The main cooking methods of Chaozhou cuisine are: Wen, stew, fry, deep fry, stir-fry, bubble, bureau, buckle, clear, dripping, burning, more than a dozen, of which, stewed flavorful, stir-fry crispy and smooth, cooking, clear, bubble, dripping, especially delicious, to maintain the original flavor. Seafood has always been the main ingredients of Chaozhou cuisine. One of the masterpieces: open hearth roasted crab, lettuce lobster, mandarin duck crab, red stewed shark's fin.
Additionally, Chaozhou snacks have many varieties and are skillfully made, such as the famous crystal ball, oyster brand, lamb's roasted sweet potato, zongzi ball, beef meatballs and so on.
The variety of Chaozhou snacks has a long history. In the past, the Chaozhou Prefecture economic depression, the people make a living difficult, some people had to do a small business of small food. In order to make the product can be in the market to stand dry invincible, operating snack vendors, have to play their own ingenuity, to produce people have no I have, I have a good famous snacks.
Years ago, Chaozhou City, a reputable snacks are Hu Rongquan duck mother catfish, the top of the Scholar Pavilion A Hui kuey teow, Liu Zha Xiangtou Xisheng bamboo shoots kuey teow, chickens, ducks, ducks, foot of the Yi Jing Shunhe tree juice, Tu Xun Xiangtou A Kai fried taro, Yingzhou downstairs Zeng Bo fried kuey teow, the south door of the ancient potato cake, Vixin fried dumplings, people turtle oyster flapjacks, Hongyang beans cupped, thick knife spring pancakes.
Some of the above snacks are crispy and fragrant, while others are fresh and tasty. In the production process, one is to choose the best materials. All the main ingredients and auxiliary materials are to be perfected, such as the new rice to be used in the year when the kuey teow is made, the grinded or milled powder to be used for making the kuey teow skin; the bamboo shoots to be used in the morning when they are on the market, the bamboo shoots with plump and fresh head, and the bamboo shoots which are not allowed to be used in the middle of the day; and all kinds of deep-fried products to be used in the pure peanut oil or the pig chow juices which were just listed on the market on that day. Second, emphasize on seasoning. There are exquisite considerations on which snacks, accessories and condiments to be served, e.g. for Bamboo Shoots Kuey Teow Filling, apart from tender bamboo shoots, shrimps, mushrooms and pork should also be added; for deep-fried Kuey Teow, lard is used and mixed with an appropriate amount of minced garlic to mix the dough before making the finished product for deep-frying. Third, the cooking is unique. Some snacks made of finished products, but also cooking, so that its unique flavor, such as kuey teow not only requires thin skin filling, and to use the fire to fry kuey teow skin crispy; no rice tree steamed, kuey teow body crystal clear, with a flat-bottomed iron pan frying, not directly pouring the oil, but a party of pieces of fat pork placed in the iron pan, so that the fat pork followed by the fire to slowly flow out of the lard to fry.
After the reform and opening up, with the development of the economy, Chaozhou City, the business of snack vendors can be found everywhere. Over the years, the surface of the market snacks are kuey teow. Deep-fried products, sweet soup, fish and meatballs, cakes and peanut products 6 categories of dozens of varieties However, most of today's snacks and the quality of traditional snacks comparison, has been far away. From the main ingredients, auxiliary materials, seasonings to the production of cooking mostly simplified, crude. Such as bamboo shoots catfish commonly used poor quality cheap spring bamboo shoots, curfew rice main ingredient to radish instead of asparagus, spring pancake skin thick and thick, kuey teow juice skin the day of the sale is not finished to stay the next day to sell, deep-fried products with oil to poor quality oil most of the time. The oil used for deep-frying is of poor quality. The old generation of Chaozhou people often say, now the Chaozhou snacks, many have lost the traditional flavor characteristics.
In order to carry forward the culture of Chaozhou snacks, some of the older generation of snacks business connoisseurs, without hesitation to teach the production process to the younger generation, such as Hu Rongquan duck mother catfish heir Hu Bingjun's four children, in recent years, has successively inherited his father's business, respectively, in Chaozhou City and Fengxi District, set up store in the operation of the duck mother catfish, they are also in the practice of the creation of a mother catfish sister varieties of phoenix spring. Phoenix spring flavor is different from the duck mother catfish, product market to industry, quite popular with consumers. At the beginning of last year, Chaozhou City, Chaozhou Food Festival, Hu Bingjun's youngest son of the duck mother catfish and spring pancakes, was selected by the General Assembly as a famous snacks, thus encouraging him to run a good traditional snacks confidence.