In Xiamen, friends ask you to eat Chaogong, which is basically equivalent to a secret code: there are hard dishes, there are big meals!
Chao Gong on Hubin Middle Road in Memory is a mysterious tall restaurant with a variety of stunning high-end private menus. Big waves of sand, Xiamen catering market is not easy to do ah, did not expect so many years, can still stand at the head of the tide.
The ChaoGong, which has been reopened and opened again, has opened to the recent new Internet red business circle, opposite the Panji Lotus, renamed Chaogong 2021, and the chef team is led by Chef Cai Sanyuan, a special first-class chef of the China Cuisine Association, focusing on authentic Teochew cuisine, which has become a veritable [Chaogong].
Teochew cuisine is the backbone of Cantonese cuisine among the four major cuisines in China, and is known for attaching importance to original taste. High-end ingredients, exquisite selection of materials, fine craftsmanship, known as China's most high-end cuisine. The price of Teochew cuisine has a very convincing reason and is willing to pay for it - nourishing health is not good to eat, and it will make people feel very valuable.
Teochew cuisine emphasizes the order of collocation, pay attention to "one by one, while doing the side", the dish should be cold and then hot (first cold plate and then hot dish), first the main dish (the main dish should be served when the appetite is strong to eat delicious), first meat and vegetables (first use meat or fat to lay the bottom for the stomach), first salty and then sweet (usually desserts are left for last). The thickness and lightness of the dishes and meat should also be alternately matched, and one or two soup dishes and spices (such as clear soup snail pills) should be placed in the middle, so that the taste will fluctuate and the climax will rise. Chaoshan people pay more attention to health through food, pay attention not only to freshness but also pay attention to seasonality, emphasizing the need to "eat at the right time" and "not eat from time to time".
The full name of crispy ginseng is pig ginseng, which has the effect of nourishing blood and lowering blood pressure, and is a common raw material in the Buddha jumping wall. The ginseng is first soaked in hair, then simmered, and finally fried. The crust is crisp but not hard, the inside is soft and sticky, and a thin layer of abalone juice is left on the bottom of the dish. The thick ginseng and the rich abalone juice have both thick attributes, which is a match made in heaven. The entrance is crispy and then rotten, which is evocative and long.
Chicken fat conch
Mr. Cai Lan once said: Xiangluo is the most tricky ingredient in Teochew cuisine. Many people do not know that this is actually the most expensive dish in the legendary Chaoshan Province. "Abalone wings are easy to get, but snails are not easy to get." Deep-sea giant conch can only be wild, and fishermen must dive into the seabed to catch fish when they go out to sea to catch fish. The growth rate is slow, 5 to 8 years to grow a one-and-a-half pound finished product, and the meat yield is very low, a pound and a half of the snail out of the net meat on average only three or four two.
In addition to ingredients, the technical requirements for the preparation of snails in Teochew cuisine are very high, especially in knife work and fire. Before white burning, use the hob method to make the whole snail into a thick slice of connected, burn the soup to retain the sweetness of the snail, and then drizzle the hot chicken fat for the first time after burning, seal the water to make the meat more tender.
The chicken fat snail of Chao Gong is strictly traditional and classic, and it is served with shrimp paste and soy sauce mustard. The processed snail tail, served on the same plate as the snail, is a stroke of god, which can be said to be a wine delicacy.
Teochew raw pickled crab
How can you eat Teochew food without raw pickling? Raw pickled crab, although a cold dish, has an irresistible charm. In the summer heat, the cold raw pickled crab makes people addicted, and the meat tastes fresh and sweet with an intoxicating wine aroma, not to mention the crab yellow with a fat gelatinous fragrance. Proper fresh "ice cream".
Dragon wearing tiger belly (eel pig intestine)
Dragon wearing tiger belly, also known as eel pig intestine, can be said to be a traditional Chaolai. Boneless river eel meat, wrapped in pork belly, mushrooms, dried shrimp, ginger, onion and garlic, etc. through the pork intestines, tied tightly at both ends and then brine and cooked to taste, when eaten crisply fried on the table.
It is very laborious to cook, and the eels are not broken when they are served, and the fish meat is clearly layered and rich and plump. This dish is not only amazing in name, but also praised by the people who have eaten it, and is even praised as the best eel dish.
Stewed sauerkraut poached white eel
Smoked lion's head foie gras
For food, foie gras should have a name. Chaoshan brine is famous, and this smoked lion's head foie gras has made many stars such as Jay Chou and Liang Chaowei praise. Contrary to the entrance of French foie gras, the smoked lion's head foie gras is extremely chewy, firm in taste, and the aftertaste is sweet and oily. Ten nights, with friends, with a few pieces of foie gras, a bottle of red wine, do not have a general taste of life.