粿（guǒ ） Explanation: 1, rice flour or flour; 2, net rice; 3, rice food Zheng Code: UFKF, U: 7CBF, GBK: BC40 笔画数：14, 部首：米,笔顺编号：43123425111234 [edit本段]粿 Overview The people of Teochew are interested in any food made from processed rice flour, flour, potato flour, etc., which is called "kueh" (粿). For example, turnip cake, the Teochew people called "vegetable head kuey teow" (Teochew belongs to one of the eight major dialects of the Chinese language, Minnan) rice cake is called "sweet kuey teow", bread is called "noodle kuey teow", muffin is called "pine kuey teow", and the Chinese language is called "sweet kuey teow". Muffins are called "Song Kuey Teow". The rice flour steamed into thin slices and cut into strips is called "kuey teow", so the so-called kuey teow in Chiu Chow is actually the cake called elsewhere, but the scope of inclusion is not simply "cake". [edit paragraph] Fried kuey teow There is also a kind of steamed kuey teow in the Teochew kuey teow, which is half an inch thick and cut into triangular shapes, and after it is fried, it is added with sweet soy sauce, ground peanuts, and other ingredients to make a delicious snack. [edit paragraph] Teochew fishball kuey teow, which is called "fish egg soup rice noodles" by Cantonese people, puts the kuey teow into the boiling fishball soup for a while, plus chopped green onion, lard, sliced meat, (fish + emperor) preserved meat, fishballs, and soup that is made. Hong Kong's "fish ball noodles" [编辑本段]粿汁 Teochew morning there is also an early breakfast, called "粿汁" (粿汁), which is made of the same kind of rice cake used in "fried rice cake" (粿), and is also known as "rice cake" (米粿). It is made of the same kind of rice kuey teow used in "fried kuey teow", cut into strips and boiled in water until it becomes a sauce before eating. This kind of kuey teow has the flavor of rice, often eaten with marinade, marinated meat as a dish, but also some people with dried beans and so on. Kuey teow can only be eaten in the morning. Early in the morning, do not want to eat other things, then a bowl of kuey teow, marinated meat a piece of deep-fried dried beans three or four corners, is economic and delicious breakfast. [Edit Paragraph] Chaoshan Kuey Teow Culture Kuey Teow has a long history in Chaoshan food culture. With its many varieties and delicious taste, kuey teow has developed into a kind of snack with color, aroma and taste in the Chaoshan area, and has also become a microcosm of the Chaoshan food culture. The real essence of Kuey Teow culture that we know should be in the homes of millions of ordinary Chaoshan people, and it is blended in the festivals. Kueh is also a rice snack. It has a certain origin in the Chaoshan area. In the early days, the ancestors of Chaoshan migrated to Chaoshan from the Central Plains, and according to the custom of their ancestral home, they had to use pasta as the fruit for offering to their ancestors. Since wheat was not produced in the south, only rice was used to make the fruit. This is the origin of "kuey teow". This simple rice food, in the hands of the Chaoshan people, has become a variety of things other than the staple food rice. For example, sweet kuey teow, mouse kuey teow, park seed kuey teow, red peach kuey teow, etc. There are also some other products that are not made of rice. There are also some other products that are not made of rice, which the Chaoshan people also call "kuey teow". Such as grass kuey teow, no rice kuey teow and so on. There are so many varieties of Kuey Teow in Chaoshan area. According to the different taste, there are sweet Kuey Teow and salty Kuey Teow, and due to the different ingredients or fillings, there are vegetable Kuey Teow, taro Kuey Teow, vegetable Kuey Teow, gardenia Kuey Teow, pig piggy bank NTD, parker's egg Kuey Teow, ratty Kuey Teow, bean Kuey Teow, bamboo shoots and so on, and there are also fermented Kuey Teow with fermentation as the method of making Kuey Teow. These kuey teow products are made with fine requirements, varied seasonings and elaborate cooking methods, which are rich in nutrition and unique in flavor, with excellent color, aroma and taste, and are well loved by the people. [edit paragraph] Status in the field of snacks Kueh occupies an important place in the field of Chaoshan snacks and plays its own function in the life of Chaoshan people. First of all, kuey teow is a tribute to gods and ancestors. The folk custom of Chaoshan has always attached great importance to the worship of gods and ancestors in eight festivals, and kueh is often taken as a necessary offering for the worship of gods and ancestors in these festivals, and is second only to the "three sacrifices" in the offerings. For example, according to the folk custom of Chaoshan, every family has to make red kueh kueh, leavened kueh kueh, white rice peaches, etc. to worship the gods and ancestors during the New Year holidays. In addition, kuey teow has certain therapeutic effects on the prevention and treatment of diseases. Chaoshan folk proverb: "Seasonal do seasonal fruit" "Seasonal prevention of seasonal disease". It is the selective use of seasonal prevention and control of common diseases, diseases of Chinese herbs, with scientific operation process mixed into the rice flour (commonly known as kuey teow) processing and development of cooking into a delicious kuey teow, to prevent disease. Such as rat kuey teow, can be in the spring Royal spring cough; red kuey teow, can eliminate food spleen; vegetable head kuey teow, can go to the evil heat; wheat kuey teow, can facilitate liver; mast kuey teow, digestive, increase appetite, get rid of disease. Such kuey teow makes people not only enjoy the food mouth, but also become suitable for seasonal medicinal diet, can play to enhance appetite, provide nutrition, regulate the health and medicine health care, longevity and well-being of the work. [Edit Paragraph] Kuey Teow local cultural color Kuey Teow snacks in addition to rituals and prevention of disease function, its own also contains a strong local cultural color. 1, "kuey teow culture" reflects the delicate character of the Chaoshan people. Teochew kuey teow culture Teochew folk tens of thousands of housewives will do kuey teow, the production of each process, are the predecessors in the long-term practice summarized, the requirements of fine work to do. Here are a few examples to show how the Chaoshan people emphasize on the subtleties of kuey teow. For example, in the kuey teow, the skin is made of japonica rice flour, which is the most common type of rice in Chaoshan, but instead of simply boiling the japonica rice flour and making it into a dough, it requires that the japonica rice be soaked in water overnight before grinding it into flour. Because the Chaoshan people believe that if the japonica rice is dry ground by machine, the ground japonica rice flour will lack viscosity and have no smoothness; after the water-ground japonica rice is ground out of the rice paste, it should be steamed in a steamer to steam the japonica rice flour paste, because the japonica rice paste is steamed, and the kuey teow will have a smooth feeling, and won't stick to the teeth when you eat it. Another example is the traditional snack "Makguk Kuey Teow", which is traditionally made by using dried banana leaves as a base after the kuey teow is printed out. This is a very minor detail, but it fully reflects the ingenuity of the Teochew people in making kueh kueh. The use of plantain leaves as a base not only accentuates the natural style of the kuey teow, but also gives off an aromatic plantain leaf scent after steaming, which complements the scent of ratatouille and produces a strong natural flavor, and is not easy to stick to the steaming utensils. Another example is "sweet kuey teow is good to eat but difficult to pound". Sweet kuey teow is delicious, but pounding sweet kuey teow is very laborious, the rice has to be sifted at least twice, the finer the better. The rice has to be sifted at least twice, the finer the better. Cooking sweet kuey teow is also very time-consuming, and one has to pay attention to timing and adding water. Therefore, the sayings "no work to make young kuey teow" and "no elegant kuey teow with crooked sideburns" show that kuey teow is very delicate and cannot be made well without a lot of effort. Not only do they have to be tasty, but they also have to be beautiful in form. After the kueh is rolled into a ball, it is printed with different patterns of wood carving molds. The Teochew kuey teow is mainly in the shape of a peach, but there are also some round shapes, which are either painted with red lacquer or in the color of the original wood. On a square block of wood with a handle, a peach-shaped design is carved in a concave pattern, and in the center is carved the character "Shou" (longevity) in seal script, which serves as the theme of the mold. The surrounding area is decorated with a retraced pattern, and small peaches are surrounded by this pattern to form a pattern of a large peach carrying a small peach with the character "Shou" (longevity) in seal script in the center, which highlights the importance of the folklore of the city and its people. The main and secondary motifs are clearly defined, highlighting the traditional folk theme of "good fortune and longevity". Only when the kuey teow is printed in the mold is the production really completed. The making of kuey teow reflects the ingenuity of the Chaoshan people in exhausting their ingenuity from ordinary things, and also the pursuit of a meticulous life for the Chaoshan people. 2. Kuey teow is closely related to folk customs. In addition to treating kueh as a daily snack, the Chaoshan people make different kueh for each festival, which is called "making kueh for each season". In the Lantern Festival, sweet kuey teow, leavened kuey teow (hairy kuey teow) and vegetable head kuey teow are made, i.e., "three cages of kuey teow", which means sweet, hairy and colorful. Ching Ming Festival to do Park Seed Kuey Teow, with ceramic mold steamed into Park Seed Kuey Teow, there are two kinds of plum blossom type and peach type. The Duan Yang Festival to do gardenia kuey teow. Bowl cake kuey teow" (i.e. smile kuey teow) is made on the Mid-Yuan Festival. The Chinese New Year is the time to make the "Rat Quat Kuey Teow". Various days of worship to the gods and ancestors more away from the kuey teow, such as sending stove day red kuey teow. It is also natural to use kueh for red and white wedding ceremonies. So kueh has an irreplaceable position in the life of Chaoshan people. Kueh is used for rituals and often holds some good wishes of the people and gives them good intentions. For example, the kuey teow in Chaoshan snacks, such as red kuey teow, white rice peaches, rat kuey teow, etc., are printed with wooden seal into peach shape, which is the pursuit of health and longevity expressed by the people in the shape of peach; Chaoshan snacks, white rice peaches, are stuffed with glutinous rice, which is the people's hope for the abundance of grains; red kuey teow and leavened kuey teow are the offerings essential to the Chaoshan folk in major festivals. Red kueh is dyed red because red is a symbol of good luck in the minds of the Chaoshan people, and the steamed kueh is loosened by the action of the leaven, which is used by the Chaoshan people to wish for prosperity and development. If the fermentation process is done well, the surface of the steamed kuey teow will be raised and split like a flower, which the Chaoshan people call "smile", which has a good meaning. Many proverbs and sayings related to kuey teow have been passed down in the Chaoshan area. It takes a lot of time and effort to make kuey teow, and if you can't make it, you can say "no work to make kuey teow". A person who is good at making superficial things is called a "virtuous person who makes elegant kuey teow". Making kuey teow is a specialty of Chaoshan women, and like needlework, it is a necessary skill to be practiced since childhood. Certain women who are not well groomed and have poor craftsmanship are said to have "crooked sideburns and no elegant kuey teow". Teochew people like to eat kuey teow and value kuey teow. For those things that are whimsical and impossible, they are called "begging for food and dropping kueh kueh". For those who take things from others and do not pick them up by chance, they call it "picking up kuey teow from the stove, and picking up the quilt from the sleeping bed". When something is messed up and exposed, it is called "Biting through the kueh kueh kueh". "Other people's straw kuey teow and other people's sugar" describes being generous at the expense of the public or other people. There are often folk stories and legends on the back of the kuey teow. During the Ching Ming Festival, the Chaoshan people always like to pay tribute to their ancestors with rat shell kuey teow and park seed kuey teow. Legend has it that the ancestors often used these two items to mix with other grains or ate them alone during the spring famine, in order to survive. In order to commemorate the hardships of their ancestors, the descendants made kueh kueh to pay homage to them, which is a way of learning from the past. The story of sweet kuey teow is even more tragic, once upon a time, the Chao people forced to make a living, take the red-headed boat to leave their hometowns to go to Pan, before the trip, each cooking sweet kuey teow a cage, sweet kuey teow is not easy to deteriorate, can be stored for a long time, in order to prepare for the ship to feed the hungry. This leaving wife and children, is really a situation out of desperation, only as a last resort to pound sweet kuey teow. Thus the saying, "Pound the sweet kuey teow without suffering". 3. The kuey teow embodies the idea of integration of the Chaoshan people. Structurally speaking, the Chaoshan kuey teow is made up of kuey teow with fillings, such as bean paste kuey teow, leek kuey teow, bamboo shoot kuey teow, rat curd kuey teow, horseshoe crab kuey teow, and kuey teow with a combination of the main ingredient and fillings, such as vegetable kuey teow and yu tau kuey teow, etc. This kind of combination of the main ingredient and filling is very popular among the Chaoshan people. This method of combining the main ingredient and the filling together is one of the specialties of Chaoshan kuey teow. Though there are some northern dim sums that are made in this way (such as jujube cake), they are not as rich as the Chaoshan kuey teow. This way of making kuey teow symbolizes a traditional cultural concept. "Harmony is precious", and "harmony" means "integration". The ancestors of the Chaoshan people formed their own culture by integrating the culture of the Central Plains and the culture of the Fujian Province. The ancestors of the Chaoshan people went overseas to fight for survival and absorbed foreign cultures, and the overseas Chaoshan people developed and grew as a result. The spirit of Kuey Teow culture is to accommodate all kinds of tastes and finally form a unique flavor. From the above, it can be seen that "kueh" runs through the whole life of the Teochew people, involving their hometown and kinship in their hearts, and is closely related to their joys and sorrows. Kueh in Chaoshan is not only an exquisite food to satisfy the appetite, but also condenses a kind of local culture and embodies the spirit of Chaoshan. The inheritance and development of Chaoshan kuey teow has not only economic significance, but also cultural significance. However, in today's Chaoshan, the tradition of making kuey teow is fading away, and there are fewer and fewer people who can skillfully make many kinds of authentic kuey teow according to the traditional festivals, and many people are reluctant to do it, and buy some ready-made kuey teow from outside during the festivals. It can be said that the culture of kuey teow is in danger of dying out. Therefore, it is worthwhile for us to think carefully about how to pass on the culture of kuey teow! [Edit Paragraph] Kueh History In addition to the Chiu Chow area, the foodstuffs made from rice, wheat and other grains are also called "kueh" in Minnan, Fujian, Hailufeng, Taiwan and other places. As for the so-called "Gui Diao" in some restaurants in Hong Kong, it is also a translation of the Teochew word "Kuey Teow". In the Nanyang do kuey teow business, are overseas Chinese, its production method is basically the same as in Fujian, Chaozhou, but with more curry powder only. This kind of snacks, probably also for the local people love, so kuey teow is also familiar to the local people. Hong Kong restaurants are also translated from there, named "Gui Diao". Some are also solemn, plus "secret", "Malay food" and so on the word floor, but really does not count what "secret". The so-called Malay food is nothing more than the Malayization of Teochew kuey teow. In Chaoshan or overseas Chiu Chow food halls, kuey teow is often fried and "bubbled" on the table. The common way to stir-fry kuey teow is to heat up a frying pan, stir-fry the kuey teow over a high flame, and then add shredded meat, shrimp, and other ingredients to stir-fry the kuey teow on the same plate. However, there is also a way to put the kuey teow on the bottom of the plate and then add the toppings and soup. In the case of Sacha Kuey Teow, the ingredients are added with Sacha Sauce. The art of stir-frying kuey teow is all about the oil and the heat. If the oil is sufficient and the heat is enough, the flavor will be strong and delicious. [edit paragraph] Huizhou Kuey Teow Huizhou Kuey Teow is a traditional noodle dish in Huizhou, also known as "Huizhou Kuey Teow", which was famous as early as the Qing Dynasty, and is a delicacy that has a good reputation. Stone kuey teow is made of diced pork and fried soybean flour mixed into a filling, wrapped in dough, tightly pinched, push kuey teow into a round cake, and then placed in a flat pot to cook, each cake placed on a stone pressed on the purpose of placing a stone in order to transfer heat evenly, so that the filling is cooked through the cake does not turn over, but rather the side of the cooking side of the press stone, so that the internal oil seeped out, and has been burned to cook through that is completed. When you bite into it, it is fragrant, moist and flavorful, and it is even better when served with soup. Kueh Kueh is the common name of the local people, because the production of the stone pressed, so called stone Kueh Kueh, also called soybean meat Kueh Kueh. [edit paragraph] Historical story It is said that Emperor Qianlong of the Qing Dynasty, who was on a micro-service tour of Yangzhou, met with Hui guest Wang in an inn and tasted Hui Zhou kuey teow. After returning to the court, when he talked about the local flavor of Huizhou with Cabinet Minister Cao Wenhui, he praised this kuey teow as the best food. I am very heartfelt answer, please add points

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