Lai Chaozhou,
The following delicacies must be tasted
The unique flavor makes you salivate,
These are the special snacks of the Chaoshan region!
Raw cooking cream crab
The more popular method of crab dishes in Shiochew cuisine is raw cooking, especially meat crabs and cream crabs. Raw crab is one of the famous traditional crab-flavored dishes. Choose the cream crab produced by Chaoshan And put the crab claw on both sides of the bottom of the dish, cut the crab meat into pieces and place it on top of the crab claw, put the crab shell on top of the crab meat, then put the diced white meat, ginger slices and green onions on the crab, and then mix the brine, rice wine and Sichuan pepper evenly.
Then, put it in a steamer basket and steam for 10 minutes, remove the ginger slices and green onions, and serve with Zhejiang vinegar and ginger rice. It is beautiful in shape, bright in color, and the crab meat is tender and seasonal.
Cake roasted sweet potatoes
Take the sweet sweet potatoes with red meat native to Chaozhou, wash and peel, cut into pieces, put them in white syrup and cook 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.
"Cake roasting" is a common cooking method for cooking sweets in Teochew cuisine, and the specific method of "honey soaking" that is a bit similar to the northern "honey dip" is to first cook the raw materials for preliminary cooking, and then put the raw materials into the syrup Chinese and cook them over fire. "Cake" contains the meaning of high liquid concentration in Teochew dialect, such as "cake cake yang" in Teochew dialect is this meaning, so the characteristic of cake roasting should be that the concentration of syrup is higher than honey juice.
Sand tea kon
Chaozhou Kway Teow has a kind of dry fishing food method, because "fishing" needs to add oil, sauce, etc., so in the Chaozhou dialect is called "irrigation", fishing kway teow in Chaozhou is called irrigation "kway teow". It is eaten by first blanching the kway teows in a boiling soup pot, scooping up the filtered water, pouring it into a bowl, mixing it with peanut butter, shacha sauce, lard, monosodium glutamate, fish sauce, Zhejiang vinegar, etc., plus blanched meat slices, lettuce, etc. The smooth and soft texture of the kway teow and the strong aroma of peanut butter and shacha sauce make many young people have a special love for shacha kueh, which is a snack that friends on a whim must try.
Saltwater kway
"Salty water kway", also known as water kway ( ) , is also known as pig mochi (named in parts of Chenghai). It is a traditional Teochew food snack. It has a long history, refreshing taste, cheap price, and is widely loved by the people.
The appearance of the "salty water kway" 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 konchi skin is tasteless but chewy, and with the sweetness and saltiness of the dried vegetables, it has become a folk snack with Chaoshan characteristics. Some can also be added with chili sauce or sweet syrup to make the salty water kway taste heavier and more delicious.
"Salty water kway teow" is generally sold in the form of snack stalls, the stall owner first steamed the konya skin for later, while the dried vegetables are cut into cubes, minced garlic is added, slightly heated in a small stove, and sold now.
Pig's foot ring
Pig's foot ring is a fried kon snack, in the Chaoshan region, because of its appearance, it is also figuratively called "oil shield". The filling of the pig's foot ring is taro cut into cubes (raw taro cubes are also acceptable, but steamed taro diced are more fragrant), cooked red beans, raw green onion beads, five-spice powder, fine salt, stir well.
The pork knuckle is a favorite snack of Teochew children. Because of its circle, it is cut from the pig's trotters, so people call it a pig's foot circle.
The fried "pig's foot ring" is not only very cute in color, but also has a fragrant and seductive aroma, which makes people salivate, eat a bite, feel crisp and delicious, the taste is very good, and after eating it, it is more fragrant and fragrant, and the aftertaste is endless. "Pig's foot ring" can be tasted as a delicacy, and can also be used as a "food match" for delivering meals, which is really a double win.
Late rice
"Xiami" is a special snack in the Chaoshan region. Unlike many ordinary koeh products in Chaoshan Province, the main effect of this "supper rice" is to "eat cleverly" rather than to "eat enough". Its materials are exquisite, but also finely crafted, and it is not very tall.
The rice is made of refined flour and fresh eggs mixed to make the skin, wrapped with red meat, fresh shrimp meat, shiitake mushrooms, winter shoots and other more than a dozen main ingredients made of filling, after the precision of kneading into exquisite small rice embryos, steamed to become a fresh, refreshing, smooth and fragrant snack.
Curd cake
Curd cake is one of the famous cake foods in Chaozhou. It is soft and delicate, sweet with a special fragrance. The ingredients for curd cake are peculiar 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.
Leeks
Leek kon is a characteristic snack in Chaozhou, a delicacy. Its unique flavor and delicious taste make people leave a fragrant mouth after eating it, and it is difficult to forget.
The steamed leeks are so fragrant that people can't help but salivate and eager to eat a few right away. Please don't be in a hurry to eat, steamed leeks should take advantage of its steaming heat, brush lying can or spray a layer of fragrant sesame oil, especially with rice flour made of kon skin, it will be more sweet and lubricating to eat; when eating, you can also choose a strict flat bottom iron ding, put like oil (* is lard), placed on the stove, after the oil rises, the steamed leek kun is placed on the top of the pan, burned on one side, turned over, burned on the other side, so that it tastes better, especially with starch made of koen skin, it will feel fragrant and refreshing, and the aftertaste is endless.