Teochew brine, its main recipe with the whole of China brine is largely the same, the difference lies in its enthusiasm for brine materials and fire. The material of choice for the Teochew people is the lion's head goose. This head protrudes like a lion's head goose, large, almost ostrich, rural households have raised, is a major source of income for farmers, the status of Sichuan farmers raise pigs. The most popular parts of the lion's head goose is the head, palm, wings, intestines, the rest of the parts of the bottom of the plate are not even a part of the pad (pad plate is marinated tofu), in the words of a friend in Teochew, the correct use of goose meat is "to the miners to stir-fry to go". The Teochew ideal of a goose is a monster with no body, just a head and limbs and crispy goose intestines in its belly. The most delicious part of the lion's head goose is the head and the neck of the goose, you can not imagine that the skin is as thick as the pig skin so fat, but at the same time do not feel greasy.
The Chaozhou marinade is served with a small dish of white vinegar with garlic.
2, hot wok thin shell
Many outsiders fall in love with Chiu Chow cuisine, starting with a dish of hot and fresh fried thin shell. Thin shell is a very thin shell, very fresh flavor of the shell, its structure is very similar to the women love to knock sunflower seeds, so alias sea melon seeds. Thin shells, like melon seeds, are not about the content, but the flavor. Fresh thin shells poured into the hot oil, stir-fry a few times, the shells will open, you can see inside a small point of tender yellow shell meat, catching up with the season of fat, the meat with a little bit of red, can be regarded as cream. Stir-fried thin shells must be accompanied by a kind of herb called "Jin Buhua", this kind of herb and thin shells of natural flavor fusion, just like has become part of the thin shells. Stir-frying thin shells without "jinburen" is like smoking without fire, so don't eat it. Eating thin shells with the knocking melon seeds will be as addictive, people can not stop calling a dish and dish, eat to the end of the missing person, only see a pile of shells, Chaozhou people called "thin shells mountain".
Thin shells are not expensive shells, the season of production, less than 5 yuan per catty. But out of season, or too far away from Chaozhou, there is no food - this is a dish that most of the time makes people in a state of lovesickness. Faced with disappointment, restaurant owners often suggest a plate of "big head", a kind of shell that looks a bit like a thin shell, but has lost most of its flavor, and the meat dies when fried, making it feel like you're eating dried shells. I don't want to eat it.
3, quiet fish rice
Fish rice fish rice, as the name suggests, is the fish as rice. This is the same as bacon and salted vegetables, is the origin of the food preservation method of dishes, is the people of Chaozhou while the refrigerator was not invented before the invention of a major delicacy. When fishermen go out to sea, it is too late to return home, the fish on the boat may be bad, how to do? What should they do? Immediately boil a big pot of water on the boat, add some salt, put the fish in bamboo baskets, and put them into the water one by one to cook, and then sprinkle a layer of coarse-grained sea salt on the surface, which is the famous fish rice in Chaoshan area. The fish often used to make fish rice is barramundi, about one dollar a piece, the Japanese call this fish is called akihabu, called akihabu after the barramundi, the price is more than 20 times as much as before. The important feature of fish rice is that the fish meat is snow-white and firm, placed on the tongue, the fish fibers are silky, clear and palpable.
The rice is served with Chaozhou's unique sauce - bean paste, which is said to be particularly compatible with the flavor of the rice. It is said that this sauce is particularly compatible with the flavor of fish rice. This simple way of cooking and enjoying seafood makes Teochew cuisine full of scholarly temperament, even in the street stalls will not lose elegance. Especially when the Teochew music called "strings" is played.
4, fried oyster brand
Anyone who has ever eaten oysters, or oysters in any form, knows how delicious they are, and I don't need to write about it. Teochew people on the oyster's classic way of eating is to make "pancakes", oysters (pay attention to this "boy" word, the smaller the oyster mouth 0 sense of the more tender) plus groundnut batter, egg liquid on the iron plate fragrant fried into, outside the crispy and inside the hot tender. The most envious of the people of Chaozhou is not that they have oysters to eat, have oyster brand to eat, but they are always eating, as a kind of ordinary breakfast in the eating, and 馃条(also known as rice vermicelli) placed together, as a daily snack in the eating. [Gourmet China]
The sauce that goes with the oyster brand is fish sauce. What is fish sauce? What is the soy sauce brewed from? Soybeans. Fish sauce is soy sauce made from small fish. Imagine the flavor of the soy sauce called "fish sauce".
The famous writer Jin Jingmai said: Chaozhou people, excellent people! The meatballs can jump 13 times when they are thrown on the ground. Which place can make the jump 13 meatballs
The secret of the jump 13 is that the meat is not crushed or chopped, is to use human hands to swing a large iron bar whacked loose, whacked along the meat fibers, fibers constantly, so there is elasticity. Jump 13 under the meatballs, pork, fish, beef, the most famous is beef meatballs, to know what the feeling is called "popping teeth", from the hot pot inside the clip a grain of beef meatballs to try.
6, sweet to the extreme of the white fruit taro puree
To experience the world's sweetest extreme, you can try the Teochew dessert of white fruit taro puree. First of all, the taro steamed, and then pounded into taro mud, add a large number of sugar lard, a small amount of water, simmering, while simmering while stirring, until the sugar taro mud lard has been fully combined, you can see the crystalline taro mud, so that the "crystals" seem to have a life, like a sliding tremor between the tongue and lips. Chiu Chow's wedding banquet must be the first and last two sweet dishes, known as the "head and tail sweet", white fruit taro puree is generally "tail sweet".
7, with a sense of rhythm of Kung Fu Tea
Look at the Teochew restaurant authentic or not, not only to see if there is Kung Fu Tea, but also look at the Kung Fu Tea on the right time. Brewing Teochew Kung Fu Tea is a semi-fermented oolong tea, the best is the Phoenix monocotyledon of Phoenix Mountain, the tea flavor is fresh and refreshing, refreshing the brain to help digestion. Usually, when you've finished your seafood, when you've finished your bowl of sweet dessert, when you're a little full and lacking in energy, it's time for Kung Fu Tea. The shopkeeper will bring a tea tray with a number of porcelain cups the size of half an egg, in which is freshly brewed kung fu tea, each person an average of two cups, according to the needs of each person, some three cups, some a cup. After drinking the cup back to the tea tray - kung fu tea is not recognized cups, the shopkeeper will naturally use boiling water to scald the cups under the wheel and then on. Excellent Chiu Chow restaurant know how to pinpoint the timing of the Kung Fu tea, a formal Chiu Chow meal is to use Kung Fu tea to differentiate paragraphs, to grasp the rhythm.
8, the most narcissistic dish - Guoguo dish
Guoguo dish is Teochew cuisine inside the only dish with the emperor has a relationship. Legend has it that at the end of the Southern Song Dynasty, an emperor was forced by the Yuan soldiers to flee from Fujian to Chaozhou, where he came to a small mountain temple. The monks in the temple saw that he was tired and thirsty, but there was nothing in the temple to pay him, so they used sweet potato leaves to make soup for him. Who knows that the little emperor ate this kind of dish after the praise, give the name "protect the country dish". Guoguo Cuisine is now one of the masterpieces of the Chaozhou Cuisine Hall of Fame, a dish that tests the skill of knife, fire and modeling: only the tender tip of each sweet potato leaf is taken, and it is finely sliced and cut as evenly and delicately as tobacco threads. The base of the soup is a good chicken broth. Nowadays, the Taiji shaped Guoguo dish is embellished by later generations, the green part is still sweet potato leaves, and the white part is chicken mushrooms. This dish is so elegant and delicate, so beautifully shaped that you can't bear to put your spoon down. It is smooth and sweet in the mouth. [Gourmet China]
This is a narcissistic dish that requires the diner's to give their full attention, eye tasting, nose tasting, tongue tasting, and heart tasting.
9, Chaozhou white congee
In Guangzhou, where the congee culture is strong, the people of Chaozhou will definitely add the word "Chaozhou" when talking about congee to show the difference. This is a kind of rice and rice soup relationship is clear thin rice, boiled through and not cooked, rice soup in the rice grain grain discernible, compared with the Guangzhou congee, Chiu Chow white porridge smooth and clear, not sticky paste, rice fragrance pleasant. The mnemonic for cooking Teochew white porridge is: "more rice, less water, fierce fire, grain scooping", "scooping" is pronounced as "you" in Teochew, the second tone in Teochew Pinyin. The word "ladle" means that the rice is cooked thoroughly, and then the rice is stopped and the pot is started. Chaozhou white porridge cooked, do not stir it, to natural cooling.
In the Chaoshan region, a major "program" of the evening meal is to drink night porridge. The attraction of white congee is not only in the congee, but also in the dozens of kinds of congee dishes that are always waiting for you to choose from. The most famous ones are olive dish, salted thin shell, fried salted fish, frozen crab and so on. These small dishes is a wonderful congee, a small dish can be killed a big bowl of rice, full of Chaozhou people's memories, equivalent to the status of kimchi in the life of Sichuan people.