Tell the truth, please eat the most feared to invite to the Chaoshan people.
Because they are too! pass! choose! food!
Fish should eat the "local fish" that has just been brought back from the dock; eat pork "hard love" to eat local pigs; marinated goose meat, persistent Chenghai lion head goose... Even if you eat a bowl of white porridge and stir-fry a plate of side dishes, the "salty" and "sauce" that accompany it can become a world of its own.
For Chaoshan people, whether it is a luxurious banquet or a small street shop, it is inseparable from such an "inconspicuous" small universe. They make a bowl of white porridge a relish! So if someone says that the dipping sauce can't be on the table, the Chaoshan people are the first not to agree!
Today, Jiwujun takes you to count the nine flavor supporting roles of Chaoshan - mixed salt and sauce, and understand the picky eating and happiness of Chaoshan people.
Pickles
Chaoshan people take it with porridge, and three bowls of belly is not a problem
As a low-key-looking salty, pickles are notoriously active in chao cai.
Chaoshan people have a saying before opening the meal "mouth astringent, love to eat salty", a mouthful of pickles, in the Chaoshan region is a very magical existence, its appearance is sometimes a bowl of white porridge perfect match, sometimes "mouth astringent" appetizers, sometimes with the main dish.
The simplest ingredients are also difficult to defeat the Most Knowledgeable Chaoshan people, with freshly picked mustard greens washed and divided, dried with sea salt, southern ginger powder for several days, from the pickles to touch a handful, cut into small pieces, a stream of sour and salty nose, feel the appetite is instantly opened.
Picture 2| "Flavor Origin: Chaozhou" ©
Echoing the Chaoshan proverb: "Burn the pickles" (drink hot porridge, waste pickles). Originally light and boring white porridge, because of these few crisp pickles, it is more soulful! It is more "killing" (after eating, use a mouthful of salty incense to make Ending in the mouth).
Pickles born in Chaoshan are home to more than one kind of white porridge, pork belly, powder intestines, and fresh fish, all of which can be supported by pickles when they need to make Chaoshan flavor the most.
Cut into strips or chopped into pieces, whether it is meat or seafood, once immersed in the juice of pickles, it can be called out of a pot of sour and salty refreshing, just standing next to the pot, can not help but shed a few pounds of saliva.
Pic 1| IVY ©
Preserved vegetables
This salty and crispy bite makes Chaoshan people willing to wait for a year and a half
If pickles are the gods in the hearts of the Chaoshan people, then there is only one other god who defeats the gods- preserved vegetables.
When the dried vegetables are still turnips, the Chaoshan people call it "vegetable heads", wash and dry for two days, rub coarse salt, put bamboo cages, spread licorice to seal the urn with yellow mud, from vegetable heads to dried vegetables, and then hungry Chaoshan people also need patience to wait for a year and a half.
The picture | "Flavor Origin: Teochew" ©
But the aroma of an old preserved vegetable makes all the waiting worthwhile, in addition to the most basic "tear to eat" with white porridge, the most powerful thing about the dish is to use a small identity to assist many big dishes, braised braised pork belly, braised eel and so on.
Picture 1| "Flavor Origin: Teochew" ©
Whether it is seafood or meat, once it is added, it becomes a unique flavor of Preserved Vegetables in Chaoshan Province.
This kind of flavor also often appears in snacks, steamed sausage powder, salty water kway teow, the sauce in the vegetables are fried in oil, drizzled on the snacks, the vegetables are brought out, wrapped in the ingredients, bitten, the skin is soft and crispy, just the right salty aroma hits the taste buds, and there is a crispy drizzle brought by the diced vegetables between the teeth.
Picture| boss, come back to a billion bowls ©
Olive dish
Pickle a dish of "black gold"
In Chaoshan Province, this is a "dark dish" that no one can refuse, poking a chopstick head, it is full of oil.
This Chaoshan "black gold" is cooked with mustard greens with juice and oil made from olives, and finally olives are boiled.
The essence is the boiled olive vegetable oil, sandwiched with chopsticks, the shredded vegetables wrapped in oil in the mouth, salty but not satiable, full of fragrance, can't help but sigh the Chaoshan people with the extreme of salt.
And its perfect match is still a bowl of white porridge, and a mouthful of pickles / preserved vegetables a mouthful of porridge collocation, the magic of olive vegetables is that the dish and oil can be perfectly integrated with white porridge, a chopstick olive dish can stir a bowl of white porridge, while its oil aroma is also evenly wrapped in each grain of rice, a large spoon sent to the mouth, fresh, refreshing, tender, smooth enough to eat two bowls in one go.
Ulla
The Chaoshan people's love for olives was half given to it
All over the country, only Chaoshan people should be able to eat the "olive" out of the pattern.
After the Mid-Autumn Festival, the Ulan began to go on the market, and the older generation began to inquire to the head and tail (neighbor) of the cuo bian where the ulan was good, and they would go to the market to buy a few catties and go home to pickle the "salt water ulan" to prepare for the "killing tail" of each next meal.
Chaoshan people's homemade Wulan is very unique. The traditional practice is to soak in boiling water and directly soak in salt water, there is also a trick here, that is, after boiling water is poured down, you can't frighten the black olive, otherwise it won't be cooked, you must wait until the water is cool to cook.
Pictures 1 and 2 | "Flavor Origin: Chaozhou" ©
The ripe olive is permeated with mysterious purple color, and the taste is like an olive softened by the salt sauce, but it retains the unique plant aroma of the olive, from the inside to the outside, the incense in each olive flesh fiber is stimulated, and the darker it is, the more flavorful it is.
A bite of the olive sauce is full of aroma, the more you chew the flavor, the more squeezed out by the teeth, the olive meat has long been pickled to the paste, just with the white porridge to the stomach, the happiness of the Chaoshan people is here.
Even the olive kernels inside are a lot of 8090 memories, usually with bricks to crush the core, the olive kernels taken out taste a bit like melon seeds, children in order to eat black olives, will waste a lot of olive meat, usually wait for a sentence of Ama's "spit blood boy (Chao style love name), waste olives."
After tasting the four major salty sauces of white porridge, it is the turn of the Chaoshan people to make five sauces.
Fish sauce
With just a few drops, a table of Chaoshan flavor is fresh
It, natural umami, trumps MSG, making soy sauce useless. In Chaoshan, the place of fish sauce in seasonings is unshakable.
Because of its freshness, the Chaoshan people prefer to call it "fishy soup", which means soup with a fresh fishy smell.
Chaoshan is the most famous oyster sauce, only when it is dipped in fish sauce, oysters and eggs together fry the freshness, aroma, crispness and cotton, to the extreme.
Even eating the extremely fishy little fish of Chaoshan "Nago Fish" still needs to be ordered with "fishy soup", but the taste is more delicious.
Sometimes stir-fry a dish, the sauce is too much flavor will be flushed, but the fish sauce has no such scruples, whether it is with soy sauce, pepper, sugar, vinegar, mustard, five-spice powder, with fish sauce mixed up does not conflict.
Puning bean paste
A spoonful of soybean sauce has become a Business Card of Chaoshan Province
Soybeans are a magical food, hydrated into soy milk, cured into tofu, half water and half solid is bean flower, add seasoning, and can be transformed into stinky tofu, curd milk. It can be said that every transformation of soybeans is a major event in the food industry.
And Chaoshan Puning bean paste, especially brilliant.
Picture 1| "Love Letter to the Land" ©
The Chaoshan people steamed the soybeans, cooled down and then drained, and mixed with Aspergillus oryzae, and the protein in the beans underwent decomposition again and again, and the aspergillus attached to the soybeans thrived. After repeated foaming and fermentation, the bean paste changes from white to green, and after natural sun exposure, it is replaced by a golden yellow...
At the thought of a mistake, mold has made another delicious soybean. Pour a spoonful of bean paste and the next meal will have life.
This is the necessary sauce for every Chaoshan family, a full watercress, squeezed in a small glass, across the lid, you can smell a burst of salty bean aroma.
In chao cuisine, Puning bean paste is an indispensable condiment, and a little bit of bean paste can often play a "finishing touch" role for the taste of the dish.
Whether it is accompanied by food or dipped, it is indispensable to have this spoonful of light golden yellow, especially placed in steamed fish and fish rice, which will not rob the umami taste of the fish, but also go fishy, more flavorful, a spoonful down, the deliciousness of the food has been activated.
Kumquat oil
Not a single bite of the fried can be separated from this mouthful of sweetness
This is probably the sweetest representative of Chaoshan sauce.
Chaoshan people often use this mouthful of sweetness to dip a bite of fresh or fried, incandescent seafood, white-seared cuttlefish or fried dishes, fried shrimp balls, fried koji meat are its standard.
Kumquat oil is made with orange juice and sugar, and just by looking at the seductive amber color, it is very appetizing, scooping up like honey, and eating sweet with a mellow orange flavor.
Every day is a little dipped in eating, to oil to dissolve, increase the fragrance and sweetness.
The most arrogant use is that the pork intestines that have just been fried out of the pot are drizzled with a spoonful of kumquat oil, the orange aroma is soaked with the glutinous rice in the pig intestines, and the pork, mushrooms, shrimp, and lotus seeds inside are also scattered and wrapped in kumquat oil, sprinkled with a few white sesame seeds, and then a bowl of sauerkraut soup, the sweetness of the kumquat relieves the greasiness of the frying, and does not steal the crispy limelight of the fried! Take a bite and your appetite will be great!
Picture 2| not picky eaters love meat ©
Plum lamb sauce
If the Chaoshan roast goose does not dip it, it loses its soul
Teochew cuisine has a variety of dipping dishes, because the firm ingredients and dipping sauces can only complement each other in temperament to make a good couple.
If the sweetness of kumquat oil is the perfect match for fried things, then the destination of plum lamb sauce is the famous Chaoshan roast goose.
Plum taste sharp, sour and astringent difficult to enter, Chaoshan people will be coarse salt evenly glued to the surface of green plum, and then after a period of fermentation penetration, at this time the sweet aroma of the plum is fully stimulated, plum paste sauce color bright and full, pickled fermentation after the plum, eat to the mouth sour but not astringent, fruity aroma.
Go to the goose meat shop to chop a plate of roast goose, order the plum lamb sauce, thick plum lamb sauce wrapped in roast goose, put it in the mouth, the tip of the tongue first tasted the sour and sweet plum, the skin of the roast goose baked crisp, followed by the meat and sauce in the mouth after the plum fragrance overflowing, sweet and sour, without a little greasy feeling.
For the Chaoshan people, roasted geese without plum lamb sauce are equivalent to eating for free.
Shacha sauce
The Chaoshan people eat it, and the waste beef is also wasted
No Chaoshan person dared to imagine what the world would become without Shacha sauce, after all, this is a "fate" existence.
Although many people know it because of beef hot pot, the big hit in Chaoshan is actually mixing and stir-frying! Beef hot pot will not be eaten every day, but sand tea cantonese can!
Put the kway teows into the pot, drop them together, cut a few pieces of meat, blanch the greens, drizzle with the special sand tea sesame paste, drizzle some sesame oil, put on the celery grains... Stir in the sand tea kon as fast as possible, and each stick is evenly wrapped with sand tea sauce, one bite at a time.
Shacha sauce is sweet and seay, with special compound aromas such as garlic, onion, peanut rice, etc., a compound salty taste of dried shrimp and raw soy sauce, and a slight sweet and spicy taste.
It feels like everything in this world, as long as it is dipped in shacha sauce, will become particularly delicious!
Sand tea mixed with dried kway teow, stir-fried kway teow, stir-fried kale kway teow, whether it is soup kway teow, stir-fried kway teow or mixed kwai, are the Chaoshan people on the sand tea sauce from snacks to the big classic.
The owner of the kway teow shop may be most afraid of encountering a kind of person, that is, the kind of customer who has to add a sand tea sauce every time he finishes a plate.
"Miscellaneous salty" and "sauce", these are the most underrated, but the most indispensable flavors of the locals' three meals a day, and only by eating these flavor supporting roles can we truly eat and understand the taste memories of the Chaoshan people that penetrate into the taste buds.