Chaoshan snacks are a Qiba of Chaoshan food culture
Folk dim sum masters from all generations learn from the strengths of many families
Search all the local specialties and carefully make
Gradually accumulate to form a rich and colorful
Food artwork with unique local characteristics
It is also famous for its variety of varieties and exquisite ingredients
Fine production, unique ingredients and delicious taste
The following
The editor recommends 19 must-eat Chaoshan snacks
Let’s see if there are any you like to eat?
Spring cake
Originally a food on the beginning of spring, called the Spring Plate in the Tang and Song dynasties. After the Qing Dynasty, the production was improved. The filling consists of celery, leeks and bamboo shoots, indicating hard work, long-term and vigorousness.
Later, it became a snack prepared in all seasons, called spring cake. The production materials are gradually improved.
The ingredients and methods of modern Chaoshan spring cakes: Blanch the crust made of the fabric, put them in mung beans, pork, fresh shrimp, fragrant rice, shrimp and garlic mixed evenly with fish sauce, MSG, pepper, sesame oil, and lard, wrap them into rolls, stick them in a thin batter, and fry them in an oil pan at about 180℃ until golden brown. Its characteristics are: crispy skin, strong filling, and the saliva that the editor said has been left behind~
Caitou Kui
also known as carrot cake. Caitou is a common name for radish. Caitou cake is a type of Chaoshan local rice cake. It is steamed in every household during the Chinese New Year. When making, first scrape off the thick skin of the radish, crumble into shreds, fry it in a cauldron, stir-fry softly, add sausage, shrimp, mushrooms, and celery, add appropriate amount of MSG, fine salt, and pepper, mix well with rice slurry and potato flour, then steam it in the steamer (firstly use a cloth to pad the bottom of the cage) and steam it, insert the chopsticks into it and it is cooked.
Another method: without frying the shredded radish, mix it directly in rice flour and other ingredients, mix it with water and then steam it in the steamer. When serving, cut the cabbage into pieces and fry it in a pan until it turns golden brown. Caitou cake is crispy on the outside and tender on the inside, and the taste is fragrant but not sweet.
duck mother twist
First founded in the early Qing Dynasty. It was originally named glutinous rice dumplings. Now it is the most authentic duck mother twist made by Hu Rongquan, a traditional famous store in Chaozhou City, Taiping Road, is the most authentic. The duck mother twists the rice balls similar to the northern ones, and the traditional production requirements are strictly required.
There are four kinds of fillings for duck mother, namely mung bean stuffing, red bean paste, taro paste , and sesame candy. The filling of each piece is about 15 grams. Put the duck mother in sugar water and cook until it floats on the water.
Traditionally sell duck mothers with three pieces in each bowl, each piece of filling is different. In order to distinguish the difference between each piece of filling, when wrapping, the duck mothers with different fillings are different in shape, such as some are slightly round in shape, some are slightly pointed, etc., each with marks.
But for the editor, the duck mother is really too sweet and I can't accept it.
mung bean cake
Shanzhanglin Ancient Port is the "land of the convergence of the "red-headed ship" in the Ming and Qing dynasties. During the Mid-Autumn Festival, wise women with clever and skillful families often like to process and make delicious food and pastries - mung bean cake.
Its traditional technology and processing methods are exquisite. After steaming, it is golden and crystal clear, fragrant and sweet in the mouth, and has a unique flavor. It is not only a delicious medicinal pastry suitable for seasons, but also a nutritious delicacy created by Zhanglin Food Culture. It can be regarded as the leader in Mid-Autumn pastries in Chaoshan area.
The editor likes to eat mung bean cake because it is sweeter in the mouth and will not panic. It is a magic tool to relieve greasy after meals~
vegetable sausage
Use real-estate radish with salt, traditionally pickled and dried. It is a traditional side dish for home-based meals in Chaoshan area. It has a crispy taste and is a good product for serving meals and gifts to relatives and friends.
When my family drinks porridge, they often use dried vegetable rice dumplings as side dishes. Most of the owners of the fried noodle shop will chop dried vegetable rice dumplings, then sprinkle dried vegetable rice dumplings on the hot fried noodle, and then pour a layer of soy sauce on it. It’s so delicious~
grass cake
grass cake tofu, "emotional food" of Chaoshan people . Grass cake is made of hay called Grass cake, add a little sweet potato powder to make it solidify, put it in a small tank and cover it with a cover.
When selling, one end is a bowl and chopstick stand and brown sugar, and the dishwashing water is placed under the rack; the other end is a small tank. When selling, cut it out from the upper layer of the grass cake in a bowl with a copper spoon, add powdered sugar, and add a drop of orange paste.
Chaoyang , Puning sell grass cakes in rural areas. If you use a porous copper coin to flap the condensed grass cakes in the jar, it will be stripped, and you can eat them warm or cold. Eating grass cake can relieve heat, but it cannot be left overnight. If it rains, people won’t eat it. Chaoyu has a common saying, "The grass cake is cooked, and the times change." Describes seasonal changes and business unlucky.
You can also understand the essence of Chaoshan Snacks. As expected, Chaoshan Snacks are not just snacks.
号波 号波
号1
号波 波 波, in the past, was a timely food for the Mid-Autumn Festival. After removing the skin of the taro, cut it into small finger-shaped pieces, put it in a pan and fry it and pick it up.
After a while, put the taro cubes in oil to remove the water vapor. Then add an appropriate amount of white sugar and put it in a pot and cook it. When the sugar water sticks like glue, put the taro cubes in, mix well and remove it, and immediately remove it from the stove.
The hot sand-turned taro is crispy and sweet just after it is out of the pot. I’m drooling~
Brine goose intestine
After braised, the fishy smell of goose is removed. The goose meat is plump and tastes soft and tender. It has a aftertaste after eating. It is best to drink some wine when eating.
And in Chaoshan area, worships the master worships the heavenly king, there must be no lack of braised goose meat on the table~ So every festival will be held, there are a few days when you don’t want to eat goose meat~
Chaoshan oyster baking
Oyster baking is a unique snack in Chaoshan. Foreigners always have to try this delicacy when they come to Chaoshan. There are many snacks in town hotels and snack shops, and "Xitianxiang Oyster Baked" is one of the famous snacks in Shantou.
Oysters help to improve eyesight, smooth and delicious, oysters can also heat the stomach, and people prefer to eat them in cold weather.
The fried crispy and hot oyster baked onto the table and was quickly swept away by people~
beef balls
博取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取取� When making beef balls, you must use fresh beef shank wrapping ingredients, remove the tendons and cut them into pieces, place them on a large cutting board, use two special square hammer knives (weight about 3 kg), and keep pushing the beef shank into meat paste up and down, add a small amount of snow powder, fine salt, high-quality fish sauce and MSG, and continue to hammer for another 15 minutes. Then add a large pot, add the square fish powder, white meat and MSG, mix well, stir the tart with your hands until the meat paste sticks and does not fall off, then grab the meat paste with your hands, clench your fists and squeeze it into a ball, use a spoon to put it into a warm water basin, then cook the balls over slow heat for about 8 minutes, and remove the beef balls.
Why are the steps so complicated? Because the beef balls made in this way will taste better and taste better.
When eating, use the original soup and beef balls to cook until it is boiled (the water should not be too boiling when boiling, otherwise the beef balls will not be smooth), add an appropriate amount of MSG, sesame oil, pepper and celery, and serve with sa tea sauce or chili sauce.
Dahao Fish Balls
Dahao Fish Balls are selected for high-quality fresh fish, white, soft, crisp and clear, making them convenient for general home hotel applications.
Use seaweed clear soup to base it, and then eat the refreshing Dahao fish balls. What do you know?
Kuai Juice
Kuai Juice is one of the rice products. Pay attention to the preparation of auxiliary materials. The auxiliary ingredients are made of long-lasting pork marinade, marinated pork belly and fried golden garlic granules in oil.
Take a bite and the salty aroma of the brine spreads in the mouth~ the whole person can't stop~
fried cake cake
Cake cake is processed and steamed layer by layer with high-quality white rice paste. When making it, cut the cake cake into small pieces, add fish sauce, and mix evenly with red and sweet soy sauce, stir-fry on low heat until the cake cake is red and tastes good. Then put it in a pan (frying pan) and fry the cake cake cake with lard on a civil and military heat, add sugar and stir-fry well, then add fresh shrimp, pork liver, lean meat, fresh oysters and other ingredients, pour egg liquid and fry, add samcha chili sauce, MSG, fish sauce, snow powder water, and add soup and stir-fry well.
Fried cake cakes pay great attention to the heat, so that the cake cakes can be crispy on the outside and tender on the inside, fresh and slightly sweet, golden and bright in color, fragrant and fragrant, and a salty, sweet, fragrant and spicy taste.
Zong Ball
Because trendy people have the custom of eating rice dumplings and racing dragon boats on the Dragon Boat Festival on the fifth day of the May Day. Moreover, after the Dragon Boat Festival in the south, the climate began to heat up, so there is also a proverb called "I haven't eaten rice dumplings in May, and I dare not put them on the broken fur."
Rat-shell cake
Traditional Chaoshan women can make cakes and cook them every Lunar New Year (the Chaoshan dialect of "rat-shell" is homophonic to "rat-shell", which locals call them rat-shell cake).
Rat shell cake is usually only made during the Lunar New Year, so Chaoshan people call it New Year cake.
Brine goose meat
Chaoshan specialty lion-headed goose, with plump meat. Braised goose is a local food with smooth fragrance and flavor, fat but not greasy.
Luoshen
"Chaoshan Luoshen 有限" was evolved with innovation based on the traditional snack "glutinous rice money". It absorbs the excellent practices of traditional snacks and improves some shortcomings of traditional snacks, thus making this snack more perfect. It is a representative innovative Chaozhou snack.
"Chaoshan Lost Soup Money" inherits some advantages of "glutinous rice money" in the preparation method. For example, after the glutinous rice flour is cooked, it is placed in a basin and stirred repeatedly with a wooden stick. This advantage is that it makes the cooked flour more pure and tougher.
However, the traditional "glutinous rice money" is made after the flour is cooked, and then it is made by hand, and then rolled with powdered sugar and white sesame seeds. This is not hygienic, and the glutinous rice flour is eaten directly after the cooked glutinous rice flour is eaten directly, and the taste is too sticky. Therefore, the "Chaoshan Luoshuo Soup Money" is changed to a ripe glutinous rice ball and fry it in a pot with scallion oil until it is slightly crisp on both sides, then change the knife and cut it into pieces to put it on the plate, which overcomes the shortcomings of the traditional "glutinous rice money".
Crystal ball
Crystal balls are made of raw powder. The skin is thin, uniform in thickness, tough, smooth and transparent, and the cake body is spherical, so you can clearly see the filling inside.
The filling is sweet and salty, such as mung bean filling, bean paste, taro paste, etc. Because cooked raw powder is not easy to stick to hands, it is relatively easy to make compared to rice-free rice cakes, but it is not that easy to make the skin evenly thicker and rounder.
Pig intestine bloating glutinous rice
A traditional folk snack in Chaoshan area, Guangdong. The general method is to take the middle section of the pig intestine, rub it repeatedly with salt, soda ash or starch until there is no odor. Soak the glutinous rice first, mix well with pork, mushrooms, shrimp, lotus seeds and other auxiliary ingredients, mix it into salt, MSG, pepper and other condiments, and then fill it into the washed pig intestine ("swelling" in Chaoshan dialect means putting things into containers, and the name "pig intestine bloating glutinous rice" comes from this).
Tighten the ends with yarn, put it in a pot of water and cook for about 1 hour, remove it and cut it into small slices, dip it in sweet soy sauce (add the soy sauce into brown sugar, appropriate amount of chili, starch, and boil it, and sprinkle it in fried white sesame seeds). This snack is suitable for all seasons, not only for Chaoshan people, but also for tourists from all over the world.
