Chenghai Salt Stove, located on the coast of the South China Sea, has been producing and processing unique Chaoshan seafood-thin-shelled rice since ancient times, with bright red particles, tender meat, attractive color, delicious taste and rich nutrition. Gourmets at home and abroad who have eaten rice with salt stoves and thin shells are full of praise.

Thin shell, also known as sea (insect house), is called thin shell because of its thin shell. It belongs to shellfish and seafood, and grows and breeds in the tidal flat of shallow bay. Some are wild and farmed, often stuck together in pieces and stuck to the sediment with enough silk. After fishing, fishermen shell and cook them, and fish out their tender meat pieces, commonly known as thin-shelled rice. Because the salt stove people are famous for generations, they have the reputation of "thin-shell salt stove rice" and are also unique seafood dishes along the coast of South China. Especially loved by the world.

Throughout the ages, salt stove people have a long history of wild fishing, artificial breeding, catch processing and shell cooking, and have accumulated and transformed skilled diving fishing technology and processing technology. Processing thin-shelled rice generally goes through several processes, such as peeling, soaking and bleaching, cooking, fishing rice, and bagging. Every 65,438+000 kilograms of fresh thin shells are heated and cooked in a "cauldron" (cauldron), then picked up with a filter (tool) and added with salt water. Every 100 kg of fresh thin-shelled rice can be processed into about 10 kg of thin-shelled rice, and then packaged into baskets, which become finished products and are shipped to all parts of South Guangdong for sale, enriching the "vegetable baskets" of thousands of households.

There are many ways to cook thin-shell rice with salt stoves. If the eater has a chance to visit the salt stove, he can mix the thin-shelled rice that has just been fished out without salt water with cooked pig fat and white sugar, and then add some sesame oil and coriander, which is delicious. You can also stir the thin-shelled rice and potato powder (sweet potato powder) evenly, fry them in a wok and bake them into "thin-shelled rice". After the upper and lower slices are cooked, spread chicken (duck) eggs and bake until fragrant and yellow, then serve. Crispy skin, tender meat, unique and attractive. Stir-fried fresh leek flowers and thin-shelled rice in hot oil, which is delicious. Chaoshan people like to dip thin-shelled rice in Puning bean paste as a side dish with white rice porridge for breakfast, which is more delicious and appetizing.

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