If when talking about Chaoshan, you only know Chaoshan beef hot pot and Chaoshan beef balls , then you must not be a real foodie. There is a saying that if a Chinese food documentary does not include Chaoshan, then the documentary must not be delicious enough. Chaoshan is a hidden gourmet destination, and it’s hard to find something that’s not delicious here. For Chaoshan people, Kueh represents everything and their three meals a day can be filled with Kueh.
Chaoshan people have made rice cakes for more than 500 years. It is said that people from the Central Plains moved south to Chaoshan. In the process of offering sacrifices, they need to use pasta, but Chaoshan does not produce wheat, so they can only use rice instead. That's where it comes from. According to different folk customs and worshiped gods, there are also different types of cakes. So how many types of cakes are there in Chaoshan? It is estimated that even they themselves may not know it very well.
If divided according to the raw materials, there are stem rice flour, glutinous rice flour, potato flour ; according to the fillings, they are divided into those with fillings and those without fillings; according to the taste, there are sweet and salty; according to the shape , there are square, round, triangular, peach-shaped; according to the method, there are steamed, fried, stir-fried. Different kinds of cakes are eaten during different festivals. Who can count exactly how many kinds there are?
Chaoshan people’s day starts with a bowl of Kueh juice. Fry the rice milk into a pancake, and then cut it into horns. Good rice cakes must have pores to absorb the marinade to the greatest extent. When the water boils, throw the rice cakes in and add rice milk to make a paste. Shape, cut some pork intestines, add an egg, and Chaoshan people will wake up to their day.
A bowl of Kueh Teow soup is the taste of hometown that Chaoshan people remember deeply. The ingredients are piled into a hill on the top of the bowl, covering all the kway teow below. At this time, a ladle of soup is poured on it, and a small dish of Teochew-style chili sauce is poured. The light taste adds a bit of freshness. Since the kueh teow is not easy to preserve, it is always made and sold on the same day, so it is absolutely fresh.
In addition, there are other ways to make Kuey Teow: dry stir-fried , wet stir-fried and dry Kueh Teow, each of which affects the stomachs of Chaoshan people. Even if it is simply topped with sand tea sauce and sprinkled with chopped green onions, Chaoshan people can find unparalleled happiness in a bowl of dried rice cakes. For Chaoshan people, "kueh" is not just a kind of food, but runs through their entire lives and has become the taste of hometown engraved deep in their souls. The
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