Chaoshan beef meatball, Guangdong Province boarded the table of the Winter Olympics. What other beauty is there in Chaoshan?

Chaoshan cuisine, also known as Chaozhou cuisine, originated in Chaoshan area (Shantou, Chaozhou, Jieyang and Shanwei) in Guangdong Province, and is renowned both at home and abroad for its beauty in color, fragrance, taste and shape. It is the representative of the four major cuisines in China with a history of thousands of years. Its characteristics can be summarized as six aspects:

1. Winning by cooking seafood;

2. The taste is light;

3. Pay attention to the original flavor;

4. Be good at refining delicious soup;

5, exquisite manufacturing technology;

6. Pay attention to health care.

second, Chaoshan cuisine

it is no accident that chaoshan beef meatball, Guangdong, was on the table of the Winter Olympics. There are many local delicacies in Chaoshan. When you travel, don't miss tasting them. The delicacies in Chaoshan mainly include Chaoshan oyster sauce, Chaoshan glutinous rice pork intestines, spring cakes, Chaoshan rice rolls, Chaoshan grass cake and Chaoshan oyster sauce. As a part of Chaoshan culture, Chaoshan cuisine can not be formed without the geographical and natural environment, humanistic customs and long-standing traditional history and culture on which Chaoshan people depend.

3. How to make it

1. Chaoshan bitter juice

It is a popular breakfast in Chaoshan area, which can be seen everywhere in Chaoshan streets. The method is as follows: first, put water in the tripod, boil it, pour the prepared rice slurry around the tripod, let the rice slurry fry and give birth, and make it with materials such as marinated soup and braised pork. It is delicate, smooth and very appetizing. Chaoshan Oyster Baked is similar to Taiwan Province Oyster Fried. Go to Chaoshan and wash the fresh oysters, put them in a basket, drip dry, add seasonings and mix well. Stir the sweet potato powder and eggs with water evenly, put the marinated oysters in, put oil in the pan, pour them in, and slowly fry them with low fire. When both sides are golden, remove them and put them on a plate, which will make people's appetite greatly increase.

2. Chaoshan glutinous rice pig intestines

This snack is very famous. First, clean the inside and outside of the pig intestines. After soaking the glutinous rice for three hours in advance, steam it in the pot, soak the mushrooms, cut the pork belly into pieces, stir-fry the pork belly slices, peanuts and dried shrimps respectively, adjust the flavor, and pour it into the pig intestines together with the steamed glutinous rice. In order to prevent the glutinous rice from overflowing, seal it with a toothpick. After cooking, take it out and dry it to remove water. When eating, cut it into pieces and prepare a small dish of sweet soy sauce as a dip. It is really delicious.

3. Dry-roasted goose

Dry-roasted goose is a traditional famous dish with good color and flavor, belonging to Chaozhou cuisine of Cantonese cuisine. Heat a hot oil tripod with medium fire. When the oil is heated to 5%, put down the goose bones first, then put the goose meat (with the skin facing upwards), then fry it away from the fire, and then put it back in the furnace. Continue frying until the bones are hard, the skin is crisp and golden yellow, and then fish it out. Put the goose bones into a dinner plate. Cut the goose meat into pieces with a diagonal knife, cover them with pepper oil, and use sweet and sour sauce. Features: purple color, crisp skin and tender meat, sweet flavor, dipped in sweet sauce, with Chaoshan flavor.

4. Chaozhou-style "chilling"

Chaozhou chilling is a popular branch of Chaozhou cuisine, which generally refers to the diet operated by ordinary Chaozhou food stalls. Chaozhou's "chilling" means steaming fresh seafood and eating it with garlic oil or bean paste after freezing. It has a unique flavor and no fishy smell, but it is particularly delicious. This practice was inadvertently discovered by previous fishermen and thus passed down.

data source-Baidu encyclopedia