To be an authentic foodie, you must always go to Chaoshan once in your life.
Chen Xiaoqing, known as the "hungry father in the world", said that only the Chaoshan region is a food island, and many of the delicacies here are still continuing the ancient taste to this day, in recent years, because of the blessing of many gourmet V on Chaoshan cuisine, Chaoshan hot pot, Chaoshan beef balls, brine goose in Chaoshan cuisine... The reputation is thunderous, when the representatives of the main force in these Chaoshan cuisine rush to the front, and another kind of rice noodles in and out of the Chaoshan people's three meals is the taste memory deduced from the most ordinary rice.
If a Sichuan-Chongqing people can not do without hot pot, Hunan people can not do without rice, then Chaoshan people can not do without a bowl of ordinary but not kueh, there are statistics, Chaoshan area can consume millions of kilograms of koji every day, so the life of Chaoshan people is "kun" to give, there are Chaoshan people where there are kway teows, from morning to evening, kueh is naturally integrated into the life of Chaoshan people.
Someone asked: Aren't the kway teows and rice noodles different?
In terms of raw materials, rice noodles (pho) and kway teow are made of rice milk mixed with rice and water, compared to the complexity of rice noodles, the kway teow is simpler, and the single raw material gives it a consistent taste. Pho is a long strip of pasta made from flour. The thickness is relatively thin, the taste is relatively smooth, a little tough and not easy to break, picked up in mid-air, there is a translucent color.
Kway teow is a pasta made from rice milk, which is rice rather than flour. The thickness is thicker than pho, it is completely tough to eat, and the taste is not slippery and easy to break, showing an opaque milky white or even pure white.
There is also a question on Zhihu: Who are the ancestors of the Chaoshan people?
Why talk about the ancestors of the Chaoshan people here? Because it and the kway teow has a constant involvement, from the agricultural era there are kway, a large number of migrants from the central plains who migrated south have come to Chaoshan, they use pasta to make sacrifices when they sacrifice, unfortunately, the Chaoshan area does not produce wheat, can only be replaced by rice, so there is a kway, to this day the kon in the Chaoshan region has a history of 500 years.
Chaoshan people in the eight festivals of good worship to the gods, when worshiping the gods to worship the ancestors, the delicious ones are first taken out to worship, the kun has become one of the foods offered to the gods and ancestors, and will be based on folklore and worship of the gods, the form of the kun is not the same, and even scholars who specialize in the study of Chaoshan culture are also dedicated to the allegorical food represented by the Chaoshan Kunyin.
Anyway, the cantonese are the most common in their lives, and the quality of the kway teows, which are completely delivered to handmade, depends on the proportion of rice, rice and water and the mastery of the heat, a person who is familiar with the technology, he knows how to inspect the state of the rice syrup hanging on the wall to judge the final product of the kway teow.
Rice and water mixed into rice milk and then spread into the steaming grid, into 100 degrees of boiling water steamed and cooled after cutting into about 2 cm wide Kway Teow strips, the eating method of Kway Teow is divided into dry stir-fry and Kway Teow soup two kinds, a small stack of Chaoshan unique chili sauce is the must-eat Kway Teow soup must be standard, the ingredients in the Kway Teow Soup also cover the Kway Teow to count. Stir-fried kway teow is also another way to eat kway teow, fried kway teow is divided into dry and wet two kinds, contributing to the flavor of stir-fried kway teow is indispensable is lard, when each kway teow is wrapped in lard, with crisp bean sprouts matched, soft and sticky and crisp.
The representative of wet stir-fry is beef stir-fried kway teow, Chaoshan people's hearts of senior home flavor, wet stir-fry is to first fry the kway teow, add Chaoshan sand tea sauce seasoning, and then another pot, the beef, kale, tomato together stir-fry, to be harvested into a thick soup, and finally covered in the fried kon strips, wet stir-fry can maintain the delicious and tender beef.
A plate of kale beef stir-fried kway teow is only 20 yuan, for Chaoshan people, hearing kale beef stir-fried kway teow is like Henan people hearing hu spicy soup as excited.
"Dried kun" tends to be more home-cooked, boiling water boiled kon strips dried, directly poured on the sand tea sauce, and sprinkled with a little green onion, smooth and refreshing, salty and attractive.
Hakka also has a kind of snack called bun, that is, the rice peel steamed out after the rice milk is laid out, wrapped in diced tofu and radish shredded side dishes while hot, and then folded up like a folded paper, a piece of rice skin that looks like blowing bullets can be wrapped in bean carob buns, pickle buns, dried tofu buns sauerkraut buns, cucumber buns, etc., everything is available.
In addition to the cantonese, how many kinds of rice do the Chaoshan people have, you ask an authentic Chaoshan person, he can't figure it out, but if a Chaoshan person has a taste memory of home in his heart, the proportion of the kun is definitely very heavy.