I have been to the south more often, and I, a northerner who loves to eat noodles, have also developed a strong interest in rice noodles, and the added value of the destination has also risen sharply.
Later, the drooling caused by a bowl of rice noodles directly affected snacks made from rice.
The more impressive are the rice cakes in Yangzhou, the steamed cakes in Chengdu and the pot side paste in Fuzhou. Ever since I ate the sweet glutinous rice cakes in the south and vaguely chewed to the texture of the rice grains, I think they are much more interesting than the bean buns in the north.
▲ The two-color rice cake that I accidentally ate in Yangzhou was too fragrant and I ate it twice a day
▲ Chengdu's steamed cake is another look
I always felt that rice snacks were not as varied as noodles, until I saw "Kueh" in Shantou, I knew what it was that I couldn't do it, only I couldn't think of it. A "kun" word covers all the rice noodles and rice cakes that I have seen before.
The "kun" of Chaoshan was first derived from the tribute of worship activities, and later evolved into various snacks. "Kueh" is somewhat similar to the southern definition of "cake", with rice and potato flour involved in the production of cakes collectively known as "kueh", but in terms of classification is much more complicated. According to the filling, there are bamboo shoots, taro, no rice; according to different shapes, there are peach, turtle, pomegranate; according to the mixing of other ingredients can be divided into vegetable head, koji, potato; can also be divided according to the color, according to the method and so on.
▲ Nanyang's Nyonya cake is an improvement made on the basis of kway teow
Chinese pay attention to "not eating from time to time", and the Chaoshan people have the saying of "making seasonal rice in seasons", and different seasons and worship different gods must use different kueh products.
Saying that "kun" has seventy-two changes, I don't know if it is said to be less. When I was in Shantou, I wanted to know more about several kinds of kway teow, but I found that they were too complicated, just like the "gods" of Chaoshan that were as elusive. The easiest way is to go to the snack bar, order a few plates of kon snacks, and then taste a bowl of five fruit soup.
<h1 class="pgc-h-arrow-right" > no rice grits </h1>
Rice-free rice is also called leek kway. The outside is fried crispy and crispy, and the inside is a filling made of leeks, which bites the skin of the kwayin, and the aroma of the leeks immediately comes out, and it is really delicious to eat hot.
▲There is no rice rice, and inside is the leek filling
As you can guess from the name, the rice-free koeh skin is not made of rice, but potato flour. The northern fried food is wrapped in flour, and the feeling of wrapping potato flour is much fresher than flour, not greasy, and there is a sense of tempura when bitten.
▲ Crystal ball
There is also a kind of kon called "crystal ball", which is a bit similar to the appearance of no rice kon, and the filling inside is varied, sweet and salty. Sweet ones are generally bean paste or taro puree, and salty are shelled mung beans. (The mung beans that have been shelled are yellow, or the first time to see, there are also put in the five fruit soup) Different color crystal balls are placed together to look good, and it is easy to see when visiting the market. Personally, I still prefer rice-free rice.
<h1 class="pgc-h-arrow-right" > 鲎(hòu) 粿 </h1>
Originating in the Chaoyang region, its history can be traced back to the Tang and Song dynasties, and it has a history of more than a thousand years.
"Horseshoe crab" is an ancient aquatic animal, the earliest koji koji has crab meat in it, and later after the horseshoe crab became a national protected animal, it was made with corresponding substitutes.
The koji koji that I ate this time contained dried shrimp, shiitake mushrooms, and pork, and later I found out that the umami taste of these ingredients mixed together is almost one of the taste bases of the Chaoshan people, and it is not difficult to see in other snacks such as rice and rice dumplings. (So, if you don't like the taste, it's likely that there will be an obstacle to accepting a certain type of Chaoshan snack)
▲ The special Q bomb is chewy
The texture of the koji is very chewy, and it should be made with a mixture of rice milk and glutinous rice. Dipped in sand tea sauce (Maybe also has peanut butter) is very delicious. I don't know if it's my delusion or what, but I always feel that there is a taste of curd in the sauce, and the koji is my favorite in the cantonese snack.
<h1 class="pgc-h-arrow-right" > water </h1>fins
Water kway is not related to fruit for half a cent, and is a snack steamed with rice milk. In appearance, it looks a bit like a small bowl with a hollow in the middle, which is just used to hold pickled vegetables (that is, dried radish). Shantou girls told me that water kway teow was their childhood feeling.
▲ Sweet and salty water kway teow, the taste is very recognizable
The first bite, the taste is really a little strange, the surface is sprinkled with syrup, sweet and salty, and there is a slight smell of dried radish. After eating two more, I gradually got used to the taste, but I still didn't like it very much.
<h1 class="pgc-h-arrow-right" > shrimp rice bamboo shoots </h1>
Chaoshan is rich in bamboo shoots, and bamboo shoots are more common in May and June.
The skin of the bamboo shoots is steamed after grinding rice and glutinous rice into a pulp, the texture is soft, the filling made of diced bamboo shoots is very delicious, and there are also shiitake mushrooms and dried shrimp those so-called "taste basics" to base, Chaoshan people really like this road.
▲ The bamboo shoots will be fried again before eating
Shrimp and rice shoots are very suitable for me, a northerner, and there is a visual sense of eating large bamboo shoot steamed dumplings.
<h1 class="pgc-h-arrow-right" > dish head kueh </h1>
In the Chaoshan dialect, caitou = white radish, and caitou is also the radish cake said by the Cantonese people. The vegetables are shaved into silk or mashed, the rice is ground into a pulp, and the mixture is mixed and steamed into a koway. When eating, cut it open and fry it, you can add eggs and preserved vegetables. There is also a similar approach to Dutch potato kway, except that the white radish is replaced with potatoes, which is more satisfying.
Caitou Kueh is so familiar to the Chaoshan people that they don't know how to describe its taste. For me, a northerner, it is also very strange that white radish can have this way of eating. (Jin Ding Xuan has a similar model, if you are interested, you can try it)
<h1 class="pgc-h-arrow-right" > red peach </h1>fin
The shape of the red peach is made of a special mold, which is very pleasing in both shape and color. It seems that it is also known that it is dedicated to worshiping Gods. Because it symbolizes auspiciousness and longevity, it is used during the New Year's Festival, worshiping gods and ancestors. The rice noodles are wrapped in salty fried rice and are easy to see in the wet market.
▲ There are various molds for making kway teow, and this is the most typical shape
The above snacks can be eaten almost in snack bars, the most famous is the fragrant snack shop in the old city, this shop has created a precedent for Shantou mixed snacks, in addition to the rice, there are oysters, goose intestines, Puning dried beans. However, because the types of management are too complicated, each one is not very refined, and the reputation is mixed. Personally recommend the veteran Fuhegou, specializing in kway teow snacks, the above-mentioned kway teow can basically be eaten here, and the taste is good.
Where to eat
Fragrant snack shop
Veteran Fuhegou rice-free sweet soup kway shop (recommended)
▼
Although there are many kinds of products used for worship, the overall feeling is more like a pastry. There are also some food in Chaoshan with the word "粿" in their names, the most common being "kueh juice" and "kway teow", both made of rice. Compared with the general re-seasoning habit of southern rice noodles, their biggest feature is that the ingredients are freshly selected, seemingly light and simple, but in fact, the kung fu is behind the back.
<h1 class="pgc-h-arrow-right" > grits juice </h1>
The kway teow sauce is very similar to the pot side paste that has been eaten in Fuzhou (pokeable) before, all of which are rice milk solidified and scraped into slices as the main ingredient, and then add other ingredients. Pot paste often add some small seafood: shrimp, oysters, squid and the like, the taste is light and fresh; the sauce is the main brine, more flavorful, pork powder intestines, marinated meat, pork belly, brine eggs, brine tofu, ingredients as diners like to choose.
▲ Fuzhou snack pot side paste, also known as Dingbian paste, relatively light
▲ Chaoshan's kway teow juice, featuring brine
The taste of the pot side is relatively soft, the konchi in the kway teow juice is more chewy, plus a variety of brine flavors, the more you eat it while it is hot, the more flavorful it is, it is not a mountain treasure and sea flavor, but for people who forage in a foreign country, there is a rare stomach comfort.
I went to this called Huaxun old-fashioned kway teow juice, the overall is not bad, but if you go again next time, I would like to go to the Town Ping Kway Juice Shop to try, just pass by after eating the Kway in Fuhegou, the store is very tidy, the ingredients are particularly attractive at the window, if you have not just eaten a stomach Kway really want to go in and eat a bowl.
▲ Zhenping Kway teow juice shop
Zhenping Kway teow juice shop (recommended)
Hua Xun's veteran koeh juice
<h1 class="pgc-h-arrow-right" > fried cakes </h1>
Fried cake kway is not seen much in Chaoshan Province, because I have always liked things like fried rice noodles, so I went to explore.
Gonghe famous fried cake kway is considered to be the founding shop of fried cake kway, the shop also pasted the boss's "family history" and various awards, but goose, this plate of cake kway is not the boss himself fried...
When I tasted the first bite, I was honestly a little disappointed. Although the pot is full of gas and the ingredients are very solid, the cake is too soft, not the kind of tough texture I thought was like a rice cake, and the oil was very large, which was completely inconsistent with the consistent style of Chaoshan Province.
I didn't think it was much fun to eat half a plate like this, until a local brother came to the neighboring seat, and found that the correct way to open the fried cake is to dip it in sugar! A piece of slightly charred cake with a slight edge is thrown into a sugar dish and rolled, and when it comes out, it is impressive, and the gorgeous turn of soft and sweet fragrance is completed in an instant. Suddenly the heart ached, the first half of the plate of fried cakes and konya were eaten in vain...
Republic famous stir-fried cake kway
<h1 class="pgc-h-arrow-right" > </h1>
In the eyes of many people, the rice noodles in Chaoshan and the pho in Guangfu are a bit like twin brothers, and I am afraid that only people in these two places can recognize the difference between the two at a glance. It is said that if a Chaoshan person orders beef stir-fried kway teows and comes up with a plate of dried fried beef river, most of them want to black out the store.
▲ Dry fried beef river
▲ Stir-fried beef with kojitsu
In fact, it is not difficult to distinguish carefully, the kon strip is narrower and thicker than the pho, and the toughness of the pho is not good, so it is more difficult to fry. This is the case because rice milk accounts for a higher proportion of rice noodles than pho, unlike pho, which adds some other powders to maintain toughness.
I am also more greedy if I am not competing: I prefer the toughness of pho and the beef in the fried koway, after all, the beef of Chaoshan really occupies the advantage of time and place.
▲ Kway teow noodles, the ingredients inside are amazingly fresh, the fat meat is not greasy at all, melt in the mouth, dipped in Puning bean paste, really delicious
After eating the fried rice noodles, there are also rice noodles. The house I went to was downstairs from a friend's house, only open for a few hours in the morning, with craftsman-like confidence and arrogance. Of course, pork liver, fish cakes, and a pork part I can't name are also top-notch fresh, in the words of a friend: our fresh pork here can be eaten as sashimi.
Fried beef noodles are eaten in Cai Xi Ji in Chenghai District, and the noodles are a small shop with no name. If you only plan to walk around the city, these two things can go to the square authentic original barley shop to eat, I drank there the motherwort pig blood soup, it is indeed much fresher and more delicious than other shops, the quality of the kway teow is not bad.
Square authentic original barley shop
Photo, text/Xixia