"Climbing the Tower" Social Practice Team Food Research: Chaoshan Oysters on the Tip of the Tongue

Chaoshan oysters are a well-known traditional folk snack in the Chaoshan area. In the various urban areas of the Chaoshan region, there are often such small shops or stalls, whenever the moon hangs, the roadside streets and alleys will always float through the smell of fried oysters, making people want to go over and buy a copy to taste. Today, I will introduce this traditional Chaoshan cuisine.

Oysters

Oysters, also known as oysters and oysters, are produced at the junction of seawater or brackish water, and are called oysters in the watersheds near the Taiwan Strait, and are called oysters in the waters of the South China Sea such as Guangdong and Hainan. Chaoshan people have a long history of eating oysters, the Tang Dynasty Han Yu with the poem "oysters stick to the mountains, one hundred and ten separate births" to describe this kind of seafood in Chaozhou; and roughly in the late Qing Dynasty there was oysters and oysters, when the production of oysters was common; in 1930, as oysters were accepted by the common people, there were more and more oyster stalls, and more Yang, Hu, Yao and many other stalls gathered in the Xitian Lane area of Shengping Road to sell, forming a street of oysters and delicacies, "Xitian Lane Oysters" was famous; after decades of development, The reputation of the Chaoshan oyster is also getting louder.

Chaoshan oysters are even on CCTV's food program "China on the Tip of the Tongue 2", which has such a description of the frying process of this Chaoshan cuisine: "Sweet potato flour is pulped, wrapped in oyster meat, burned to brown on both sides, and the oyster meat is tender, full of juice, without losing the umami taste." It can be seen that oyster cake is a technical job, both to maintain the consistency of the pulp and to master the heat. This popular food documentary shows chaoshan oyster sauce in front of Chinese, so that the centuries-old oyster sauce food is once again known and loved by diners at home and abroad.

The traditional practice of oyster roasting is to fry the green onion in oil, pour the paste mixed with oysters and sweet potato flour into a pan evenly, add eggs, sausages, shrimp, peanuts, meat strips and other ingredients when the round cake is slightly formed, turn over and continue to fry, wait for both sides to fry until golden brown, and sprinkle with coriander garnish.

The real delicious oyster sauce is crisp on the outside and tender on the inside, and the oyster is more powdery and less, so as not to cover up the protagonist role of the "oyster"; but now there are very few real oysters on the market, mainly cost problems, after all, the price of seafood is rising year by year, and seafood is not as convenient to transport as crops, so the price of oysters has risen, which has also led to the existence of not many oysters in the oysters that are now bought. And because some shops often do not control the degree of oil and correctly handle oysters, some locals will not be very friendly to the oysters, thinking that it is too oily and fishy, and I think this is also where the oysterfood cuisine of Chaoshan needs to be improved in the future.

But in general, most of the Chaoshan people and outsiders are very fond of this kind of fried food, crisp and tender oyster sauce to fully meet their taste needs, and the sellers of oyster sauce are basically only out of the evening stalls, this kind of food has become one of the key choices for people to eat supper.