Chaozhou cuisine is one of the three major schools of Cantonese cuisine. It originated from the Chaoshan Plain and has been formed and developed for more than a thousand years. It is self-contained with its unique flavor, which is clear but not bland, fresh but not fishy, ??tender but not raw, and oily.

It is not greasy; it pays attention to seasonings and soup; in terms of cooking methods, it includes all kinds of cooking, including stir-frying, stewing, and deep-frying; it pays attention to color, flavor, and variety, and it is rich and colorful.

Chaozhou cuisine is not only popular in southern Guangdong and China, it is also famous overseas and has a wide-reaching influence in all continents.

The main cooking methods of Chaozhou cuisine are: braising, stewing, pan-frying, deep-frying, stir-frying, soaking, burping, buckling, clearing, rinsing, and boiling, among which, stewing is fragrant and flavorful, stir-frying is crispy and smooth, and cooking is

, clear, soaked and rinsed, it is especially delicious and maintains its original flavor.

Seafood has always been the main ingredient of Chaozhou cuisine.

Among the masterpieces: braised crab in an open oven, lobster with lettuce, crab with mandarin duck paste, and braised shark's fin.

In addition, Chaozhou snacks have many varieties and are skillfully made, such as the famous crystal balls, oyster bakes, lamb-roasted sweet potatoes, rice dumplings, beef balls, etc.

Chaozhou snacks have a wide variety and a long history.

In the past, the economy in Chaozhou's capital city was depressed and people had difficulty making a living. Some people had to start small food businesses.

In order to make their products have an unbeatable position in the market, snack vendors have used their ingenuity to create famous and high-quality snacks that no one has and I have.

At that time, the well-known snacks in Chaozhou City included Hu Rongquan duck catfish, Zhuangyuan Tingtou Ah Hui peach, Liucha Xiangtou Xisheng bamboo shoots cake, chicken, goose and duck Xiangkou rice cake, Yi Jingjiao Shun He Ke juice, Tuxun Xiang

Kou Akai fried taro, Yingzhou downstairs Zeng Bo fried rice cake, Nanmen ancient potato flour cake, Reform fried dumplings, human turtle oyster braised, Hongyang bean paste, thick knife spring cake.

Some of the above-mentioned snacks are famous for their crispness and fragrance, while others are famous for their deliciousness.

In the production process, one is to select high-quality materials.

All main ingredients and auxiliary ingredients must be refined. For example, the rice dumplings must be made from the new rice harvested that year, which must be ground or milled to make the bark; the bamboo shoots must be made from bamboo shoots that are on the market that morning, are plump and tender, and cannot be past noon; all kinds of

The deep-fried products are all made with pure peanut oil or freshly-launched pork buns that are available on the same day.

The second is to pay attention to seasoning.

Which kind of snacks, what supplements and condiments are used are very particular. For example, the stuffing of bamboo shoots cakes, in addition to fresh bamboo shoots, must also add shrimps, mushrooms, and pork; the fried cakes are made with lard and mixed with an appropriate amount of garlic.

The dough is then made into the finished product and fried.

Third, the cooking is unique.

After some snacks are made into finished products, they need to be cooked to give them a unique flavor. For example, the kueh peach not only requires a thin skin and a lot of stuffing, but also the skin must be fried over a slow fire until it is crispy;

It is transparent. When frying in a flat-bottomed iron pan, do not pour oil directly. Instead, place a cube of fat pork on the iron pan and let the fat slowly flow out of lard over a slow fire for frying.

After the reform and opening up, with the development of the economy, vendors selling snacks can be seen everywhere in Chaozhou urban area.

In recent years, some of the snacks on the market include rice cakes.

There are dozens of varieties in six categories: fried foods, sweet soups, fish balls, cakes, and peanut products. However, the quality of most snacks nowadays is far from traditional snacks.

From the main ingredients, auxiliary ingredients, seasonings to the preparation and cooking, most of them are simplified and shoddy.

For example, low-quality and cheap spring bamboo shoots are generally used for catfish, radish is used as the main ingredient in rice noodles instead of winter bamboo shoots, the spring cake skin is thick and thick, and the skin of kueh juice is left over for sale the next day if it is not sold out on the same day. Most of the oil used for deep-fried products is low-quality oil.

therefore.

The older generation of Teochew people often say that many of the current Teochew snacks have lost their traditional flavor characteristics.

In order to promote Chaozhou snack culture, some snack business experts from the older generation have no hesitation in passing on the production techniques to the younger generation. For example, the four children of Hu Bingjun, the descendant of Hu Rongquan, the duck mother and catfish, have successively inherited their father's business in recent years.

They have set up stores in Chaozhou City and Fengxi District to sell duck catfish. In practice, they have created the sister variety of duck catfish, Phoenix Spring.

The flavor of Phoenix Spring is different from that of duck mother and catfish. The product has been on the market for a long time and has been well received by consumers.

At the beginning of last year, when Chaozhou Food Festival was held in Chaozhou City, the duck catfish and spring pancakes made by Hu Bingjun's youngest son were selected as famous snacks by the conference, which encouraged his confidence in running traditional snacks well.