What kind of green vegetables are Chaocai and what is the origin of Chaocai

Teochew cuisine generally refers to Teochew cuisine.

Chaozhou cuisine, also known as Chaozhou cuisine and Chaoshan cuisine, is a major cuisine well-known at home and abroad, and is also an important part of Chaozhou culture, which originated in the Tang Dynasty and developed in the Song Dynasty. In modern times, Teochew cuisine is well-known at home and abroad, and is a wonderful flower in the culinary world of China and foreign countries, and occupies an important position in the culinary culture of China and even the world. The main characteristics of Chaozhou cuisine are exquisite selection of materials, fine production, clear but not greasy, and distinctive local characteristics in terms of materials, heat, seasoning and nutritional ratio. Teochew restaurants can be found all over the world.

Teochew cuisine is the backbone of Cantonese cuisine, one of China's four major cuisines.

Commonly used ingredients. Lobster.

Dishes with lobster as the main ingredient occupy an important position in Chaozhou cuisine. Whether there is lobster in the banquet is often the standard for evaluating whether the Chaocai banquet is of high grade. There are many varieties of lobsters, and in Teochew cuisine, the most commonly used are flower dragon, local dragon and red dragon.

The flower dragon is one of the best quality of these lobsters. In the major restaurants in Chaozhou, the main way to eat lobster is raw cooking, and lobster also has innovative methods such as boiled tofu in an open oven and raw lobster salad.

Geoduck. Geoduck is commonly known as "elephant trunk mussel" in Chaozhou restaurants, and it has only been used as a cooking ingredient in Chaozhou restaurants in recent years. Geoduck is fresh and sweet, the meat is crisp, in Chaozhou cuisine, there are many ways to eat it, the common one is sliced into thin slices of raw food, with sesame oil and other sauces; Secondly, there are Chaozhou specialty pickles and so on together boiled into soup, can also be boiled porridge, oil bubbles, stir-fried, etc., cooking geoduck must not be overheated, otherwise the meat quality will become tough.

Conch. The conch is the more expensive seafood on the Chaozhou feast, the famous dish of Chaozhou "open furnace burning conch" is to take the conch as the main ingredient, and secondly, in the Chaozhou cuisine, people also like to use the head and tail of the conch to stew soup, and the middle is called the "snail" part, which is often cut into slices and used to "boil". The technical requirements for cooking conch in Teochew cuisine are very high, especially in knife work and heat.

The vegetarian dishes of Chaoshan cuisine are distinctive, and Chaozhou cuisine is good at cooking seafood, because of the Chaoshan alluvial plain, the land is fertile, and the rainfall is sufficient, so the Chaoshan area has been very suitable for planting all kinds of vegetables and fruits since ancient times. The most fundamental experience of Teochew chefs in cooking vegetarian dishes is that "vegetarian dishes are made of meat, and you can't see the meat when you see the vegetables". In the process of cooking vegetables and fruits as the main ingredients for a long time, the Chaocai chef deeply realized that the biggest characteristics of vegetables, melons and fruits, gluten, bean curd and other vegetarian raw materials are light and boring.

How can this contradiction be resolved? The most fundamental method is to add the meat flavor of the soup or old hen, ribs, red meat and other animal raw materials to stew together, so that the aroma of vegetables and the strong aroma of meat are kneaded into a compound delicacy, this delicious sweet aroma with a rich rich, perfect combination of vegetarian and meat, people never get tired of it, the aftertaste is endless, this is "vegetarian meat do".

Teochew cuisine is good at cooking seafood, first of all because the Chaoshan region is rich in seafood. Teochew cuisine is good at cooking seafood, which is reflected in two aspects. The first is seafood dishes, which account for a large proportion of Chao cuisine.

Any Teochew restaurant today must set up a seafood pool made of glass at the entrance to raise all kinds of fresh seafood, and its signboard must also have the words "raw seafood" written on it. The characteristics of Teochew cuisine that are good at cooking seafood can be said to be one of the important reasons why Teochew cuisine is so popular.

First of all, Chaocai is a local specialty, and it is also a rare market, with a good taste and the effect of removing fire.

What kind of dish is greens? Jingdong organic, vegetables are green and ecological, and the natural taste is rich in fiber, and today's fresh Jingdong strictly checks.

Chaocai belongs to the southern Fujian cuisine. Originated from Chaozhou Mansion and has a history of thousands of years. 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 tide, he praised the deliciousness of Chaocai and said: "....The chapter lifts the vest pillar, so the strange eyes are presented.

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 southern Fujian cultural characteristics and well-known at home and abroad.

Chaocai not only uses high-end swallows, wings and abalone from other places, but also uses more local raw materials. All seafood, river fresh, vegetables and fruits, flying in the sky and walking underground, can be cooked into dishes. For example, the coarse miscellaneous material of the original pig, which is processed by the chef, can be used to cook cakes and roast the Fans; The leaves are carefully selected, the hard stems are removed, and the fire feet, soup, warm mushrooms, chicken fat, etc., become the "national protection dish" of the feast.

Chaocai attaches great importance to nourishment and health preservation, and there are many varieties of therapeutic medicinal diets: mainly beauty and longevity medicinal diets, four seasons medicinal diets, common disease therapeutic medicinal diets, common medicinal vegetables, fruits, animals, etc. When Han Yu in the Tang Dynasty was on the verge of tide, he praised the deliciousness of Chaocai and said: "....

…The chapter lifts the vest pillar, so the strange eyes are presented. 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.

Chaozhou cuisine: refers to the dishes of Jieyang, Shantou and Chaozhou.

Introduction to Chaocai. Characteristics of Teochew cuisine Teochew cuisine, referred to as Teochew cuisine. Its cooking has the characteristics of Lingnan culture, and the biggest feature is to borrow seafood and pay attention to fresh and fresh.

There are more than 10 main cooking methods: (fire), stewing, frying, frying, burning, burning, cooking (steaming), stir-frying, soaking, buckle, clearing and drenching. Its Chinese and stew make it fragrant and flavorful, stir-fry makes it crispy and smooth, and cook, clear, soak and pour can maintain the original taste.

Chaozhou cuisine has a wide range of materials and has the characteristics of "three more":

First, there are many aquatic products. Most of them are taken from the sea tribe, and fish, shrimp, mussels, clams, etc. have always been the main ingredients of Chaozhou cuisine, which can be cooked into many famous dishes.

Second, there are many types of vegetarian dishes and they are unique. It is cooked through meat, when you see the dish but not the meat, it is a vegetarian meat to do, so that it reaches the situation of "three out of taste, three into three without taste", so that the green vegetables are soft and rotten, full of meat flavor, delicious and delicious, vegetarian but not fasting. There are dozens of famous products such as thick mushroom mustard greens, glass cabbage and Huguo cuisine, which are the representative of vegetarian dishes in Guangdong cuisine.

Third, there are many varieties of sugar beet and special materials. Plants such as sweet potatoes, taro, pumpkin, ginkgo, water chestnuts, lotus seeds, citrus, pineapples and beans are commonly used, while meat sauces such as fatty pork and pork belly can also be used to make fine dishes. The sweet and greasy made of plants is suitable, and the representative works include golden gourd taro paste, sweet lotus seeds, lamb roasted ginkgo seeds, sweet wrinkles fried meat, etc.

Teochew cuisine is especially good at cooking seafood, such as roasted water chestnuts in open ovens, raw lobster, boiled mandarin duck paste crab, red stewed shark fin, red (Huowen) sea cucumber, etc., all of which use fresh aquatic products as the main raw materials, with a fresh taste, lush but not greasy. Another example is stewed black ear eel, clear soup crab balls, etc., the soup dishes are stewed and delicious, and the original flavor is maintained. The beets of Teochew cuisine are more distinctive, such as sweet wrinkled fried meat, whose skin is wrinkled, the meat is soft and sweet, and the sweetness is strong.

The 20 famous snacks of Chaozhou are Duck Mother Nian, Chaozhou Ink Bucket Balls, Chaozhou Hand Hammered Beef Balls, Glutinous Shells, Chaozhou Spring Cakes, Oyster Branding (Crispy), Gaotang Preserved Vegetables, Gusu Fragrant Curd, Five-spice Olive, Plum Blossom Dumplings, Shangtang Beef, Jindu Brand Pickle Emperor, Lotus Piglet's Nest, Glutinous Rice Peach, Salted Water, Splendid Nestle, Radish Crisp, Kaiyuan Shansu, Crispy Salad Rolls, Crispy Chicken Wings.

23 famous dishes of Chaozhou Braised large rib wings, crystal lobster, open furnace roasted for the sake of the open furnace, Hanjiang flowers, boiled conch, butterfly platter, full garden abalone chrysanthemum, assorted winter melon cup, carp leaping dragon gate, red stewed sea cucumber, golden turtle hatching eggs, hibiscus official swallow, stewed shark fin with black chicken, autumn chrysanthemum in the garden, golden bamboo shoots and snow clam soup, ginkgo bureau whip flower, orange juice eel, jade crab yellow swallow, millennial unicorn fish, bamboo forest treasures, Chaozhou roasted eel, Chaozhou Xikou braised goose, tea fragrant chicken.

Chaoshan culture has a long history. Chaoshan cuisine is famous for its "fresh taste, fine production, and fresh taste", and has formed a unique Chaoshan food culture through the inheritance and innovation of generations of famous teachers. Professor Xian Yuqing of Guangzhou once wrote a poem praising it:

Cooking seasoning is as beautiful as the southeast, the most is kung fu tea and soup. Nowadays, Chaoshan cuisine has formed a wave of Chaoshan cuisine, which has attracted many diners and gourmets. So, what is the cultural connotation of Chaocai?

Let's listen to what gourmand Zhang Xinmin has to say!

The author of this book is the secretary general of Shantou Gastronomy Society, and "Chaocai World" is a collection of columns published in the "Shantou ***" "Watching Chaoshan" column for two years. The book is divided into 9 parts: "Unique Chaozhou Cuisine", "Strange Food Customs", "Meat and Vegetable Rolls of My Hometown", "Fruits and Vegetables of My Hometown", "Delicious Folk Songs", "Cuisine of Heaven", "History of Chaozhou Gangkou", "History of Chaoshan Sugar Cane", and "Hanjiang Tea Talk". The author examines the culture and history of Chaocai from a unique perspective, with meticulous logic, rich imagination, beautiful writing, both academic and readable.

The publication of this book is a gratifying achievement in the field of Chaoshan cuisine research, which has a positive effect on promoting Chaoshan food culture and expanding the influence of Chaoshan cuisine and even Chaoshan.

There are two kinds of Teochew meatballs that are well-known in Guangdong and Hong Kong: one is fish ball strips, also known as fish ball powder; The other is beef meatballs. In 1984, Leslie Cheung went to Taiwan to participate in the Golden Horse Film Festival, and spent 18 Hong Kong dollars on a bowl of fish ball noodles in the airport restaurant before getting on the plane.

At that time, Hong Kong newspapers published a close-up of him eating fish balls**, calling him the "Prince of Fish Balls", and said that he "counted how many fish balls there were in the bowl, chewed them slowly one bite at a time, and finally, he even drank the soup before putting down the bowl and not wasting it at all".

Teochew beef balls are also recognized as "the first pill in the world" because of Stephen Chow and Karen Mok's insinuation of "bursting pulp and urine cow balls" in "God of Food". The military poet Guo Guangbao once wrote about the true story of the marshal eating beef balls, which can be used as evidence of the legend of beef balls. It is said that when the first inspected the troops stationed in Shanshan, he ate the crispy Chaozhou beef balls, and even called it "good food!"

And got up to toast the chef Lao Cai. In order to ask the question of "how are beef balls made", the old man Cai grabbed two beef balls and threw them on the ground, and the balls bounced high like a ping pong ball; took out two iron shovels like those used by Qin Qiong, and said: "Just use this guy to break the beef slices, and don't chop them with a knife, so that the balls can be bounced up and crispy when they enter the mouth."

Da Lao Cai broke the mystery of Chaozhou beef balls: the meat cannot be chopped and chopped like ordinary minced meat, but the whole piece must be beaten into puree with a blunt instrument. In this way, the muscle fibers are able to keep the pulp for a long time, so that it can produce strong elasticity after the pill is formed.

This is also the difference between Teochew meatballs and all other meatballs. Cantonese cuisine also has beef balls, which often come in the form of morning tea snacks. But those who have eaten it know that it is steamed with ground beef and flour into balls.

Looking more broadly, although in ancient China, there was a "pounding treasure" (one of the eight treasures of the Zhou Dynasty) made by pounding beef, and each cuisine also had famous meatball dishes, but whether it was the lion's head, a famous dish in Yangzhou, or the most famous Yongding foreign beef balls in Hakka (the guests called the round but not the balls), all without exception were steamed with meat filling, which was very different from the production process of Chaozhou beef balls.

The ** of Chaozhou beef balls, the more consistent view is that it comes from Hakka, but it is better than the blue. In the first half of the last century, many Hakka people came to the emerging city of Shantou to develop, and in addition to selling traditional beef balls along the street, they also set up some earth-shattering businesses: Zhang Yunan's brothers took the lead in laying the Chaoshan Railway, Li Baihuan and others built department stores, and Hu Wenhu invested in Yong'an Tang ......At that time, nearly half of Shantou's hotel industry was invested and operated by Hakka people.

It was the most glorious era in Shantou, and it was also the era when Chaoshan culture embraced all rivers. In the field of food, Teochew cuisine has absorbed the essence of various Chinese and foreign dishes and tended to mature and stereotype, including the production of Teochew beef balls.

In some remote fishing villages in Chaoshan, there is still a primitive craft of making fish balls, which is usually made of light turtle (carp) and Nago fish (snake mullet) as raw materials, scraped the meat with a horizontal knife to remove the thorns, and then the fish slurry is made into a gelatinous substance by stirring and patting, and then squeezed out into a ball with a fist after adding ingredients, and then used a spoon to dig it into a basin of warm water.

The taste is fresh, the production is fine, and the freshness is exquisite.

In Teochew cuisine, there are a large number of recipes that not only pay attention to the perfection of color, aroma, taste and shape, but also have a certain aspect of health for the human body. Some of these recipes are simple foods, but their therapeutic effects are very obvious. For example, in the dry autumn season, many Chaozhou restaurants will launch the dish of "olive stewed pig lung", this is because in autumn, many people's lungs will suffer from dry heat, according to the principle of traditional Chinese medicine to treat the shape, and the olive fruit has the effect of generating jin liquid, removing heat, clearing the throat and quenching thirst, tasting this dish in this season, undoubtedly has a great effect on the problem of dry and hot lungs; Another example is the stew "Foot Fish Stewed Barley", which is very familiar to people in Chaozhou cuisine, which not only plays a role in dietary therapy, but also is very scientific in the matching of raw materials.

Traditional Chinese medicine believes that the foot fish (i.e. turtle, also known as water fish, commonly known as foot fish) meat nourishes liver yin, nourishes muscles and invigorates blood, but things that nourish yin often cause stagnation, so in this stew with barley that can benefit water as an ingredient, not only makes the stew remove the fishy face, increase the sweetness, but also resolve the phenomenon of stagnation. In Teochew cuisine, dishes like this that are reasonably matched and can play an obvious therapeutic role can be said to abound. In addition to the dishes that play a therapeutic role as simple food, there are also a large number of dishes in which various Chinese medicines are used as ingredients in the dishes and other Chaozhou cooking ingredients are cooked together to make Chaocai dishes.

In Teochew cuisine, the Chinese medicinal materials that are often included in the dishes include ginseng, angelica, wolfberry, ginseng, and field.

Seventh, Huo Hu, sand ginseng, jade bamboo, cordyceps sinensis and so on, these medicinal materials into the food, in addition to playing a certain role in curing diseases and health care, can also remove the fishy taste of the dishes, to add a little light fragrant taste of medicinal materials to the dishes, this kind of dishes, in Chaozhou cuisine is extremely common, and very popular with diners.