Chaoshan special gourmet pot culture paradise

Sweet glutinous rice is a traditional snack in Chaoshan area of Guangdong, Hakka area of Fujian and Minnan area, and it is a folk custom at the beginning of the Lunar New Year. The stone lion is shaped like a full moon, white in color, soft and tender in texture, fragrant, sweet and delicious.

Sweet skin is a kind of food that Chaoshan people like to steam on major festivals. There is a saying in Chaoshan that "sweet skin is delicious, but cake is hard to cook". Taking sweet glutinous rice as raw material. After cleaning, soak in clear water, filter to remove water, and dry in the shade. Then put it into a stone mortar and pound it into rice flour (commonly known as glutinous rice cake) by hand. It takes a lot of time to pour rice cakes, at least two or three times. The finer the powder, the better.

In Chaoshan area at the end of Qing Dynasty, steaming steamed buns was regarded as a difficult and necessary thing by the poor, because steaming a cage of steamed buns required at least 65,438+00 kilograms of glutinous rice flour and several kilograms of sugar, and it took more than ten hours to steam with a big fire, which was very difficult for the poor who could not eat enough for three meals. However, in order to make a living abroad, no matter how poor you are, you must steam dumplings, so there is the origin of the sentence "there is no way to steam dumplings", which expresses the bitterness of the poor going abroad to make a living at that time and is a portrayal of the poor life of the working people in the old society. At present, there is still the custom of steaming dumplings at the end of the year in Chaoshan urban and rural areas, but the meaning is quite different.

There is a folk saying that "cookies are delicious, but difficult to stir". Taking sweet glutinous rice as raw material. After cleaning, soak in clear water, filter to remove water, and dry in the shade. Then put it into a stone mortar and pound it into rice flour (commonly known as glutinous rice cake) by hand. It takes a lot of time to pour rice cakes, at least two or three times. The finer the powder, the better. After screening, glutinous rice cakes are mixed with white sugar or brown sugar in a certain proportion, and mixed with water and stirred evenly to form glutinous rice paste, which is put into a special basket, put into a steamer and steamed by fire (in rural areas, cooking is usually based on the time of lighting one or two incense sticks and the thickness of the paste). After cooling, it is pulled by yarn and cut into pieces, then heated in a pan (commonly known as a wok) and fried in vegetable oil until golden brown. Crispy and delicious, with unique flavor, it is deeply loved by people.

In the Ming Dynasty, Li Shizhen's Compendium of Materia Medica said: "Glutinous rice is sweet in taste and warm in nature, and it has the effects of invigorating qi and stopping diarrhea, nourishing the middle energizer and quenching thirst, and warming the spleen and stomach." It is not only a delicious food, but also a medicated diet. No wonder Chaoshan people like it.

There is a folk proverb in Chenghai's hometown of overseas Chinese: "There is no choice but to make dumplings", which means that Chenghai people have no choice but to cross the ocean and come to Siam. Tangyuan is the dumplings that people who are forced to make a living have poured in. They left another well in their hometown and prepared to fill their hunger on the boat.