Gourmet flavor
Under certain circumstances, food can reflect the local customs and customs. For example, in the north, there is more wheat growing in mountainous areas, while in the south, there are more paddy fields and rice is eaten. Chaozhou also adapted to local conditions and showed a unique preference for seafood and rice.
Chaozhou cuisine has always been famous for cooking seafood, fine production, with sauces and condiments to achieve fresh and delicious, clear but not light, fresh but not fishy, yu but not greasy, or with vegetables and fruits as raw materials, stir-frying, frying, braising and other ways to make vegetarian dishes, pay attention to the knife, a variety of production methods, constitute the unique flavor characteristics of Chaozhou.
/ Teochew raw pickled /
Among the many delicious foods in Chaozhou, Sheng Xian has won the title of "Chaozhou Poison" with its unique practice, and has also won the applause of foreign tourists. We used to write to me! Chaoshan raw curing is "poison"!!
As for the origin and practice of raw pickling, there are different places. According to the records of Chaozhou Prefecture in Qianlong, "most of the food is taken from the sea people, so oysters, fish, shrimp and so on are often the best taste"; There are also folk accounts of fishermen burying shrimp in sea salt for cooking, or adding peanut oil for drinking.
However, it is more said that because there were many people in the Chaozhou area at that time, and there was less arable land, and natural disasters often occurred, people used salt and wine to marinate the salvaged Marine goods, which not only ensured the original taste of the food, but also extended the storage period.
Over time, the practice of marinating seafood with ginger and garlic minced, white wine, salt, pepper and other seasonings has become a local feature of famous dishes, among which wrase urine shrimp, crab, prawns and other flavors are widely popular, eat fresh and sweet, smooth and crisp, only one bite is enough to make people want to stop, can not help but sigh the wisdom of Chaozhou ancestors.
/ Teochew kueh /
This type of kueh crust, made from rice noodles heated with water, can be used as a staple food such as kueh Teow, kueh juice, or filled with a variety of fillings, which are very popular in the Teochew region.
For example, in the seventh month of the lunar calendar, new rice and new peanuts will be made into "bean paste kueh", and the peanut kernel will be mashed and added with salt, sesame seeds and scallion. Shredded meat and other fillings are wrapped in rice flour skin, and bean paste kueh is shaped like a crescent moon.
The practice and eating method of kueh is more diverse, chives kueh cooked in oil after frying, the outer skin is slightly crispy, the interior is soft and smooth, the fragrance is very rich, the rice crust outside with various seasonal vegetable filling, whether fried or fried has a different flavor.
Looking at Teochew, whether it is early noon or midnight to eat late at night, to a bowl of simple but substantial kueh or tender outside char, egg-fragrant fried kueh, can be used as a staple food or as a dessert, hundreds of kinds of kueh gathered in Teochew, creating a unique delicious.
The appearance of "kueh" is also very interesting, it is said that because the ancestors of Teochew just moved from the Central Plains to the past, there was no flour to make sacrifices to their ancestors, so they used rice to grind flour instead of flour to make "kueh".
Until now, some places in Teochew celebrate the New Year, worship ancestors or wedding and funeral, and such a "kueh" exists. Superb cooking skills carry not only the inheritance of delicious food, but also the respect and commemoration of the ancestors of future generations.
/ Teochew beef meatballs /
If raw pickled and kueh are the wisdom and inheritance of the ancestors of Teochew, then Teochew beef meatballs are the "embodiment" of the spirit of Teochew people who are compatible and innovative.
Originally from Hakka, this beef ball was introduced to Teochew in the early 20th century, when many Hakka vendors appeared on the streets to carry a load along the way.
Teochew people introduced Hakka beef meatballs to improve the selection and practice, taking high-quality beef from the legs, breast back and buttocks, picking out the fascia, and beating it into meat pulp with an iron rod weighing about 1.5 kg each.
In this way, the beef taste is more powerful, and the beef ball is cooked with beef bone soup, and the original flavor is the icing on the cake, becoming more in line with the taste of Chaozhou people.
Even now, the concept of taking its essence, compatibility and innovation is still deep in the bones of Chaozhou people. Chaozhou beef meatballs are gradually divided into two kinds, one is the original delicate and elastic beef meatballs, and the other is the more chewy beef tendon balls, which is not the side reflection of Chaozhou people keeping up with the trend of The Times and pursuing innovation.
/ Chaozhou Gongfu Tea /
In the Chaoshan area, which likes drinking tea, Chaozhou kung fu tea is very famous, and the Chaozhou Kung fu tea art is a combination of spirit, etiquette, brewing and other skills.
It is said that "fashionable people are accustomed to fashion and elegant, superb measures", Chaozhou local tea as the best etiquette for guests and constantly improve, "to the gentleman, clear the mind and body" sentence is the pursuit of Chaozhou tea art, daily life whether it is after dinner chat, or relatives and friends visit, to serve such a pot of good tea, both sides look full of joy.
However, this kung fu tea is not easy to do, starting from the preparation work before tea, treatment, tea, tea, flushing, scraping, pot, hot cup, screening tea and other eight steps, until a pot of tea is done, each step is quite particular, and the later is refined to sixteen steps, 21 procedures, each step hides the tea principle, which shows the cumbersome and high requirements of kung fu tea production.
"Strong, hot, fragrant, slippery", a cup of good Chaozhou kung fu tea is enough to be worth such a wait, but even so, Chaozhou Kung fu tea can be wonderful into thousands of households, no matter the family is rich, the difference is only the difference in the equipment used, from the banquet dishes, down to the street, holding cups and teapots, long pieces of wine, drinking is not this human hundred taste.
The famous scenery of Chaozhou
In addition to the title of "World Cuisine capital", Chaozhou is also a national historical and cultural city and a national garden city.
Riverside red cotton, square light shadow, square street Tingyun, light floating ink, green island Qinglan, Sangpu Zen spring, Phoenix Tianchi, Zhelin fishing fire, the new "eight views of Chaozhou" will Chaozhou's humanity, nature, mountains and seas presented in front of the public, showing the new style of Chaozhou, telling people that Chaozhou has more than just food.
/ Guangji Bridge /
Guangji Bridge, commonly known as Xiangzi Bridge, and Zhaozhou Bridge, Luoyang Bridge, Lugou Bridge and known as the "four ancient Bridges in China", is one of the landmarks of Chaozhou, but the amazing place of this ancient bridge is not its history, but the bridge deck that can be "dismantled".
Guangji Bridge is a combination of beam bridge, arch bridge and pontoon bridge. This pontoon bridge refers to 18 ships connected together. By the late afternoon of every day, these ships will row away to leave a gap for supply ships to pass through.
/ Kaiyuan Temple /
In the name of "Kaiyuan" temples all over the country, Chaozhou Kaiyuan Temple is also one of them, but if you want to distinguish, perhaps you can also call Chaozhou Kaiyuan Temple "Kaiyuan town state Zen Temple", this temple in Chaozhou has a very high status, no matter when it is a roaring incense, believers in an endless line.
The temple itself in the case of retaining the layout of the Tang Dynasty, after the Song, Yuan, Ming, Qing and other periods of continuous repair, integration of the artistic style of each dynasty, Liuwa color Dan wall, spectacular, in addition to this part of the old city of the temple, in the Hanjiang River Bridge east side there is a Kaiyuan Temple Thai Buddha hall, very Thai style, in Chaozhou is also a scenery.
/ Pai Fang Street /
As the name suggests, more than 20 archways connect this street, which records the great achievements of the Jinshi, the champion, and the Shang Shu in the history of Chaozhou. It can be said that each archway is a vivid historical story.
On both sides of the shophouses developed into a commercial street, along the street of food and snacks, the "three treasures of Chaozhou" can be said to be the first choice for the hand ceremony in Chaozhou, the bright light scene at night is also a great, not to mention the ten famous alleys hidden in the west side of the south end of the street, "Yau Zao Yi Xingjia, Jia Shi Gu Cheng 'an", each of which has different uses and origins. It's also worth seeing.
Finally, there is a hidden rare menu, our "Chaoshan Food Group" to invite 4 masters: Wu Chi Fuyuan chef Wu Zhencheng, Bahe Li Hai Chef Lin Haiping, Donghai Restaurant chef Zhong Chengquan, boiled Sea restaurant chef Zhang Xinmin.
The four joined hands, the symbol of Chaoshan cuisine, gathering tide banquet, cold, hot pot, snacks, from the palace of shrimp crab abalone, to the corner of the shellfish fish mixed, unlock Chaoshan to taste, invite you to taste the most moving part of Chaoshan food, only this group exclusive, to eat, eat not all.
What's your favorite Teochew cuisine?
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