As we all know, Chaoshan hot pot is very delicious. It's 221, and no one hasn't eaten it, right? Chaoshan hot pot is generally not like Sichuan-Chongqing hot pot, and it doesn't put a lot of spices. What it wants is fresh ingredients and original taste, which greatly restores the food itself. Chaoshan is a land of food treasures. It is extremely friendly to people who don't eat spicy stars, and also takes care of many picky eaters. The rich and varied special dishes all satisfy your taste buds. Chaoshan

Chaoshan area is located in the southeast coast of Guangdong Province, belonging to Chaoshan culture area and Chaoshan dialect area. It is the ancestral home and concentrated place of Chaoshan people, the birthplace and flourishing place of Chaoshan culture, and the area where Chaoshan culture is popular and popular, including Shantou (special economic zone), Chaozhou, Jieyang and Shanwei.

Chaoshan isn't just about food. Nan 'ao Island, a small island hidden in the Tropic of Cancer, is also a treasure. If you don't want to take time off during the May Day holiday and only have five days, it's perfect to eat Chaoshan and play in Nan 'ao Island!

Chaoshan, meet all your dietary needs

Chaoshan is an area that can attract you to fly once by delicious food, but this well-known "China food island" is even more delicious than the rumor.

It's even more true here. It's back to the life that was not busy a long time ago, and the original taste of food has faded from the packaging of various seasonings. "Eating in Guangzhou, the taste is in Chaoshan" is the truth. The taste of Chaoshan cattle

In Chaoshan, you can't get away with it as well as a cow

Beef hotpot and beef balls can be said to be two famous signs of Chaoshan. Even though Chaoshan beef hotpot has spread all over the country, the best hotpot still can't be brought out of Chaoshan.

In recent years, the tastes of hot pot bottom are endless, such as pork belly chicken pot, butter hot pot, sauerkraut hot pot and curry hot pot? Only Chaoshan beef hotpot dares to conquer the world with a pot of water. In some places, eating Chaoshan beef hotpot and even rinsing vegetables should be put behind the beef, so as not to affect the taste of beef.

Fresh and tender ingredients are the guarantee of taste, and Chaoshan people have high requirements for the control of beef, so they don't need to be frozen to drain acid, and keep that delicious taste.

It takes less than four hours to serve the meat on the same day, and only by cutting the meat outside the door and rinsing it inside the door can we eat the original flavor of beef, which seems to be quick. However, it is the race against time and the attack of aroma in cooking that makes the most difficult waiting.

spoon kernel, hanging dragon, snowflake, tender meat, five-toed, spoon handle and chest fishing? The taste of every part is different, and I really can't get tired of eating it. The five-toed toe is separated from the beef tendon, and the meat yield is only one thousandth, and it is the first step to ensure its crisp taste. Three ups and downs in the pot, put in sand tea sauce, Chili sauce or Puning bean sauce, the tendons contract, and there is a trace of tenacity in the crispness.

It only takes four hours to eat fresh-cut beef, but it's not that simple to eat a plate of beef balls.

Good beef balls are carefully selected and are not mixed with other meats. The cut beef has to be beaten for thousands of times, thus creating a unique tendon in chaoshan beef meatball. Put it in the hot pot, suck enough soup, bite it down and the juice overflows, and the happiness is bursting.

Therefore, if you come to Chaoshan and don't eat some cows, you really can't get away with it.