Who says Xi'an is a carb food paradise? After eating in Chaoshan only to find that the carb food was played out of the flower to cantonese: Chaoshan people are most inseparable from the carb staple food beef kway teow soup beef chowder soup beef miscellaneous kway teow strips dried kway teow (irrigation kway teow) beef stir-fried kon strips Chaoshan intestine powder Shantou intestine powder Chaozhou intestinal powder Puning intestinal powder Puning intestinal powder juice Chaoshan bean flower duck mother twisted taro puree white fruit cake roasted two-color Puning fried tofu pork intestine swelling glutinous rice Chaoshan rice dumpling ball Chaoshan powder fruit Chaoshan shan Cake Curd Cake Chaoshan Spring Roll Pig's Foot Circle Oyster Burning Chaoshan White Porridge Seafood Casserole Porridge Chaoshan Pork Foot Rice Chaoshan Dry Noodle Fried Cake Chaoshan Rice Rat Shell Kon Red Peach Kwayne No Rice Bracken Salty Water Kway Teen Vegetable Head Taro Taro Kon Muck Rice Dumpling Rice

Dear fans and friends, Happy New Year! On the occasion of the Spring Festival, Brother Mao wishes everyone a happy new year, all the best, and a good year of the ox!

The Spring Festival is naturally full of food and eat well, and today Mao Ge wants to talk to you about the topic of "carbohydrate food". The so-called carb food, is the cereal legume starch food and the food made of them, our daily diet can not leave the carb, so we have eaten a lot of carb food, and the country's most famous carb food where is it? I believe that most friends will think of Xi'an, Shaanxi, a city famous for pasta, thanks to the excellent quality of wheat and thousands of years of traditional Xi'an noodle culture is really colorful, each pasta is very distinctive and delicious, and even let Xi'an have the title of "carb food kingdom".

Brother Mao has been to Xi'an many times, and he has written about Xi'an's food strategy before, saying that Xi'an is a carbohydrate food kingdom, and I think there is no problem. However, when Mao Ge went to Chaoshan a few times, I was even more surprised to find that the carbohydrate food here was like opening up a new world, although the Chaoshan cuisine was mainly famous for beef hot pot and brine goose, but the carbohydrate food here was really rich enough to make me think that even Xi'an may not be able to beat it. Today, let Brother Mao take you to see how the chaoshan people play with carb food!

<h1>Kway teow: The most inseparable carb staple food for Chaoshan people</h1>

First of all, from the perspective of the staple food that the Chaoshan people eat the most, like Xi'an, the favorite staple food of the Chaoshan people is not rice, but "kway teow". Friends who have not eaten see the two words "Kway Teow" is a bit strange, the word "Kway Tiao" is the name of Chaoshan region, Fujian Minnan region, it and the Pearl River Delta pho looks similar, is made of rice as raw material ground into rice flour into a pulp steamed into thin slices made. But the kway teow is different from pho in that it tastes more elastic than pho. You can cook soup, stir-fry or mix, walking in the streets and alleys of Chaoshan Province, the most seen restaurant is the Kueh Tiao shop.

<h1>Beef kway teow soup</h1>

Among so many kinds of methods of kway teow, the most eaten by locals is beef kway teow soup, after the kway teow is boiled, add tender Chaoshan beef, as well as the strong Chaoshan beef tendon balls, poured with beef bone boiled clear soup, so many people have a day of breakfast. The kway teows are smooth and delicious, the more you chew, the more fragrant the rice, the soup is fresh, the beef is delicious, not to mention how refreshing.

<h1>Beef chowder strips</h1>

In addition to beef kway teows, beef mashed strips are also popular. Chaoshan region to eat beef offal and the more famous Pearl River Delta region of beef offal there is still some differences, Chaoshan beef offal generally eat money belly and beef hundred leaves more, a bowl of steaming beef offal soup will also be sprinkled with some southern ginger minced, smooth and sweet kway teows and crisp and tender beef offal together, really very well.

<h1>Dried koeh (stalks of irrigation).</h1>

In addition to the kway teow soup, there is also a mainstream way to eat is dry mixing, Shantou is called dried kway teow, Chaozhou is called douglass, this way of eating the kway teows and beef and pork slices after boiling, add sand tea sauce and peanut butter together to mix well to eat, each kway teow are wrapped in fragrant sand tea sauce and peanut butter, the entrance that is called a fresh and rich, endless aftertaste!

It is also very convenient to eat beef hot pot like this, order a piece of kon strips in the hot pot, and then add the hot beef to drizzle with sand tea sauce, which is how I eat beef hot pot every time I want to eat staple food, it will be operated, it is really convenient. That's where I'd say that koeh is more convenient than noodles as a carb staple: cooked faster and more convenient to eat!

<h1>Stir-fried koi beef</h1>

In addition to the kon noodle soup and mixed kon, don't forget the beef stir-fried koeh strips! Whether it is dinner or supper, beef stir-fried koi is really the choice of many people, usually fried koi has two kinds of dry fry and wet fry, wet stir-fry will have the appropriate hook, the kway teow will eat more fragrant.

If you stir-fry the kway teows, they will have that slightly charred feeling, and they will be more charred and fragrant, and the unique aroma of the charred crisp is very enjoyable, plus the delicious beef together, it is really good.

<h1>Chaoshan intestine powder</h1>

After saying that Chaoshan is the most common staple food, let's start from the early stage to see how many delicious carb foods there are in Chaoshan, the first thing that has to be said is Chaoshan intestinal powder, many friends may say, intestinal powder is not Guangzhou, how can it still be Chaoshan intestinal powder? In fact, Chaoshan intestinal powder is completely different from Guangzhou intestinal powder in terms of seasoning and filling, and even the intestinal powder in Chaoshan three places is not a style at all, it is really each with its own characteristics, let's try it together!

<h1>Shantou intestine powder</h1>

Shantou intestinal powder in the intestinal powder skin, sauce and filling is almost different from Guangzhou intestinal powder, first of all, the intestine powder skin, Shantou intestinal powder skin will generally be relatively thin, the proportion of potato flour powder will be a little higher, eat more fragrant and soft. The sauce is mainly based on the unique marinade of Chaoshan Province, salty and sweet with the unique aroma of the marinade, plus rich filling, pork, shrimp, oysters, tomatoes and bean sprouts, etc., the taste is very rich.

<h1>Teochew intestinal powder</h1>

Teochew intestinal powder is a combination of peanut butter and carb water, smooth intestinal powder skin and fragrant peanut butter together, which is really a combination that is difficult for people who are accustomed to eating Cantonese intestinal powder, in fact, it is very delicious to eat, the intestinal powder skin rice is fragrant, and it is more and more fragrant under the addition of peanut butter, which really has a different flavor.

<h1>Puning intestinal powder</h1>

Puning intestinal powder in Guangzhou the number of stores second only to Guangzhou intestinal powder, indicating that even in the Chaoshan outside the Puning intestinal powder audience is still quite ok, The biggest feature of Puning intestinal powder is its sauce, is the unique garlic puree juice taste is very unique, and the filling is also characterized by richness, especially like to use oyster beef and shrimp, under the background of garlic paste, the intestinal powder skin is also more chewy and sweeter, very delicious.

<h1>Grits juice</h1>

If you just hear these two words, some friends may still be confused, what is the relationship between "juice" and carbs? This "juice" is not the other "kun juice" ha. In fact, the rice sauce is a popular traditional folk snack in the Chaoshan area, in the Chaoshan Street, you can see small food stalls selling the rice sauce everywhere, call a bowl of hot and steaming rice flakes that are as slippery as the rice strips, drizzle with light brown marinade, and then order some marinated pork intestines, marinated meat, brine eggs, fried tofu, powder intestines, pork and tofu or vegetable tails, etc., which is the Rice Sauce with a high rate of appearance in the breakfast of the Chaoshan people.

The reason why the grits belong to the carb food is because the kway teow juice is made of the koeh juice slices, which are generally made of soaked glutinous rice and water into rice flour paste, and then the appropriate amount of rice flour pulp is poured into the steamer. The steamed koeh juice slices are also lifted up to collect the smoke and hung on the shelves of the authoritarian kway teow juice slices to dry. The skin of the kway teow juice should be dried, generally for three hours, so that it is delicious to eat and not easy to mold. After drying, the skin of the kway teow juice is crystal clear and the rice aroma is rich.

And the combination of the sauce and the brine can be said to be very compatible, the sweet marinade is soaked into the grits, the kueh juice skin sucks up the fresh marinade, and the delicious marinade, brine intestine, fried tofu and brine eggs together with the entrance, this wonderful taste experience is really fantastic.

<h1>Chaoshan bean flower</h1>

After breakfast, we next enter the snack session to see what delicious carb snacks are in Chaoshan Province. The first to appear is the Chaoshan bean flower, many people may say that the bean flower is so special? Don't think that Chaoshan bean blossoms are the same texture as ordinary tofu flowers, like eating tender tofu. Chaoshan bean blossoms are really different, the texture looks like a piece of jelly, but when you eat it, you can feel the unique strong taste, and the bean flavor is very strong.

Authentic Chaoshan bean blossoms are also sprinkled with fragrant brown sugar powder when eating, and the mellow sweetness is infiltrated into the bean blossoms, plus the unique thick taste of Chaoshan bean blossoms, which is really delicious to eat.

<h1>Duck mother twist</h1>

This snack may be seen by many people and feel a little confused, how the name of Chaoshan cuisine is so unique haha. Duck mother twist is a traditional Teochew snack, which has been circulating since the beginning of the Qing Dynasty, similar to the northern tangyuan, and the traditional production requirements are strict. There are four kinds of fillings in the duck mother twist, namely mung bean paste, red bean paste, taro puree, sesame sugar, and each filling is about 15 grams. The mother duck twists and boils in sugar water until it floats to the surface of the water, and when the sweet soup in the pot keeps boiling, the tangyuan floats and sinks, sinks and floats; or this end sinks and that end floats, and this end floats and the end sinks. It's like a duckling suddenly floating on the surface of the water and suddenly diving into the water. That's why people call it duckweed.

Now many sweet soup shops on Chaoshan Street will sell duck mother twist, which is soft and sticky on the outside, sweet in filling, cold or hot, and it is very comfortable to serve a bowl in winter and summer.

<h1>Taro puree white fruit</h1>

Chaoshan people are very fond of eating taro, so there are many dishes made of taro desserts, this taro puree white fruit is a very classic one, because the Chaoshan feast pays the most attention to "head sweet tail sweet", Chaoshan people feast, at the beginning to give "sweet", but also to leave a long "sweet tail", and taro mud white fruit is generally as the last finale of the beet appears. Carefully boiled white fruit taro puree, white fruit crystal clear, taro puree fragrant overflowing, the entrance is sticky and sweet to the extreme, fragrant and thick, sweet to nourishing, long aftertaste.

<h1>Cake roasted two-color</h1>

Next up is a famous Dish of Chaoshan that uses taro, which uses the unique cooking method of Chaoshan cuisine, roast cake, which is fried and then hung on the ingredients with a honey-like syrup and drizzled with special shallot oil. The cake is a two-color cake that cuts sweet potatoes, taro and taro into pieces, and then fried and wrapped in a thin layer of syrup, which means that the golden jade is full of halls. The taste is sweet but not greasy, delicious and nutritious.

<h1>Puning fried tofu</h1>

In addition to the tofu flowers just introduced, Puning fried tofu is also very popular. Puning tofu and generally we eat lactone tofu is not the same, mainly the production process relies on the traditional Chaoshan point brine method, to use extremely strong brine as a coagulant, salty plus bean protein, although not as smooth as gypsum, but the taste will be much solid, when eating Puning tofu cut pieces, put into hot oil fried, when eating dipped in leek brine, crispy outside and tender inside, the flavor is quite unique. A bit of a Chaoshan version of stinky tofu meaning.

<h1>Pork intestines swell glutinous rice</h1>

When it comes to carb food, how can it be less glutinous rice, this pork intestine glutinous rice is a local folk traditional snack in Hongyang, the ancient city of Puning in the Chaoshan region of Guangdong Province. The production method is to take the middle of the pig's large intestine, repeatedly scrub it with salt, soda ash or starch until there is no peculiar smell, and then soak the glutinous rice first, mix well with pork, shiitake mushrooms, shrimp, lotus seeds and other auxiliary materials, mix it into salt, monosodium glutamate, pepper and other condiments, and then fill it into the washed pork intestine ("bloat" in the Chaoshan dialect has the meaning of putting things into the container, the name of "pork intestine swelling glutinous rice" comes from this), the two ends are tied tightly with yarn, boiled in a pot of boiling water for about 1 hour, fished out and cut into small pieces, drizzled with sweet soy sauce (soy sauce is mixed into brown sugar, appropriate amount of chili, Starch, small boil, sprinkle with sautéed white sesame seeds), sprinkle with peanut crushes and eat. Nearly an hour of stewing, the aroma of pig intestines has long penetrated into the full glutinous rice, pig intestines swollen glutinous rice with the unique aroma of pig intestines spread, pig intestines fat, glutinous rice sticky teeth, dipped in special viscous sweet soy sauce, oily, sweet, chewy, sesame flavor perfect fusion, but people can not stop eating at all.

<h1>Chaoshan rice dumpling ball</h1>

When it comes to glutinous rice-like carb food, there is also a classic snack. That is the Chaoshan rice dumpling ball, that is, the Chaoshan rice dumpling. As a traditional folk food in Chaoshan Province, Zongqiu is different from the Zongzi we usually eat. There are many varieties of Chaoshan rice dumplings, and the most popular among locals is the "double cooking" rice dumplings. It is unique in that the filling is rich and unique, the filling of a rice dumpling is half sweet and half salty. The salty filling is mainly salted egg kernels, dried shrimp, shiitake mushrooms, dachshund, winged, lotus seeds, chestnuts and southern suckling pork. The sweet fillings are mainly crystal fillings, black bean paste fillings or red bean paste fillings and sweet glutinous rice. One bite down, both sweet and fragrant. Simple salty rice dumplings or sweet rice dumplings, eating too much is easy to get greasy, Chaoshan "double cooking" rice dumpling balls will be one-third of the sweet filling and three molecules of salty filling wrapped in a rice dumpling, both contained together, but not skewered. A rice dumpling can taste both sweet and salty, but also not easy to grease, and then a cup of phoenix single fir tea, it is really a perfect match!

<h1>Chaoshan pink fruit</h1>

Seeing here, some friends may say, what you just said is rice noodles, there are dumplings in the north, this carb food is very rich, is there a Chaoshan? You don't have to say, of course, Chaoshan has dumplings, and it is very Characteristic Dumplings of Chaoshan itself, that is, "Chaoshan Pink Fruit". Pink kway teow is a traditional snack with local characteristics in Chaoshan Province, shaped like a chicken crown dumpling, because its skin is made of a clear dough skin, so after steaming, it is crystal clear, and the red, red, green and green stuffing is clearly visible, which is very tempting. The filling is generally accompanied by pork, bamboo shoots and various vegetables, which are eaten with sticky and fresh, and the taste is slightly different from the dumplings in the north, each with its own characteristics.

<h1>Chaoshan cake</h1>

Next, talking about the carb food of Chaoshan cake, first of all, Mao Ge feels that the most distinctive is the Mid-Autumn Festival Chaoshan rice cake, the Mid-Autumn Festival to taste the moon cake is our Chinese nation's custom for thousands of years. However, Chaoshan people like to brew kung fu tea while tasting unique Flavor Chaoshan Cake during the Mid-Autumn Festival. Chaoshan Bao Cake is a traditional famous spot in the Chaoshan area of Guangdong Province, which belongs to the noodle dish in Chaozhou cuisine, similar to the moon cake in the north. The cake is divided into two parts: skin and filling, the skin is made of lard, flour and sugar, the filling is composed of mung bean paste, sugar and lard, and there are also sesame seeds and black bean paste as fillings. The cake has the characteristics of thin skin and sweet filling. Lard in the tide is called 朥, "朥" is animal fat. Chao-style rice cake is an indispensable protagonist of every Chaoshan family to celebrate the Mid-Autumn Festival, and it is also the most worried food for overseas tourists during the festival. In the process of making the cake, whether it is making the skin or filling, the lard sings the protagonist. Under the action of lard, the cake is particularly lubricated and sweet, so people call the mooncake made in Chaoshan and with strong local characteristics of Chaoshan as "bao cake".

Because of the addition of lard to the crust, so it is really very crispy to eat, the feeling of oil crisp is more mellow than the general shortbread, and the bean paste filling is also added to the lard, so the overall taste is really extremely sweet, at this moment still need to be accompanied by a cup of Phoenix single fir tea, a bite of tea, is really enjoyable.

<h1>Curd cake</h1>

Friends who have been to Chaozhou Arch Street must be familiar with this dish of curd cake, which is a famous snack in Chaozhou City, Guangdong Province, and the ingredients for curd cake are strange 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 and not cracked, the pie filling is full but not exposed, and it is dry and moist without burning.

The snack is soft and delicate, sweet with a special fragrance. Its small shape, unique southern milk, garlic and alcoholic wine smell, aromatic and delicious, sweet but not greasy, the most prominent is that it is soft and clear, sweet with a special aroma, let people eat really can not stop the mouth.

<h1>Chaoshan spring rolls</h1>

It is also a carbohydrate snack that many people have eaten, but the Chaoshan region is different. Chaoshan spring rolls in Chaoshan is also called spring cake, spring cake for the chaozhou traditional name snack, is from the chaozhou ancient folk snack pancake roll fried shrimp evolved. Before the Qing Dynasty, in the streets and alleys of Chaozhou, there was a kind of snack pancake roll fried shrimp, that is, a small shrimp with a pancake crust rolled with fried incense, eaten with sweet sauce, this kind of snack is mainly sold to children at roadside stalls. At the end of the Qing Dynasty, the filling of this snack was improved from fried shrimp to vegetable head and pork grains, which became the appearance of spring cakes seen now.

Just out of the pot to eat crispy outside and tender, the taste is rich and fragrant, the inverted is mainly green leeks, parsley and other fresh seasonal dishes, and then accompanied by shredded meat, shiitake mushrooms, minced meat, tofu shredded and other stir-fried into a plate, you can also add shiitake mushrooms, chicken shreds and other raw materials, depending on the person, feel free to match. Take a bite, the city is full of spring, and it is in the middle of this crisp. Brew a pot of kung fu tea and add a few crisp and delicious spring cakes, not to mention how wonderful it is.

<h1>Pig's foot ring</h1>

Pig's foot ring is a fried snack on Chaoshan street, when frying "pig's foot ring", first of all, the main raw materials should be mixed well, that is, starch (there are also a few people with japonica rice flour or flour) with water to mix into a powder pulp, which adds an appropriate amount of taro shreds, soybean kernels and green onions, five-spice powder, edible salt and other condiments. Then use an iron pot with a wire filter at one end of the pot mouth (usually a despotic iron pot), add more cooking oil, heat it up, and fry it. It tastes crispy and delicious, crispy on the outside and fragrant on the inside, suitable for all ages.

<h1>Oysters</h1>

This snack is one of Mao Ge's favorite Chaoshan snacks, and "oyster branding" is a traditional folk snack that chaozhou has long been famous for. "Oyster roasting" is actually "oyster frying", because the "branding" of Chaozhou is actually the "frying" in the cooking method of Chaozhou cuisine. The traditional practice is to first heat the oil, put down the green onion and stir-fry the aroma, and then pour the corn starch water evenly, fry it into a round cake shape, about one centimeter thick, until the corn starch water is just ripe and formed, that is, the egg paste is evenly drizzled, and then put oysters (with powder water slurry), diced bacon, etc., slightly fried, cut into four corners with a spatula, from the edge of the pan and then fall to the sun, turn over and continue to fry until the outside is crispy and tender inside. The sauce of "oyster roasting" is sand tea with fish sauce.

The oyster sauce tastes very crisp, and the wonderful thing is that the oysters inside are still very tender, and the egg liquid gives more egg flavor, which is really crisp and delicious, and the aftertaste is endless.

<h1>Chaoshan white porridge</h1>

After talking about snacks, next we still look at the delicious carbs in the daily staple food of the Chaoshan people, the first thing that must be said is the white porridge of Chaoshan Province, and the Chaoshan people's love for porridge is no less than that of Lao Guang, and even better in terms of exquisiteness. White porridge, also known as "white rice" in Chaoshan Province. Chaoshan people are very pursuing to eat, on this bowl of white porridge, seemingly simple, but behind it reflects the Chaoshan people's "fresh, cooked, dry, salty, pickled" eating habits, forming a unique way of eating chaoshan people, that is, "cold". The ingredients for colding are very rich, usually divided into four categories: one is the most Chaoshan characteristics of "fish rice", such as Balang fish, bamboo fish, Wu bamboo shoot fish, red fish, etc., common thin shells, red meat and other shellfish shrimp and crabs also belong to the category of fish rice; the second is Chaoshan brine, such as brine pig's feet, brine pig intestines duck intestines, brine goose, brine bean jerky, etc.; the third is raw pickling, such as pickled clams, pickled blood cockles, pickled shrimp girls, etc.; fourth, cooked food, such as bitter melon pot, spring vegetable pot, Chaoshan snacks, etc. There is also a category that cannot be ignored, that is, the chaoshan people eat porridge essential small dishes - mixed salty, such as pickles, preserved vegetables, black olives, pickled star fruit, olive vegetables, etc., this bowl of white porridge can be described as the stars and the moon, rich to dazzling.

<h1>Seafood casserole porridge</h1>

When it comes to Chaoshan white porridge, another popular dish that has swept the country has to be said to be seafood casserole porridge, Chaoshan casserole porridge is a very classic and very common dish in Chaoshan cuisine. Whether it is in Shantou, Jieyang and Chaozhou and other Chaoshan lands, or in all parts of the country and even Nanyang and other places, you can encounter this delicacy at roadside food stalls. Chaoshan casserole porridge can be said to be the perfect combination of the Chaoshan people's love for white porridge and the two dietary characteristics of eating the sea by the sea.

Chaoshan casserole porridge seems simple, in fact, it is not very simple rice and seafood cooked together to make a good job, authentic Chaoshan casserole porridge undoubtedly must be slow simmered with casserole raw rice. If you eat casserole porridge outside, 3-5 minutes after ordering on the casserole porridge, obviously this is not the authentic casserole porridge, the chef must have cooked the porridge in advance, and then heated into the seafood ingredients, such casserole porridge due to the porridge placed for a long time will become viscous, resulting in casserole porridge is too mushy. Authentic casserole porridge should be simmered in a casserole for at least 20 to 30 minutes, and raw rice is better when just cooked, not too thick. The emphasis is on the clear grains of rice, which is completely different from the flowering of rice grains of the old Guangdong old fire porridge. The fresh sweetness of seafood soaks the bottom of the porridge, and it is extremely delicious to drink, warm and delicious.

<h1>Porridge</h1>

The chaoshan people's love for porridge may be beyond the imagination of many people, and the "rice porridge" to be introduced here, in shantou dialect, "朥" is the meaning of lard. And "rice meal" is lard residue. In fact, it is not uncommon to fry pork into oil residue and then make it into a dish, and some people like the taste of pork that is less greasy and more caramelized. But to say that the rice meal is made into porridge, I am afraid that it is the originality of the Chaoshan people, this kind of porridge method seems simple, but the work is outside the stall. It is understood that the porridge is cooked from nearly 20 kinds of main ingredients and ingredients such as chamomile, glutinous rice, pepper, star anise, cinnamon, garlic, celery, coriander and so on. The porridge base is particularly mellow and delicious due to the oil aroma of the lard residue, which is really worth a try.

<h1>Chaoshan pork foot rice</h1>

After talking about porridge, let's take a look at the rice carb delicacy. First of all, I don't think it is necessary to say that it must belong to Chaoshan pig's foot rice, in addition to Chaoshan pig's foot rice in the Pearl River Delta is also all over the streets and alleys, enough to see the delicious charm of this civilian. Pig's foot rice originated from the Longjiang River in Chaoshan Province, and the pig's foot was brineed with Chaoshan brine, and the delicious taste was combined with local characteristic rice to form the Chaoshan Longjiang pork foot rice. Fat but not greasy, fragrant in the mouth, is a famous local dish.

The entrance is soft and rotten, fat but not greasy, full of aroma, rubber cotton without staining teeth, reaching the realm of ablation of the mouth, the perfect blend of the elbow rich gum and the hoof tendons, bones and meat is vividly reflected, and a little marinade is poured on the rice, and then it is imported together with fragrant rice, which is really special and delicious.

<h1>Chaoshan dry noodles</h1>

Having said so much about rice and rice noodles, don't forget that the Chaoshan region also eats noodles, and the most famous is the following dry noodles. Chaoshan dry noodles can be seen everywhere in the streets and alleys. Usually it is a small shop, the large pot on the stove is constantly steaming, the boss will quickly put the noodles off the pot, one hot and one boiled, drain the water, drain the noodles and fish up, some winter vegetables, minced meat, plus a spoonful of hot lard, a bowl of dry noodles is done.

Dry noodles are usually made by hand, very strong teeth, smooth and not paste, plus some chacha sauce and lard mixed well, the taste is really very fresh and fragrant, usually the store will also add some brine and char siu, eat more refreshing.

<h1>Stir-fried cake kway teow</h1>

Stir-fried cake kway is a Chaoshan traditional folk snack, or a kind of street alley very popular supper, cake kway is made of high-quality white rice milk layer by layer processing steaming, the production of the cake first cut into even small pieces, add fish sauce, red sweet soy sauce mixed well, slightly stir-fried on low heat until the cake is red in color, and then under the pan (frying pan) with lard to wenwu fire to fry the cake face red, add white sugar to fry evenly, and then add fresh shrimp, pork liver, lean meat, fresh oysters and other ingredients, drizzle with egg liquid stir-fry, add sand tea chili sauce, monosodium glutamate, fish sauce, snow powder water, Stir-fry well over the soup.

Fried cake kway teow attaches great importance to the heat, because it must be in the state of cake and tenderness on the outside, slightly sweet to eat, golden in color, overflowing in flavor, and fragrant on the outside, salty and delicious. It is usually sprinkled with some white sugar to taste, and the white sugar is melted by the temperature of the cake to make it even more delicious.

<h1>Chaoshan kway teow</h1>

If what has just been introduced is still the "regular lineup" of carbon food in Chaoshan region, then it is the turn of "Wang Fried" to appear next, that is, the rice products in Chaoshan region. Some friends may not know too much about the word "kun", and the Chaoshan people call all food made of rice flour, flour, potato flour and other processed foods "kun". For example, radish cake, Chaoshan people call it "Caitou Kun", rice cake is called "Sweet Kun", bread is called "Noodle Kun" Muffin is called "Pine Kun". The rice flour steamed into thin slices and cut into strips is called "koji strips", the steamed rice flour with rat koji grass is called rat koji, and the rice cake steamed from a small bowl of red clay plus the preserved vegetables is a salty salty water koway. In the Chaoshan area, the rice has developed into a kind of small food with full color, aroma and taste, and the variety is very rich, and then Mao Ge and everyone introduce several more common and characteristic Chaoshan rice products.

<h1>Rat shell koeh</h1>

This is a very long-standing kway teow, usually Chaoshan people in the worship will use, its production is taken from the field wild "sage shell grass" boiled into soup, mixed with lard and glutinous rice flour to make the koway skin, wrapped with bean paste or glutinous rice, peanut kernels, shrimp, pork mixed into filling, salty and sweet, and then with a round or peach-shaped stamped molding, put fresh bamboo leaves or banana tree leaves on top, and then steamed on the pot, which is also a point that is different from other koji. Due to the use of natural sage shell grass, Chaoshan rat shell kun has the effect of eliminating accumulation and strengthening spleen and appetizing. When you eat it, you can steam it or fry it, and it is soft and sweet on the outside.

<h1>Red peach kon</h1>

A native of Chaoshan must know about the red peach kway - a specialty that the Chaoshan people will make every year. Because the color is red and the shape is peach- The ingredients used are sticky rice flour and corn starch, and depending on the filling of the bag, it is necessary to prepare shiitake mushrooms, glutinous rice, peanuts, five-spice powder, etc. First, according to a certain proportion, add sticky rice flour, corn starch and water to make the filling.

The appearance of the red peach is noodles, the inside is the filling, there are various flavors such as sticky rice, green vegetables, etc., in addition to steaming can also be fried, steamed red peach is soft and fragrant, and the fried red peach is crispy on the outside and tender on the inside, very crispy, delicious and not greasy.

<h1>No rice kway</h1>

Rice-free rice is also known as leek kway, it is rumored that in ancient times, there was a daughter-in-law who did not have rice at home, and then used sweet potatoes to grind into flour to make the kon skin, added to the filling, so that there is now no rice koway. This dish is different from the newly introduced rat shell red peach kun, rice-free rice-free in addition to festivals will often be eaten in daily life, no rice-free kon skin is particularly exquisite, no rice-free skin is made of sweet potato flour. The production method is to first add the sweet potato flour to an equal amount of water, stir evenly; put water into the pot to boil, pour in the sweet potato flour, stir evenly, into a porridge-like paste, when it is half cooked, immediately leave the stove, and when it is cool, it can be used after condensation. By kneading the rice-free konzae, wrapping the leeks cut into fine grains, kneading them by hand into a kway as large as a billiard ball, steaming them in a pan, and then frying them in a pan of oil until the surface is golden brown.

Rice-free rice and Chaoshan special chili sauce are the best pairing. The chili sauce is not sweet and not very spicy, a little salty. Use chopsticks to pinch a rice-free rice dumpling dipped in some chili sauce, put it in the mouth and bite gently, you will feel that the skin is very crisp, and then bite a little deeper, you will feel the leek juice and the sauce of the hot sauce mixed together, because of the special hot mouth, so that you have to open your mouth, exhale steaming hot air, and can't wait to chew a few bites, suddenly, suddenly feel that the taste of no rice is full of fragrant, how a "positive" word.

<h1>Saltwater kway</h1>

Saltwater Kway is a traditional Teochew snack with a long history that has been passed down in Teochew for hundreds of years. Its color is as white as tofu, with Teochew specialty preserved vegetables, the taste is smooth, highlighting the salty flavor of the preserved vegetables, is a popular folk snack. The appearance is a small plate of rice milk, and in the middle is a hot dried vegetable, which is tender and white in color and has a smooth taste. The konya is tasteless but chewy, and with the sweetness and saltiness of the dried vegetables, it becomes a folk snack with Chaoshan characteristics. Some can also be added with chili sauce or sweet sauce, making the salty water kway taste heavier and more delicious.

<h1>Vegetable head koeh</h1>

Caitou is the meaning of radish in Chaoshan dialect, Caitou Kuang is used in Lai rice noodles, also known as Zai Rice Noodles, is the best powder used in Chinese dim sum, in the rice flour pulp to add pickled radish shreds and other materials, steamed on the steamer steamed pastry snacks. The radish cake is white in color, soft in texture and delicious in taste.

<h1>Taro</h1>

Chaoshan and southern Fujian region is a very traditional kway teow, taro in the selection of materials are also exquisite, to choose taro and hard long rice, so that the production of taro will be good enough to bounce teeth taste good, if it is the choice of taro and round rice, the production of taro will be too soft and sticky, not easy to fry. Generally, the traditional taro raw material is a kind of food made of taro shredded and rice milk mixed, directly steamed and cut into pieces or directly fried, the outside is crispy and the inside is sticky, and the sweetness of the taro is more released after being fried, which is very delicious.

<h1>Horseshoe</h1>

This word may be a little strange to everyone, the horseshoe crab is actually an aquatic animal in the southern coast of Chaoshan Fujian, the earliest statement about this cantonese product is that there was a family a long time ago, there was an old man in the family who had no teeth, and slightly harder things could not be eaten. The old man's granddaughter-in-law was a particularly filial piety. In order to make the old man eat better, the granddaughter-in-law used rice milk made of porridge to make the rice paste, and then made a sauce from the crab meat and eggs caught by the boat of the day, and poured the sauce on top of the rice, which is how the name of the koji came from. However, the horseshoe crab is now a nationally protected animal and cannot be eaten for a long time, so there is also a saying that it is also called a horseshoe because the shape of this koji is very similar to the horseshoe. When eaten, the koji is fried until golden brown on both sides, then drizzled with sand tea sauce or hot sauce to taste, the appearance is slightly crispy, the inside is soft, very delicious.

<h1>Wheat grits</h1>

Wheat rice is a kind of Chaozhou farmers in the past like snacks, after the winter wheat planting in the past Chaozhou farmers always like to burn some wheat, both can be used to fill the stomach, but also as a special Chaoshan snack. The production of wheat kway is relatively simple, first grind the wheat into flour, then mix it into a paste with total flour and water, and then add an appropriate amount of white sugar or brown sugar, stir well, and then you can burn it into wheat grits.

Cooked "wheat kway", that is, there is a smell of wheat, making people salivate, eat a bite, have a natural, simple feeling, especially the kind of addition of winter melon book, peanut kernels, sesame seeds and taro puree, bean paste and other ingredients, but also let people eat after the mouth to leave a fragrance, the more you eat the more you want to eat.

There are too many varieties of rice in Chaoshan Province, limited to space, Mao Ge has just introduced a small part of them, no matter what kind of kueh, they have experienced the hard-working Chaoshan people's re-creation of grains such as harvested rice and wheat, these traditional foods can be passed down to this day is really rare, as a foodie really feel very pleased.

Unconsciously, the codeword code map has almost passed all day, and after listening to Mao Ge's introduction to these diverse varieties of carb food in the Chaoshan area, do you think that in addition to Xi'an, there is a place that can make carb food so rich and diverse? In fact, it is also very normal, the motherland is generous and vast, and the Chinese people attach great importance to eating, so that there will be such a wonderful controversy between the food culture in various places.

Well, Mao Ge's introduction to Chaoshan carb food today will come here first, so in everyone's mind, Xi'an and Chaoshan, which is China's carb food paradise? Tell Mao Geha in the voting below, thank you!

Xi'an or Chaoshan, which is China's carb food paradise? Radio

0 people 0% Xi'an

0 people 0% Chaoshan voted