1 Chaoshan raw pickled seafood
Chaoshan raw pickled seafood has the reputation of "Chaoshan poison", which means that people who have eaten it will not take too long to find tea and rice without thinking.
2 Longjiang pork knuckle rice
Although the streets of Shenzhen are now full of Longjiang pig's feet rice, the origin is in Longjiang Town, Huilai County, Jieyang City. I still want to pretend to be a local once, just eat it
3 pork intestines swollen glutinous rice
Steamed "glutinous rice", fried "meat slices", "peanuts" and "dried shrimp" are poured into the pork intestines. Slice it and pour it with soy sauce and dip it in sesame seeds.
4 halogen large intestine
Some people say, oh the large intestine is so smelly ah ~ yes, not smelly how good ci. Especially this kind of brine large intestine, whether it is under the wine or the next meal, roaring vigorously
5 brine goose
Every time you eat "brine goose", you first tear off the legs, not to say that you can eat a whole one, at least two legs + two wings + a neck is no problem. Before eating, pour the marinade to make the goose leg meat crispy and tender.
6 oysters
In the small markets of Chaoshan cities and villages, there are often such small shops or stall vendors. Add "oysters", lay egg flowers, take the fish sauce and eat.
7 stir-fried cakes
The cake is cut into small pieces, and you can add ingredients such as "fish sauce", "fresh shrimp", "pork liver", "lean meat", "fresh oysters", and stir-fry with egg mixture, and then add shacha hot sauce to eat
8 Horseshoe
"Horseshoe" is a kind of rice ball that seeps into the crab sauce, pronounced "consequence", the horseshoe crab is an ancient aquatic creature, blue blood, flat shell, its son made of crab sauce, in the eyes of the Chaoshan people, as in the eyes of Westerners, is the supreme delicacy.
9 No rice grits
They all say; If the mouth of the bag is pointed, the filling is salty, and if the mouth of the bag is round, the filling is sweet. The salty filling is the leek, and the sweet one is the taro puree or bean paste.
10 intestinal powder
Although intestinal powder originated from Guangzhou, in Chaoshan, the content of intestinal powder is more meaningful. The choice of pigs, cows and chickens can be served with eggs, oysters, shrimp, tomatoes, greens and so on.
11 koeh soup
A bowl full of "fish dumplings", "lean meat" and "meatloaf" is a delicious cantonese, and it is another good day with "garlic" and "green vegetables".
12 koeh juice
Walk to the koeh sauce shop on the corner and drizzle a plate of kway teow with brine eggs, tofu, pork intestines, pork, pork offal, etc. drizzled with light brown marinade, plus some dried brine, peanut rice and other ingredients, it is a hearty breakfast.
13 white porridge
Soft, cottony and slippery "white porridge" is a good choice for mornings without appetite, and countless side dishes and "mixed salts" are always your favorite.
14 spring rolls
The "spring rolls" are golden and transparent, and the skin is as thin as a layer of crisp sand. The outside is crispy and tender on the inside, and the invert is mainly fresh seasonal dishes such as green leeks and parsley, and then accompanied by shredded meat, shiitake mushrooms, minced meat, tofu shreds, etc. are fried into a plate, and can also be added to shiitake mushrooms, meat and other raw materials, which vary from person to person, and are mixed at will. (Figure by/Figure in the world)
15 sugar shallot pancakes
To eat "sugar onion pancakes", you must stack three pancakes in the shape of a finished product, put two pieces of sugar shallots in the middle, sprinkle with crushed peanuts, black and white sesame seeds and a coriander, wrap up, it is a delicious sugar shallot thin.
16 Chaoshan fall soup money
Chaoshan Luo Tang Qian is based on the traditional Chaozhou snack glutinous rice money, which is innovative and evolved. To make this snack more perfect by absorbing the good practices of traditional snacks and improving some of the deficiencies, be sure to dip peanut sesame paste.
17 treasure bucket cakes
Baodou cake is a specialty of Raoping in Chaozhou, Guangdong, its bright color and texture are soft and sweet, and are favored at home and abroad. The ingredients are exquisite, delicate and exquisite, with fresh eggs, lard and soybean oil mixed with refined flour as the crust, and the pie filling is filled with mung bean paste, sugar, diced winter melon, green onion oil and sesame oil.
18 salty fruits
Salty fruit is not a salty fruit, it is a rice product. It is an authentic traditional snack in the Chaoshan region of Guangdong, and is also known as "pig fruit" in Chenghai, because the shape is very similar to the lard condensed in winter, so it got its name.
19 duck mother twist
"Duck mother twist" was originally called glutinous rice dumplings, similar to the northern tangyuan, but in Chaoshan called "duck mother twist" is actually taken from its shape like a female duck floating on the water meaning. Duck twist with quail eggs, white fungus, lotus seeds, lilies, white fruits, mung beans and other ingredients, a bowl of small desserts, everything, very sweet, suitable for afternoon snacks.
20 Dahao fish balls
Fish balls are delicious, eat more than not greasy, can be used as a snack ingredient, and can also be used as a soup. Fish balls are also known as fish balls, water balls, ancient called fish balls. Fish balls are traditional foods often cooked in Fuzhou, Southern Fujian and Guangzhou, and the more famous ones are Fuzhou Fish Balls, Wenzhou Fish Balls, Chaozhou Fish Balls, and Luoding Fish Balls. Hong Kong people call fish balls fish eggs
21 grass kway teow
"Grass kway teow" has the effect of clearing heat, detoxifying, annealing the intestine, and the price is low, so the snack is very popular, whenever people pass by the stall selling kway teem, they like to stop and stand by the side of the road to eat a bowl of black and smooth and smooth and licorice kway.
22 licorice fruits
"Licorice fruit" is a lot of pickled fruits, most commonly marinated with licorice juice. "Licorice and flavor", ordinary fruits and licorice water illusion of a variety of new flavors, not only sweet and sour, but also eat can help digestion, quench thirst and refresh.
23 Chaoshan beef hot pot
The "beef hot pot" is made of freshly slaughtered and cut beef, and each slice of beef is very thinly sliced. Each part pays attention to the order of shabu: from lean to fat, five-flowered toe - spoon handle - spoon skin meat - snowflake - hanging dragon - fat calluse - chest crust. In this way, the soup base will maintain a refreshing, fresh and sweet taste, and the meat will be soaked and other ingredients will be soaked.
24 beef balls
"Chaoshan beef balls" pay attention to the use of hand-pounded beef, such meatballs are more elastic, a bite down, there will be soup flowing out, with hot pot to eat the best at night~ ~ ~
25 dachshunds
A plate of "dachshund" appetizer, without too much cooking, cut some dachshund, mix with soy sauce, steam it and you can drink it
26 fish rice
"Fish rice" is also known as "frozen fish", and is often made into "fish rice" with balang fish, saury, mullet, etc. Then fry or steam it, then take it in your hand and nibble it
27 fish dumplings
If you don't want to eat in the evening, you can get a bowl of fish dumplings. The fish is minced into puree, mixed with diced meat, shrimp, water chestnut, etc. as the filling, and rolled into a dumpling shape with dumpling skin and filling.
28 red peach koen
At first taste, I thought it was a mooncake, although it looked like a mooncake in appearance and production, but the most important thing was the uniqueness of the inverted, glutinous rice, diced wet mushrooms, dried shrimp, fried peanut kernels with incense and coated, chopped raw garlic, and fried together in the oil pot
30 casserole porridge
After dinner, I always like to go for a walk, and I think what should I eat for a supper? "Chaoshan casserole porridge" is specifically designed to solve this problem, fresh shrimp, squid shreds, sometimes with a little hairy crab, raw fish and the like, oh, good Sere ah
31 cake roasted sweet potato taro
Take the sweet sweet potatoes with red meat from Chaoshan Province, wash and peel them, cut them into pieces, put them in white syrup and cook them over medium-low heat. Some people also wash and cut the sweet potatoes with white sugar first, then fry them and then put them into the white syrup Chinese and cook them over the fire, the purpose of this is to make the sweet potatoes more flexible.
32 Chaoshan pickled mussels
The use of fresh pickling methods of soy sauce, minced garlic, coriander, and red peppers is also particularly commonly used in Chaoshan cold vegetable dishes. Pickled mussels are a representative of this pickling method. Because this dish requires freshness, although it is salty, it is not suitable for long-term storage, so it is generally eaten freshly. This is also one of the few instant miscellaneous salts in Chaoshan.
33 beef chowder strips
As long as it is a cow that can be eaten, it is mainly beef balls, beef tendon balls, beef hundred leaves, cow hearts, beef intestines, and beef tendons. Plus a small dish of sand tea sauce and chili sauce, this is indeed the Chaoshan people's favorite kway teow soup, of which the town next to the West Lake Park is the most authentic;
34 kway teow rolls
It is also the use of sticky rice flour milled into a pulp, plus suitable condiments such as shrimp, meat, shiitake mushrooms, of which the addition of vegetables is more popular, and the phosphorus Creek kway roll is the most famous
35 Chaozhou bamboo shoots
The method of making the kway teow is to grind the japonica rice into a paste, cook it in a cooking cage, add boiling water and knead it until it is soft, push it into a round strip, knead it into a small piece, and use a noodle stick to push it into a round skin. When making a leather, you can add some oil appropriately to make the skin softer. The filling of the bamboo shoots is composed of bamboo shoots, pork, shiitake mushrooms and dried shrimp cut into fine grains, and then salt, monosodium glutamate, pepper and garlic are added, and then the filling is placed in the middle of the kon skin and wrapped up. A delicacy that folks love!
36 Phoenix floating tofu
Fill the tofu into a small square mold of about 10 cm, squeeze out the water with a wooden board, and then fry it in peanut oil to a golden brown. When eating, in addition to eating with "grass boys", you can also eat with sauces such as chili pepper, garlic and vinegar.
37 Shomi
The skin of Chaoshan Xiaomi is very delicate, with flour added to the egg, repeatedly kneaded into a dough, slightly standing loose tendons, kneaded into slender strips, and then cut into small grains, the board with corn flour as the flour, with a special Xiaomi stick (made of wood to make a round ball, a small wooden stick through the middle), pressed into a circle about 5 cm in diameter. Shomipi requires a slightly thicker middle and a slightly thinner circumference, and an irregular chrysanthemum shape.
38 curd cakes
The ingredients for curd cake are peculiar and diverse. The crust is made from fine flour. 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
39 Chaoshan big rice cake
Adhere to the excellent quality of fresh materials. If the flour in the crust is made, fresh, white and young fine flour must be selected as the material; the mung beans and pigs that are stuffed with filling need to achieve dried tofu, full and clean, and the sun must be guaranteed to be fresh and never deteriorated. The processing ratio of the pie filling, the synthesis of the crust, the drying and cooling of the product, the program is orderly, and it is never meticulous. It is one of the folk favorite cakes!
40 gardenias
Chaoshan Gardenia dumplings are in Chaoshan and the custom of wrapping gardenias during the Dragon Boat Festival has a long history. The production process of small gardenia dumplings is very cumbersome: first the ashes of miscellaneous firewood are drizzled with boiling water, then stirred and filtered, and the main material for making gardenia dumplings is made - yellow gardenia water. After soaking the glutinous rice in gardenia for more than ten hours, the glutinous rice turns golden brown, at which point it can be used with rice dumplings. The leaves must be clean and there must be no water. To be beautifully wrapped, it must be pressed neatly, and the reeds used should not be too thick. The wrapped rice dumplings had to be boiled for six or seven hours to be sticky. Cooked gardenia dumplings, dipped in sugar, the entrance is sweet and refreshing, and has a unique flavor.
41 Chaoshan oil tankers
Turning the sand twist flower and pulling silk is similar, after the fried twist flower is separated for a while, the twist flower is put into the oil again to remove the water vapor, and then the sugar is added to the appropriate amount, put into the pot to cook, until the sugar water is sticky like glue (can not wait for the sugar water to zoom), that is, quickly put the twist flower in, quickly and forcefully scoop it up, and immediately remove it from the stove. In this way, it has become a famous snack of Chaoshan that is as snowy as ice, pleasing to the eye, and the food is so crisp that even the tongue is swallowed, which is one of the collocations of Chaoshan Gongfu tea!
42 Chaozhou fish raw
Splash the live fish with the first water, remove its skin thorns, wash its blood, make a living from the fine skin, the red muscle is white, light can be blown, as thin as a cicada wing, compared with two pairs, to the old mash, and to the pepper zhi, the entrance ice melts, to the sweet will. And the anchovy and the kayu Yumi. "The most distinctive thing is that the seasoning is divided into two parts, and the part is the sauce. The sauce is generally made of garlic, bean paste, peanut butter, and selected peanut oil; the other part is a mixed ingredient, which is generally composed of raw cut white radish shreds, carambola slices, red pepper shreds, white garlic head slices, as well as coriander, celery and so on. It is also served with a very local flavor of pickled dried radish, winter vegetables, peanut kernels, and a refined "sweet olive."
43 Teochew meat preserved
Teochew meat has a history of nearly 100 years. Using traditional craftsmanship, selecting pigs and cows with back muscles or leg muscles, meat processing, slices, accompanied by high-quality sugar, sesame paste, fish sauce and spices, stirred, pickled, screened, roasted, baked, baked, dehydrated and made, with unique flavor, color, aroma and taste.
45 Teochew chicken intestine powder
Goose powder, also known as chicken intestine powder, one of the three specialties of Phoenix Town (tea, floating bean dried, goose powder), the general method is to fry shiitake mushroom shrimp or fish, can also be used as fire nest material, fragrant and delicious, the method is exquisite, the powder to buy the color is red and black, white do not (added bleaching material), before frying the noodles should first be soaked in boiling water to feel soft and not hard, and then soaked in cool water, fished up and dried can be dried under the pot.
46 Teochew meat pine
Meat floss or meat velvet, meat puff pastry. It is made of lean pork or fish meat, chicken meat after removing water and meat, the general meat floss is ground into a powder, suitable for children to eat, the meat floss mixed into porridge to eat.
47 pork head dumplings
Chenghai pig head dumpling, also known as shouhua, pork dumpling, is one of the famous traditional snacks in Chaoshan, Guangdong, with a long history and a good reputation at home and abroad. In particular, Chengcheng Old Mountain He and Zhanglin Old Xili are the most famous.
48 crystal dumplings
Knead the dough into long strips, then cut into small pieces and carry them into thin round dumpling skins. Wrap the dumpling skin into the right amount of filling, there are mung beans, taro puree, potatoes, etc., and then knead the dumplings into the shape you want. There are also triangles, crescents, flowers, and there are many kinds of shapes. Bring a pot of water to a boil over high heat and steam for about 15 minutes.
49 Back to Sand Gold and Silver Bars
Returning to the sand is a cooking method of Teochew cuisine, which is to melt white sugar into a syrup and then put it into a fried ingredient, let it cool and solidify, and then the syrup wrapped in the outer layer of the ingredient becomes a white frost. Huisha sweet potato and taro, which are made of starch-rich taro and white sugar, are a traditional Chinese folk family dish in Chaoshan snacks.
50 ping-pong
Jieyang Ping Pong Is a folk spot in Jieyang, Guangdong. It has a long history and is famous at home and abroad. It is generally flat and round. The bare skin is translucent, soaked in glutinous rice and ground into a pulp, cooked, and kneaded with a small amount of sugar to make the skin soft and consistent.