Chaoshan snacks originated from the folk and are one of the eight major styles of snacks in the country.

Chaoshan snacks are mainly miscellaneous, including both meat and vegetables. They are steamed, pan-fried, roasted and fried. They are rich in variety, fresh in taste, exquisite in ingredients, fine in production, and rich in local flavor.

According to incomplete statistics, there are more than 230 kinds of Chaozhou snacks, but I only found about a dozen or twenty kinds.

There are nearly ten main cooking methods, including cooking, frying, roasting, baking, blanching, mixing, stewing, and frying. In terms of taste, there are sour, sweet, salty, spicy, etc., which can be seen everywhere in the streets and alleys in urban and even rural areas, and

The price is cheap and consistent with the consumption level of the public, so it has a wide range of consumer groups.

Rice roll - It is said that Chaoshan rice roll was passed over from Guangzhou more than ten years ago, but it is quite different.

Chaoshan people have the taste of Chaoshan people, so the rice rolls will naturally have new achievements.

Take a piece of flour dough, add an egg, add minced pork, diced radish, shredded xianggu, chopped cabbage slices or bean sprouts or bamboo shoots, then pour a layer of sesame paste and marinated soup on top.

The taste is really nostalgic.

The skin of spring pancake is crispy and the filling is salty. When you bite into it, you will feel the fragrance in your mouth and increase your appetite. It is a famous snack that not only Chaoshan people love to eat in all seasons, but also a must-try for Chaoshan guests.

Kueh juice__Juice in the 1960s was one of the most economical traditional snacks. At that time, the average salary of an ordinary worker was around 200 yuan. The various pork offal at the Kueh juice stall cost two or three cents for a small piece. Kueh juice

Each bowl costs only a few cents, so you can have a hearty meal with just a few cents.

Today, Chaoshan kueh juice is still very popular among people and the price is not expensive.

In addition to retaining the traditional cooking method, some rice dumpling stalls have also made improvements in the ingredients and sauces used to make this Chaoshan snack more delicious and distinctive.

Pig's trotters are delicious and crispy, making them a favorite snack among Chaoshan children.

Because it is in the shape of a circle and looks like it was cut from a pig's trotter, people euphemistically call it a pig's trotter.

Sweet Potato Pancakes, Dry Tong Kueh [made from potatoes], Jianmi Ball Soup, Morning Porridge___ Generally, fashionable people are not used to eating bread and milk for breakfast. People like to eat morning porridge at home. The porridge is not as rotten as the porridge in Guangzhou, so it should be called porridge.

Platefuls of mixed vegetables are placed on the table, such as dried radishes, olives, curry fragrant curd, pickles, fried vegetables... The filling of leek cakes is leeks and peanut kernels, which are steamed on the steamer and then brushed.

Topped with a layer of fragrant sesame oil, it tastes sweeter and smoother. Some people even fry it in a wok before eating it.

Jianjian__ There are many ingredients to make Jianjian. The main ingredient to be prepared first is glutinous rice soaked in water for more than an hour. The next ingredients to be prepared are wet mushrooms, dried shrimps, and pork belly marinated in dark soy sauce and white sugar.

, chestnuts, lotus seeds, taro, lotus horns, etc., as well as a few celery beads, add MSG, pepper, fish sauce. Finally, you need to take a piece of bean curd skin, put the evenly mixed glutinous rice on the bean curd skin and roll it into a roll.

Put the long roll into a steamer and steam it for about 3 minutes. The fragrant roll will be ready. Depending on your personal preference, you can also cut the roll into chunks and fry it in a pan for a while before eating. Therefore, snack shops that sell pan-fried rolls

There is also a service where the rolls are cut into pieces and lightly fried for customers.

Sesame cake, water chestnut cake, rat shell cake __ black cake, Fatty has a poem that says, "In a blink of an eye, the weather is cold and we spend the winter together with rats in the field. White skin cake, glutinous rice cake, salty water cake __ is as white as tofu in color, and is served with Chaoshan specialty preserved vegetables.

It has a smooth texture and highlights the salty aroma of preserved vegetables. It is a popular folk snack because it is cooked layer by layer, so the layers of meat are distinct, and due to the addition of curry, eggs,

So the color is bright yellow, and the grass cake is both delicious and beautiful. __My mother said that you need a special bowl to hold the grass cake. There are many ways to eat Chaoshan rice cake. There is a dry method of eating it, because after "fishing", you need to add oil,

Sauce, etc., so it is called "Guan" in Chaoshan dialect, and the rice noodles are called "Guan" in Chaoshan. The way to eat it is to blanch the rice noodles in a boiling soup pot, remove them and drain the water.

Pour into a bowl and mix with peanut butter, satay sauce, lard, MSG, fish sauce, vinegar, etc., plus blanched meat slices, lettuce, etc. The kway teow has a smooth and soft texture and the rich peanut butter and satay sauce.

The flavored kway teow rolls are made by wrapping some preserved vegetables, bamboo shoots, etc. in kway teow wrappers, and then brushing a layer of sesame oil on them.

The unique smell of southern milk, garlic and wine is rich in fragrance, aromatic and delicious, sweet but not greasy. Pig intestine bloated glutinous rice is glutinous rice sausage, a famous snack in Chaoshan, made of pig intestines stuffed with glutinous rice and various fillings.

Thin, full of filling, and round. As the saying goes, its shape is used to describe someone who is too tightly dressed and has fallen into trouble. Chaoshan cake is a unique pastry delicacy, and Chenghai Sunan cake is the most popular.

Famous, it is white, moist, sweet but not greasy. It is made from the finest raw materials such as glutinous rice, white sugar, lard and sesame. When making it, first grind the glutinous rice into powder and add it with white sugar and lard.

The dish is steamed and sprinkled evenly with sesame seeds.