China News Service Shantou, March 28 Title: Inherited for more than a thousand years Overseas Chinese Shantou "Chaoyang Crab Kun" flavor innovation
China News Service reporter Li Yiqing
In Shantou, a hometown of overseas Chinese in Guangdong Province, there is a prestigious Chaoshan traditional cuisine "Chaoyang Crab Kon", not only because of its unique characteristics, but also because it contains strong nostalgia, which has become the sustenance and longing for the hometown of many hipsters at home and abroad.
It is made of potato flour and resembles a peach, and its history can be traced back to the Tang and Song dynasties, and it has a history of more than 1,000 years. According to the "Chronicle of Chaoyang County", "Chaoyi Qi Kun is a fine product of powder and is also served to guests during the Kangxi Dynasty." And pink kun is Tang Naizhi. "It can be seen that the koji has been circulating for a long time.
"In the old days, when there was a shortage of materials, there were so many ingredients in the koji, but every time I could eat the crispy skin and tender inside, I was very satisfied, and I took a bite, which was both fresh, fragrant, spicy and salty, which really greatly satisfied the diverse feelings of the taste buds." Malaysian returnee Chen Airu relished the mention of Chaoyang koji, which is now much more diverse than before, and can also be ordered online.
The reporter saw in a long-established crab koji store in Chaoyang District, Shantou on the 28th that two clerks of the store were busy making koji. They mix potato flour and white porridge into a pulp proportionally, pour two-thirds of the pulp into the peach mold, and then add quail eggs, fresh shrimp, squid, shiitake mushrooms, dried scallops, pork, etc., and then pour in the powder to fill the mold and steam for about 30 minutes on high heat. After steaming, the koji is also placed in a lard pot and soaked over low heat until it is thoroughly heated, and finally drizzled with soy sauce, chili sauce and shacha sauce.
Aunt Zhang, the owner of the koji koji shop, introduced that the previous koji was made of crab meat, horseshoe juice, white porridge, sweet potato flour, etc. as raw materials, so it was called koji koji. Today's koji has no connection with "horseshoe crab", and the crab meat and horseshoe sauce are replaced by other seafood. In addition to adhering to the traditional manual practice, the store also tries to add potato flour to the raw materials, which is warmer and easier to digest.
Industry insiders said that there are nearly 100 horseshoe koji shops in the Chaoyang Cotton City area of Shantou, and different stores have different practices and innovations for the koji, forming different flavors, and are deeply loved by the public through the inheritance and innovation of Chaoyang koji. There are also local merchants in the traditional Chaoyang koji koway practice, innovative use of teppanyaki koji koji, with black pepper sauce, more charred and crisp. At present, the number of horseshoe crabs on the market ranges from 8 yuan to 15 yuan.
With the rapid development of e-commerce, the combination of traditional koji and koji koji combined with online sales has become a trend. The reporter learned on the takeaway platform that a veteran crab shop in Shantou has sold more than 2,000 copies online every month.
The cuisine of a place often carries the local humanistic customs and is a unique cultural symbol of the local area. As a traditional specialty food of Chaoshan Province, Chaoyang Crab Is a nostalgia that many hipsters at home and abroad will never forget, and it is also their familiar hometown taste. (End)
Source: China News Network