If you want to use an ingredient to represent the food culture of Chaoshan, "Kui" is a special category.
In Chaoshan, "kueh" is a food made from rice flour as the main ingredient and flour, potato starch and other auxiliary materials, such as rat shell cake, red peach cake, etc. It can be used as an important offering during festivals. Used to worship gods and ancestors. However, in addition to exquisite rice cakes, Chaoshan also has some traditional delicacies and snacks for the common people, such as rice cakes , rice cakes , cakes , water rice cakes , etc. Although the names also contain "kueh", they cannot be considered Kueh products are not used for sacrifices. They are just scattered in the streets and alleys, creating a strong smell of fireworks in this city. What’s rare is that even with the same ingredients, they can always be served in different flavors, each with its own merits. There is no best dish, only better taste.
It is said that eating and drinking is a great desire for men and women, so since we are born as human beings, we are not exempt from the vulgarity. However, when it comes to eating, there is art and science involved, and it requires talent and experience. I am afraid that spending your whole life may not be able to fully understand its secrets.
Liang Shiqiu｜"Yashe Talks about Eating"
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#粿头#
taste Different flavors
Kueh Teow is probably the most common food in Shantou stalls. It is made with a thin layer of rice flour paste. Steamed and cooled, then cut into thin strips. It has a light rice aroma in the mouth. It is soft and smooth, and can be perfectly matched with all ingredients and sauces. It can be made into various types of kway teow, which can be meat or vegetarian, soup or stir-fried. , all have flavor.
Kway Teow soup with pork offal and seafood. The Kway Teow absorbs the sweetness of the soup and sprinkles with a little pepper, which warms the stomach without being greasy. If you like strong flavors, you must try the dry rice noodles mixed with "Soul" Shacha sauce . The irresistible aroma penetrates straight into your nose. The lightness of the rice noodles and the saltiness of the Shacha are just right. . The most challenging ones are fried rice noodles . If the oil is sufficient and the heat is sufficient, the fried rice noodles will be fragrant and delicious, and the wok will be full of flavor. Kueh Teow is also a must-have classic in beef hot pot restaurants. It is the finishing touch at the end of a beef meal. After more than a dozen plates of fresh beef are washed, the soup pot is filled with the essence of beef and becomes a rich soup. After picking up a handful of kway teow, the taste will be in your heart, and you will truly satisfy the taste buds of the gourmets.
# Kueh juice #
The most fragrant and attractive "Kuih"
If you tell friends from other places that you are going to eat Kueh juice, they will probably misunderstand it as drinking "juice". Kway juice is a traditional folk delicacy in Chaoshan. Every Kway juice shop has a heated "rice vat". Open the cotton cover and the boiling rice milk is rolling. Take out the thick skin of Kway juice and turn around. , and picked up a large piece of braised pork from the marinade pot, plump pig intestines, and smooth braised eggs, exuding an attractive braised aroma. In addition to braised food, there are also dishes such as sausages, fried dough sticks , dried tofu, and bitter melon to choose from. The chef skillfully cuts the steaming cooked food into cubes, spreads it over the bowl of noodles, and tops it with the marinated marinade and green onions. In just one minute, you can see the heaven and the earth in the kueh juice.
The main raw material of Kueh Juice is steamed with rice flour slurry and then dried or baked, cut into triangles or rectangles, and then cooked in thin rice slurry. The texture is more elastic and more delicious than Kueh Teow. Smooth. Foodie Chua Lam couldn't forget it after he first tasted Teochew kueh juice: "I miss this kind of snack. When I go back to Singapore , I still have a bowl of kueh juice even if I know it's not authentic." The smooth skin of the kueh juice swayed. The marinade is sucked in mouthful after mouthful, not letting go of the last drop of juice.
# Cake Cake#
Spicy and delicious Golden Fighter
Cake Cake is steamed with rice flour slurry to make white rice cake. It is quite similar to the method of making Cake Cake, but only a layer of slurry is applied to the Cake Cake, and then it is lifted and cooled for use. The cakes need to be steamed layer by layer until the cakes are as transparent as white jade, and then they become crispy. Then cut it into small diamond-shaped pieces, which is not only easier to fry and fry, but also easier to taste.
Traditional old-fashioned fried cake , first fry until both sides are golden brown and slightly crispy, then wrap in eggs and chopped green onion and stir-fry, add chili sauce, fish sauce and other flavors to enhance the flavor. To eat cakes, you need to dip them in powdered sugar, and when you take a bite, they are crispy on the outside and tender on the inside. They are fragrant and spicy, sweet and salty, and you will have endless aftertaste.
In my memory, the cart of fried rice cakes slowly shuttled through the alleys, and the loud " fried rice cakes ~" aroused the greed of the adults and children upstairs. When I lay down on the window sill, I saw that it was indeed the familiar one. The figure clutched the five and ten yuan tightly and rushed out of the door, for fear of missing it and not knowing when we would see him again. More than ten years later, it now has a fixed storefront, without too much publicity. Hanging up the sign of the old fried cake cake will naturally attract travelers looking for the ancient taste.
# Shui Kueh #
A cute little salty or sweet
Shui Kueh is special in its shape, like a cute little tea bowl. Just like its name, it is small and delicate, white and tender, moist and crystal clear. If you want to make beautiful water cakes, firstly, you must grind the rice well and control the ratio of rice and water; secondly, you must control the heat and turn off the heat as soon as it is cooked. Pour the ground rice milk into the tea cup mold, steam it over high heat, let it cool and then pour it into the mold. The resulting rice cake will be bowl-shaped and chewy. After the water cake is made, fill the pit in the middle with fragrant preserved vegetables, pour maltose , and eat twenty or thirty in a row.
Chaoshan cuisine is colorful, and the rice cakes alone are endlessly wonderful, which fully reflects the creativity of the working people of Chaoshan. Staying in your own small world, using the most common ingredients and the simplest cooking, the memories and emotions contained in it are better than countless delicacies from the mountains and seas. It is a taste that trendy people will never get tired of, and it is also the delicacy that can be passed down for the longest time.
