Live in Shantou , eating is a compulsory course every day. Take the accelerator and go to Chenghai to eat old-fashioned fried kway teow , stir-fried waist flower . In the surrounding cities, you can eat the beef cabbage and pickled beef soup in Anbu for a late night snack. You can also go to Jieyang to eat crab roe noodles and seafood steamed rice.
Picture left: Old-fashioned beef·Caitou Kue Restaurant (Anbu)
Picture right: Weixiong old-fashioned fried rice cake teow (Chenghai)
Looks simple and unpretentious, the price can be reached at heaven Biaodi (Jieyang)
In October, I experienced a National Day holiday lined up everywhere. Suddenly, Shantou became a popular city for food check-in. Some tourists and friends heard the comparison of Shantou, which turned out to be Changsha! Shantou seems to have suddenly become a new tourist internet celebrity city.
Dining in is prohibited a few days ago due to the impact of the epidemic. These days I have flipped through the album on my phone and reviewed what I usually eat in Shantou.
Historized Xie Ji Kui Teow Soup
Is food cheap in Shantou?
The news of 4 bowls of kuetteo soup for National Day 500 yuan exploded online. How much does it cost to eat a bowl of rice teow soup, which is extremely popular in Shantou people’s lives?
-section shrimp , abalone , geoduck, and pig thirst can all appear in the bowl. The price of Kuai Teow Soup is not only related to how many ingredients are added, but also related to the quality of the ingredients. It can even be said that the price is not capped.
The usual price of eating rice teow soup is basically between 20-30 yuan. If you occasionally encounter a shop that costs 15 yuan, everyone will ask where the shop is on your circle of friends. The most common thing I eat at noon is Xie Ji’s old brand rice noodles soup (note it is Lao Xie), a bowl of mixed noodles, meat, internal organs, meatballs, and small seafood, filled with bowls of noodles.
This bowl of 25 yuan in the picture
This is a microcosm of a bowl of Shantou Kuai Teow Soup . The ingredients are fresh and fresh. It is said that you eat rice noodles with rice noodles. The staple food is actually green leaves, and the ingredients underneath are the protagonist.
price difference comes from the ingredients, just like the Wuzhou Beef Kuai Teow soup costs 10-15 yuan more than the beef teow on the market, because the beef part in the Kuai Teow is better.
Why do locals tell you not to queue up?
The affordable small shops I ate a few years ago, such as home-cooked beef and Heshun beef, have become popular shops for check-in in recent years. You can eat food cards on social media, but there are countless small shops with potential for internet celebrities.
The signature of Jinyuan Food Store is fried eel kimchi teow. What few people know is that his pork belly kimchi teow soup is also attractive. The delicious pork belly seems to absorb pepper soup every cell.
There are always small stores that suddenly become popular. Some stores have too good business and their quality has declined. Some stores regard customers taking photos as a worry of happiness.
The owner of Hewei Dumpling Noodle Shop said that there are too many people, and they are not open for business at night. After preparing the ingredients for the next day, let’s go home to accompany the children.
Hewei Dumpling Noodle Shop beef fried noodles
水大发 , rice teow soup, white porridge, casserole porridge , these daily restaurants, which one you like to visit is due to your own living habits and taste memory. I don’t recommend stores that need to queue up. It’s not that I think it’s not delicious, but that everyone has the most frequently consumed stores.
After eating it for a long time, you will become dependent on taste, but it is also inseparable from several standards: close distance, fresh ingredients, sufficient ingredients, light and stable ingredients, and less MSG.
has no technology and ruthlessness, the ingredients and processing are the main character in daily life
Locals do not like MSG, but their obsession with umami has become crazy until midnight when they go to the vegetable market to wait for freshly received pork. I went to the pork stall to buy pork loin by myself, got the rice noodles stall and asked the chef to handle it on the spot, and cooked the pork belly pickled soup.
After 8 o'clock in the evening, Wan Junlong casserole porridge sold rice noodles at another opening in the store. When it was two o'clock in the evening, the meat pies, meatballs, and small seafood had basically sold , but at this time, the young meat began to appear, and the stalls were filled with fresh pork and waist flowers.
Wan Junlong
at 2 o'clock in the middle of the night
The ingredients are fresh and rich, and young people are no longer limited to the traditional authentic flavor.
The recipe for stork flavor is also popular in recent years, dry pot five-flower toe, Dongxingban sauerkraut fish. Ajun Niu Shi, a big pelvic brain flower, foie gras foie gras, and pork waist foie gras are all the next.
It’s simply a basin of boiled fresh cholesterol
Sichuan pot trendy spicy hotpot uses fresh seafood and beef, and it’s very spicy.
After Haidilao allows food to be brought by yourself, you can always see the guests bringing their own fresh beef every time they go to eat.
Take Liangji beef to eat Haidilao
High-end ingredients often only require the simplest cooking method, but in fact, what tests the food processing technology of the chefs in each store.
Shantou Chicken Hotpot must also have a name in local delicacies. The store’s skill in dismantling chicken is no less than that of the chef of the roast bird shop. Remove the bones of the whole chicken, boil the bones, slice the chicken and burn the hot pot, and take the chicken wings to remove the salt or braised salt. Some stores even separate the chicken skin and lanterns and can be blanched separately.
In addition to beef, seafood, rice teow soup, what do you still eat
In the past, I would go to other cities for two days every month, and my budget for eating was also left for the journey. After the epidemic and opening a store, I spent more time in Shantou, so I started to follow the creativity and dynamics of some restaurants.
Many shops are not professional chefs, and they are not strictly considered catering people. It is difficult to achieve the standardization and strictness of the restaurant in style and production. However, they develop dishes and change the menu every quarter. It seems that the inspiration for them to change the menus will never dry up.
sit.down is a small restaurant run by young people. There are not many seats in the store and the menu is made by reservation. The dishes developed by ourselves combine Western and Guangdong characteristics, with braised foie gras mousse with double berry macaron, bitter melon crab soup, steak made with black stew, Dongshan Island Balang fish (dried fried and tata)... The menu of the 8-course dish was designed from the beginning, side dishes, meat, staple foods to desserts.
This is the previous menu, and recently updated
Yunlin Zhaiyuan's quarterly menu has been eaten all year round. The summer menu's baguette is covered with nine layers of eggplant sauce, morel walnut soup, autumn tomato and potato mashed with fungus , cabbage buns wolfberry leaves , almond chaucus stewed soup is still being savored, and the menu for winter has been online.
Omakase is a popular Japanese restaurant in Shantou in the past two years. The experience of Fengxinshui and Muchiichi who have been to is completely different.
The master of the stewed water is better at making innovative dishes. He uses red wine and foie gras as cheese and mixed with raw fish, cold noodles made from fruit vinegar, two pieces of abalone in the rice ball, one is tempura method, and the other is cooked. The menu is mainly based on sushi experience.
398 set meal
Muraichi's manager is a chef who has been Japanese cuisine for more than 10 years. He attaches importance to ingredients and the dishes are more traditional.
A set menu includes fish , seafood teapot soup, grilled food, tea bowl steaming, seafood paella, etc. From the beginning of raw food to the end of dessert, it is like a family meal for the guests. There is no fancy innovation, allowing customers to eat ingredients that meet this price, and also considering the customer's sense of fullness. This Japanese restaurant, which is deeply hidden, has been open for 5 years.
The last seafood paella on is, even if you are full, you must eat two bites
. Living in Shantou, catering is the most participants in entrepreneurship. Many people like this kind of down-to-earth working life. Although it is hard, it is not restricted by the office. Fortunately, the relatively low rent has given everyone a time to differentiate and accumulate customers.
Potato rice cake and beef rice cake teow can be eaten in different cities, and you will never be able to finish it.
eat every day...eat...eat... report to you next time~
