● Name: Spring Cake
Introduction: It was originally a food of beginning of spring Day, and was called Spring Cake in Tang and Song Dynasties. After the Qing Dynasty, the production has been improved, and its stuffing is composed of celery, leek and bamboo shoots, which means hard work, long-term and vigorous. In the future, it will become a snack for all seasons, called spring cake. The production materials are gradually improved. Materials and preparation method of modern Chaoshan Spring Cake: cover the pancake skin made of fabric, put green bean paste, pork, fresh shrimp, fragrant shavings, dried shrimps and garlic, which are evenly stirred with fish sauce, monosodium glutamate, pepper, sesame oil and lard, wrap them into rolls, stick the joints tightly with thin batter, and fry them in an oil pan at about 18℃ until they are golden yellow. It is characterized by crispy skin and fragrant stuffing.
● Name: Caitouguo
Introduction: folk snacks. Also known as radish cake. Caitou is the common name of radish, and Caitouguo is a kind of Chaoshan local rice cake, which is steamed by every household during the Chinese New Year. When making, first scrape the rough skin of radish, slice it into shreds, stir-fry it in a small pot until soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put a cloth on the bottom of the cage) until it is not sticky when chopsticks are inserted. Another method: the shredded radish is not fried, directly mixed with rice flour and other ingredients, mixed with water and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pan and fry it in oil until it is golden yellow. The vegetable head is crisp outside and tender inside, and the taste is fragrant but not sweet.
● Name: Duck Mother Twist
Introduction: A traditional snack, originally named glutinous rice dumplings, was first created in the early Qing Dynasty. Now it is the most authentic duck mother twist made by Hu Rongquan, a traditional famous shop at the end of Taiping Road in Chaozhou. Duck mother twist is similar to glutinous rice balls in the north, and the traditional production requirements are strict. There are four kinds of stuffing for duck mother twist, namely mung bean stuffing, red bean paste, taro paste and sesame sugar, each stuffing is about 15 grams. The mother duck is cooked in white sugar water until it floats to the surface. Traditionally, there are three pieces of mother-twisted duck in each bowl, and the stuffing of each piece is different. In order to distinguish the difference of each filling, when wrapping, the mother-twisted duck with different stuffing has different shapes, such as some are slightly round and some are slightly pointed, and each has its own mark.
● Name: mung bean cake
Introduction: The ancient port of Shanzhanglin is the "land where the red-headed ship meets the ocean" in the Ming and Qing Dynasties. Every Mid-Autumn Festival, thousands of skillful and wise women often like to process and make gourmet cakes-mung bean cakes. Its traditional technology and processing methods are exquisite, and after steaming, it is glittering and translucent, fragrant and sweet, with unique flavor. It is not only a delicious medicinal cake that is suitable for the season, but also a nutritious food created by Zhanglin's food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area.
● Name: preserved vegetable
Introduction: It is a traditional side dish for home cooking in Chaoshan area, which is made of local radish and salt. It tastes crispy and is a good product for cooking and giving gifts to relatives and friends.
● Name: Caocao
Caocao bean curd, the "emotional food" of Shantou people (figure)
Introduction: Caocao is made by boiling juice with a kind of hay called Caocao, adding a little sweet potato powder to make it coagulate, and putting it in a small jar with a lid. When picking and selling, one end is a bowl chopsticks rack and brown sugar, and the dish washing water is placed under the rack; One end is a small cylinder. When selling, cut it out of the bowl with a copper spoon from the top of the grass, sprinkle with powdered sugar, and light a drop of orange paste. When selling hay in Chaoyang and Puning rural areas, a porous copper coin is used to dig up the condensed hay in the jar and make it into strips. Add brown sugar and eat it warm or cold. Eating hay can relieve summer heat, but don't stay overnight. If it rains, people don't eat it. There is a saying in Chaozhou that "when grass is cooked, the weather changes." Describe the change of the season and the bad business.
● Name: Fansha taro
Introduction: Fansha taro used to be the seasonal food of Mid-Autumn Festival. After peeling taro, cut it into finger-shaped pieces, fry it in oil pan and pick it up. Every once in a while, put the taro into the oil to remove the water vapor. Then add a proper amount of water to white sugar, put it in a pot, and when the sugar water is as sticky as glue, put the taro pieces in, mix well, pick them up, and take them off the stove immediately.
● Name: marinated goose sausage
Introduction: After marinating, the fishy smell of the goose is removed, and the goose meat is plump, soft and tender to eat, and has a aftertaste after eating. It is most appropriate to drink some wine when eating.
● Name: Chaoshan Oyster Baked
Introduction: Oyster Baked is a unique snack in Chaoshan, and foreigners always have to taste it when they come to Chaoshan. There are many such snacks in town hotels and snack shops, and "Xitianxiang Oyster Baked" is one of the famous snacks in Shantou. Oysters are good for eyesight, smooth and delicious, and they can warm the stomach. People prefer to eat them in cold weather.
● Name: beef balls
Introduction: Fresh beef legs are wrapped with meat, cut into pieces after tendons are removed, put them on a big chopping board, use two special square hammer knives (weighing about 3kg), and pound the beef ham into a pulp from top to bottom, add a little snow powder, refined salt, fine fish sauce and monosodium glutamate, continue to pound for another 15min, and then put them in a big bowl. When eating, use the original soup and beef balls to boil to the initial boiling point (the water should not be too boiling when cooking, otherwise the beef balls will not be smooth), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce.
● Name: Dahao Fish Pill
Introduction: It is made of high-quality fresh fish, white, delicate and crisp, which is convenient for general family hotels.
● name: bitter juice
introduction: one of the rice products. Pay attention to the deployment of auxiliary materials. The auxiliary materials are long-lasting pork marinade, marinated pork belly and garlic grains fried in oil.
● Name: fried cake crust
Introduction: The cake crust is processed and steamed layer by layer with high-quality white rice slurry. When making, the cake crust is cut into small pieces, mixed with fish sauce and red sweet soy sauce, and slightly fried with low fire until the cake crust is reddish and tasty, and then put it in a pan (frying pan) with lard for civil and military fire. Xinxing Street pays great attention to the heat, so that the cake is crisp outside and tender inside, fresh and sweet, with golden and bright color, overflowing fragrance and salty, sweet, fragrant and spicy taste.
● Name: Laoma Palace Dumpling Ball
Laoma Palace Dumpling Ball refers to the dumpling ball of Shunde near Mazu Palace at the head of Shengping Road, Shantou City. Because zongzi is wrapped in bamboo leaves, you don't know the taste until you open it and eat it, so there is this saying. Metaphor has long seen people's hearts. Because hipsters have the custom of eating zongzi and racing dragon boats on the Dragon Boat Festival on the fifth day of May. Moreover, after the Dragon Boat Festival in the south, the climate began to turn hot. Therefore, there is also a proverb that "I didn't eat zongzi in May, but I didn't dare to let it go."
● Name: Rat's Shell
Traditional Chaoshan women can make cake shells, and they don't forget to make rat's shell shells every Lunar New Year (the homonym of "Rat's Shell" in Chaoshan dialect is called "Rat's Shell Shell Shell" by locals). The mouse shell is usually made only during the Lunar New Year, so Chaoshan people also call it Nian Guo.
● Chaoshan braised goose
The lion-headed goose, a specialty of Chaoshan, has plump meat, and the braised goose is a local flavor food, which is fragrant and smooth, fat but not greasy.
● soup money
"Chaoshan soup money" is an innovative Chaozhou snack based on the traditional Chaozhou snack "glutinous rice money". It absorbs the fine practices of traditional snacks and improves some shortcomings of traditional snacks, thus making this snack more perfect. It is a representative innovative Chaozhou snack. "Chaoshan soup money" inherits some advantages of "glutinous rice money" in its preparation method. For example, after the glutinous rice dough is cooked, it is placed in a basin and repeatedly stirred with a wooden stick. This advantage is to make the cooked rice dough more pure and smooth and more resilient. However, the traditional "glutinous rice money" is made by kneading the dough into small pieces by hand after it is cooked, and then rolling it with powdered sugar and white sesame seeds. This is unsanitary, and the cooked glutinous rice dough is eaten directly, and the taste is too sticky. Therefore, the "Chaoshan Tangshuiqian" is changed into a mature glutinous rice dough, fried with onion oil until both sides are slightly crispy, and then cut into pieces and put on a plate, thus overcoming the shortcomings of the traditional "glutinous rice money".
● crystal ball
The crystal ball is made of raw powder. The skin is thin, uniform in thickness, tough, smooth and transparent, and the shell is spherical, and the stuffing inside can be clearly seen. There are sweet and salty fillings, such as mung bean stuffing, bean paste, taro paste and so on. Because the cooked raw flour is not easy to get your hands on, it is still relatively easy to make rice noodles, but it is not so easy to make the skin even and round.
● Glutinous rice with pig intestines
Glutinous rice with pig intestines is a traditional folk snack in Chaoshan area of Guangdong Province. Its general preparation method is to take the middle section of pig intestine, rub it repeatedly with salt, soda ash or starch until there is no peculiar smell, soak glutinous rice first, mix it with pork, mushrooms, shrimp, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, and then fill it into the washed pig intestine ("swelling" means putting things into containers in Chaoshan dialect, hence the name "swollen glutinous rice in pig intestine"), and tie both ends tightly with yarns. This snack is suitable for all seasons, which is not only enjoyed by Chaoshan people, but also enjoyed by tourists from all over the world.