Cantonese dim sum is famous for its foreign flavor, such as cream buns, egg tarts and barbecued pork buns. Shanghai snacks are famous for their seafood, such as crab roe soup packets and minced fish and spring leeks.

Let's begin. Northern snacks are mainly pasta. Chaoshan snacks are nothing without rice. A word "Guo" in Chaoshan dialect summarizes the main raw materials of Chaoshan snacks. In the Chaoshan dictionary, "fruit" is explained like this, a kind of fruit with rice flour as the skin and stuffing. Leek steamed bun is called "rice-free steamed bun" because its skin is sweet potato powder and its stuffing is vegetables, which shows the position of rice in snacks. Earlier, the ancestors of Chaoshan moved south from the Central Plains to Chaoshan. According to the custom of ancestral home, pasta is the fruit of ancestor worship, and wheat is not produced in the south, so rice can only be used as fruit. This is the origin of "Guo". Later, the raw materials and practices of sacrificial food continued to innovate and develop, and people called all sacrificial packages "pots". Hipsters are really good at using rice as a snack. It can be a kind of raw material that is both skin and stuffing-"Bao Fan". If there is a snack called "Guo Tao" with glutinous rice flour as the skin and glutinous rice as the stuffing, glutinous rice can also be used as the material (glutinous rice is not greasy to eat). This snack is not boring, and it is very fragrant and delicious. Chaoshan is rich in sweet potatoes, which are flat and cheap, and are also widely used in snacks. Sweet potato powder can be used as the skin of snacks, such as "crystal ball" and "leek cake" with sweet and salty stuffing. It can also be mixed with fruit and steamed into "potato", "taro" and "horseshoe". It can also be made into "cake baked sweet potato" and "sweet potato soup". Although sweet potato comes from humble origins, it is a big family in Chaoshan snacks. Different from Shanghai and other coastal areas, Chaoshan snacks use less seafood, such as lobster, shark's fin and crab. One of the reasons is that the Chaoshan climate is hot and seafood is difficult to store. In addition, this is also caused by its civilian characteristics. All coastal areas are rich in oysters, but only Chaoshan is the place where oysters are made into delicious snacks-"roasted oysters". Its practice is also very simple, that is, the sweet potato powder and oysters are mixed and fried into cakes, but the taste is extremely unique, crisp outside and soft inside, fragrant and tender, and it has become a famous snack. Throughout Chaoshan snacks, vegetarian food is the main food, but there are few fish. Its material selection is simple, and most of them are common crops-rice, sweet potatoes and vegetables, but they have won people's favor with their unique pastoral flavor and are deeply loved by people from all walks of life because of their low price.

Editing this paragraph is delicious and interesting.

Since Chaoshan snacks are not about "eating well" but about "delicious" food, people will naturally talk about peaches while paying attention to peach food.

Investigate its formal beauty. Jiaozi balls are tied into sachets, peaches like jasper and crystal balls are also very elegant and interesting in appearance. Form can't be eaten, but form can stimulate people's appetite, and hipsters have long understood the truth of "food".

Beef balls

brief introduction

As a famous Chaoshan snack, beef balls have a history of nearly a hundred years in Shantou. Beef balls can be divided into beef balls, beef tendon balls and beef balls.

Fresh and tender in quality, and tender and smooth in taste. Jinniu Pill adds some tender tendons to beef, which is a bit chewy.

Traditional manufacturing method

The seasoning is fresh beef legs wrapped with meat, then cut them into pieces, put them on the main board, hammer beef and ham from top to bottom with two special square hammer knives (weighing about 3kg), add a little snow powder, refined salt, fine fish sauce and monosodium glutamate, hammer for 65,438+05min, then put them into a big bowl, then add chopped square fish, white meat and monosodium glutamate, and mix well. It is said that good beef balls can jump when thrown on the ground. In the past, beef balls were all made by hand, so this kind of performance may be held. Because they are all manual operations, the cost is higher than the mechanism. After the appearance of pill machine in the early 1980s, the traditional way of making pills by hand became more and more rare. With the increasing demand of foreigners and old Shantou people who come to Shantou to taste the hand-made beef balls that can still play high, this makes the delicious hand-made beef balls reappear in the rivers and lakes.

eat

When eating, cook the original soup and beef balls to the initial boiling point (don't boil the water too much 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. Many people eat beef balls dipped in Chili sauce, but the local specialty sand tea sauce is the most authentic. Beef balls can also be baked. When barbecuing, cut the beef balls in half, coat them with sauce and honey, and bake them until they are done.

Edit this ping-pong box

brief introduction

Table tennis box

Ping-pong fruit is a special food in Rongcheng District, Jieyang City. It is generally oblate. Bare skin is translucent. It is made by soaking glutinous rice, grinding it into pulp, cooking it, and adding a small amount of sugar to knead it, so that the skin is soft and thick. White sugar, sesame, peanut kernel, areca nut bran and onion bead oil are used as stuffing.

The origin of the name of table tennis box

Penang bran is made of glutinous rice, which is fried one inch. When the rice is cooked, the chaff will swell, and then the "cracking sound" will ring like the beating sound of table tennis. With the help of this "crackling" sound, it is named "Ping-pong", which is very vivid. 1997 was recognized as "Chinese famous snacks" at the first national famous snacks commendation meeting. "Table tennis box" is the most famous table tennis box produced in Jieyang. At present, "Ping-pong tree" is mostly produced by semi-mechanization, and the finished product can be preserved for three to six months without preservatives, which not only improves the yield, but also is easy to carry, and the packaging is exquisite and elegant, which is very popular among tourists.

Edit this Chaoshan snack practice

Barbecued pork, salt, pepper, onion, ginger, soy sauce and flour are the basic ingredients of barbecued pork. Practice: ① Cut the barbecued pork into small pieces, chop the onion and ginger, add soy sauce and salt and mix well to form a pit; Add sugar, warm water and baking powder to the flour and keep it for two hours. Add sesame oil and white sugar to the dough at the beginning. (2) Divide the flour into components, roll it into dough with thick middle and thin sides, wrap the barbecued pork and minced onion and ginger into steamed bread, and steam for 15 minutes.

Vegetable head pot (radish cake)

The basic characteristics are crisp outside and tender inside, and the taste is fragrant but not sweet. The basic materials are radish, sausage, shrimp, mushroom, celery, monosodium glutamate, salt, pepper, rice paste and potato powder. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a local rice cake in Chaoshan, which is steamed by every household during the New Year. When making, first scrape the rough skin of radish, cut it into shreds, stir-fry it in a small pot until it becomes soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix it with rice paste and potato powder, and then steam it in a steamer (first put a piece of cloth at the bottom of the cage) until the chopsticks do not stick to their hands when inserted. Another method: the shredded radish is directly mixed with rice flour and other ingredients without frying, mixed with water and steamed in a steamer. When eating, cut the cauliflower into pieces and fry it in oil in a pot until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet.

Steamed vermicelli roll

Basic materials: starch, chestnut powder, salt, Chili sauce and coriander. 1. Mix the starch into paste with warm water, pour in chestnut powder and salt, add water and mix well, and let stand for 2 hours. 2. Knead the dough into long strips, pick them into embryos, then press them into skins and roll them into rolls; Set aside for 2-3 minutes, steam with boiling water 15 minutes, take out and sprinkle with Chili sauce and coriander. Boat porridge: Vendors in Liwan use boats to handle porridge. The traditional method of making boat porridge is to put the processed porridge materials such as fish fillets, shrimps, shredded seafood, fried peanuts, fried vermicelli, shredded ginger and shredded onion into a bowl, and then scoop the boiled rice porridge into the bowl. Boat porridge is fast and convenient, full of flavor, fresh and delicious, quenching thirst and satisfying hunger, and is deeply loved by people. Raw porridge: add fresh meat to the pre-cooked porridge bottom and cook it bowl by bowl, which is "raw porridge". Raw porridge is a general term. According to different materials, there are beef porridge, sliced pork porridge, fish porridge, slippery chicken porridge, still eating porridge, frog porridge and so on. The bottom of the porridge is rice porridge, which is made of scallops, native fish or pig bones.

Crab dumplings

Raw materials: 1. Tanning materials: 500g of flour, 25g of dough, appropriate amount of boiled noodles (50g of flour and 50g of boiled water),1.5g of alkali,100g of clear water. 2. Stuffing materials: agar mud1000g, minced pork 200g, minced fresh shrimp150g, minced cooked shrimp 75g, diced mushrooms with water mill 50g, minced crab 50g, monosodium glutamate, refined salt, soy sauce, cooked lard, sesame oil, pepper and sugar. Methods: 1. Rub 500 grams of medium gluten flour and other leather-making materials into dough until the dough is smooth, then cover it with a wet towel and let it stand 15 minutes. 2. Mix all kinds of fillings evenly and put them in the refrigerator for refrigeration 1 hour for later use. 3. Pick a small amount of dough, roll it very thin, wrap it with 1 serving of stuffing, knead it into a jiaozi shape, put it in a small cage with lotus leaves and steam it in a boiling pot. Features: This product is similar to egg yolk, with thin skin, softness and toughness, smoothness, and delicious flavor. It is a good Cantonese dim sum in the tea market.

Lingjiao cake

Raw materials: 750g water chestnut powder, 250g water chestnut meat, 250g white sugar, 0/5g lard/kloc-,and a small amount of edible red pigment. Practice: 1, cut the horseshoe meat into thin slices. 2. Mix water chestnut powder with sugar and water, divide into 8 bowls, 4 of which are added with a little edible red pigment, and mix well for later use. 3. Take a 1 square plate, brush it with a layer of lard, pour in a bowl of water chestnut powder without pigment, cover it with a layer of water chestnut slices, steam it in a steamer for about 7 minutes, then take it out and pour in a bowl of water chestnut powder with red pigment for steaming; According to this method, lay it layer by layer, steam it and take it out. Features: this product is red and white, sweet, crisp and refreshing.

Pork biscuit

Production method: cut the sugar fat into particles as big as white beans. Almonds, walnuts and elemene are all cut into particles the size of red beans. Put the white flour, sugar, mung bean powder and fat granules on the table and mix well. Then add the particles of elemene, melon seeds, walnuts, sesame seeds, south milk, salt and Shaoxing wine, and knead them into dough. The pastry crust is made by mixing white flour and maltose to form a flour dough, and then dividing it into small flour dough. Each small dough is kneaded into a round dough and wrapped with a filling, and the joints should be sealed to prevent the filling from coming out. After wrapping, put it into the egg cake model, compact it by hand, and then tap the mold to seal it, and the egg cake will be demoulded. Finally, put the egg cake in an iron baking pan, coat the cake with a layer of egg yolk water, put it in a heated oven, and bake at 250 degrees for about 15 minutes. When the cake is golden yellow, it can be taken out.