Come to Chaoshan you still don't know what to eat? Take you into the Chaoshan taste of Chaoshan oysters

The taste on the tip of the tongue is often unforgettable, no matter how far you go, you will still miss the taste of your hometown, let more people know your hometown, know the taste of your hometown, we are on the road.

In the last issue, we recommended the Chaoshan cuisine - duck mother twist, the first to promote the traditional famous shop Hu Rongquan at the end of Taiping Road in Chaozhou, the most authentic duck mother twist, white, flexible and sweet, four grains per bowl, with sweet soup, Chaozhou people love.

What is recommended in this issue is that the traditional famous food of Chaoshan Istishi Oyster Sauce, which is a well-known folk snack in Chaozhou, delicious and crispy, crisp but not hard, crisp but not soft, "oyster branding" is actually "oyster frying", because The "branding" of Chaozhou is actually the "frying" in the cooking method of Teochew. Friends who have read the previous issue of recommended, may feel that Chaoshan oyster branding is not the Chaoshan version of Xiamen oyster frying, it is true, the emergence of each kind of cuisine is indispensable to the exchange, reference, collision and integration of different cultures, and gradually become able to appear in a way that locals can like, and pass it down for a long time.

Although the Chaoshan people write the snack of oyster fried as "oyster branding", and when pronounced, it is a bit like an oyster, in addition, the historical origin of southern Fujian and Hakka, the local cultural differences derived from it have also formed their own characteristics, probably a bit of "originally born from the same root".

Regarding the difference between Xiamen oyster frying and Chaoshan oyster roasting, in terms of materials, Xiamen oyster frying is mainly made of oysters, eggs, starch, and chives, and will pour sweet and spicy sauce with Xiamen characteristics; while Chaoshan oyster sauce is more exquisite in the material, will use duck eggs, coriander, and the taste will be more fragrant and crispy. Overall, there will be slight differences, but due to the evolution of local eating habits over the years, this cuisine has become more local.

I am a more picky person for food, and over time, you will gradually fall in love with the ancient taste of these places, shuttling through the streets and alleys, attracting me not to the fashion trends of people coming and going, nor the lights of the city, but the taste of those hidden in dilapidated alleys, like a sunrise stall for decades.

With the improvement of people's living conditions, they are becoming more and more picky about food, and the old brands have also introduced a variety of addictive creative changes, which have to make people admire people's dedication to food and develop such fairy food.

So where to eat authentic Chaoshan oysters?

One issue is one moment, and the next issue is revealed for you.