Speaking of Shantou, there are different customs and folk customs. Not only is the traditional culture profound, but even the food has characteristics that are not found elsewhere.
In the Shantou area, there is a food called "Kway Teow", and each place has different Kway Teens, with different methods, different tastes, various varieties, and many types. In the near future, we will introduce the characteristics of Shantou one by one: "Kueh".
<h1 class="pgc-h-arrow-right" > red peach fins</h1>
Red peach kway teow is one of the traditional kueh types in the Chaoshan region. It is made of glutinous rice and flour as the main material, and is made of peach fruit-shaped molds, so it is called "red peach kway". Since the peach fruit symbolizes longevity, the red peach koen also represents the wish to pray for blessing and longevity. At the same time, at the time of the eight festivals of the year, it is also used as one of the sacrifices to worship the ancestors.
The red peach kway is different in each place, the most common is that the kway teow is wrapped in rice, shiitake mushrooms, pork, shrimp and so on. Some villages and towns are wrapped in mung beans, peanuts and so on. Some are salty and some are sweet. This kind of koway can be eaten steamed, fried, and fried. According to personal taste, if you come to Shantou, you must try it.
<h1 class= "pgc-h-arrow-right" > rat curd (rat shell kun).</h1>
When you see the picture, you will wonder how this looks like a red peach kun. But how the skin on the outside is black. In fact, this is also a kind of rice in Shantou, called rat curd (rat shell kun).
It is a konya that is made by a grass called ratweed that is picked and boiled into a juice and then added to the potato flour. The filling is mung bean paste made with mung bean boiling, plus banana leaves to steam. Light fragrance. There are also people who like to eat it fried. The crust is crispy and the inside is sweet.
<h1 class= "pgc-h-arrow-right" > pu seed fins</h1>
The leaves of the seeds are mashed, scooped into a powder with rice, added with sugar and baking powder, steamed in a clay mold, and steamed to serve.
This kind of rice is not available all year round, and it is only sold around the short Qingming Festival. The taste of eating is not similar to the usual steamed buns, each bite is very strong, and each bite has its own unique taste. That taste, only after tasting it can you know the mystery.
<h1 class="pgc-h-arrow-right" ></h1> yeast rice
Shantou yeast rice (hair rice), generally around the winter solstice will be done by many people, because at the end of the chaoshan area there are many traditional customs in chaoshan area. For example, the "worship of god" at the winter solstice and the end of the year, there are also many festivals during the New Year. Only the older generation of Chaoshan people know best. Then many places will make their own, or go out and buy it.
Some of these kway teows are made of rice and some are made of flour. It tastes different. If you have a chance, you can come to Shantou to try it.
This issue first introduces 4 kinds, and then continues to share with you in the next issue