How to evaluate Chaoshan cuisine? What are some Chaoshan delicacies worth checking in?

As the "poison" of Chaoshan seafood, raw pickling is well-deserved and worthy of "freshness". When eating in the Chaoshan area, raw pickles can be both an appetizer and a leading part of the table. Fresh and vigorous seafood is marinated with garlic, chili, soy sauce, sesame oil, white vinegar, cooking wine and other materials to ensure that the parasitic bacteria are killed while retaining the original fresh and sweet flavor of the seafood.

The most challenging thing in Chaoshan raw pickled is the raw pickled blood clams, outsiders dare not eat the bright red and bloody blood cockles for the first time, after all, the visual impact makes people daunted by a piece of blood and raw meat. In fact, the meat of the blood cockle is crisp and tender, the taste is fresh and sweet, and there is not much fishy smell, and for the Chaozhou people, the blood cockle is the ultimate sweetness that cannot be parted.

Chaoshan lo-mei. The most indispensable thing to try when you come to Chaoshan is lo-mei, restaurants that are not delicious are difficult to survive in eastern Guangdong, and the most unique and famous Chaoshan lo-mei is Chaoshan braised goose. Halogen is the soul of Chaoshan marinated goose.

Pork bones, old hens, pig skins, and even scallops are added to hang the broth, and then star anise, fennel, cinnamon, chili, cardamom and other spices are stir-fried until fragrant, plus soy sauce, fish sauce, rock sugar, wine, galangal, coriander, garlic, etc.

The umami comes from a series of glutamate-rich substances such as monosodium glutamate in the broth, pig bones, etc., which are cooked at high temperature to complete the qualitative transformation of the brine soup base. The spices are stir-fried and added to the stock to allow their aroma to settle in the soup. The heavy fat in the broth provides a suitable environment for the preservation of spices

Fat is the best solvent for the direction of the material in the spice, so the lion's head goose made with Chaoshan old marinated has a salty and fresh taste, and the more you chew, the more fragrant it is.

For Chaoshan cuisine, it is still relatively good. People who have eaten. I will feel that the taste is very good, and I want to eat it again.

Those who have not eaten it will linger after eating. For those Chaoshan delicacies that guide us to check in, I can recommend a few to you. Chaoshan oysters, Chaoshan beef balls, Chaoshan duck mother twist, Chaoshan rice noodles are all relatively good.

Chaoshan beef hot pot! It's really fresh and tender, stained with soul dipping sand tea sauce. It's really a must.

As a Chaoshan person, it must be good. It's not an exaggeration to come to Chaoshan to gain a few pounds. Like Chaoshan beef balls, beef kueh, glutinous rice, millet, etc. are very recommended!

Chaoshan hot pot! A must eat!

Chaoshan cuisine is delicious and tastes good.

Chaoshan beef hot pot originated in the Chaoshan area of Guangdong Province and became famous in the 40s of the last century. The traditional method is to add sand tea sauce to the pot and use the thick soup as the base, but it gradually became simpler, and only the beef bone broth and white radish were left at the bottom of the pot. From a historical point of view, most of the Chaoshan cuisine pays attention to the "big taste to light", and from a historical point of view, most of them are quietly subtracted, which is more conducive to tasting the original taste of beef.

Chaoshan braised goose: "selected lion's head goose marinated, goose meat fresh and tender brine overflowing" Chaoshan braised goose is one of the famous dishes of Chaoshan, selected Shantou Chenghai lion head goose, with star anise, bay leaves, garlic, cloves, orange peel and other more than a dozen natural spices for marinating, the whole marinated and boiled for 3 hours, the goose skin is crispy and tender, fat but not greasy, the fragrant marinated taste penetrates every trace of goose meat, dipped in garlic vinegar and has a more taste. Chaoshan shrimp jujube:

Like jujube is not jujube, crispy and delicious ** shrimp Chaoshan shrimp jujube is a delicacy in the Chaoshan region, made of shrimp as the main ingredient; It is similar to fried shrimp balls, but there are as many as eight kinds of accessories, which are not as good as ordinary shrimp balls, and it is named because it resembles jujubes; The appearance color is golden, the taste is delicious, and the entrance is crisp and fluffy. This dish seems simple, but it is relatively cumbersome to make, and it is generally only made during the Chinese New Year or some major festivals. Peach cake:

The shape of "longevity peach" implies longevity in Chaoshan traditional cuisine. Red peach cake, also known as red cake, red yeast peach, red cake is a traditional snack in Chaoshan area, there are many local folk festivals, where the eight festivals of the year, almost every household has to make red peach cake, used to worship the gods, pray for the health of the family, life is smooth. The fillings in the kueh can be adjusted according to personal preferences, mainly rice kueh, the filling is glutinous rice, shiitake mushrooms, dried shrimp, etc., and can also be wrapped in leeks, cabbage, taro to make vegetable kueh.

Olive: "The whole body is black and slightly rose-red, and the food is slightly salty and good porridge" olives [jué], also called pickled black olives, produced in Shantou City, Guangdong Province, is the black olives, edible olives made after pickling, is a special snack of Chaoshan, Chaoshan people eat porridge often used as a side dish, the meat is crisp and tender, very refreshing. Shacha sauce:

With a special compound fragrance, Shantou's "King of Spices" sand tea sauce originated from the Chaoshan Chinese diet in Malay-speaking areas, and then spread to Chaoshan, where it is a mixed condiment in Fujian Province, Guangdong Province and other places. It has a light brown color and a paste-like flavor, with a special compound aroma of garlic, onion, and peanuts, a compound salty taste of dried shrimp and light soy sauce, and a slight sweet and spicy taste.

Chaoshan cuisine is delicious! You can try raw pickles.

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.

The more famous Chaoshan delicacies are as follows:1. Chaoshan oyster branding: This is a delicacy made of potato flour oyster eggs, and the finished oyster is golden and crispy, with an excellent taste.

2. Sufu cake: the crust is made of fine flour, in the pie filling, the bean curd block is 2.5%, the famous wine contains 2%, the white pork should be selected, cut into diced meat, accounting for 18.2%, the powder sugar content is 27.5%, and garlic, etc., the ingredients are more than 14 kinds in total.

3. Chaoshan beef balls: There are two kinds of beef balls: beef balls and beef tendon balls, the beef balls are delicate and tender, while the beef tendon balls are more chewy. Beef balls are a well-known and representative snack in Chaoshan area.

Chaoshan cuisine includes:

1. Chaoshan rice rolls.

Cheong Fun originated in Guangzhou, and as early as the end of the Qing Dynasty, the cries of selling Cheong Fun were heard on the streets of Guangzhou. At that time, there were two kinds of cheong rolls, salty and sweet, the salty cheong rolls were mainly filled with pork, beef, shrimp, pork liver, etc., while the fillings of sweet cheong rolls were mainly sugar-soaked vegetables and fruits, and then mixed with stir-fried sesame seeds.

2. Chaoshan beef balls.

Chaoshan beef balls are one of the Chaoshan snacks, and the main raw materials for making them are beef, starch, etc. It can be divided into two types: beef balls and beef tendon balls, of which the meat of beef balls is more delicate, and beef tendon balls are added to beef balls to improve chewiness.

3. Chaoshan casserole porridge.

Chaoshan casserole porridge, also known as "Chaozhou casserole porridge", is a characteristic traditional spot in Chaoshan area, Guangdong Province. The main raw materials for production are Jiwei shrimp, fragrant rice, glutinous rice, coriander, chives, etc. The taste is unusually delicious, and there is a faint fragrance. It can be said that it can be seen everywhere in Shenzhen.

4. Roast oysters.

Roasted oysters are made by grilling fresh oysters over charcoal. Roasting oysters is very simple, just put garlic, ginger, sauce and other condiments into the freshly pried oysters, and then put them directly on the fire to roast, which ensures the freshness of the oysters to the greatest extent and adds to the game sensation of the oysters.

5. Chaoshan oyster branding.

Delicious and crispy, crispy but not hard, crispy but not soft. It is one of the unique snacks of Chaoshan, and people from other places always have to taste this delicacy when they come to Chaoshan. When eating, it is dipped in Chaoshan's unique fish sauce, and the taste is superb.

<>1. Chaoshan oyster branding.

It is a delicacy made with potato flour and oyster eggs. High-quality snow powder is used, and even the lard is fried with the bristles of local pigs, and every step of the production is very exquisite.

It's steaming hot and fragrant when it comes out of the pan, and it's the perfect time to taste it! It tastes delicious and crispy, crispy but not hard, crispy but not soft.

2. Beef offal kuay teow.

This is the soup kway teow made from kway teow and beef offal. Unlike other places, Chaoshan's beef offal includes: beef balls, beef tendon balls, beef shutters, beef heart, beef intestines, and beef tendon.

As long as it is a cow, there is something that can be eaten. With a small dish of sand tea sauce and chili sauce, it is a delicious kway teow soup, which is the best choice for breakfast and supper in Chaoshan.

3. Chaoshan beef balls.

The raw materials for making beef balls mainly include beef, starch, etc., which are also famous snacks in Guangdong, pay attention to handmade, and the taste is crisp, which can be divided into two kinds of beef balls and beef tendon balls, of which the meat quality of beef balls is relatively delicate, and beef tendon balls are added to the beef balls to add some tender tendons to enhance the chewiness. Since the reform and opening up, beef balls have become a Chaoshan specialty delicacy and are well-known, especially for the high-quality and authentic taste - Langmeizhai beef balls.

Many people eat beef balls dipped in chili sauce, but it is still dipped in the local specialty sand tea sauce is the most authentic. Beef balls can also be grilled and eaten, cut in half during barbecue, spread sauce and honey and roasted, and then eat, delicious and crispy.

4. Braised goose. The way goose is cooked varies from place to place. Guangzhou likes to fire, while Minnan, Haifeng and Lufeng Cong jujubes are mainly "boiled"; The Chaoshan area highlights the characteristics of traditional marinating.

Chaoshan's famous specialty goose - lion's head goose, is marinated with soy sauce, rock sugar, cinnamon, sand kernels, cardamom, star anise, southern ginger, rice wine, garlic, mushrooms, etc. Therefore, the lion's head goose has a long history in Chaoshan.

Put the cooked braised goose on the cutting board and cut it into thick slices, drizzle with marinade, add coriander to the table, and serve it with a garlic vinegar dish, which tastes very fresh and fragrant.

5. Chaoshan rice rolls.

Chaoshan's rice rolls are white, fragrant and glutinous in taste, and the sauce is mostly oil-consuming peanut butter, with a variety of side dishes. Although Chaoshan rice rolls are similar to Guangzhou bratwurst but very different, Chaoshan rice rolls combine local flavors, and after a long time of trying to improve, they have created the characteristic flavor of You Zheng Ruxin; This is also a representative delicacy of the Chaoshan region.

6. Chaoshan kueh juice.

On Chaoshan Street, you can see small food stalls selling kueh juice everywhere, calling a bowl of hot kueh slices that are as smooth as kuay sticks, drizzled with light brown marinade, and then ordering some braised pork intestines, braised pork, braised eggs, dried tofu or Shenqi vegetable tail, etc., this is kueh juice.

Chaoshan kueh juice is thick in white soup, tender in taste, melts in the mouth, mainly takes the marinated soup as the flavor, scatters the preserved cabbage grains, salty and fragrant. The kueh sauce should be eaten hot, it is very refreshing, and the more you eat it, the more flavorful it becomes.

7. Shrimp crickets. Shrimp crickets are also known as praying mantis crickets. The body is flattened, the cephalothorax is short, and the thoracic segments are exposed and can be tortuous.

The shrimp cricket sauce is delicious and the meat is tender, and it has a special fresh aroma. Chaoshan people like to fry the shrimp mushrooms in oil, and finally put a little salt to ensure the original umami of the shrimp crickets, and even the shell is crispy and has an endless aftertaste!