as glutinous rice, sugar, lard and sesame. When making the cake, firstly, grind the glutinous rice into powder, mix it with sugar and lard on a plate, steam it, and then sprinkle sesame seeds evenly on it. Then, the steamed pastries were cut into round, square, ribbed and finger-sized strips or other shapes, and put into boxes or pottery bowls of various shapes. When fresh, the color of Premium Pastry is white, glittering and translucent like amber, fragrant, tender and smooth, fatty but not greasy. Sprinkle a few drops of fruit juice on top of the Pastry, it is sweet and fragrant, the more you taste, the more sweet and refreshing it is.
There is a legend in Chaoshan: At the end of Ming Dynasty and the beginning of Qing Dynasty, there was a big rebel minister in Ming Dynasty who betrayed his master and surrendered to Qing Dynasty to become an official. The traitor's mother was a y righteous person, and hated her traitorous son very much. One day, she heard that this son was coming to take her to the capital to enjoy the glory and wealth, very angry, so the family left the rice, sugar, oil, etc. on a small boat, with the second son to drift around. This second son was very filial and often changed his pattern to make snacks for his mother, and over time, he invented Hsiao Yu Cake.
Chaoyang Sweet Potato Soup
In late winter and early spring, many stalls selling sweet potatoes would appear in the streets of Chaoyang. Here, sweet potato is not a common food, but a symbol of happiness and good fortune.
Chaoyang people like to eat ginger potato, New Year's Eve around the stove, sweet ginger potato is essential. On the first day of the New Year, when friends and relatives come to pay tribute to the New Year, the host will cook a bowl of sweet potato and ginger soup to entertain them. According to custom, the guests can quit other hospitality, but only this bowl of ginger potato soup must drink. In the past, the bride over the door the next morning, also want to eat a bowl of in-laws special ginger and potato soup. Chao Yang people eat ginger potato is very delicate. Some peeled into thin slices, placed in boiling water for a few moments to become, the soup ginger potato slightly curled, eat it fragrant and smooth. Some cut into cubes of potatoes, add sugar and lard with the fire and slowly cooked from, eat sweet and savory. Some steamed the ginger potato, mashed it into mud, mixed it with sugar and oxygen, and made it into the shapes of five kinds of fruits, such as peach, apricot and persimmon, to be steamed and eaten at any time.
Three best taro snacks
The taro pastry of "Three best taro snacks" is one of the snacks in Chaoshan. The first one is deep-fried taro pastry. It uses the best taro, shaved taro skin, cut into thin slices, dry and put into the frying pan fried crisp, fishing up after filtering the oil stains, into the boiling sugar. Then sprinkle evenly with fried white sesame seeds and chopped coriander.
Taro puree is another great. Taro mud in the feast is often as the last dish on the table, take its sweet end sweet meaning. Taro mud production method: "the taro steamed, crushed into mud, coupled with bean paste, sugar, fried sesame seeds and diced white meat, boiled lotus seeds, a small amount of orange juice or chopped mandarin cake, and then steamed into a hot and not smoke, sticky and smooth and not hanging bowl, fragrant and sweet, oil and not greasy Chaoshan snacks. About taro paste, people always like to tell a story that Lin Zexu was appointed by Emperor Daoguang to ban smoking in Guangdong. The British, German, American and Russian consuls in Guangzhou hosted a banquet and invited them to eat ice cream, but Lin Zexu did not dare to enter the ice cream when he saw that it was so hot that he did not dare to enter it. Foreigners see its cautious look, they are very rude to laugh. Lin Zexu did not move. The next day, Lin Zexu according to diplomatic etiquette, hosted a banquet to return the favor. After a few cold dishes, then on the taro puree, a consul thought it was another cold dish, so he used a spoon to scoop a full spoon to the mouth, the result was hot wow.
The third best thing about taro is that it used to be a seasonal food at the Mid-Autumn Festival. The taro is peeled, cut into finger-shaped pieces, and fried in a frying pan. After a while, the taro pieces are put into the oil again to remove the water vapor. Then add the right amount of water with sugar, put into the pot to cook, to the sugar water like glue when sticky, that is the taro into the block, mixing well, and immediately removed from the stove, which became a fragrant and crispy turn sand taro. Turning the sand taro, there is a rather heroic story: when the Yuan soldiers attacked Chaozhou, in order to consolidate its rule, the implementation of the joint household system, that is, three families, every three families to raise a Yuanfan, any Yuanfan arbitrarily to sleep in which house. What is even more intolerable is, who married a daughter-in-law, the bride is only allowed to sleep with the Yuan soldiers on the first night. The people couldn't stand it anymore, and agreed to kill Yuanfan on August 15th. As a result, the unforgivable Yuanfan soldiers were killed in one night. The people's anger had not subsided, and they took taro as Yuanfan's head, cut it into strips, fried it in oil, fished it out, added sugar, and ate it after worshipping the Moon Mother.
Fish Balls
Fish balls, like meatballs, are one of the famous snacks in Chaoshan. The custom of eating fish balls is said to have begun in the Spring and Autumn Period and the Warring States Period: King Ping of Chu liked fish, and every meal without fish was tasteless. King Ping of Chu was cruel in nature, and once he accidentally stems the fish bones and fish spines, he ordered to kill the chef. One day, there is a new chef who thinks it is difficult to be spared, it is hard to use the back of the knife to chop the fish to vent their anger, who knows that this chopping, but miraculously make the fish meat and fish bone separation. The new chef will use these boneless fish mud rolled into pills for King Ping of Chu to eat, and even get King Ping of Chu's appreciation, from then on the chef can be spared bad luck. Later, as King Ping of Chu moved south, this food custom was spread to Chaozhou.
Chaoshan folk have always made fish balls by hand. Generally larger fish can be made into fishballs, but the best material is the big white eel with fluffy meat. Eel washed on the anvil, beheaded and tailed, cut the belly skin, with a cow's ear knife to scrape down the crystalline fish meat, and then shoveled down the pottery bowl, with the hand frequently beat. Therefore, the production of fish balls is also called "pat fish balls". Patting technology is the key to making fish balls, patting action should be even and strong, the number of times to be more, generally patting thousands to thousands of times, fish balls will be crisp. After patting, plus the right amount of salt, a little snow powder mix, and then grab a handful of fish sauce in the palm of your hand, and force the fish sauce from the index finger and thumb hoops into a small circle to squeeze out. The surface of the fish ball must be smooth to be considered a good patter. Squeeze out of the fish ball in the water in the immersion, and then together with the water into the pot, with a strong fire to 70 ~ 80 ` C and then turn to the fire, until nearly boiling when the fish is completed.
Various kinds of 馃品
In Chaoshan snacks, there are various kinds of 馃品, such as crispy leek 馃, crystallized rice-free 馃, sweet bean paste 馃, and wildly interesting mouse 馃(鼠曲馃), and so on.
The bean paste 馃 is mostly eaten in the seventh month of the lunar calendar every year. At this time, the early rice is returned to the warehouse, peanuts are dried, and the late rice planting is completed, so the housewives of the farmers will use the new rice and peanuts to make the "bean paste 馃". First mix rice flour and water and kneaded into a thin, white skin, and then fried peanuts pounded with refined salt and spring onions, sesame seeds, shredded meat, etc. as a filling." The shapes of "Bean paste 馃" are randomly fabricated by skillful housewives, ranging from those resembling a crescent moon to those resembling a flat-bottomed boat to those resembling a jade rabbit or a pomegranate. ...... The shapes are usually very small, just a little bigger than a matchbox.
The housewives in the rural areas of Chaoshan mostly like to make rat curd 馃 before the Spring Festival, and do a lot at a time, because rat curd 馃 is not easy to deteriorate, and can be eaten all the way to the Lantern Festival. Mouse is a kind of weed, also known as mouse ear grass, Buddha ear grass, rice currant grass, antler mother and so on. It is fluffy, stem and leaves are tender and small, and the top occasionally bears a few small flower buds. The Materia Medica Compendium is: "There are a lot of them in the wilderness. ...... The stem and leaves are soft, the leaves are about an inch long, and the white velvet is like the hairs of a mouse's ear, which the people of Chu call miqu, and the north calls it velvet mother. It can be used as medicine, is flat, sweet, and can dispel phlegm and stop coughing." Thus Mice Qu馃 is actually a medicinal food.
The custom of eating Rat Qu馃 has a very early origin. The Jing Chu chronicle of the year, "March 2," "is the day, take the juice of the rat curd vegetable soup, honey and powder, called the dragon tongue & lt; rice half & gt;, in order to hate the time gas." Politics and Herbology, Volume 11 cited as "March 3, take the juice and honey and powder to press the time gas." Dragon's tongue & lt; rice half & gt;, the name of the Rat Qu馃, that is, a kind of cake made of rat qu rice powder. Tang Dynasty Pi Rixiu in the "bow to pick up the wild sparse and show Yash used to thank" poem Yun: "deep picking at first sight of cow lips liquid, fine pinch Xu smell rat ear fragrance." The Compendium of Materia Medica" cited Shao Guizi "瓮天语" cloud: "the northern cold food picking antler mother grass and powder food." It can be seen that the custom of making cakes and food with sage to the North and South Dynasties has been, and then passed from generation to generation, so far the custom of Chaoshan is still. However, in ancient times, the north ate sage 馃 in the Qingming cold food between, Chaoshan is in the Spring Festival before and after, this is the climate.
Leek馃 is soft, smooth, tender and fragrant. It tastes even better when fried in a frying pan. It is made by boiling water into the raw flour stirred into the skin, leeks, mushrooms, shrimp as a filling. The skin is wrapped around the filling and pinched into a flat round shape and steamed for 15 minutes.
"Vegetable wrapped 馃" is a seasonal 馃 product in the Meilong Market area of SITC. In Meilong Market, the twentieth day of the first month of the lunar calendar is the first festival of the year, which is called "Market Opening Day" by the residents in the market. On this day, every family celebrates with a big feast. Firecrackers on the streets, colorful pagodas towering, colorful flags. Lion class, song class, opera class, suona class, eight sound class and so on to perform in turn, very lively. At this time, women are busy in the house, rushing to make a large number of "vegetable bun 馃". When guests arrive, they are invited to sit down and eat the vegetable buns. When the guests return home, they are given a small plate of Vegetable Buns as a return gift." The process of making "菜包馃" is as follows: Dry oil-sticky rice flour is washed with an appropriate amount of boiling water, rolled into mud strips, and twisted into a round cake-shaped 馃 billet. The "馃 blank" in the left hand, the right hand holding a round roller (egg-sized, burnt with soil) in the "馃 blank" on the 360-degree rotation, made of thin concave body, and then by the person responsible for putting the vegetable fillings in the concave body wrapped with the rich local flavors of the dish, so that it is pike-shaped, and pinch the end of the head and pinch it tightly, according to the order of the reed gabion made of "Lang< soil step & gt;" above the rows full of put into the iron pot and steamed over a fierce fire. Meilong's children's song: "Monkey pounding mimi (an insect) mimi pounding monkey; pounding white rice, making vegetable packets; a bowl of food, a bowl to stay; left in the back of the stove, begging the cat hit the rubber fall (fall), eye juice flow flow ......".
Other Snacks
There is a tantalizing flavorful snack in Chaoshan called Fried Gao Guo 馃 (炒糕馃). Cut the steamed cake 馃 into small pieces about 5cm long, 2cm wide and 1cm thick, put them into a flat skillet and fry them, add fish sauce and sweet soy sauce, mix the 馃 well to make it red, then heat the stove fire and fry them slowly with lard until they are burnt red, add sugar and eggs, mix them well with fresh oyster sauce, pour them on the top of the cake 馃 and fry them well and then wipe them on one side. Put the sliced red meat, fresh shrimp meat and tender green vegetable heart into the other side of the pan together with lard and stir fry, add salsa, chili sauce, monosodium glutamate, fish sauce, and 馃馃, and stir fry well together to be completed.
The Teochew custom in the spring equinox or Qingming, often make pancakes to worship ancestors. When making pancakes, first use flour and salt to make a paste, fry in a pan like a film-like crust. Shredded cooked meat, shredded eggs, bean sprouts, mung beans and bamboo shoots are used as fillings, which are fried and wrapped in the crust. Once the pancake is fried in oil, it is a spring pancake.
Fried dried beans (tofu) is a Puning specialty, to Liusha, Zhamlong, Jungbu, prairie plains, the dam area made of the best. Puning dried beans with soybean pulp, add a little potato flour, gypsum and other raw materials prepared and steamed into square blocks, color white, yellow color, each block weighs about 50 grams. Food method is divided into & lt; fire bureau & gt;, fried, deep-fried three kinds, especially to deep-fried dried beans most popular. Fried dried beans outside the skin crispy, the meat is still tender, said outside the gold inside the silver. Taste the crispy skin inside meat tender, accompanied by chili peppers, salt water and other seasonings, it is a unique flavor. The poet Zhang Huayun once said:
Crispy skin and tender meat gas, dipped in pepper hot and spicy haunting.
Difficult to pass down the throat often turn, to be swallowed down the belly sweat.
And will be warm wine three cups down, but the vanity of a smile light.
Food and delicacies are available everywhere, but the hometown flavor is the most attractive.
The oyster brand is also a famous snack in Chaoshan. It is made of fresh oysters, sweet potato starch and green onions, with pepper and fish sauce as auxiliary ingredients, mixed with the right amount of water, and then spread in a flat-bottomed frying pan and fried into a pancake shape with both sides burnt.
Tenant fish brand (dragon head fish fried) practice is: first tenant fish clean, remove the viscera, cut into several sections, put in the fresh egg mixing powder pulp, mix well. Gently place the fish in a frying pan and deep fry until golden brown. Drain the oil and arrange the fish on a plate. Next, cook a pan of cornstarch and use it to cover the fish, then sprinkle with pepper and green onion. This is the best way to enjoy the flavorful "Tsukuda Fish Roast".
The Lantern Festival in the Hailufeng area, also inherited the custom of drinking "light tea". Neighbors invited tea to congratulate each other, speak good words, wish each other good luck, prosperity, and praise the host family's tea to do a good job, and fragrant and fresh, fully embodies the people friendly, cordial atmosphere, expressed the prayers and hopes for a better life in the future.
"Lamp tea" is called "Lantern Tea" in some places, generally around the thirteenth day of the first month, there are some individuals from the first eight days of the first month, the thirteenth day of the first month called "open lamp tea", a symbol of light and festive; sixteen days of the first month of the first day of the first day of the second day of the third day of the second month, called "round lamp tea", the beginning of the year to the end of the year in peace and security, round and full. The preparation of "lantern tea" is based on a variety of light tea (there are also boiled water or chicken soup, pork bone soup) plus meat (lean pork, fresh fish), vegetables (spinach, chrysanthemums, celery, garlic, cabbage) and beans, seasoning (salt, pepper, fennel, monosodium glutamate, preserved meats, etc.) as the ingredients, which varies from township to township. Nowadays, "light tea" with more elaborate materials, varieties, tender and delicious as a feature, highlighting the local flavor.
"Lamp tea" is a kind of savory tea in SITC." Lamp" harmonizes with "Ding", taking its bright and festive meaning. In addition, there are "oil hemp tea", "shrimp tea", "vegetable tea", "rice tea", "fried rice tea" and so on. Such as "oil hemp tea" general method is: the tea leaves and sesame seeds placed in the pottery bowl, wet with water, with a "tea mallet" ring, add the right amount of salt powder, washed with boiled water, is "oil hemp tea". Folk song: "SITC ground Xing Xian tea, pottery bowl ring to know a few families. Where to see the thickness of human feelings, to see how much you under the oil sesame." The more sesame seeds in the tea, the more the host's hospitality.