Which dishes belong to Chaoshan cuisine? Are there any simple and delicious Teochew recipes to share

Chaoshan cuisine, also known as Chaozhou cuisine, is very local characteristics and has developed into one of the unique cultural dishes in Guangzhou. Among the well-known Chaoshan dishes are stir-fried kale with beef, steamed sea bass with olive vegetables, eggs with Chaoshan recipes, steamed scallops with garlic vermicelli, stewed beef, crab porridge in a casserole, beef balls with oil in the chest, and so on. In fact, after the development of Chaoshan cuisine over time, there are currently three genres, namely local Teochew cuisine, Hong Kong-style Teochew cuisine and Nanyang Teochew cuisine.

Among them, local Teochew cuisine is also one of the most traditional preservation of various Teochew cuisines, and most Teochew dishes no longer use expensive ingredients, but make delicious and delicious food through some low-cost ingredients. Among them, there are more delicious and simple recipes, such as hemp leaves, take the young shoots of hemp leaves in blanching to remove the bitter taste, and finally put them into the pot, stir-fry garlic and other seasonings, this way is very delicious, and it is also very good for rice. Among the varieties of Chaoshan cuisine, there is also a special kind of raw pickling, when all kinds of seafood are not heated and washed, soaked in salt water, and then marinated with various spices, this practice can also be seen in some other cuisines, but the practice of raw smoke is also relatively old in Chaoshan eating habits.

Chaoshan's beef.

When it comes to Chaoshan, everyone will think of Chaoshan beef hot pot in their minds, Chaoshan's pursuit of beef is actually very extreme, and the freshest beef will be required to be slaughtered from the beef to the table, and the time is controlled within two and a half hours, because the beef is the freshest during this period, and the meat is particularly tender. Moreover, Chaoshan beef has very high requirements for knife work, and each part will require different thickness and cutting method. After preparing the fresh beef and blanching it in the pot, it is very tender and delicious when served with sand tea sauce.

Chaoshan's oyster branding.

I have been to Chaozhou, one of the very local food is Chaozhou oysters, mainly fresh oysters with duck eggs and potato flour, fried in lard and dipped in special fish sauce, which also makes this dish very delicious, and not greasy at all, because the general fried food will be more or less greasy, and with the characteristic fish sauce, it makes this dish very delicious.

In the end, there are a lot of delicacies in Chaoshan, no matter what kind of ingredients it is, you can eat the food you want, and the price is not particularly high.

Steamed sea bass with olive vegetables, stir-fried kale with beef, stewed beef, Chaoshan vegetable and egg recipes, crab porridge in a casserole, scallops with garlic vermicelli, beef balls with oil in the chest; Yes, such as Chaoshan's oyster roasting, you need to mix fresh oysters with potato flour and duck eggs, and then fry them in lard and brush them with special fish sauce, which will make the taste of this dish very unique.

Powdered cake, pumpkin and taro puree, red stewed shark's fin, red sea cucumber, raw cooking dragon, pomegranate chicken, Tai Chi yam, casserole crab porridge are all Chaoshan dishes. The pumpkin taro puree method is very simple, steam the pumpkin and taro, stir well, add some white sugar and cream, and sprinkle some blueberry jam.

Chaoshan cuisine, oven-roasted water chestnut, raw cooking dragon, boiled mandarin duck paste crab, red stewed shark fin, red sea cucumber, casserole crab meat, stewed mutton. It is more delicious, and the simple recipe is, crystal ball, spring rolls, beef soup, beef meatballs, beef balls with oil in chest, colorful frozen duck shreds, and sour and hot oysters.

Stir-fried kale with beef, Chaoshan recipe eggs, garlic vermicelli equipment, crab porridge in a casserole, stewed beef, steamed sea bass with olive vegetables, oysters; The recipe for oyster roasting is very simple, oysters are dipped in duck eggs and potato flour, fried in lard, and dipped in the characteristic fish sauce.

Teochew cuisine belongs to the Cantonese cuisine, which is produced in the Chaoshan area, and the special delicacies include oyster branding, Chaoshan cold, eight-treasure vegetarian dishes, Chaoshan raw pickles, etc., which are all very Teochew characteristics of the food. 、

Teochew cuisine belongs to Cantonese cuisine, and Teochew's special delicacies include salted duck, braised chicken, etc. And the beef and millet flour in Chaozhou are also very delicious.

Cantonese cuisine among the eight major cuisines of China; White-cut chicken, barbecued pork buns, Cantonese morning tea, sausage rice, Cantonese roast goose, wonton noodles, claypot rice.

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".

This is not very clear, my specialty here is the Wudi family, as long as it is the Yangtze River Delta, you know the Wudi Hotel, the whole country is very famous.

One of the most popular dishes in Chaoshan is probably steamed black chicken and fish, which is not only nutritious but also has diverse effects, and often appears on the dining table of Chaoshan people. To make this dish, you need to prepare crucian carp, green onions, light soy sauce, ginger and oil, first cut the crucian carp into flowers, and then put it in a pot for later use. Then cut the ginger pieces into slices, cut them into shreds and put them on the plate for later use, finally cut the green onion into sections, then cut them into shreds and put them on the plate for later use, spread the ginger slices on the plate, put the fish, and then sprinkle some ginger shreds on the back of the fish and add water to the pot.

Then put on the partition and put the black crucian carp in the pot and cook for about 10 minutes. <>

After 10 minutes of fresh ingredients, the black crucian carp can be cooked, then sprinkled with shredded green onions, poured with hot oil, and drizzled with light soy sauce, and the aroma of the fish is already tangy at this time. When making this dish, be sure to use fresh ingredients, and at the same time, when making this dish, you must pay attention to cleaning the fish, so that you will feel more at ease during the eating process. In addition, the time of steaming the fish must be flexibly controlled according to the size of the fish, so that the final taste can be achieved.

It helps digestion and absorption, and the meat under the gills is a transparent gelatinous with a lot of collagen, which can fight the aging of the body and repair the body's tissue cells. And eating fish can also strengthen the brain, maintain cardiovascular and cerebrovascular, choose crucian carp because the protein in crucian carp is very high-quality, and it is particularly complete. It is good for digestion and absorption at the same time, it is very helpful for liver and kidney diseases, and the protein in it is very good, and if you eat it often, it is also very helpful to the body.

This dish can be eaten by ordinary people who nourish the brain, and at the same time, it has the effect of nourishing the brain for most people. Some of these nutrients are very good for brain development, and the most nutritious thing in the fish body is fish fat, so it is recommended that you eat more fish, and you can also study more delicious.

This dish is raw pickled seafood. And there must be this dish during the New Year's holidays, and this dish is red, so it is more festive.

Stir-fried choy balls, this dish is a very famous local dish, and it is super delicious, and it is also a very authentic home cooking.

Stir-fry cabbage head balls. It was especially delicious and one of the best dishes I had in that place. You can add some salad dressing.

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.