● Name: Spring Cake Introduction: It was originally a food on the day of Spring Festival, and was called Spring Plate in Tang and Song Dynasty. After the Qing Dynasty, it was improved and its filling was composed of celery, leek and bamboo shoots, which indicated the meaning of hard work, long life and prosperity. Later became a snack for all seasons, known as spring cake. The ingredients used in the production were gradually improved. Modern Chaoshan spring pancake ingredients and production method: the fabric made of thin pancake skin open, into the fish sauce, monosodium glutamate, pepper, sesame oil, lard mixed evenly with green bean paste, pork, fresh shrimp, spices Ru, shrimp and garlic, wrapped into a roll, with a thin batter to stick tightly to the joints, into the frying pan about 180 ℃ deep-fried to a golden brown color. It is characterized by its crispy outer skin and fragrant filling. ●Name: Vegetable Kuey Teow Introduction: Folk snack. Also known as turnip cake. Vegetable head is the common name of radish. Vegetable head kuey teow is a kind of rice cake in Chaoshan, which is steamed in every household during the New Year festival. When making the radish first scrape off the thick skin, shaved into silk, under the tripod pot fried soft, add sausage grain, shrimp grain, mushroom grain, celery grain, and into the appropriate amount of monosodium glutamate, refined salt, pepper, with the rice syrup, potato flour, mix well, and then into the steamer (first with a cloth pad in the bottom of the cage) steamed to chopsticks inserted into the non-stick for cooked. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, and then steamed in a steamer basket after mixing well with water. To serve, cut the kway teow into pieces and fry them in a pan with oil until they turn golden brown. It is crispy on the outside and tender on the inside, and has a fragrant flavor without being too sweet. ●Name: Duck Mother Twist Introduction: Traditional snacks, first created in the early Qing Dynasty, originally called glutinous rice dumplings, now the most authentic duck mother twist is made by Hu Rongquan, a famous traditional store at the end of Taiping Road in Chaozhou City. Duck mother twist is similar to the northern soup dumplings, the traditional production requirements are strict. There are four kinds of fillings, namely mung bean filling, red bean paste, taro paste and sesame sugar, and each filling is about 15 grams. The dumplings are boiled in white sugar water until they float to the surface. Traditionally, there are three duck's twists in each bowl, and each one has a different filling. In order to differentiate between the fillings of each one, when they are wrapped, the shapes of the twists with different fillings are different, such as slightly rounded, slightly pointed, and so on, each with its own marking. Name: Mung Bean Cake Introduction: The ancient harbor of Shanzhanglin was the "general meeting place of the red-headed ships" in the Ming and Qing dynasties. During the Mid-Autumn Festival, women from thousands of households often love to make mung bean cake, a gourmet pastry with its traditional technology and elaborate processing methods, which is golden and crystal after steaming, and has a unique flavor. It is not only a delicious medicinal pastry for the season, but also a nutritious food created by Zhanglin food culture, which is the best mid-autumn pastry in Chaoshan area. Name: Dried Vegetables Introduction: It is a traditional dish in Chaoshan area, which is made of real estate radish, salted and salted, with crispy taste. ●Name: Grass Kuey Teow (草粿草粿豆花), Shantou people's "sentimental food" (图)Introduction: Grass Kuey Teow (草粿草粿) is made by boiling the juice of a kind of dried grass called Grass Kuey Teow (草粿草草), adding a little bit of groundnut powder to make it condense, and then putting it into a small jar with a lid to keep it in place. It is sold with a chopstick rack and brown sugar with dishwashing water under the rack and a small jar at one end. When selling, a copper spoon is used to cut the top layer of grass kuey teow from the bowl, sprinkle it with powdered sugar, and dot it with a drop of orange paste. In the rural areas of Chaoyang and Puning, a perforated copper penny grater is used to grate the condensed grass kuey teow from the jar and bowl into strips, which are then added with brown sugar and eaten either warm or cold. Eating grass kuey teow can relieve the summer heat, but it should not be kept overnight. If it rains, people do not eat it. There is a saying in the Chiu Chow language, "When the grass kuey teow is cooked, the weather changes". It describes the change of season and the bad luck of business. Name: Taro Introduction: Taro used to be a seasonal food for the Mid-Autumn Festival. After removing the skin of taro, cut it into small finger-shaped pieces and fry them in a frying pan. After a while, the taro pieces are put into the oil to remove the water vapor. Then, add sugar and water, and cook it in a pot. When the sugar is sticky like glue, put the taro pieces in, mix them well, and remove them from the stove immediately. ●Name: Marinated Goose Intestine Introduction: After brining, the fishy flavor of goose is removed, and the goose meat is plump, soft and tender, with aftertaste, and it is best to drink some wine while eating. Name: Oyster Roast Introduction: Oyster Roast is a unique snack in Chaoshan, and foreigners who come to Chaoshan always have to try this food. It can be found in many hotels and snack stores in towns and cities, and "Xitian Lane Oyster Roast" is one of the famous snacks in Shantou. Oyster helps to improve eyesight, is smooth and delicious, and oyster roasting warms up the stomach, so people like to eat it more in cold days. ●Name: Beef Meat Balls Introduction: Fresh beef shanks are used as ingredients, cut into pieces after removing the tendons, put them on a large cutting board, use two special square hammer knives (weighing about 3 kilograms) to hammer the beef shanks into meat paste, add a small amount of powdered snow, refined salt, top-grade fish sauce and monosodium glutamate (MSG) and continue hammering for another 15 minutes, then put them into a large bowl, add minced square fish, white meat grains and MSG, mix them well and then tart them up vigorously with your hands until the meat paste sticks to your hands without falling off. Until the meat paste sticky hands do not fall until, and then grasp the meat paste, clenched fist squeezed into a ball, with a spoon into a pot of warm water, and then slow cooking balls about 8 minutes, fishing up beef balls. Cook the meatballs in the original soup until it first boils (the water should not boil too much, otherwise the meatballs will not be smooth), add MSG, sesame oil, pepper and celery, and serve with salsa or chili sauce. ●Name: Dahao Fish Balls Introduction: Selected fresh fish, white, soft and crispy, convenient for family restaurants. Name: Kuey Teow Introduction: One of the rice products. It emphasizes on the mixing of auxiliary ingredients. The auxiliary ingredients are long and mellow pork marinade, marinated and marinated pork, and garlic fried in oil to a golden brown color. ● Name: Fried Cake Kuey Teow Introduction: Cake Kuey Teow is made from high quality white rice paste and steamed layer by layer. When making the cake Kuey Teow, first cut it into small uniform pieces, add fish sauce, red and sweet soy sauce, stir-fry it over low heat until it is reddish in color and tastes good, then fry it in a pan (frying pan) with lard over civil and military heat, then add sugar and stir-fry it well, and then mix it with fresh shrimp, pig liver, lean pork and oysters, etc., drizzle it with egg and stir-fry it, and add Add sacha chili sauce, monosodium glutamate (MSG), fish sauce, snow powder water, soup and stir-fry well. The fried cake kuey teow at Xinxing Street pays great attention to the heat, so that the cake kuey teow is crispy on the outside and tender on the inside, fragrant and slightly sweet, with a golden color and bright aroma, and the taste is salty, sweet, fragrant and spicy at the same time. ●Name: Old Mother's Palace Rice Dumplings Old Mother's Palace Rice Dumplings refers to the rice dumplings of the Shunde number near the A-Ma Palace (i.e. Old Mother's Palace) at the top of Shengping Road in Shantou City, Shantou. As the dumplings are wrapped in bamboo leaves, they have to be opened and eaten to know the flavor, hence the common saying. Metaphorically speaking, it is a long time to see people's hearts. As the Boomers have the custom of eating rice dumplings and dragon boat racing on the Dragon Boat Festival on the fifth day of the fifth month. After the Dragon Boat Festival in the south, the climate begins to turn hot, so there is also a proverb that says, "If you don't eat rice dumplings in May, you won't dare to put them on your fur". Name: Moushu Kuey Teow (鼠曲粿) Traditional Chaoshan women make cakes and kuey teow, and every Lunar New Year, they also make moushu kuey teow (鼠曲) (the Chaoshan word for "moushu" is "mouse shell", which is why the locals call it "mouse shell kuey teow"). It is usually made only during the Lunar New Year, so the Chaoshan people also call it Nian Kuei (New Year's Cake). ●Chaoshan Marinated GooseChaoshan's specialty is the lion's head goose, which is a local flavor food with a smooth taste and fat. Lok Tong Chien is an innovation based on the traditional Chaozhou snack "Glutinous Rice Chien", which absorbs the good practices of the traditional snacks and improves some shortcomings of the traditional snacks, thus making the snack more perfect, and it is a representative innovative Chaozhou snack. It is a representative and innovative Chaozhou snack. "Chaoshan Loktang Qian inherits some advantages of Glutinous Rice Qian in the production method, for example, after the glutinous rice flour dough is boiled, it is placed in a basin and repeatedly stirred with a wooden stick, which has the advantage of making the cooked flour dough more pure and smooth, and more resilient. However, the traditional "glutinous rice money" is after the dough is cooked, kneaded by hand into small pieces, rolled in powdered sugar and white sesame seeds, which is not hygienic, and the cooked glutinous rice dough is too sticky to be eaten directly, so the "Chaoshan Loktang money" is changed to cook the glutinous rice dough into a pot and fry it with green onion oil until it is slightly crispy, then cut it into pieces. The shortcomings of the traditional "glutinous rice money" are overcome by frying the glutinous rice balls in a pot with onion oil until both sides are slightly crispy, and then cutting them into pieces and serving them on a plate. Crystal balls are made of raw flour. The skin is thin, even in thickness, tough, smooth and transparent, and the body of the rice cake is in the shape of a ball, so that you can clearly see the filling inside. The filling can be sweet or savory, such as green bean filling, bean paste, taro paste, etc.. Because the cooked raw flour is not easily stained, it is still relatively easy to make compared to rice-free kuey teow, but it is not so easy to make the skin of uniform thickness and make it more round. Pork Intestine Swollen Glutinous Rice Pork intestine swollen glutinous rice is a traditional snack in the Chaoshan region of Guangdong. The general method is to take the middle part of pig intestines, wash it repeatedly with salt, soda ash or starch until it is free of odor, soak the glutinous rice, mix it with pork, mushrooms, shrimps, lotus seeds and other ingredients, season it with salt, monosodium glutamate, pepper and other seasonings, and then fill it into the washed pig intestines ("bloat" in Chaoshan dialect means to fill something into a container). "Pig intestines bloat glutinous rice" name from this), both ends with yarn tied tightly, let go of the pot of water to boil for about 1 hour, fish out diagonally cut into small slices, dipped in sweet soy sauce to eat (soy sauce into the brown sugar, the right amount of chili peppers, cornstarch, small boil, sprinkle into the fried white sesame seeds). The snack is suitable for all seasons, not only the Chaoshan people like, but also for the four sides of the tourists to taste.