Teochew
It is known as the "Famous State of Linghai"
This is a historical and cultural city
It is not only a gathering place for cultural relics and monuments
There are also well-known Teochew cuisines at home and abroad
A well-known Teochew merchant
It was originally a feast
to maintain a delicate ethnic spiritual system
The ancient Chaoshan family feast can be eaten for four hours
Eating at a table is like a jianghu...
Chaozhou cuisine, also known as Chaoshan cuisine, is one of the three major schools of Cantonese cuisine, a branch of Cantonese cuisine in the eight major cuisines in China. Originating from the Chaoshan Plain, Chao cuisine is uniquely integrated with its unique flavor. Chaochao cuisine is not only popular in southern Guangdong and popular in the land of Shenzhou, but also has a reputation overseas, and its fragrance floats across the five continents, with a wide and far-reaching influence.
Brine platter
A variety of flavorful marinades
Chaozhou brine is famous all over the world
The brine foie gras is a classic in Teochew cuisine
Boiled with dozens of special spices to make brine old soup, the selection of Chenghai lion head goose, foie gras fat and moderate, melt in the mouth, endlessly evocative. In the food culture of the Chaoshan people, the first dish of the Chaozhou cuisine feast is the brine platter, which is composed of goose meat, foie gras, money belly, tofu, and brine eggs, and is thinly cut one by one and laid flat on the plate, which is enough to make people's fingers move and have a big appetite.
Fried oysters
The original taste of the sea
The well-known Teochew fried oysters
With its delicious and crispy flavor, crisp but not hard, crisp but not soft
Renowned in the gastronomic world
For oyster lovers, this is a delicacy that will not hesitate to taste. When it comes to oysters, it is a gift from the ocean, and whenever the tide recedes, local fishermen collect oysters, or oysters, on the reef or dock by the sea. The oyster meat is removed with an oyster knife, beaten with egg mixture and sweet potato flour, seasoned with salt, and fried in lard.
Parsley radish boiled hand beaten beef balls
Sublimation under a thousand hammers
The Chaoshan region is the most well-known and popular
One of the specialties of traditional snacks
It can be used as a snack
It can also be used as a feast soup dish
Only by beating with human labor can beef balls be more refreshing to eat. Place the fresh bull's eye meat on a large cutting board weighing more than 200 pounds, beat it with two square hammer knives weighing 6 pounds until the bull's eye meat is hammered into a meat sauce, add refined salt and fine fish sauce and continue to pound until the meat pulp sticks to the hand. Then grab the pulp, squeeze it into a ball with a clenched fist, use a spoon to dig into the basin of warm water, and then cook the balls over slow heat. For 10 kilograms of beef, it must be pounded continuously for about two hours to make a crisp, smooth, tender, and elastic beef ball.
Teochew seafood porridge
The warmest delicacy late at night
Teochew porridge is a classic dish with beef balls and roast goose
Teochew casserole porridge varies according to the ingredients added
There are seafood porridge, slippery chicken porridge, eel porridge, field chicken porridge and so on
The porridge base of Chaozhou casserole porridge is very exquisite, a pot of sticky and dense, crystal full porridge bottom can perfectly set off the delicious taste of the porridge ingredients, therefore, the selection of rice is very important, it is best to produce fresh fragrant rice from the northeast, rich in rice oil and gum, the most suitable for the bottom of the porridge.
To say that people-oriented, Chao cuisine is the most considerate of people's tastes, it is not only exquisite, delicate, but also pay attention to a variety of collocations, which is also a real sense of "food culture". Seasoned with sauce, a dish of a dish, salty, sweet, sour and spicy, each with its own exquisiteness. Such as the collocation of the sauce plate of the chao dish, what dish with what sauce are very knowledgeable, the so-called "special tasteless, palatable treasure". For example, the open stove roasted snail is accompanied by plum lamb sauce and mustard sauce; raw cooking lamb crab must be accompanied by ginger and Zhejiang vinegar; raw cooking lobster should be accompanied by orange oil; dry roasted goose goose must be accompanied by plum paste mustard; meat jelly and oyster stew should be accompanied by fish sauce; stewed white eel, clear stewed water fish must be accompanied by red soy sauce; brine goose meat and garlic vinegar and so on. There are many kinds of sauce dishes, such as salty, sweet, sour, spicy, astringent, fresh, etc., and the colors are red, yellow, white, green, purple, brown, etc., all of which take care of the tastes of the eaters. This is very different from the style of Guangzhou cuisine and Dongjiang cuisine.
About the cuisine
It is a daily experience of Teochew people
It is also in the construction of Chaoshan culture
Indispensable part
Memories of teochew flavors
There is also a human touch that transcends the material
Full of emotions
Dishes are feasts, and everywhere is home
Some of the pictures come from the Internet If there is any infringement, please contact to delete
Be a greeter of the world
Every Monday to Friday at 10:30 am
Mobile
Peppercorn platform live on time
Every Monday to Friday at 19:10
TV side
The fujian tv station travel channel premiered