Generally speaking, pig's blood soup can be on the top of the list of traditional Teochew people's favorite breakfast.

The Chaoshanese are both familiar with and extremely particular about pig's blood soup. In the past, there were many stalls selling pig's blood soup on the roadside. A steaming bowl of pig's blood soup can be combined with ingredients according to the needs of the guests: to activate blood circulation and reduce swelling, it is required to be cooked with motherwort; to cool blood and dispel dampness, it is cooked with true pearl cauliflower; to clear the lungs and throat, it is paired with watercress.

Sex cool side dishes plus "dust" effect of pig's blood, both warm stomach to fill the belly and therapeutic effect, a bowl of belly feel comfortable.

In Shantou, there are very few stores that make pig's blood soup nowadays, but many old Shantou people usually go to a pig's blood soup store called "Tian Ji". It has a history of many years, and the pork blood soup is boiled and can be served with various kinds of pork miscellaneous, and the taste is more pure Chaoshan flavor.

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Pig's Blood Soup

In the world of Chaoshan cuisine, tea and congee are indispensable.

When it comes to congee, you may think of casserole congee, but in the eyes of Shantou locals, casserole congee may be famous, but the more grounded congee is actually "barley congee".

It is said that more than half of the Shantou people, like to eat barley porridge in the morning, one to light, two to belly.

A bowl of barley porridge porridge can be described as the bottom of the porridge.

The milky white rich soup base should be made with pork bone soup plus barley boiled for 3 hours, so as to make the porridge more tender and smooth, and the porridge base is often without any seasoning and ingredients, light and non-greasy, a blend of barley's fragrance and the light aroma of pork bone.

In Shantou, there are a lot of small stores making barley porridge, but the barley porridge stores concentrated around the city hall are the most famous.

Among them, "square authentic juice barley store" has the most positive feedback, because its porridge is not only sweet and delicious, original flavor, and porridge ingredients, such as oysters, fresh shrimp, pork, pork, prawns, tendons, etc. can be into the porridge. A bowl of down, full of spirit.

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Job's congee

In addition to the traditional Chiu Chow style breakfast, the new style of breakfast is also accepted by many Shantou people.

Izao Soya Bean Milk, which operates from daytime to the end of the night, has built a warm harbor for the lonely "morning risers" or the wandering "night returners" in Shantou city. The "Izao Soya Bean Milk" is a warm harbor for the lonely "morning risers" or "night returners" in Shantou. Although "Izao soybean milk" is a new chain store, but the quality of the product, the pursuit of ancient flavor, its annual output of doughnuts, soybean milk is more than 500,000 sales each.

The store's stone-ground soybean milk, deep-fried doughnuts, coconut milk and peach gelatin, and brown-sugar soybean flowers are all popular little delicacies.

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Soymilk doughnuts

There's said to be a saying that there's a kind of showing off your wealth called me having a late-night snack in Chaoshan. Many people may think that places near the coast around the habit of eating late night, seafood, beer is all, Chaoshan is the same. But when you come here, you will realize that this is actually just a small side of it. It's so boozy that it can really open your eyes.

Chefs love the "black store"

According to the China Cuisine Association statistics, in 2018, in many cities across the country, Guangdong has bagged six seats in the top ten of the most favorite late-night snack cities. Among them, Jieyang and Shantou are among the top three in the country. In fact, in these coastal cities, the protagonist of the late-night snack is definitely inseparable from seafood.

There is a small store called "delicious good seafood stall", in the network review was named "black store", but more than 90% of the chefs in Shantou, but said that this is their favorite late-night snack stall.

It is said that the reason is that this "delicious good" seafood stalls are often unknown people all kinds of "black", but most of the Shantou people's eyes are bright, especially the local chefs, many of which are the store's fans, and there are even The saying goes, "If you want to find a chef in Shantou, you should go to Delicious Good Fishing".

The implication is that this is the place for chefs to go for a late-night snack. Here the boss over the years are personally on the line to fry, not only fire enough, and the flavor of the tune is quite in place, many chefs to come to this is rushed to steal the teacher asked. If you say the folk master where, the boss here is absolutely deserved.

Late-night barbecue is also a common thing, but the kind of skewer grilled out of the "realm", it is not a common thing.

In Shantou, there is a "Hao Huiwei barbecue", originally a small store specializing in the production of fishballs, and then because the fishballs made a name for themselves, and fishballs barbecue as the theme of the extension of the opening of this "Hao Huiwei".

Fried rice, seafood stir-fry are the specialty dishes here, and the specialty is still fishball barbecue and seafood barbecue. According to the owner Li Yaoxiong, the fish balls here are hand-made by the traditional process, not only the fish flavor, but also tender and juicy, used to do barbecue is also a new attempt.

The seafood barbecue here is also very special, not only live shrimp barbecue, eel barbecue, nine belly fish barbecue, etc., almost from Hong Kong's seafood can be on the grill.

It is worth saying that many people think that seafood barbecue without technical content, in fact, such as the nine belly fish, a class of seafood, very few people dare to use to burn, because the fire is not good enough to grasp the grill will be rotten, and here grilled out of the nine belly fish, not only the meat is tender and smooth as tofu, and the flavor of the delicious.

The Teochew people are good at eating beef, know how to eat beef is well known, but eat brisket which is strong, when a place called "Simon Qing brisket".

The owner follows his family's ancestral method of making beef brisket, which is slow-cooked with whole pieces of fresh beef, then dried and slow-boiled to taste by part.

The owner and his wife work together every day, starting early in the morning to process the fresh beef, and working through the night to get all the ingredients ready.

The beef brisket and beef mongrels come out of the pot with the unique flavor of beef, and the fine matching of the seasoning is to enhance these flavors completely, the light of the light, the strong flavor of the strong flavor, the crisp of the crisp, the tough and sticky of the tough and sticky.

The hot brisket and beef mash in the evening after 6 p.m. a listing, basically can be sold out early, and in the small store to eat beef mash guests, but also may be the wine talk to late at night, in the eyes of the eyes of the Chaoshan people, this kind of eating is not called dinner, but a late-night snack, because it ate casually, not to be confined. And this is also a reflection of the culture of Chaozhou cuisine.