Mustard with thick mushrooms

Mushroom mustard is a traditional Chaozhou-Shantou dish, which is made of cabbage-wrapped mustard with a round shape. It is said that this mustard is native to Chaoshan area, and I saw some supermarkets in Shenzhen even directly label it Chaozhou mustard. Winter is the harvest season of cabbage mustard, and Chaoshan people will use it to pickle pickles in large quantities. Pickles are indispensable in Chaoshan people's lives, and porridge and vegetables cannot be separated from them.

Braised abalone slices

"Sliced abalone with Kirin" is a new Chaozhou dish which is innovated by drawing lessons from the traditional Chaozhou dish "raw unicorn fish", but it is more upscale, and it is even higher in color, fragrance, taste and shape.

Gui Shen ao Zhu Yao

Codonopsis pilosula is sweet and flat, which can strengthen the spleen and lung, replenish qi and nourish blood, promote fluid production and quench thirst; Angelica sinensis is sweet and pungent, warm in nature, and can replenish blood and promote blood circulation, regulate menstruation and relieve pain, and moisten intestines and relieve constipation. Cooked with pork loin, etc., it is quite effective in treating diseases such as dull complexion and nails, dizziness, palpitation, irregular menstruation, stagnation of cold blood, coronary heart disease and angina pectoris due to blood deficiency.

The turtle skirt is a little red.

Turtle skirt is salty and flat; Lycium barbarum is sweet and flat. Eating this product can nourish liver and kidney, moisten lung and improve eyesight, dispel fatigue and cough, and can eliminate symptoms such as liver and kidney loss, weakness of waist and knees, dizziness and carbuncle.

Qicai jinzhan

Practice: 1, the skin of spring rolls is applied to the egg tart impression, the excess skin is cut off, and the golden cup is made by frying it in a medium-sized pot until golden. 2. Put the stuffing outside the fried pine nuts in boiling water for a while, supercool the river and drain. 3. Heat a tablespoon of oil, stir-fry the stuffing thoroughly, add ginger juice and seasoning, stir-fry for more than ten minutes, bury it, put it in a golden cup, and sprinkle with fried pine nuts.

Jiazi fish balls

Jiazi Fish Ball is a famous specialty in Jiazi Town, Lufeng City, Chaoshan area. It has a long history, exquisite production technology and delicious taste. Because Jiazi Town is unique in geography and has a national first-class fishing port-Jiazi Fishing Port, which is convenient to obtain materials, it has been produced since the Song Dynasty. After so many years of history, it has been passed down to this day.

Jiazi fish balls

frozen meat

This dish is crystal clear, fresh, soft and smooth, melts in the mouth, fat but not greasy, accompanied by fish sauce and coriander, and has a special flavor. It is a famous local winter cold dish in Chaozhou.

Fried pork floss with beans

Method: 1, green beans are removed from the head and tail, washed and chopped. 2. Wash and chop the onions. 3. Wash the head meat (every month), wipe it dry and chop it, and marinate it with marinade 10 minute. 4. Add oil 1 tablespoon, put down the green beans and stir-fry thoroughly, add 2 tablespoons of water and stir-fry until cooked. 5. Add 3 tablespoons of oil, put down (every month) head meat and chopped garlic, and stir-fry until (every month) head meat is cooked. Add Satay sauce and stir-fry for a few times, add seasoning and stir-fry for a while, add green beans and stir-fry until the juice is dry, add onion and stir-fry, and bury and thicken.

Qilin songzi

Shrimp is sweet and warm, contains calcium, phosphorus, iron, protein and carbohydrates, and has the effect of promoting blood circulation.

Celery hanging piece

Features: fragrant, tender and delicious.

Stewed eel soup

Eel and medlar are sweet and flat; Shrimp is sweet and warm. This product can tonify deficiency and weaken weakness, benefit eyesight, nourish yin and blood, strengthen yang and kidney, and strengthen waist and knees. It has certain curative effect on rheumatism, dizziness, blurred vision and thirst.

Clear olive lung

Pig lungs are sweet and flat, which can replenish lungs, cure cough, stop cough and stop bleeding; Olive is sweet and astringent, and has the functions of clearing away lung-heat, relieving sore throat, promoting fluid production, detoxicating, removing sore throat, stimulating appetite and relieving qi. Therefore, this product has the effects of clearing away lung-heat, detoxicating, relieving cough and relieving cough and sore throat caused by smoking.

Hot and sour green oysters

Practice: 1, green oyster (green mouth) brush clean and drain. 2, garlic to clothes, smashed. 3. Heat the oil, saute the garlic, pour in the green oysters, fry until the mouth is open, remove the fleshless shell, and take two tablespoons of boiled juice for later use. 4. Heat the wok, add a little oil, add the evenly mixed hot and sour juice and 2 tablespoons (3) of boiled juice, pour in the green oyster when it is slightly boiled, turn off the fire, and quickly spread it evenly and serve. Fan coriander decoration.

Tricolor wild spot

Black-spotted fish is sweet and flat; Gypsum is sweet and cold; Astragalus is sweet and warm. This product has the effects of clearing away heat and purging fire, relieving restlessness and quenching thirst, warming the middle warmer and benefiting qi, and is also a good medicine for astringing and promoting granulation.

Colorful frozen shredded duck

Method: 1, roast duck to remove bones and grease, and cut into thick strips. 2. Soak the mushrooms, drain the water, add a little oil, soy sauce and sugar, mix well, steam and shred. 3. Wash and shred celery and carrot, blanch in boiling water, remove and drain. 4. Boil the juice with slow fire for later use. 5. Put the rice noodles in the boiling oil and fry them, put them in the center of the dish, put all the materials on, and finally add the shredded duck, and pour the juice when eating.

Melaleuca meat

Practice: 1, wash four pig ears, fold them (because the pig ears are thick at one end and thin at the other, they should be folded smoothly before they can be solid), roll them into a tube, firm them with ropes, put them in boiling water for ten minutes, and take them out and wash them.

2, put the seasoning into the pot and boil, put down the pig's ear and boil, and simmer for about an hour and a half, pick it up. After cooling, put it in the refrigerator for three hours, remove the rope and sweep the oil.

3. Cut the pig's ear into the thinnest slice, pour a little juice and sesame oil on it, and dip it in garlic rice vinegar when eating (add a little rice vinegar to garlic).

Steamed seafood at sea

Fish used for steaming, preferably fresh swimming fish, is the best. If the strips are large or the meat is thick, you can stick the dorsal fin to the middle bone, cut a knife on both sides of the back and abdomen, and then steam the onion, so that the meat will be tender and smooth.

Fried Chinese kale with beef

Fried Chinese kale with beef

This dish is the representative of Chaozhou cuisine and home cooking. Chaoshan people love beef, and there are many ways to make beef. And kale is the favorite home-cooked vegetable of Chaoshan people. So, when kale meets beef, this famous dish comes out like this. Chinese kale and beef are inseparable partners in Chaoshan area. The freshness of beef and the sweetness and crispness of Chinese kale, when matched together, bring out their delicacies to the maximum. Beef and kale are also applied to the wet fried beef river in Chaoshan. [4-5]

Fansha taro

Turning sand taro

Taro is a favorite food of Chaoshan people. Every year near the Mid-Autumn Festival, the taste of taro is the most fluffy. Making the Mid-Autumn taro into a sand-turned taro is a must-have dish at the Mid-Autumn Festival dinner every year. [5-6]

Turning sand is a cooking method. Coat the ingredients with a crisp and sweet icing. The fragrant smell and soft taste of boiled taro is undoubtedly the ultimate masterpiece of this cooking method.

Bitter gourd sparerib soup

Braised ribs with bitter gourd

Chaoshan people love bitter gourd. In the hot summer, the fresh and cool bitter gourd is often boiled into soup by the virtuous mother in Chaoshan, and given to her husband and children as a cool soup. [6]

Bitter gourd with ribs is a common soup. Bitter gourd, soybeans and meat can generally be boiled into delicious soup. The most common meat is pig bones, and some people use turtles.

Ginkgo sweet taro paste

In an authentic Chaozhou banquet, twelve dishes are usually served, and the first and last dishes must be sweets, because Chaoshan people pay attention to the meaning of "sweet taste and sweet tail", in which taro mud appears as the last finale.