The Chaozhou cuisine is very different from the Guangfu cuisine, but is somewhat similar to the Min cuisine. Chaozhou cuisine, a lot of dishes seasoning, is with the Min cuisine **** there or much the same, such as oyster brand, pickled salty grubs, salsa, etc.; Chaozhou cuisine, many features, such as good cooking seafood, heavy soup and light oil, advocating light, focusing on health, etc., but also at the same time, is the characteristics of the Minnan cuisine.
The earliest account of Chaozhou cuisine was written by Han Yu, who was relegated to Chaozhou in 819 A.D. From his poems, it is possible to see that at that time there were already dozens of kinds of seafood in Chaozhou cuisine, such as horseshoe crabs, oysters, fish, clams, octopus, and scallops, etc., and that salt and vinegar were used as well as peppercorns and limes and other condiments to harmonize the food. Duan highway, who was a member of the same Tang dynasty as Han Yu, also recorded that there were red shrimps up to two feet long in Chaozhou at that time. It is clear that seafood in Chaozhou cuisine has a long history.
Compared with Guangfu cuisine without chicken feast, Chaozhou cuisine is no seafood feast. Chaozhou cuisine is best known for its seafood and vegetarian dishes. Authentic Teochew cuisine restaurants will provide work tea before and after the meal.
Teochew cuisine is delicately made, focusing on knife work, working on the word "fine", and putting together neatly and beautifully.
It is also very particular about the ingredients, for example, in the past, the material of foie gras was very important, and it was necessary to feed glutinous rice to the geese (usually the lion's head geese of Chenghai). But nowadays, many young people no longer respect the tradition and don't know how to eat, not so conscientious.
Pay attention to the collocation of dishes. Salty and sweet, meat and vegetarian matching, soup and vegetables interlaced with the banquet pattern is different from the Guangzhou cuisine, not the first soup after the dishes, but first on the cold or hot platter, and then interspersed with a few dishes interspersed with a soup. The taste is both salty and sweet. Take the Chaozhou brine for example, the ingredients needed to make the brine are salt and sugar; and the Chaozhou snacks, such as the Old Mother Palace dumpling balls and the sugar and onion pancakes, are also both salty and sweet.
Vegetarian dishes made of meat, see vegetables do not see meat.
Talking about ingredients. There is a saying that food in Guangzhou, flavor in Chaozhou.
General Chaozhou banquet, generally have ten main dishes, of which two or three soup dishes. And seafood accounts for about 70%. Common soup dishes are: crab balls in clear soup, conch balls in clear soup, Teochew fish balls, eel put in clear soup, stewed white eel, abalone with wormwood, turtle with barley, slices of conch with salted vegetables, preserved shrimp, dried scallops and radish, car white clear soup. And raw cooking dragon crab, raw cooking crab, raw cooking whole fish, fried buy Sui squid, red sea cucumber, red stewed shark's fins, are the best dishes of Chaozhou cuisine. As for the fried stone snail, fried fresh thin shells, pickled shrimp aunt, is a stall-style seafood, not on the banquet, still counting Chao dishes, loved by the people.
The Chaozhou cuisine sauce plate a lot of different dishes, with different sauces, a dish, salty, sweet, sour and spicy, each has its own way of thinking. And the sauce in the Puning bean sauce, southern ginger, plum paste, fish sauce, red soybean oil, three seepage sauce, etc., especially Chaozhou specialties.
Dishes
Protector of the country, eight treasures of vegetarian dishes, Taiji taro puree, roasted conch on the open hearth, mandarin ducks crab, stewed white eel, dry baked crab tower, pomfret in white sauce, stewed abalone, stewed sea cucumber, sweet hibiscus official bird's nest, clear money swim bladder, soaked squid in oil, clear broth snail handles, clear gold carp prawns, lettuce lobsters, cooking unicorn fish, stewed shark's fins, stewed shark's fins, etc.
Marinated goose
The Chinese goose in marinade
This is the most popular dish in Chaozhou, which has been served in the city for many years. Chiu Chow Frozen Crab
Chiu Chow Blood Mussels (both raw and pickled blood mussels)