At the end of the Qing Dynasty, there was a "Overseas Bamboo Branch" of the hipster ancestors who described singapore's restaurant cloud: "Buy drunk and invite to the restaurant, the Tang people do not talk to the old Fan. The opening of the restaurant needs to be slaughtered, half Chaozhou and half Guangzhou. From these four short poems, we can see that the Chaoshan people who are going to the sea for the field have a long history of spreading around the world. This landed on the ground, grew freely, and condensed them in addition to outsiders such as listening to the Chaoshan dialect of the Heavenly Book, which is the taste of food from their hometown. The most turbulent nostalgia in the world is the memories evoked by this nostalgic sound and nostalgia.
Chaoshan Collection | Chaoshan flavor porter Hatsho
The land of Chaoshan is surrounded by mountains and seas, and the products are abundant, and the texts are seen since the Han Wengong "Eighteen Oblique Laws of the Chu nan Food Yiyuan", which is inclusive, so that the chao cuisine has gradually developed and flourished, and the colors are colorful. In recent years, with various media reporting on various documentaries, it has become famous in the North and South. The taste is still fresh, good at cooking seafood, paying attention to health Chaoshan cuisine is in line with the trend of modern people's healthy diet, and a large number of post-seasoning cooking techniques make a variety of Chao dishes generally will be blindly matched with sauce dishes, which allows diners to choose according to their own taste preferences. Commonly used sauce dishes are the first soup Chaoshan fish sauce, kumquat oil, plum sauce paste, three-seepage sauce, red spicy sauce, shacha sauce, garlic vinegar, mustard spicy, chili vinegar... There are countless, which is also a sign of the authenticity of Teochew cuisine. Some scholars have suggested that this way of cooking and eating originated from the circulation of court cuisine. No matter where it comes from, this combination makes the authentic Chaoshan cuisine have a broader basis for adaptation, salty and light, like sour and spicy, degreasing, and can be adjusted by all mouths.
Everyone knows that the first soup of oysters, Chaoshan fish sauce, needless to say, is like the hot blood cockle that Chaoshan people must be on the table for the New Year, and the Chaoshan people call its shell "cockle shell money", which means that it is red and hot, and the source of wealth is rolling. This delicious abnormality also makes ordinary people feel that the Chaoshan food must be eaten with a sauce that can be called "sour, sweet, bitter, spicy and salty": three-infiltration sauce. This kind of raw materials of plum sauce paste, southern ginger bran and sugar, salt and other infiltration, the taste is a must, you know, this is also an irreplaceable seasoning for Teochew fish.
Another example is the salty sour plum with fruity flavor, which is based on the peach plum and plum plum produced in Chaoshan in Guangdong, Meixian or Shanghang, Fujian, as raw materials, and the brine salt stain for about two months until the plum meat is soft and rotten, which is the only magic weapon used to cook the famous Chaoshan dish open stove mullet or cooking afternoon bamboo shoot fish.
The plum sauce paste that is born from the same vein is only selected for the peach plum with a thick core of the meat, blanched in boiling water and drained the water and added less salt, the pitting retains the meat, and then adds the appropriate amount of sugar to stir and marinate well, which becomes the plum sauce paste. The traditional combination of this seasoning sauce to the best Chao cai open stove roast snail or white scorched snail sauce is two kinds of mustard sauce and plum sauce paste; and the dipping sauce used in the Chaoshan family to eat fried kway teow meat every day is also plum sauce paste.
Orange flavor rich and mellow kumquat oil dipped in dishes are more diverse, raw cooking lobster, raw cooking pomfret, all kinds of fried things, such as dried fried shrimp, shrimp cakes, shrimp balls and dry fried anchovies, etc. can be dipped with matching, this kind of natural kumquat juice, sugar, salt naturally dried condiments, if you add some water, thirst quenching, is the authentic natural drink.
Needless to say, the red hot sauce can be seen on almost all chaoshan table. Chaoshan sauce dishes are divided into two kinds, flavor plates and Han dishes, the smaller saucers are placed on the table before they are served. It is the most commonly used condiment, such as the first soup Chaoshan fish sauce, red spicy sauce, Chaoshan soy sauce and so on. The Han dish is the sauce dish that is served with the dishes according to the seasoning needs of the dishes mentioned above. As far as the red spicy sauce is concerned, eat beef hot pot, fried kway teow, spiced beef brisket, Chaoshan intestinal powder, kway teow noodles, pig blood soup... Almost as much as you can think of, you can put a saucer in front of it and pour red spicy sauce.
So for the old gourmet, the chaoshan taste is not only a delicious ingredient, delicate cooking, but also the sauce plate of this dish, this food, this taste, into the blood, bit by bit, in the depths of memory, all related to happiness. Someone once wrote: "Ethnic diets are such foods that can arouse a sense of cultural identity, and they are like languages, which are the symbols of ethnic differentiation and the real boundaries of food culture." "In the nostalgia of the Chaoshan people, the most emotional wave is this rural sound and hometown taste."