Q1: Why go to Chaoshan ?
A1: For eating!
<h1 class= "pgc-h-arrow-right" >1, beef balls</h1>
Beef balls are a famous snack in Chaoshan and were sold along the street by the Hakka in the early days, with a history of nearly 100 years. Beef balls can be divided into two kinds of beef balls and beef tendon balls, beef balls meat is more tender, tender taste; beef tendon balls are added to the beef with some tender tendons, which is a bit chewy. The best hand to beat the beef balls thrown on the ground can bounce up the old high.
Beef balls can be eaten boiled, cook the original soup and beef balls under the pot until the first boil (note that too boiling will affect the smoothness), add seasonings and eat with sacha sauce or chili sauce. Beef balls can also be eaten grilled, cut the beef balls in half, spread with sauce and honey and roast them to chew.
<h1 class= "pgc-h-arrow-right" >2, intestinal powder</h1>
Intestinal noodles are a well-known snack in the Chaoshan region and are also common in Cantonese dim sum. Chaoshan sausage powder can be eaten at four meals a day. Each drawer of sausage powder from the steaming powder, put meat, put green vegetables, three in and two out of the steamer, only 30 seconds, sprinkled with vegetables, and finally drizzled with cooking oil and special soy sauce can be served, delicious and not expensive. Whether the intestinal powder is delicious or not, the skin is the most important, followed by the filling and soy sauce.
<h1 class= "pgc-h-arrow-right" >3, kueh strips</h1>
It is widely eaten in southern Fujian and Chaoshan regions, similar to pho but more elastic than pho. Most of them are eaten in the form of stir-fried koeh strips, "koeh soup" or dried koeh strips.
<h1 class= "pgc-h-arrow-right" >4, oyster branding</h1>
Oyster branding is a traditional folk snack that has long been famous in Chaoshan Province, and the southern Fujian region is called "oyster frying". At the end of the Qing Dynasty, small food stalls making "oyster branding" in Chaozhou towns and cities have become very common. The preparation method is to dissolve the squash powder in water, mix the green onion, fry it in a flat-bottomed iron pot, add the oysters (called oysters in the Chao), and then lay the egg flowers, pick it up and eat it with fish sauce or chili sauce, which is very authentic. In the small markets of Chaoshan cities and villages, there are often such small shops or stall vendors.
<h1 class="pgc-h-arrow-right" >5, rice dumplings</h1>
Rice dumplings are traditional folk foods of Chaoshan Province. It is hexagonal in shape. The glutinous rice used in the main ingredient must be full of particles and uniform in size. When making, first rinse, soak in water for 6 hours, scoop up and put in a bamboo sieve to dry, the next day under the pot with lard, add an appropriate amount of fine fish sauce, and then fry until the rice grains are crystal clear, the oil is lubricated, and set aside in a pot. Then wrap it in bamboo leaves and salted grass to form a hexagonal ball, put it in a pot and cook it. When eating, the bamboo leaves are unraveled, with edges and angles, crystal lubrication, sweet and salty.
<h1 class= "pgc-h-arrow-right" >6, beef hot pot</h1>
Beef hot pot is Shantou's food business card, very emphasis on the original taste of ingredients, now mostly with beef bone clear soup and white radish as the bottom of the pot, with Shacha sauce, chili sauce or Puning bean sauce as sauce sauce condiments. The beef of Shantou beef hot pot is sold according to different parts, such as neck kernels, spoon handles, hanging dragon companions, five flower toes, fat calluses, chest sun, lobster whiskers, etc. Outsiders are very confused at first glance. Therefore, expert guidance is often needed, otherwise it is difficult to eat good meat. Come to Shantou to eat beef hot pot, to choose fresh and good meat, if you can know the boss, or you can eat with people who can eat and eat, you can eat more happily.
<h1 class = "pgc-h-arrow-right" >7, kueh juice</h1>
One of the rice products, the rice sauce is one of the Chaoshan snacks, call a bowl of hot like a kway teow like a kway teow like a slippery mouth, drizzled with light brown marinade, and then order some brine pork intestines, marinated meat, brine eggs, dried beans or vegetable tails, etc., this is the kway teow juice, the kway teow juice should be eaten while hot, very refreshing, the more you eat the more flavorful.
<h1 class = "pgc-h-arrow-right" >8, glutinous rice pork intestines</h1>
Glutinous rice pork intestines, also known as pork intestines swollen glutinous rice, is a unique snack in the Chaoshan region. Pork intestines are interrupted, and glutinous rice is stirred with pork belly, shiitake mushrooms, dried shrimp, lotus seeds and spices, and then poured into the pork intestines for steaming or cooking. A plate of thinly sliced pork intestines is served with sweet soy sauce and a few bottles of beer.
<h1 class= "pgc-h-arrow-right" >9</h1>
Curd cake is one of the famous cake foods in Chaozhou. It is soft and delicate, sweet with a special fragrance. The ingredients for curd cake are peculiar and diverse. It is made from fine flour to make a crust. In the pie filling, the curd milk block 2.5%, the famous wine contains 2%, the white pork is selected and cut into diced meat, accounting for 18.2%, the powder sugar content is 27.5%, and the garlic head, etc., the total number of ingredients is more than fourteen. In the production is also very elaborate, the feeding is orderly, and the baking is also methodical. In this way, the crust is thin but not cracked, the pie filling is thin but not exposed, and it is dry and moist without scorching. At present, this product has been produced in batches, and with beautiful decoration, it is exported every year.
<h1 class= "pgc-h-arrow-right" >10, thin shell rice</h1>
Located on the coast of the South China Sea, Chenghai salt stove lotus on Yongxin, since ancient production and processing of a unique seafood of Chaoshan - thin shell rice, thin shell, also known as phoenix eye, sea melon seed, because of the thin shell is called thin shell, shellfish seafood, growing and breeding in the shallow bay of the beach, there are wild and artificial stocking, often in pieces glued together, with foot filaments adhered to the sediment. After the fishermen harvest and fish, they are processed and dehulled and cooked, and their fat and tender pieces of meat are fished out, which is commonly known as thin shell rice. Because the salt stove people have been rich in production for generations and are famous far and near, it is known as "salt stove thin shell rice" and is also a unique seafood cuisine on the coast of the southern country.
If you have the opportunity to visit the salt stove, you can mix the freshly unsaled shell rice into the cooked pork chop (pork fat) and white sugar, and then mix it with sesame oil and coriander. It can also be stirred evenly with thin shell rice and potato flour (sweet potato powder), fried on a frying pan to form a "thin shell rice brand", when fried until both the upper and lower pieces are cooked, then spread into the chicken (duck) eggs, burn until fragrant yellow on the plate, serve a feast, the skin is crisp, the meat is tender, unique flavor, tempting and mouth-watering. Stir-fried with fresh leek flowers and thin shell rice in hot oil, the taste is also delicious. Chaoshan people like to dip thin shell rice dipped in Puning bean sauce spicy as a side dish with white rice porridge, which is more delicious and enhances appetite.
<h1 class="pgc-h-arrow-right" >11</h1>
Taro is a famous Teochew dish. The main ingredient is made of white taro, which has the characteristics of crispy meat and sweets in autumn and winter.
<h1 class= "pgc-h-arrow-right" >12, horseshoe</h1> crab
Horseshoe crab is a traditional Snack in Guangdong, China. Miancheng is the urban area of Chaoyang City. The ancestors made sweet potato flour, a specialty of local agriculture, and the meat and juice of rice and sea horseshoe crab as the main ingredients. The outer crust is crispy, the inside is hot and tender, and it has the characteristics of freshness, spicy, fragrant and salty.
<h1 class= "pgc-h-arrow-right" >13, worms</h1>
蠘qi (Mandarin pronunciation jié), also known as pike crab, is a common seafood crab in the Chaoshan region, whether it is a chaoshi restaurant or a family, it can often be seen. In the chaoshi vegetables, it can be stir-fried, stewed, pickled, boiled in soup or boiled and then dismantled. When burning incandes, it should be noted that before the incandescent, chopsticks must be used to stab between the shells, so that the indigo will burn after death, otherwise the live cockroaches will be directly thrown into the boiling water, and its feet will be loosened.
<h1 class="pgc-h-arrow-right" >14, Mandarin duck dumplings</h1>
Mandarin duck dumplings are made from two different fillings, different colors, both beautiful and simple and delicious, meaning that good things come in pairs and merge into one.
(Image from the Internet)
Chaoshan is an island of gastronomy!