Chaozhou cuisine is very famous, but I feel that Chaoshan is still relatively backward, why?

As a native of Shantou, I would like to briefly talk about my views! Our Chaoshan people are famous for their strong entrepreneurship and business, known as the "Oriental Jews", some people will ask why it is difficult to make a difference in local development?

The main reason is that the post-90s Chaoshan parents are very xenophobic, and outsiders are generally not welcome to work in Shantou, Chaoshan people generally think that except for Cantonese people, the others are from other provinces, and feel that they are of low quality, disdain to deal with them, and look down on them in their hearts, so they are very repulsive! The reason for this phenomenon is that at that time, there were many illiterates, cognition limited their thoughts, and the idea of small wealth and peace limited them! Chaoshan people pay attention to business, and ignore the development of light industry, resulting in an imperfect local industrial system and unable to retain talents!

The street is full of street stalls and snack food stalls. The lack of a large pattern, the neglect of the overall planning and development of the city, the market economy dominated by agriculture and small traders, and most importantly, the cognitive ability of the local people restricts the development of the city. With the development of compulsory education for the post-90s generation of literacy, this phenomenon has gradually improved, but there is still a long way to go.

Relative to Beijing, Shanghai, Guangzhou, Shenzhen and even the whole of China and the world, Chaoshan local market is small, the demand is not large, there are many people and few places, can not retain talents, no matter how you develop and develop, the market can not compare with Beijing, Shanghai, Guangzhou and Shenzhen, after a certain scale, it will expand outward, and even move out, many well-known Chaoshan enterprises started in Chaoshan, and then moved out after a certain degree of development, indicating that there are seeds of doing business in Chaoshan area, which may not take root in Chaoshan area to the peak, but can not erase this soil!

Where there is a tide, there are tide people, and where there are tide people, there are tide merchants. This is the best epitome and praise for Chaoshan people doing business! In the past two years, the development environment of Chaoshan area has been greatly improved, and I hope that the development of Chaoshan area will get better and better!

Chaoshan cuisine belongs to Cantonese cuisine and is one of the three major cuisines in Guangdong. After thousands of years of development and evolution, it has continuously integrated and absorbed the characteristics of Cantonese cuisine and surrounding Hokkien cuisine, which can be said to be a collection of other people's flavors and cooking techniques, exquisite and innovative, thus forming its own unique Chaoshan style.

From the formation of Chaoshan culture to the history of Chaoshan cuisine, this paper analyzes the characteristics of Chaoshan cuisine in depth, and summarizes the typical characteristics of Chaoshan cuisine, such as "good at cooking seafood", "good at absorbing the strengths of others", "liking soup dishes" and "preferring snacks", which also reflects the cultural characteristics of Chaoshan people's pursuit of refinement.

Chaozhou cuisine is very famous, but I feel that Chaoshan is still relatively backward, this is because Chaozhou cuisine is quite delicious, so many people go to taste, but in fact, Chaoshan's economic development level is not particularly high.

Because Chaoshan has many people and few places, there is not enough space for development, and Guangdong's economy is developed, compared with other cities in Guangdong, it feels that Chaoshan is relatively backward.

That's because Chaoshan's development space is very small, as well as the rupture of traditional funds, and Chaoshan's talents are also very small, so Chaoshan is relatively backward.

Chaozhou cuisine is very famous, but I feel that Chaoshan is still relatively backward, I think that although Chaoshan's food is more famous, but the local tourism and other development have not been better played, so the development here is relatively backward.

I think the main reason for this situation is the underdevelopment of the local economy, and the result of the lack of publicity in some local tourism industries.

Because the geographical location of Chaoshan is not very good, and there is no unique industrial support, the tourism industry is not developed, so it has not been developed.

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.

Teochew cuisine is a cuisine formed by the food culture of the Teochew region, and it has a long history and a long history. Teochew cuisine can now be said to have swept the whole of China, and Teochew cuisine is deeply loved by people all over the world for its unique methods and taste. So what historical evolution has Teochew cuisine culture undergone to become what we know now?

Teochew cuisine, referred to as Teochew cuisine, is called "cold food" in Hong Kong. It is an important part of the traditional food culture of the Han people, and Teochew cuisine can be traced back to the Han Dynasty. After the Tang Dynasty, under the influence of the Central Plains cooking skills, it developed rapidly, and today, Chaozhou cuisine has developed into one of the famous dishes in China with unique Chaozhou cultural characteristics and well-known at home and abroad.

It is one of the eight major cuisines of China.

Teochew cuisine is known for its high price, with its exquisite selection of ingredients, fine knife work, and diverse cooking methods, and the deliberate pursuit of color, flavor, and taste, and is known as the most high-end cuisine in China. The biggest feature of Chaozhou cuisine cooking is to borrow seafood, and the main cooking methods are: stewing, stewing, frying, frying, cooking (steaming), stir-frying, baking, exploding, blanching, cooking, soaking, buckle, marinating, smoking, drenching, burning and so on.

According to historical records, Teochew cuisine can be traced back to the Han Dynasty. After the Tang Dynasty, under the influence of the cooking skills of the Central Plains, it developed rapidly.

When Han Yu in the Tang Dynasty was on the verge of the tide, he praised the deliciousness of the tide dishes and said: "The chapter lifts the vest pillar, so it is strange." The rest of the dozens are not to be lamented."

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Chaozhou cuisine entered its heyday, and there were many famous shops in Chaozhou City, famous teachers and famous dishes. In modern times, due to the exchanges of overseas Chinese of Teochew origin, Chaozhou cuisine has absorbed the essence of famous foods at home and abroad, and the dishes are more colorful and the quality is improving. Today, Chaozhou cuisine has developed into one of China's famous dishes with unique Lingnan cultural characteristics and well-known at home and abroad.

Now when we talk about Teochew cuisine, few people are willing to face up to its southern Fujian origins. In fact, many of the seasonings of Chaocai are common to or similar to Hokkien cuisine. Such as oysters, pickled salted grubs, steamed fish (referring to the ancient method of adding shredded mushrooms and diced white meat), sand tea sauce, etc.; Many characteristics of Chaozhou cuisine, such as good cooking of seafood, heavy soup and light oil, advocating lightness, and paying attention to health preservation, are also the characteristics of southern Fujian cuisine.

The food culture of Chaoshan and southern Fujian can be traced back even further, just like the Fubin culture in the prehistoric period, there are also 'shell mounds' ruins that are collected by oyster shells after being featen. ”

Many of the "Fu Lao" and their ancestors who entered the tide from Fujian are also famous families in the Central Plains. They either moved south to escape the war, or they occupied the tide land after the dismissal, in short, most of them came from rich and noble families, and it was the so-called "Zhong Ming Ding Food Family". It was they who brought the advanced food culture and fine cooking skills of the Central Plains, and finally sublimated Chaocai from "barbarian" to a kind of cuisine.

Chaoshan Chaozhou, Guangdong Province is a gastronomic capital with many famous specialties. Here are some of the representative cuisines:

Chaoshan Beef Hot Pot: Featuring tender beef, unique seasonings, and a delicious soup base.

Chaotang Shantou Beef Balls: The taste is delicate and the meat is full of aroma, which is a very famous snack in Shantou area.

Chaoshan casserole porridge: The porridge sauce is thick and delicious, and it is often paired with various seasonal vegetables, fish and shrimp and other ingredients.

Chaoshan sand tea noodles: It is a noodle dish made with sand tea sauce and various seasonal vegetables and meats.

4.A famous snack in Chaozhou"Lotus pastry": It is a crispy pastry with a soft filling that uses lotus paste as the main ingredient and glutinous rice flour and other ingredients.

The above is just a part of it, there are many other delicacies in Chaoshan Chaozhou, such as pork knuckle rice, Chaoshan chicken porridge, Chaoshan dumplings Li Wubo, Chaoshan glutinous rice balls, etc.

My hometown is in Xinjiang, and there are a lot of delicacies, so let's introduce the following kinds:

1. Naan: The most asked is similar to the steamed buns in the mainland but more durable, keeping them dry for 2 or 3 months without problems, and soaking them in water (soup) to eat softly. Xinjiang calls this "naan" instead of "naan cake", and the black spots on it are burnt green onions, and there are also black sesame seeds.

In addition to dipping broth, vegetables, sauces, etc., this product is particularly delicious when dipped in honey, so you can try it if you have the chance.

2. Baked buns: The most mainstream is mutton + onion + salt + pepper as the filling, there are really only these acres, so it is very fresh and fragrant.

3. Pilaf: Now few people will eat with their hands, note that in addition to carrots, there are also yellow radishes unique to Xinjiang, if I am wrong, please point out. Lamb is the most mainstream, in addition to this, there are beef, pigeon, chicken. There will also be a version with raisins.

4. Ramen: Northern Xinjiang people like to say that the noodles are boiled vegetables (fresh vegetables + beef or mutton fried in each sensitive skin) mixed with hand-drawn noodles. There is no set pairing for risotto, so ramen can be said to have the most varied tastes.

5. Thin-skinned buns: dead dough skin, two main streams of fillings, one is almost the same as roasted buns of lamb + onion + salt + pepper, the other pumpkin + mutton fat + salt + pepper, the latter is also called pumpkin buns.

6. Shantou beef hot pot generally has no fancy way to eat, that is, the simplest beef bone clear soup pot bottom, cut meat outside the door and shabu inside, only in this way can you eat the original taste of beef. Of course, each diner has three small plates of condiments in front of them – sand tea sauce, chili sauce and puning bean sauce, which are adjusted by the guests according to their tastes. Therefore, it is often said that Chaoshan cuisine is "big and light".

I'm very tasty, very tasty, give me more to learn, and there are a lot of tutorials in the evening. I hope you will come and taste it.

Like Chaoshan cuisine, the cuisine is relatively good, very suitable for the taste of the public, and the taste is also very delicious, like if you like to eat this kind of food, under normal circumstances, you may have these delicacies.

Chaoshan cuisine. It is a cuisine. There are a lot of Chaoshan delicacies worth checking in. There are many delicacies in Chaoshan. Hakka cuisine. Hakka cuisine is also very good.

Chaoshan diet is generally fresh-based, the ingredients should be fresh, the taste should be fresh, the lower belly should be fresh, and there are also sweet and salty sauces to accompany Chaozhou cuisine is one of the important parts of Cantonese cuisine, good at cooking seafood, mostly sweet, light and refreshing. Lobster, beef balls, Chaoshan beaten beef, peeing beef balls, made of sorrel, but very tasty. , geoduck, etc. are all raw materials that he is good at cooking, such as the common stewed pork ribs with bitter gourd, which is also one of the Chaoshan cuisine dishes.

Personal opinion.

Beef balls, Chaoshan beating beef, peeing beef balls, making a lot of ropes, very delicious.

Hello. Chaoshan cuisine is still mainly seafood-based. Personally, I don't think it's as good as Chaoshan's snacks, after all, Chaoshan is the snack capital.

Chaoshan's beef balls, as well as Chaoshan's fish balls. All of them are very distinctive, and his fish balls are made of scale fish.

Try to check in, some snacks.

Hello friends, I once had a special taste of the national tide food, I think the taste is particularly good, especially the special food of the tide of beef ramen, there is a feeling of eating a sweet mouth, if you are a foreigner, you must go to fry and taste it.

There are a lot of delicacies in Chaoshan, and many of them are worth checking in, Chaoshan's delicacies.

Teochew cuisine is very tasty and tasty, especially their brine.

Hello Chaoshan food has:

Beef balls, Chaoshan beating beef, peeing beef balls, especially peeing beef balls, are very delicious, and they are also very cumbersome to make, and they are famous all over the country.

Chaoshanlai has a place in China's Lai, and its representative work is peeing beef balls, and many people like Chaoshanlai very much.

Chaoshan cuisine is also a series of stir-fried dishes.

Stir-fried single dish of food, there are many varieties, the color and pattern of Chaoshan cuisine also has a lot of Chaoshan cuisine worthy of the evaluation of the big guy and then people and less dishes of Chaoshan cuisine, also known as Chaozhou cuisine, Chaozhou cuisine, the birthplace of Chaoshan area of Guangdong, is the backbone of Cantonese cuisine in the first of the four major cuisines and eight major cuisines in China, one of the three major cuisines of Cantonese cuisine, has a history of thousands of years.

Frozen red crab, fish rice, raw pickled salted shrimp crickets, and "braised goose" are all Teochew specialties, among the home-cooked dishes of Chaoshan people, there are four kinds of them, tide-style brine, tide-style raw pickle, tide-style stir-fry, and is known as tide-style "cold".

Chaoshan Tu is a branch of Cantonese cuisine, with a unique method of steaming and drenching, and a unique taste and color.

Chaoshan cuisine is a famous Chinese dish, and its characteristics are clear, light, clever and elegant. Frozen meat, stewed eel soup, sour and spicy oysters, etc., are all Chaoshan delicacies worth checking in.

Chaoshan has a certain environment and conditions, and his diet is mainly fresh. There are a lot of seafood that you can check in!

The beef balls are big. Coriander, these are stir-fried, series, very tasty.

Teochew cuisine is very good, the taste is relatively light, and many people like it, especially their beef series, which is worth trying. Beef balls and oxtail soup are very good dishes.

I also scalded the first brand of dishes, the best to eat, don't miss it when you pass by.

Hello, Chaoshan cuisine is very tasty, such as their brine.