How do you evaluate Chaoshan cuisine Chaoshan cuisine ?

The characteristic of Teochew cuisine is that it attaches great importance to the sauces: salty, sour, sweet and spicy, each with its own exquisiteness. One dish with a small saucer is much more elaborate than other local dishes that use only soy sauce and vinegar.

Like the most commonly eaten braised goose, there must be a plate of garlic vinegar on the side when it is served. The color is monotonous, and sometimes it is garnished with a little chili flakes.

Raw rolling carp is also served with garlic vinegar, two different foods, the sauce can also be the same, but the taste is completely different after eating, which is also a miracle. Raw boiled crab with ginger vinegar, roasted goose goose with plum paste, roasted suckling pig with sweet sauce, roasted conch with plum paste mustard, stewed white eel or water fish, served with red soy sauce.

When the fish is boiled and turned into fish rice, be sure to order soybean sauce so that the fish is not fishy. The soybean sauce is also required to be produced in the Puning area, and some add a little spicy to it. The difference between good and bad bean sauce is the world.

The bean sauce that can be seen clearly is too raw and has no bean flavor; If the beans are marinated for too long and turn into a paste, they are too salty and unsightly, and the knowledge is really great.

I grew up in Chaozhou offline, and although I ate home-cooked meals, I have lived for more than 20 years, and I still have a physical impression of Chaoshan's diet. Many people say that Chaoshan people eat finely, which is true, Chaoshan people are really fine for eating. But the sophistication in it doesn't just mean the pursuit of high-end ingredients.

For example, everyone knows that a cow should be divided into dozens of parts, and each part should be scalded in the soup for how long, and it should be accurate to the second. Send a circle of friends to the literary and artistic youth, and the merchant will cheat some money by the way, and sell a cow into two **.

I will talk about the delicacy of the Chaoshan people, that is, the side dishes with chyme (when drinking porridge), no matter the type, preserved cabbage, sauerkraut, olive vegetables, black olives, pickled clams, thin-shelled rice, ,..The list goes on and on. In the production is also not particular, sauerkraut from the market purchased, washed and shredded, ginger shredded, mixed with minced ginger and sugar, placed for two hours, is a sweet and sour slightly spicy refreshing porridge side dish, other more complex processes are for a bite to send porridge side dishes.

So what does fineness mean to Chaoshan people? You must know that the Chaoshan area has been a miasma in the south since ancient times, and there is no wealth at all, why Han Yu came to Chaoshan, it was degraded, and there is a poem of "eight thousand Chaozhou roads in the evening". Fine for Chaoshan people, is to create as much happiness as possible for their own lives under the condition that they are not rich, to live more deliciously, even if you are pickles on white porridge, but also to eat the taste that others do not have, this is Chaoshan people.

In addition to eating finely, Chaoshan people's understanding of taste in food can be said to be ingenious, and it is the best in China. Regarding the taste, many people's understanding of Chaoshan is seafood, and then they associate it with the original taste, Chaoshan cuisine's understanding of taste is not limited to the so-called original taste, Chaoshan cuisine also has a very complex flavor of dishes, such as brine, in addition to the original understanding, Chaoshan people are not only limited to boiling, steaming, clear soup hot pot, etc., but have their own set of criteria for judging deliciousness, such as a variety of dipping sauces, all of which have its special use and fixed food collocation, there are many types, It can be said that it is a dish and a dip.

The main differences between Fujian cuisine and Chaoshan cuisine are that they have different origins, different characteristics, and different representative dishes, as follows:

First, the origin is different.

1. Fujian cuisine.

Fujian cuisine generally refers to Fujian cuisine, which originated in Fuzhou, is based on Fuzhou cuisine, and later integrates the flavor cuisine of eastern Fujian, southern Fujian, western Fujian, northern Fujian and Puxian.

2. Chaoshan cuisine.

Chaoshan cuisine generally refers to Chaozhou cuisine, originated in the Chaoshan area of Guangdong, is an important part of Chaoshan culture, Chaoshan cuisine has a long history, originated in the Han and Tang dynasties, formed in the Song Dynasty, flourished in the Ming Dynasty, flourished in the Qing Dynasty, after more than 1,000 years of continuous development, has become a popular and precious food in the world.

Second, the characteristics are different.

1. Fujian cuisine.

Fujian cuisine is famous for cooking delicacies from the mountains and seas, on the basis of good color, flavor and shape, especially "fragrant" and "taste", its freshness, mellow, meat fragrance, not greasy style characteristics, as well as the characteristics of the soup road extensively, it is unique in the cooking garden.

2. Chaoshan cuisine.

Teochew cuisine is rich in local flavors and is known for its expertise in seafood preparation and emphasis on authenticity. Known for its high price, its selection of materials is exquisite, the knife work is fine, and the cooking methods are diverse, and the pursuit of color, flavor and flavor. The biggest feature of Teochew cuisine is that it borrows seafood, and the main cooking methods are:

Stew, stew, fry, fry, cook (steam), stir-fry, bake, burst, blanch, cook, soak, buckle, marinade, smoke, drench, burn and so on.

3. The representative dishes are different.

1. Fujian cuisine.

Representative dishes: Buddha jumping over the wall, lychee meat, sand tea noodles and so on.

2. Chaoshan cuisine.

Representative dishes: Chaozhou frozen red crab, Chaozhou frozen flower crab, fish rice, raw pickled salted shrimp crickets, etc.

The above content refers to Encyclopedia - Fujian cuisine.

Encyclopedia - Chaoshan cuisine.

1, Chaozhou Spring Cakes: The first episode of "Tip of the Tongue 2" introduces the "Spring Cakes" of Chaozhou. The seductive appearance and emotional commentary of the program are impressive and salivating.

Teochew spring cakes are the best of the traditional Teochew snacks, also known as Teochew spring rolls. Although this snack is not a precious dish, it is a traditional delicacy that Chaozhou people must eat during the New Year's Festival, which embodies the strong nostalgia and family affection of Chaozhou people.

2. Shantou Oyster Branding: The second episode of "Tip of the Tongue 2" introduces the famous Shantou Oyster Branding. This is a local specialty snack that is very common in Chaoshan, but it has become popular at home and abroad, and has become a delicacy that can be eaten in Chaocai restaurants everywhere.

However, if you go to Shantou to taste this snack, you will still find its unique flavor, which is different from that in restaurants.

3. Jieyang Ping Pong Kueh: Jieyang's snacks are the first to recommend "Ping Pong Kueh". This snack originates from Jieyang, and the development is greater than Jieyang, with a unique taste, and it makes people's teeth and cheeks fragrant after tasting.

When you come to Jieyang, you not only have to taste table tennis kueh, but also buy it as a souvenir to bring back to your family and friends.

Chaoshan cuisine is an important part of Cantonese cuisine, and the eating habits of Chaoshan area are close to those of southern Fujian, and at the same time, they are influenced by the Guangzhou area.

Chaoshan has those famous dishes: raw lobster, frozen Jinzhong chicken, chess piece tofu, Chaoshan lo-mei, boiled lotus chicken, boiled Taiji crab, fried prawns, iron pat pigeon, fried frost bird, sand tea beef, drunken mushroom, glutinous rice crispy chicken, roasted puff pastry chicken, red Jiongtian chicken, almond white lung, winter melon pot bottom, head kueh and so on.

Chaoshan preserved cabbage, that is, dried radish, sun-dried radish.

It is called "Chaoshan Three Treasures" with Chaoshan pickles and fish sauce. Because radish is commonly known as "cabbage" in Chaoshan, it is called "preserved cabbage".

Radish is a beneficial vegetable because it is extremely rich in B vitamins and high in iron. Therefore, dried radish is also the most inconspicuous and cheapest but the best health food, and its iron content exceeds all foods except enoki.

Production method: The production of dried radish is generally carried out before and after the winter solstice, and it must go through three processes: "drying, pickling, and hiding". Pull out the radish and wash it, put it in the sun and expose it to the sun with a layer of wrapping, a layer of radish and a layer of salt, fill it with a cover, and then press a large stone to take it back at night. After a week, take it out to dry, rub off the water, and then expose it to the sun until the water can not be squeezed out.

Then filter and boil the salt water in the bamboo root, pour in the dried radish and soak it, rub it again while it is hot, squeeze off the salt water and dry it again, wait until it becomes golden brown, then put the dried radish into a clean urn and compact, seal it with yellow mud, and take it out after half a year. In this way, it becomes a dried radish with a unique flavor.

Product features: salty, crispy, appetizing.

Eating method: 1. Wash and tear open, send white porridge directly, and often eat it for breakfast;

2. As an ingredient for Chao vegetables, such as slicing and adding fresh shrimp to make soup, it is known as dragon tongue and phoenix tail soup, and is more commonly used for cooking with fish or meat;

3. Fry it together with the egg until it becomes a cake-shaped, that is, the famous Chaoshan dish "preserved vegetable egg".

4. Health care consumption, appetizing and digesting, dissipating wind and qi.

Now, after processing, Chaoshan preserved vegetables have become a good gift for local characteristics, and overseas Chinese like to bring preserved vegetables to their hometown when they return to Chaoshan to visit relatives and go back.

How do you evaluate Chaoshan cuisine? What are some Chaoshan delicacies worth checking in? Most of the people who travel to Chaoshan are some eater tourists. The food of Chaoshan, Guangdong is really a must-have in China, and they all feel that Cantonese cuisine is the best in the world, and Chaoshan cuisine is one of the indispensable parts of Cantonese cuisine.

Beef meatballs. The best thing to recommend is beef balls, whether you eat barbecue or spicy hot, there is a special delicacy that cannot be refused, which is beef tendon balls. After the beef balls are cooked, the thick beef flavor fills the inside of the public's mouth in an instant, and the beef tendon balls are deeply juiced, and the rich and diverse tea soup makes the beef tendon balls have a rich flavor from the process of adding them to the inside of the mouth until they are swallowed.

The birthplace of beef tendon balls is in Chaoshan, Guangdong, and the most authentic beef balls can only be tasted in Chaoshan, Guangdong.

Chafing dish. Unlike most hot pot restaurants, Chaoshan beef hot pot does not like to use beef to enhance the aroma of the hot pot restaurant, but loves to use beef and mutton to capture the public's taste. In fact, Chaoshan beef hot pot is very similar to Beijing hot pot, both of which pursue the original taste of perfect meat.

Especially after the beef is cooked in the sauce boiled in the big bone broth, it is undoubtedly one of the best ways to eat Malatang.

Cheong Fun. Many people think that Guangdong rice noodles are the food characteristics of Guangdong, in fact, Guangdong Chaoshan is the origin of Guangdong rice noodles, go to Guangdong Chaoshan to play and eat nothing, but Guangdong rice noodles must definitely be tasted. Guangdong rice rolls have now become one of the national specialty snacks, but if you want to eat the best and most authentic Guangdong rice rolls, you have to be in Chaoshan, Guangdong.

Boat porridge. As soon as this boat porridge is served, it is enough to shock the eyes of people in the northern region. Although the main ingredients of this boat porridge are fish and porridge, the diversity of the ingredients in it and the texture of its mouth are enough to shock your taste buds.

There are the crispiness of jellyfish skin, the tendon of fish skin, the freshness of fish and shrimp skin, the medium spicy ginger foam is just right to strengthen the spleen and appetize, and a little fried fritters just brings crisp to the light and tasteless white rice porridge, which can indeed rank at the top of all porridge products. Drink it once and you'll be most impressed.

I think Chaoshan cuisine is very delicious, and there are many types and styles of dishes, with all colors, flavors, and flavors, and it is also known as the most high-end cuisine in China; Chaoshan meat strips, pig's knuckle rings, Chaoshan beef balls, Chaoshan casserole porridge.

Chaoshan's dishes are mainly seafood, and with special dipping sauces, they will be refreshing and delicious, and very fragrant; Chaoshan rice rolls, Chaoshan beef balls, grilled oysters, Chaoshan fish balls, Chaoshan braised goose, Shantou preserved cabbage.

It's that this kind of dish is generally more expensive, but it is very delicious, such as dry fried eggplant, dried fried beans, and fried dough sticks stewed pot.

It is known for its seafood.

The Chaoshan area is located in the lower reaches of the Hanjiang River, "relying on the mountains to eat the mountains and relying on the fierce sea to eat the sea", and most of the food of the Chaoshan people is taken from the sea tribe, Senqiao fish, shrimp, mussels, clams, which are like thousands of shapes. The abundant aquatic resources and the eating habits of seafood make the Chaocai dishes famous for cooking seafood. Chaocai has a saying that "no seafood is not a feast".

Chaocai dishes are exquisitely made, the cooking skills are fine, the knife work is exquisite, and the heat and seasoning are also emphasized, and the pursuit of color, flavor and flavor are all in place, and it is known as the most high-end cuisine in China. There are also many cooking methods of Chaocai, including stewing, stewing, frying, frying, burning, buttoning, stir-frying, boiling, drenching, clearing, cooking (steaming), soaking, etc.

The most famous dishes of Chaoshan cuisine are thick mushroom mustard greens, unicorn abalone slices, red stewed shark fin, roasted snails in the open oven, soaked squid in oil, stewed black ear eel, skillfully roasted goose goose, eight treasure vegetarian vegetables, soup snails, dry fried crab tower, golden gourd taro paste and so on. Chaoshan cuisine generally refers to Chaozhou cuisine, which originated in the Chaoshan region of Guangdong Province and is the backbone and representative of Cantonese cuisine, one of the four major cuisines in China.

Chaozhou cuisine is rich in local flavors, it is good at cooking seafood, attaches importance to the original taste, exquisite selection of materials, fine knife work, and various cooking methods, color, flavor and taste, and is known as the most high-end cuisine in China.

Teochew cuisine is also famous for its unique sauce dishes, with a wide variety of sauces, including fish sauce, dark soy sauce, orange oil, plum paste, three-penetration sauce, chili sauce, sand tea sauce, shrimp sauce, garlic vinegar, etc.

The main cooking methods of Chaoshan cuisine are diverse, including stewing, stewing, frying, frying, cooking, stir-frying, baking, exploding, blanching, cooking, soaking, buckle, marinating and so on.

There are many varieties of Chaozhou cuisine, with unique flavors, and its characteristics are: 1. Cooking seafood is good; 2. Depressed but not greasy; 3. Meat and vegetarian dishes; 4. The soup is delicious and keeps the original flavor; 5. Wide range of materials; 6. Exquisite knife work; 7. Pay attention to modeling; 8. The taste is pure; 9. Pay attention to food therapy and health preservation; 10. Supplemented with various condiments (sauce plates).

The main cooking methods of Teochew cuisine are: stewing, stewing, frying, frying, cooking (steaming), stir-frying, baking, exploding, blanching, cooking, soaking, buckle, marinating, smoking, drenching, burning and so on.

Pay attention to color, taste, fragrance, type, utensils, sauce, with clear, light, fresh, tender, skillful, elegant and other characteristics.

In addition, the Teochew feast is also in a class of its own. For example: 12 dishes for the Daiki banquet:

This includes one salty and one dessert pastry. There are two beets in the wedding banquet, one is sweet at the beginning, and the other is at the end of the mat, the first is sweet, and the tail vegetables are sweet, implying a happy life, from the beginning to the end, the sweeter it is. There are two soup (soup) dishes, interspersed with kung fu tea during the banquet, to relieve greasy and increase appetite.

And so on, and so on, and the style of Guangzhou cuisine and Dongjiang cuisine is very different.