The Chaoshan area of Guangdong is a famous tea home, a hometown of gourmet food, a hometown of citrus queens, a hometown of banana oranges, a hometown of green plum, a hometown of green olives, a hometown of bamboo shoots, and a hometown of lychees , The hometown of Chaozhou cuisine. This is a fertile land with abundant agricultural products. The miscellaneous grains made of agricultural products are famous for Cantonese . The most local characteristic is the Chaoshan Kueh product, which is a kind of rice-based food.
According to legend, the ancestors of the Central Plains moved south to the Chaoshan area. According to the customs of the Central Plains, the ancestors should be sacrificed to pasta, but the Chaoshan area does not produce , wheat, and can only use rice and glutinous rice. Offerings. As a result, countless kueh products are derived, not only dim sum but also sacrificial offerings. They are also a must-have delicacy for Chaoshan people during the New Year holidays.
The editor here has compiled 10 kinds of Chaoshan Kueh products. For everyone, they are ranked in no particular order.
Mouse Qu Kueh
"Kui" is particularly important in the Chaoshan cuisine system. The local emphasis is on "making kueh in seasons to prevent disease in season", which means making kueh in different seasons. The shuqu kueh started from before the Lunar New Year, and it was the main kueh product until the Lantern Festival and Ching Ming Festival the following year. The earliest record of rat song as a food custom is in " Jingchu Sui Shi Ji": "It is the day (the third day of March). The rat song vegetable juice is used as a soup, and honey and powder are used. Time-weary."
Rat Qu Kueh is a kind of wild grass with white hairs and yellow flowers in Chaoshan. It is blended with glutinous rice to form a skin. Adding bean paste is a sweet filling; adding mushrooms and diced meat , Dried shrimps, peanuts, spices, etc. are salty fillings. Then use a mold to rub the shape, put it in a steamer, steam it, and then take it out to air dry, then you can make sacrifices or eat.
Cai Tou Kueh
Cai Tou Kueh,Also called radish cake . In addition to the Chaoshan area, in southern Fujian is also often eaten. There are sayings of " sweet kueh for the Chinese New Year, to make money for the new year, to wrap the vegetables with gold, and to eat dim sum for the cabbage kueh", which is full of people's good wishes for the new year. It is a kind of kueh product that Chaoshan people often eat during the Lunar New Year.
According to legend, it can also remove the evil heat. It is made by rubbing white radish into silk and steaming it in rice noodles with shiitake mushrooms and dried shrimps. This kind of cabbage cake is white in color, soft in texture and delicious in taste. The prepared Caitou Kueh can be steamed, fried or fried, which is very convenient and delicious.
Sweet Kueh
Sweet Kueh, Fat Kueh, Caitou Kueh, which are called "three cages", which means sweetness, hairiness, and colorful heads. It is a must-have for Chaoshan people on Lantern Festival Delicious. The sweet kway, which resembles a full moon, is white in color, soft in texture, fragrant, sweet and delicious. It is a very delicious kuih product.
However, it is also very hard to make kueh products. The Chaoshan proverb says: "Sweet kueh is delicious but hard to pound." Sweet kueh is delicious, but it takes a lot of time to pound sweet kueh. The rice must be sifted at least twice, the more delicate the better. Cooking sweet kueh is also very time-consuming, and you must also pay attention to time and water. This may be the food philosophy of Chaoshan people first bitter and then sweet!
hair kueh
hair kueh is a kind of glutinous rice noodles that are fermented with sugar and steamed. Also called yeast cake , hair cake . "I can make cakes with hair, and kuih without hair." It is a very important sacrifice for Chaoshan people, which means that it will be developed for a long time.
The steamed fermented rice cake is loosened by the action of the large ferment,Chaoshan people used it to pin their wish for prosperity. If the fermentation process is done well, after steaming, the surface of the tree will be raised and split like a flower. Chaoshan people call it "laugh", which means too.
朴泳粿
The Chaoshan folk custom of "eating leaves for Qingming Festival and taking medicine for the Dragon Boat Festival" is to eat leaves for Qingming Festival . Puzi Kueh and Fa Kueh belong to the same type of Kueh. The only difference is that the japonica rice noodles are added with the leaves of Puzi Kueh. The color of the Kueh is verdant and it has a rural flavor.
The steamed puzi kueh is not only green in color, but also has an attractive pudding leaf fragrant, which is very cute. After a bite, the taste is soft, aromatic and sweet, with a soft breath. Come.
Zhikui
Qingming Food Leaf, I eat Puzikueh, Dragon Boat Festival medicine, I eat Zhikui. The fruit of gardenia is a traditional Chinese medicine, which has the functions of protecting the liver, promoting choleretics, reducing blood pressure, calming, stopping bleeding, and reducing swelling. Zhi Kueh is a seasonal Kueh product made by mixing gardenia juice and glutinous rice flour.
Cut with cotton thread when eating, because the kueh is soft and sticky when cut. Dip it in powdered sugar, the bitter sweetness of Zhikui and the sweetness of powdered sugar, the glutinous taste has a tough taste, eat around the Dragon Boat Festival, it is very healthy and delicious.
No Mi Kueh
No Mi Kueh is a kuih skin made of sweet potato flour. The traditional filling is leek, so it is also called Leek Kueh. The finished product of Wu Mi Kui is transparent and crystal clear, so there is also a crystal bag called . With transparent skin and colorful fillings, this kueh product is very popular among Chaoshan people.
無米粿 has two types of fillings: salty and sweet. The salty ones are generally potatoes, taro, sand tea, bamboo shoots, etc., and the sweet ones are mostly mashed taro and red bean paste. But it can be steamed and eaten directly, or it can be eaten fried. Its kueh skin is crystal clear, golden color after frying, more appetite, and very delicious.
Ping Pong Kueh
Bing Ping Kueh, the name seems very strange. In fact, it is the transformation of the pronunciation of ping-pong kueh. Betel glutinous rice cakes have "clear and soft outer skin, crispy and sweet fillings". The fragrance comes from betel glutinous rice bran, which is the bran that glutinous rice with its shell is repeatedly roasted in a pot to make it swell. After roasting, glutinous rice can produce a special grain aroma, and it is this aroma that forms the attractive characteristics of betel glutinous rice cakes.
Ping pong kueh is made of glutinous rice flour into kueh skin, and sugar, peanuts, sesame, etc. are used to make kueh filling. After wrapping, use a wooden mold to print various patterns, and then use tofu film to pad, steam and dry it. When eating, it can be steamed or grilled or fried.
oil kueh
oil kueh is a delicacy that Chaoshan people must make when they get married. There are two shapes, meniscus shape and cone shape, which means smooth, smooth, and fulfilling lives. It will also be done on the fifteenth day of the Mid-Autumn Festival, which also symbolizes the auspicious meaning of reunion.
Oil kueh, usually kneaded with sweet potato flour and flour, can have many kinds of fillings in the middle, salty, sweet and free, representing the meaning of tolerance is great and all things inclusive. Put it in a frying pan and fry it into golden yellow, with festive color and tangy fragrance. During the holidays, weddings and funerals, and offering sacrifices to ancestors, they are all very suitable for the occasion.
Hongtao Kueh
Hongtao Ke,Also known as Red Yeast Tree, it is named after the peach fruit shape. Peach symbolizes longevity, so 桃粿 reflects the wish of praying for blessings and longevity. In some places, it is also called kueh peach. The skin is made of rice, and red rice Quchun is mashed into a smooth pink powder, mixed with warm water and kneaded to form a skin, and filled with white bean paste or red bean paste made with white beans or red beans.
After the filling is made, it needs to be printed with a mother and child peach-shaped impression with carved patterns. The kueh seal of the red peach kueh is mainly peach-shaped, but also has some round shapes. The middle is carved with a seal body "shou", which is used as the motif of the impression. The small peach shape constitutes a pattern of big peaches and small peaches, with the ancient seal "shou" in the middle. The primary and secondary characters are distinct, highlighting the traditional theme of "auspicious longevity" in folk meaning.
Kueh is not only the delicacy of Chaoshan, but also the epitome of Chaoshan traditional culture, which runs through the life of Chaoshan people. Just like the production of Chaoshan kueh products, most of them are made with a mixture of main ingredients and fillings. This is the traditional Chinese cultural concept-harmony is the most valuable, and tolerance is great. Accommodate various tastes, and finally form a unique flavor. This is the spirit of Chaoshan Kueh!
Friends, what other distinctive Chaoshan kueh products have you eaten? May wish to leave a message in the discussion forum.
(The pictures used in the article are from the Internet, please contact the author to delete if you have copyright requirements!)
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