When it comes to Chaoshan cuisine, what do you think of?

Do you know that Chaoshan beef hotpot is particularly hot recently? Besides beef hot pot, there are many favorite foods in Chaoshan area! Let everyone know that besides Chaoshan beef balls, there are so many delicious foods waiting for you to taste in Chaoshan!

Chaoshan people call all foods made of rice flour, flour and potato flour. "Guo" The so-called "fruit" in Chaozhou dialect is actually the cake mentioned elsewhere, but it contains more than "high".

Various names of "Guo" are derived from the addition of various ingredients, such as sweet fruit, cauliflower fruit, grass fruit, taro, ginkgo and so on.

bamboo shoots

Chaozhou is rich in bamboo shoots, so it is named after bamboo shoots. Because the main raw material of bamboo shoots is bamboo shoots, bamboo shoots have strong seasonality. Generally, bamboo shoots are the best in May and June.

Fresh fruit

It looks like a small bowl, white and tender, made of rice paste. This guy's name is salt water.

The skin is white and tender, and it feels like jelly. Put the hot dried pickles in a small pit in the middle, one bite at a time. Although the skin is tasteless, it is chewy and soft. Dried pickles are salty and fragrant, and the whole is good. Suggest 5 yuan to eat.

Cao ke

It's very hot. You can dip it in powdered sugar. There is an original and slightly bitter taste, which is quite good compared with the tastes of various additives we usually eat.

Zhijian

Gardenia is a unique pastry in Chaoshan. It is brown, because there is mashed gardenia juice. Dip in sugar when eating, slightly bitter and slightly sweet. It can also help digestion and increase appetite. Chaoshan housewives like to cut them into small pieces with gauze, put them in white porcelain plates, dip them in white sugar, taste sweet and refreshing, and moisten their throats to quench their thirst. Chaoshan children have childhood memories.

Giblet kway teow

A bowl of thick and mellow soup base not only tastes comfortable, but also adds a layer of fragrance to the original tasteless kway teow. On that day, the fresh beef offal was treated without any fishy smell, and the kway teow was soft and tough. At this time, the unique taste of Jiang Mo made the aroma rise to a new height.

Buttered sweet shortcake

Chaozhou spring rolls

Hu Rong's family is the most famous, with the longest history and the most exquisite materials. The main ingredient is green watercress, with seasonal fresh vegetables, pork, dried shrimps, shredded mushrooms and other condiments, and the collocation is not fixed. The skin is golden and crisp, big, full and dense. Take a bite, and the spring of the city is between your lips and teeth.

Sufu cake

Although the crust looks like a moon cake, it is more brittle. Take a bite, the smell of southern milk is mixed with wine, and the materials are fat, but you are completely unaware of its existence. Instead, it adds a soft fragrance to the baked crust. The two ingredients reflect each other and are as harmonious as mountains and rivers, which is the icing on the cake.

sweet

Yamama dough twists

It's called tangyuan. The fillings are green bean paste, red bean paste, taro paste, sesame and so on. Because the boiled jiaozi floats like a white duck egg. Duck egg is called mother duck egg in Chaozhou dialect, so it is called mother duck twist. Duck mother's twist tastes tender and smooth, and the stuffing is full. Tremella, red dates, lotus seeds, lilies and other materials are added.

Lard sugar

The memory of Chaoshan children's childhood is smooth and refreshing, soft and fragrant, sweet but not greasy, which can not only replenish energy to the body, but also satisfy the taste, but still can not eat more because of greasy.

Guashu, Guading

Melon books or diced melons are made from the pulp and preserves of wax gourd. Old melons harvested after autumn are used. Peel the skin first, cut it into strips according to the specifications of diced melons, soak it in a lime pool for more than ten hours, pick it up and soak it in a clear water pool for many times to remove all the peculiar smell. Then, the ripe melon is picked up, candied in the cooked white sugar solution for many times, and then the sugar solution is boiled, cooled and sieved. The book of Guading is crystal clear, sweet and refreshing, moistening throat and clearing lung.

Cake baked sweet potato taro

There is a hard layer of sugar outside, and the sweet potato inside is a little soft. Sweet and crisp shell and soft sweet potato are very appetizing.

fresh

Marinated shrimp with red hearts

April and May are the fattest seasons for shrimp. Fresh shrimp is bright, but its heart is pure. It can see the thick red paste like salted egg yolk, and it tastes smooth and sweet. Although the thin shell is small, the flavor is not lost at all, and it can't stop eating.

haematoma

This is one of the delicious dishes on the "dark cuisine" list. Bruising looks terrible, but it's delicious. Add pepper, soy sauce and minced garlic to the scalded blood clam to taste. At this time, a thick fragrance came to the nose. With a bite, the meat was tender and smooth, and it was delicious. The juice flowing down your throat is rich in flavor and has no special flavor.

Fish rice

The most commonly used fish is Balaam, which is cheap and more than a foot long. The marinator turns the fish every four hours, so that the juice of the fish will form a uniform layer of fish jelly in the skin. That kind of freshness may not be realized in the life of living in the north.

Mo Dou eggs and fried eggs.

Mo Dou egg omelet is a kind of jelly made of cuttlefish eggs. It's very elastic. Press it hard in the pot and fry it evenly with pig oil. Cut into pieces, add eggs, and continue to fry until attractive golden brown. However, it is soft, tender, white and chewy. You can dip it in red pepper sauce. It's delicious!

Puning fried tofu

Fried tofu is absolutely indispensable for Chaozhou cuisine. The golden yellow and triangular tender tofu is fried in the oil pan until it looks crisp. The traditional dip is a small bowl of leek salt water, which is crispy outside and tender inside, and full of bean flavor. You have to order it every time!

pill

Beef balls

Chaoshan beef balls originated from Hakkas, who slapped them with their hands. Hakka people use knife backs, and Chaoshan people use special iron bars to make the taste more crisp. Hakka people cook beef balls with clear water, while chaozhou people cooks beef and beef bone soup. Maruko retains the rich flavor of beef itself and is carried forward because of its exquisite skills and outstanding taste. Few people know that the origin of Chaoshan beef balls is Hakka.

A good Chaoshan beef meatball must reach the ultimate taste, with dense surface meat and irregular and slender texture. When you come to Chaoshan, you must not miss beef balls.

fish ball

Chaoshan fish balls can be refreshing without fishbone, and the raw materials for making fish balls are white meat fish. The fish balls made in this way are refreshing, white in color, boiled and swollen in clear water, and have excellent taste! Mix fish cake to make soup rice noodles for one night, sprinkle with coriander and chopped green onion and eat two bowls!

There are many kinds of Chaoshan foods, because Chaoshan people who love to eat are really good at cooking, such as red roast goose, fish dumplings, all kinds of seafood and so on! Other delicious food, the real taste, can only be found by going to Chaoshan in person.