The first thing teochew is to eat!
Day 1:14:00 Guantang Shangyu (xiān) fish raw
It was past lunch when I arrived in Chaozhou, but I couldn't skip it. For the first meal, fish raw was selected. There are many fish shops near the Kaiyuan Temple, so I casually entered one and ordered salty crab, shrimp raw, and fish fillet porridge. Fresh, is the first impression that Chaozhou left on me.
The custom of Teochew people eating raw fish has a long history. Qingqianlong Zhou Shuoxun's "Chronicle of Chaozhou Prefecture" said that in Chaozhou, "oysters, shrimp, fish and the like are the most delicious." ”
Teochew fish is different from the common Japanese food because its ingredients are extremely rich.
The first is the sauce. The sauce is generally made of garlic, bean paste, peanut butter, selected peanut oil together, followed by a mixed ingredient, there are raw cut white radish shreds, star fruit slices, red pepper shreds, garlic slices, as well as coriander, celery, ginger shredded, onion, nine-layer tower, as well as a very local flavor of dried pickled radish, fried peanut rice, these condiments are colorful, all placed in a large plate.
When eating, put the shrimp and various side dishes into a bowl, pour the sauce, mix well, and swallow in one bite.
Cream crab raw pickled into salty cream crab, frozen on the table, paste such as gelatin, meat slightly contains fine ice flowers, taste like ice cream, so there is a "seafood ice cream" reputation.
Day 1:19:00 Guantangdi beef hot pot
"No cow can get out of Chaoshan alive", so on some cold nights, a hot beef hot pot is the best choice. To be honest, this shop is some distance from where I live, through the whole archway street, along the Nanchun Road all the way to A walk, walking is hungry and cold.
Shimizu soup, thin beef slices, beef balls, finely cut kway teows, seasonal vegetables and shacha sauce are the standard combinations of Chaoshan hot pot. Chaoshan beef is thin and thin, elastic and crisp, slightly boiled, sweet and fragrant in the mouth, and more famous for its world-famous Wagyu beef.
The subdivision of hanging dragon, neck kernel, spoon handle, five-flower toe, three flower toe, spoon kernel, chest stick, beef meat, double layer meat, spoon meat, tender meat, and fat meat is eye-opening, and the rest of the tripe and beef tendon are made into brine to accompany the meal and add flavor.
Vegetables and kway teows are taken casually, and the sauerkraut and peanuts that are the standard side dishes of teochew hot pot restaurants are delicious and can't stop, and the store also makes licorice bale for customers, not losing the standard of fruit stalls.
Day 1:21:00 Lao Bing Seven Clump Pine Licorice Fruit
Walking in the streets and alleys of Chaozhou, you can see some small stalls everywhere with a variety of "licorice fruits". There are many varieties of licorice, only the unexpected, no licorice can not be mixed. Sweet and sour Bara, plus sweet licorice juice, this is not counted, the most unique method of Chaoshan will be under the sesame seeds, and southern ginger, people who have not eaten can not imagine what it is like to mix these things together. But I tell you, one person eating the next box is not a problem!
Strawberries soaked in licorice are a new metamorphosis, and after absorbing the licorice juice, they feel that the whole thing becomes colorful. The most exciting thing is the sugar root, the lotus root adds a lot of sucrose to boil, until the sugar juice is dried, let cool and sliced, the mouth is elastic, although it is boiled with sugar, but it is not too sweet at all. It's okay not to eat, but you can't stop eating at all.
Regarding licorice fruit, I would like to recommend a shop by name - Qicong Pine located at the intersection of Paifang Street, two nights in Chaozhou, every night to buy a large box to eat as a supper.
In addition to the above mentioned, there are mangoes, green mangoes, lotus mist, yellow peaches, star fruit, tomato with plum, hawthorn sauce, it can be said that except for olives I don't like very much, there is nothing bad left.
Day 2:09:00 Zaiyang Lane Lane a nameless sausage powder + (state-owned) Chaozhou Hotel kon strips
Intestinal noodles and kon noodles can be said to be the breakfast of Chaozhou city cuisine.
Teochew intestinal powder, not as exquisite as Guangzhou people drink morning tea, but full of the atmosphere of the city, whether it is uncles and aunts or "post-birth boys", they are sitting in this space in full swing to enjoy the plate of intestinal powder in front of them.
A plate of hot Teochew intestinal powder immediately pressed my stomach. Chaozhou intestinal powder and Guangzhou intestinal powder taste is not the same, the material is relatively rich, there are pork, beef, eggs, green vegetables, enoki mushrooms, etc., sauces generally have peanuts and sesame paste.
In Chaozhou, you can eat three meals a day, so after a plate of intestinal powder, you can't help but come to a bowl of beef miscellaneous kway teens. Cooked kon strips with beef, beef balls and beef offal, topped with delicious soup, become an indispensable delicacy in teochew life.
The next day, although there was no zheng'er bajing to eat lunch, but all the way the mouth did not stop, what almond tea, oysters, sugar onion pancakes, spring cakes, curd cakes... There are two snacks that I would like to introduce to you in particular.
Day 2:10:00 Sugar shallot pancakes
This was eaten later in Shantou, and it didn't feel as delicious as it was eaten in Chaozhou
Sugar shallot pancakes do not have shallots, but instead are a sweet little dessert. Delicious beyond expectations. Three sheets of pancakes are placed in the shape of finished glyphs, two pieces of sugar onion are placed in the middle, sprinkled with crushed peanuts and rice black and white sesame seeds, and coriander, wrapped up, it is a delicious sugar shallot pancake.
Sugar onion, or onion sugar is more accurate, it is a long strip, there are many holes in the middle, just like multiple onion holes stuck side by side, the color is white, so it is called sugar onion.
Description of "sugar onion pancakes" in Cai Lan's blog: There are many holes in the sugar cake stomata on the cross-cut surface. Under a number, there are sixteen large holes and two hundred and fifty-six small holes, which can never be miscalculated. This craft, passed down from generation to generation, has become art.
Don't underestimate this kind of snack, sugar onion pancake was founded in the Ming Dynasty during the Wanli Calendar, circulated in chaoshan folk for four hundred years, guo zizhang, who was the governor of Chaozhou at that time, has written records: "The tide of onion sugar, extremely white and pine, there is no dregs." It can be called "the most snack in Chaoshan".
Day 2:16:00 Spring Cake
Although it is called spring cake, it is actually more accurate to call it spring roll. The crust is a pancake crust, and the crust is very thin. The filling of spring rolls is very rich, unlike the three silk spring rolls or red bean sand spring rolls that I often eat, there are mung beans in the spring rolls in Chaozhou! Didn't expect it.
Mung beans shelled and steamed, and then mixed with garlic white, fish sauce, MONOS glutamate mixed well, shrimp slices, shiitake mushrooms shredded, pork cut into thin strips, and then wrapped with a little five thin cake crusts to wrap the bean filling, add pork, shrimp slices, shiitake mushroom shreds one by one, roll up rectangular cake and fry it. Be sure to eat it hot, with a crispy skin and a salty filling.
Day 2:21:00 Mr. Chao Congee
After a day of snacking, I really didn't have the place to eat dinner again, so I went back to the hotel to rest and wandered out at 9 p.m. to forage nearby. I ordered a pot of prawn field chicken casserole porridge with shiitake mushrooms and a brine platter. After eating, the whole body is warm.
Day 3:09:00 Mix kon at Nghe An Restaurant
After leaving Chaoshan for the last breakfast, a bowl of mixed pork liver, fish balls, pork and kway teows, boarded the green-skinned train to Shantou and started Shantou for 48 hours.