This is also the second Chaoshan trip of good food.
Please follow me along the way, from sunrise to sunset, and read the fireworks in this city at twelve o'clock.
A period of time from 5 pm to 7 pm.
(17- 19)
In the evening, the seaside, the sunset glow and the sea breeze are blowing gently, which is a good time to experience the farming culture in Chaoshan sea. If you want to experience the pure Chaoshan culture, you must go to Nan 'ao Island.
Nan 'ao Island is the only island county in Guangdong Province, and it is also one of the places that must be visited after Chaoshan. From Shantou to Nan 'ao Island, there is a12km Nan 'ao Island Bridge. The road passes through the mouth of the Han River, forming a beautiful scene with clear yellow and blue, which is magnificent.
Arriving at Nan 'ao Island, walking on the bank of Nan 'ao Bay, looking at the dense forests, beautiful restaurants and returning fishing boats around, blending with the sea, light and mountains, my heart has already surged.
Growing up in the Central Plains, we only know how to grow crops in the land. In fact, we can also grow crops in the sea. On the sparkling sea, a few of us took a fishing boat to cut oysters, visited abalone culture, set foot on fish rafts in Shanghai, collected charming fishing nets and caught crab cages ... just like farmers in the Central Plains cultivated in the fields, but farmers lived by harvest, and fishermen could only harvest by this net.
In the sunset, fishermen working in a boat, working on the boundary between the sky and the sea, can not help but sigh the nature and admire the wisdom and hard work of Chaoshan fishermen.
Between 7 pm and 9 pm
(19-2 1 point)
There are many fish in Chaoshan, and there are naturally many techniques for cooking fish. Besides eating cooked fish, sashimi can also be a beautiful banquet.
The history of eating raw fish in China can be traced back to the Spring and Autumn Period and the Warring States Period. As Confucius said, we are not tired of fine and meticulous food, and this food refers to raw fish.
Every step of cooking raw fish is very particular, from selecting fish, cutting fish to setting the plate, you are very careful. But I can only see cut fish. Every fish is as thin as a cicada's wing. When I look at it in the light, the light can penetrate.
The standard way to eat raw fish is to take a bite first, eat its original flavor without dipping anything, and find your favorite taste. Then, you can add these seasonings to your favorite raw fish, and finally pour in half a spoonful of the prepared juice, mix it evenly and eat it in one bite, which is perfect.
Of course, you don't have to eat every bite like this. You can dip in raw mustard, or if you don't like sashimi, add it to porridge, and it will soon become a mature fish.
In short, as long as you eat this raw fish, your tongue will be earned.
The time of day from 9: 00 pm to 1 1 pm.
(2 1-23 points)
Every night in Chaoshan, there is always a familiar taste, that is Chaoshan beef hot pot. Whenever night falls, there is a long queue in the hot pot restaurant on the street, and you can see the master from a distance. Skilled hands began to cut large pieces of fresh beef on the thick chopping board.
We usually eat a lot of beef in Zhengzhou, but we have to admit that we know nothing about cows. Every part of the cow has a unique name, such as snowflake, spoon handle, spoon kernel, hanging dragon companion, pork belly tendon, fat fat and brisket cheese. ...
As soon as the old Chaoshan people hear these names, they can imagine what they should taste in their minds.
It's different from putting all the beef into the pot when we eat it, just waiting for the mature hero to eat it. Don't be impatient when eating Chaoshan hot pot. Just rinse it in the pot for a few seconds, and you can eat it when it changes color. There is also a name called "promoting ancestors", which is a dialect word. Some people say it is similar to "long". This word can often be seen on the door of a small shop in Chaoshan. When you see this word, you can probably know what this shop sells.
The dipping material of Chaoshan beef hotpot is very simple, and there is only sand tea sauce or soybean sauce. Meat with good fire feet should be dipped in sauce less, so that the umami flavor can swing on the tip of the tongue and the flavor of beef can stay in the mouth for a long time.
From 1 1 p.m. to 1 p.m.
(23- 1 point)
Shantou is a city that never sleeps. No matter how late it is, people will come out for snacks. The most interesting thing is that there are restaurants at every traffic light intersection in Shantou. There is no shortage of food here, and it is a paradise for eating goods.
Whether it's our gang or tourists, everyone walks in the street at will and stops all the way. When they are hungry, they stop to eat, and when they are thirsty, they stop to drink water. They eat all kinds of delicious food and drink mostly this cup of herbal tea.
On the streets of Chaoshan, there are stalls selling cold dishes everywhere, all of which are homemade cold dishes at home. For Chaoshan people, eating all kinds of food and having a cold dish can offset the anger of all kinds of food. Especially in summer nights, a cup of herbal tea is enough to eliminate the summer heat of the human body. A cup of afterlife nourishes the lungs and is hearty.
However, there is more than one cold dish in Chaoshan. There are so many kinds of herbal tea that northerners will be confused when they see herbal tea for the first time. They don't know what to drink. In fact, you don't have to worry. You just need to tell the shopkeeper that you want to get rid of dampness, nourish stomach, moisten lungs or other functions, and she will choose a cup suitable for you from many herbal teas.
The time of day from 1 a.m. to 3: 00 a.m.
(1-3 points)
At night, even Chaoshan, known as the "city that never sleeps", gradually loses its noise, but there are always some shops with lights on, waiting for its diners.
Have you ever seen such a shop without doors, which opens at midnight and has been open for almost 50 years? This small shop selling fish porridge exists in this way.
This shop has its own story. It was originally sold by a grandfather pushing a car in front of Mazu Tempel, and the business was very good. Because there is no name, people are used to calling it Mama Palace. Later, for various reasons, they moved into this small building, the taste remained unchanged, and the door was still gone.
The grandfather who cut fish is over 60 years old and has stood in front of the chopping board for nearly 40 years. This shop is open from 8 pm to 4 am every day. Grandpa kept cutting fish, each weighing about 25-30 kilograms. Every night, he has to cut a dozen pieces, all of which should be cut into small pieces. Grandpa has a strong right hand when cutting fish. His left hand pressed the fish, and his right hand cut quickly. Because it took too long to cut the fish, the hand that cut the fish paused a little and began to tremble. People say it is difficult to cut fish like this, but grandpa doesn't think so: everyone loves to eat, so there is nothing we can do.
The old man who cooks soup is the younger brother of the old man who cuts fish. In his words, after drinking this bowl of fish soup, we will be a family.
His words are as warm and comfortable as this bowl of fish porridge. Fish flavor and rice flavor blend together, which is delicious. Rich and true in content. There is at least half a catty in the bowl, and every spoonful can be full of fish. Jiang Mo is absolutely indispensable for eating fish porridge, which is very fresh. Pour some white pepper, fragrant but not spicy, delicious.
The delicious taste of fish porridge stirs the night in the city. This small shop has only a few customers from eight o'clock to closing time. No matter when it comes, it is neither hot nor noisy, but it is definitely not short of fireworks, showing a kind of warmth and peace.
Yin Shi (3 o'clock to 5 o'clock)
At 12 o'clock in Chaoshan, no matter how late it is, there are always small shops open for business, and there are always diners sitting in the shop to order some delicious meals, have a cup of tea and chat to end the noise at 12 o'clock.
On the way back to the hotel, the Chaoshan food friends who brought us here are still telling one Chaoshan food story after another. He is like a friend who has known him for many years. When he spoke, he showed a trace of sadness. "I am particularly afraid of one thing now: one day when I walked down this street, I suddenly found that all these small shops were gone because they were getting old ..."
I don't know who replied, "Time will certainly get old, but the memory of taste will last forever."
Yes, the taste memory of Chaoshan at twelve o'clock will not fade with time. On the contrary, they will give off more vitality in the fading of time.
Because everyone likes good food, don't they?
Text | Li Cong Editor | Li Cong