Introduction: Chaoshan area has rich cultural heritage, and when it comes to food, it is even more mouth-watering. So what are the specialty snacks of Chaoshan? Let me tell you now! What are the specialty snacks of Chaoshan?

Chaoshan Kusui Pills

Kushen is also the most delicious and most popular wild vegetable before Qingming Festival. It plays an important role in treating colds, fever, and coughing up phlegm and clearing the lungs. . Pick the young leaves of the bitter thorn and chop them into small pieces. Stir evenly into the minced meat and add some MSG. Then use a spoon to make the minced meat into meatball-shaped pork bone soup and cook it.

Chaoshan pickled clams

Chop the garlic/red pepper/coriander. Boil a pot of water, pour in the blood clams, blanch them briefly, and drain the water immediately. Break open the upper shell of the blood clams with your hands. Place the clams one by one on a plate with the meat side facing up. Pour in soy sauce, sesame oil, and sprinkle with garlic. , red pepper pellets, coriander pellets, marinate for more than 20 minutes and then serve.

Chaoshan shrimps

Chaoshan shrimps are made from wild fresh prawns or sand bass shrimps. They are soaked in ice water and then shelled. They can be cut in half or thinly sliced ??for dipping. In addition to the Japanese standard of light soy sauce, horseradish and white vinegar, there is also a Chinese sauce and a large plate full of shredded ginger, vermicelli, green and red pepper shreds, mustard, celery stalks, peanuts, coriander and local Chaozhou A leaf of `can't be exchanged for gold? It's full of fragrance.

Chaoshan Pickled Crabs

Brush the fat crabs with a brush, and then open the cover. Just open a slit and don’t take it off completely. If they are small, you don’t need to take it off. . Add all ingredients and seasonings. Add cold boiled water, making sure to cover all ingredients. Marinate for about 8 hours before serving. Er Ye likes to eat this the most!

Chaoshan Pickled Oysters

Chaoshan Pickled Oysters Put all the ingredients except the oysters into a small pot and heat it. After boiling, turn off the heat and let it Cover and let stand for 30 minutes, then the pickled mother water is ready. Then put in the fresh oysters that have been cleaned and soaked in mother water for more than 12 hours, and they will be ready within three days.

Chaoshan Elephant Trunk Clam

Place the processed and washed geoduck on the chopping board, use a knife to cut the body of the geoduck along the tail of the geoduck. Cut open, being careful not to break, so that the cylindrical body of the clam is open, which means that the body of the geoduck should be flat. Then cut it into thin slices, place it on an ice tray, and serve it with soy sauce and mustard! It tastes extremely sweet and is one of the favorite raw food methods among Chaoshan people.

Chaoshan Sausage

Chaoshan Sausage is made from pork, chopped or minced into dices, and made with salt, nitrate (preservative), sugar, koji wine, soy sauce, etc. A type of raw and dried sausage product made by marinating the ingredients, filling them into natural casings, and then drying, drying or baking them in the sun.

Chaoshan Pumpkin and Taro Puree

Peel the old pumpkin and marinate it in sugar overnight. The color will turn golden and translucent. Then boil or steam the pumpkin. The slices will be tough and fragrant. Steam betel nut taro or taro and onion from Fengshan, peel and cool, press with a kitchen knife to loosen it or wrap it with a dry cloth and knead to loosen it. Then put the fried onion bulbs into browned color and put them into the taro loosen, add white water and Boil the granulated sugar into a slurry, cool it into a snow-like mass, and place it on top of the pumpkin slices, which looks like silver and gold petals. It is delicious and fragrant. Or use "pumpkin seeds" to peel and pickle with sugar, add taro puree and then steam it, just like marigold silver balls, full of color, flavor and flavor.

Chaoshan potato starch balls

The method is very simple. Spray the potato starch with water and mix well. Place it in a round bowl and turn it vigorously with your hands until it gradually condenses into a grain. A small ball like a fish head, dried and set aside. Folks call it "Wan Zai". When using, cook the balls and add sugar to make sweet balls.