Chaoshan Sanbao is one of the raw materials of Chaoshan pickles. Picked vegetables are salted and fermented into golden pickles. Raw materials of white sugar tribute tea.
The big dish is pickled with southern ginger and fish sauce, which makes it a salty and disgusting soup with porridge in the morning.
The famous big dish pot of Chaozhou cuisine is exquisite and complicated in workmanship. The big dish is cut into four pieces, fried and fished out, supplemented by mushrooms, scallops, soup, fried dried seaweed and ham, and stewed together.
Braised pork ribs in cabbage is a simple home-cooked dish, and the simplest way is to cut it into small pieces and stir-fry it with garlic.
Houhe cuisine, scientific name: Junda cuisine, which is one of the raw materials of Taiji to protect Caicai, used to be called pig cuisine by the older generation. It is cold and absorbs a lot of oil, so a lot of oil and garlic should be added when frying. On the seventh day of the first month in Chaoshan, seven kinds of essential dishes are eaten, and the other words are combined to think that home and everything are prosperous. Now it has been improved, and it has no previous taste.
Motherwort seedling, motherwort is a good medicine for gynecology, and the whole plant can be used as medicine. Shantou people, regardless of sex, age and age, like to eat it as a vegetable, and they are used to using it for breakfast. It must be found in kway teow noodle shops in the streets and lanes, and it is used to scald and eat it with pig offal or seafood.
Western cuisine, as its name implies, comes from the west, and it contains water, which proves that it likes to live on water. Shantou people use it to add pig offal and pig blood for breakfast, taking watercress pig blood soup as an example.
Sweet potato leaves, a new best-selling dish in spring and summer.
Toona sinensis, a favorite dish of men, women and children, is warm in nature and can be eaten regardless of physical fitness. There are common fried Toona sinensis with bean sauce and stewed pork ribs with Toona sinensis.
Chinese kale head, which only eats stalks but not leaves, is used to make pickles or stir-fried vegetables.