Beef Hot Pot and Beef Balls
Beef Hot Pot and Beef Balls can be said to be the two signature of Chaoshan. Even though Chaoshan beef hotpot has spread all over the country, the best hotpot still can't carry Chaoshan.
These years, the hot pot base flavors are endless, five meat chicken pot, butter hot pot, pickled vegetable hot pot, curry hot pot only Chaoshan beef hot pot dare to conquer the world with a pot of water. In some places, eating beef super hot pot and even shabu-shabu are put behind the beef so as not to affect the taste of beef.
Tender ingredients are a guarantee of taste, and the Chaoshan people demand a high level of control over their beef, keeping that freshness without freezing or de-acidifying it.
On the day of slaughter, the food is served in less than four hours, with the meat cut outside the door and shabu-shabu inside. This is how you get the original flavor of the beef, and it may seem fast. However, it is the race against time in cooking and the intrusion of aromas that makes the wait the hardest.
Ren, Long, Snowflake, Meat Tender, Five Flower Toe, Spoon Shank, and Breast Fishing Each part of the meat tastes different, and you can't get enough of it. The flower toe is separated from the beef hamstring, and only one thousandth of the meat comes out, which is the first step to ensure its crispy texture. Put salsa, chili sauce or Puning bean paste in the pan. The tendon shrinks, and there's a hint of firmness in the crunch.
It only takes four hours to eat freshly cut beef, but a plate of beef meatballs isn't so simple.
Good beef meatballs take great care in selecting the meat and not mixing it with other meats. The cuts of beef are pounded thousands of times to get the characteristic beef tendons in Chaoshan beef balls. Put them into the hot pot, soak up all the soup, and bite down, the juice overflows, and the happiness is overflowing.
So, there is really no way to come to Chaoshan without eating some beef.
What do Chaoshan people eat for breakfast?
Northern people eat noodles, southern people eat flour, and Chaoshan people prefer _sticks_. This is another favorite staple food of Chaoshan people besides rice and hot pot. Vermicelli made of pure rice paste is rich in rice flavor and thick in texture without losing the elasticity of flour. There are many ways to make _sticks, such as stir-frying, dry mixing, and drinking _sticks in soup.
Beef, one of the best things about Teochew, of course appears next to the _sticks. Either way, the combination of two Q-tips can be called wonderful.
In fact, in Chaoshan, all processed foods, such as rice flour, flour and potato flour, are collectively called "pot". Therefore, everything can be made into Ku Ku Ku, except directly into Ku Ku Ku. taro flour, leek flour, rat flour. It may sound like a dark name for a dish, but every bite is a surprise.
Gourmet juice is also one of the breakfasts in Chaoshan. Snack stalls selling it can be found everywhere on the streets. Drizzle it with marinade and order some braised pork or pickles. You have to eat it while it's hot, and it doesn't give you much time to take photos~
Entertainment noodles are especially popular in Guangdong, but they vary from place to place. Cantonese style sausage vermicelli seeks to have a well-defined skin and filling; shrimp sausage vermicelli may be more common, and the sauce is usually soy sauce only. Chaoshan sausage noodles are more diverse: rich in ingredients, with a variety of sauces and a dazzling array of pies.
The most recognizable Chaozhou bowel noodles are drizzled with peanut sauce; Puning bowel noodles have a thick but light sauce, so you can scoop up the soup as you eat; Chaozhou is more refreshing in bowel noodles because the center sandwich is mostly green vegetables, and there are also side dishes such as sausage and mushrooms; the bowel noodles are used for marinades and stews, and are one of the specialties of Jieyang bowel noodles.
Everything can be brined
With the brine mentioned earlier, it's time to talk about the brine.
There are three main characteristics of Chaozhou brine. First, the bottom of the brine. In addition to the sweet flavor of ordinary soup, some dried seafood will be added to the soup. Second, the marinade is very special. Ingredients like southern ginger, fried garlic and fish sauce are rarely seen in other marinades, so they are highly recognizable when eaten. Lastly, there are the ingredients of the marinade. In addition to the usual pork, offal and dried tofu, the Teochew marinade also has a very special type of marinade, lion's head goo
Cooked in the marinade for a couple of hours, it is immediately hung up in a ventilated area so that the goose meat is drier and firmer, and the goose flavor is stronger. Dip it in some garlic paste and vinegar to sweep the grease out of your mouth, and the more you chew, the more flavorful it becomes.
Fish, shrimp, crab and shellfish
The sea eats the sea, so seafood in Chaoshan has a strong presence.
From the raw food point of view, they like to eat raw pickled blood clams, dipped in garlic vinegar and bite down, but fresh and not fishy. Saltwater crabs have delicate meat and are fatter when in season. Besides these two, there are also raw pickled shrimps, thin shells, sea shrimps, and bamboo rafts. Give the Chaoshan people a handful of salt and you can pickle the whole ocean. April is the fattest season for Chaoshan shrimp.
Raw fish is another way of eating raw. Chaozhou is one of the few regions in China that still maintains this way of eating. In Chaozhou, Guantang fish is the most famous. Slices are a must at the wine table. Soy sauce, mashed radish and wasabi are common dipping sauces. Compared to Japanese sashimi, Teochew has a wider variety of ingredients: shredded ginger, sliced garlic, chili pepper rings, sliced celery, green olives . Different raw fish is served with different dipping sauces, and the last of the uneaten fish can be used to make congee. Drinking congee afterward, one bowl for each person, is really kind of punk for your health.
When it comes to cooking congee, Chaoshan casserole congee should be as god as Chaoshan beef hotpot. Chaoshan casserole congee is a savory congee made exclusively in a casserole. The ingredients are mostly seafood, with no fish, shrimp, crab or shellfish left out.
Cooked slowly in a casserole over low heat, the simple porridge becomes soft and sweet. The rice grains absorb the seafood from the fish, shrimp and crab shells, adding layers of flavor to a simple bowl of congee.
In 2010-2010, Prof. Xian Yuqing, a lifelong researcher of Lingnan culture, once praised the supreme culture of Chaoshan cuisine. Teochew's Kung Fu Tea and Healthy Soup are the secret of the Chaoshan people's health. So when you come to Chaoshan, you must experience them.
The skill of making soup in Guangdong can be said to be at its peak. Whether it is a chef or a housewife, almost all of them can cook a pot of soup with old fire. The Chaoshan people pay the most attention to dietary supplement, pay attention to "summer and autumn to get rid of summer heat, winter and spring to protect the cold", the ingredients follow the "medicine and food with the same source, choose the time to eat," the principle of the natural way of health is highly respected. Boil the soup slowly at full temperature. Mix the ingredients with the Chinese medicine and simmer the soup to achieve the effect of dietary supplement.
Kung Fu Tea is famous all over the world and is known as the "Chinese Tea Ceremony". Chaoshan Kung Fu Tea was popularized in the Song Dynasty and has a history of thousands of years. It has been included in the Intangible Cultural Heritage List at the national level. The Japanese Sencha Ceremony and the Tea Ceremony of Taiwan Province of China are both from here.
What is Kung Fu Tea? The brewing method of Gongfu tea is divided into sixteen steps and twenty-one procedures, and it pays great attention to the tea utensils, water quality and tea making. For Chaoshan gourmets, Gong Cha is not only a tea folklore, but also a way of life.
The local tea of Chaoshan is categorized into Single Fir Tea and Nan'ao Song Tea. Phoenix Mountain is the origin of single fir tea, with abundant cloud and rainfall, the tea produced has a strong aroma. Nan'ao Song Tea, grown in Nan'ao Peninsula and planted in high mountain tea plantation, has a unique fragrance. Many Chaoshan people will choose to visit Nan'ao Island.