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Hey~ How can you really count every second or two? When you can eat meat, it depends more on your feeling and mood.

There are always friends who envy me for having beef to eat at home. To be honest, eating it two or three times during each holiday is already too much. If you eat too much, you will get tired of it (don’t hit me).

In comparison, I prefer the light and fresh fish head hotpot.

Strangely enough, as long as you type these few big words on the Internet about Chaoshan Beef Hot Pot, you can find various introductions from insiders and laymen, whether it is commercial or popular science.

Fish head hot pot also occupies an important position in Jieyang’s night market, but it is rarely mentioned online. This time, I will take you to a food stall to eat fish head hot pot.

Fish head is just fish head, and there are not as many variations as beef. Generally, in addition to the main course, we will also order many "snacks".

There is no menu and you can order by looking at the ingredients, which is a specialty of the food stalls. I wasn’t the host of this meal. I took a photo and hurried to sit down.

The first thing to come is the appetizing raw pickled food. Common ones include blood clams, mantis shrimps, crabs... The pickling of garlic, chili, cooking wine and other ingredients kills all the bacteria in the fresh food. Light, the meat tastes full of umami, and this plate of "Salty Sea" is very mouth-watering.

Chaoshan people can’t live without rice cakes, just like Northwest people can’t live without noodles. Kuehpin is not only a staple food for dinner, but also can be enjoyed as a daily snack at any time.

Compared to the fried dumplings with chives, I like the chive dumplings with leeks and rice milk better. It is crispy on the outside and soft on the inside.

Puning Dried Tofu is my favorite snack! Bite open the layer of salty puff pastry, and the tofu wrapped in it slides into your mouth. The feeling of the two layers melting together is incredible.

Although the Chaoshan area is famous for its oyster bakes, its sweet and delicious sweet potato bakes are no less popular, as well as corn bakes, pumpkin bakes, and loofah...

Fried food must be eaten while it's hot, as it becomes boring when it cools down, just like teacher Chen Xiaoqing's metaphor: A dish without its heat is like a girl leaning on your shoulder, always thinking about her ex-boyfriend...

The seventh and eighth months of the lunar calendar are the time when the sixties are at their most plump. How can you be content if you don’t have a satisfying meal?

Fish fat (biao), commonly known as fish bubble, is the air-filled part of the fish. The outer skin is slimy and soft, and the inside is brittle and strong.

There is no need for starch to thicken the gravy. The fried juice itself is very viscous and has a strong gelatinous texture. But for me, I don’t seem to get tired of it even if I eat too much. I fantasize about becoming bleached while eating. Brew~

Now that the snacks are almost done, it’s time to take on the main role. A complete fish head hot pot, in addition to the freshly cooked fish head, fish skin, fish balls, and fish maw are also must-orders.

First put the fish head in and cook, gulugulu, until the fish oil melts into the soup, then start the first step of the hot pot - drink the soup, this soup alone is very rich and delicious~

Chaoshan is close to the sea and eats the sea. As long as the ingredients are fresh enough, everything can be boiled and dipped in soy sauce. It retains the original flavor and looks very healthy~

If you are tired of eating meat dishes, I cooked some common side dishes. The sauerkraut was crisp, tender and sour, and my stomach was very grateful.

In Chaoshan, there is a kind of noodles called Crab King Noodles. The green packaging, rough patterns, and even though it only has 2 packets of seasonings, it instantly beats many high-end brands of instant noodles.

The crab roe noodles soaked up the fish soup took up the last bit of space in my stomach. Well, everything is changing, but may luck remain the same.

The hot pot feast ended with a plate of licorice fruits.

Minced southern ginger is the soul of Chaoshan cuisine. Compared with ordinary ginger, it is less pungent and more gentle and sweet. When paired with guava (guava) soaked in licorice juice and peach, the sweet taste still lingers in the throat, which is very comfortable.

There are still a lot of delicious Chaozhou dishes. I will take you to eat more when I have the opportunity, so that’s it. See you on the next trip for food (chī) (pàng)!

Uh...I accidentally overstuffed myself with this meal. I'll go run a few laps first.

(End)