Chaoshan dark cuisine in the eyes of northerners, dark cuisine of Cantonese people

Perhaps it’s because good fish intestines as the main ingredient are hard to find, and there aren’t that many. Shops making fish intestine rice noodles are already very rare, but the taste is unique and sweet; there are still occasional shops selling it as a side dish. Only a few franchises have been found so far, two have signboards and one does not. I have been eating Brother Huang’s Fish Intestine Rice Noodles for more than 10 years. Regardless of wind, rain or typhoon season, I have to wait in line every time I come. It has been 33 years since Mr. Huang, a couple from Linxi, Chaozhou, came to Shantou to run a fish intestine rice noodle stall. They still have a lot of help from their son. Amid the torrent of great fame, Brother Huang kept his feet on the ground and stuck to his original intention, which was to make "delicious fish intestine rice noodles". Everything else was secondary. He didn't even have a store sign, and the floor was not even. He used to work in someone else's garage. A stall was set up at the door. After the city's sanitation was improved, a garage space was rented and the stalls were moved into storage.

Follow me to find out what Chaoshan dark cuisine is like in the eyes of northerners.

Fish Intestine Rice Noodles

Fish Intestine Rice Noodles are suitable for all ages. Perhaps it’s because good fish intestines as the main ingredient are hard to find, and there aren’t that many. Shops making fish intestine rice noodles are already very rare, but the taste is unique and sweet; there are still occasional shops selling it as a side dish. Only a few franchises have been found so far, two have signboards and one does not.

I have been eating Brother Huang’s Fish Intestine Rice Noodles for more than 10 years. Regardless of wind, rain or typhoon season, I have to wait in line every time I come. It has been 33 years since Mr. Huang and his wife, who are from Linxi, Chaozhou, came to Shantou to run a fish intestine rice noodle stall. They still have a lot of help from their son.

There are various personalized matching requirements, so you have to wait until your order is called before ordering, but fish intestines is a must-order for everyone, just order more or less.

There are many ingredients: three-layer pork, ribs, pork liver, meat cakes, pork lungs, fish dumplings, fish rolls, fish liver, fish maw, throat, oysters...

As long as you dare to eat, there are also pig brains and pork loin tendons (pork kidney tendons). If you like rice noodles or not, you can also choose from kway teow, noodles, and dumplings.

Brand features:

No signboard, fish intestine fat, no fishy taste, good seasoning, sweet soup.

Seasoning: nine-story pagoda, minced galangal, green onion, pepper, fish sauce

Mountain coriander is its "secret recipe".

Affordable price: starting from 15 yuan/portion

The stall opens at 9pm and will close when the fish intestines are sold out.

Address: No. 18, Chunmei Street, Shantou City (diagonally opposite the Hyatt Regency)

In the rolling torrent of great fame, Brother Huang is down-to-earth and sticks to his original intention, which is to make "Delicious fish intestine rice noodles", everything else is secondary, there is no shop sign, and the floor is not smooth. It used to be a stall at the door of someone's garage. After the city's sanitation rectification, I rented a garage space and moved it to the warehouse. .

Mrs. Huang made another pot of small roasted fish intestines and put them into bowls

We can get some clues from interviews about why Brother Huang’s fish intestine rice noodle business has been booming all year round, which can be regarded as a glimpse.

The four magic weapons are good soup base, carefully selected ingredients, seasoned to the right taste, and affordable price.

It is very tiring to do a small business by yourself, but Brother Huang is amiable and easy-going. Unlike some famous shops with great reputation, the stall owner treats customers indifferently and has eyes like "top of his head". This may be the second reason why diners often go there.

Diners are the most snobbish, "Everything is delicious!"

Soup base is the source of delicious food. It's not easy to ask, and most people who ask about it will just say "it's okay."

The fish chosen by Brother Huang is Wan carp, which is called "grass carp" locally. It is necessary to choose a fish that really eats grass, and it is a fish in a sand pond, so that the intestines will be clean and enlarged, with less fishy smell and no muddy smell. .

With the improvement of the general environment, there is now a buzzword for small shops and stalls called "fly shops". The author is very disgusted with this term. Flies are the most taboo thing in restaurants, so don’t just pick them up. All kinds of ecology cannot be "high, big, and high", they should be well-proportioned, not to mention those small shops are the shelter and place for the people who eat melons to make a living.

It is true that urban sanitation and city appearance are very important. We still need to vigorously support and guide specialty restaurants that meet food hygiene requirements and have neat and bright stores, and combine the famous stores scattered everywhere with the old ones. The city arcade features a food street and food city area, which is the real "business card of the food city". If it is successfully run, it will be more flavorful than Taipei's night market.

Related readings about Chaoshan’s dark cuisine in the eyes of northerners:

The rare dark cuisine in Guangdong, outsiders can’t understand it. There are evergreen trees in the food stalls. Is this edible?

# Winter Life Check-in Season #

There is a joke circulating on the Internet that not a single chicken can come out of Guangdong alive. Cantonese people love chickens very much. As the saying goes, there is no feast without chickens. However, the practice of plainly cutting chicken has also dissuaded some non-local foodies. Looking at the chicken with bloodshot eyes, it is difficult to swallow. But compared to today's protagonist, even Cantonese people will be dissuaded. People who like it like it very much, but not Those who like it will shy away when they see it.

This dish is dace head. There are many ways to eat dace in Guangdong. It is most commonly used to make soup and canned food. Of course, it is also good to fry it. These methods are still acceptable to outsiders. Acceptable, but if you put a dozen or twenty dace fish heads together and steam or bake them, let alone the taste, it would be scary just to see dozens of dead white fish staring at you. Feel it? Does anyone know the famous British dish, looking up at the stars?

Starry Sky is a famous British dish. Because the fish is cooked with its head upwards, it is called Starry Sky. Some people also jokingly call it Starry Sky. It is now a well-known representative of the dark cuisine world. Simply put, it is made of batter. It becomes a pie. The internal organs of the fish have been removed and the fishy smell has been removed. Some fish heads will be grilled very crispy, and the taste is acceptable when eaten with dry cheese. In fact, it is quite scary when it is cooked. Separate portions for easy consumption.

As derivative products, there are also crayfish looking up at the stars, etc. Compared with our protagonist dace head today, the dace head is usually steamed with shredded tempeh and ginger, and the shredded ginger is used to remove the fishy tempeh. It is delicious. Sprinkle some chopped green onion at the end. You can also eat it grilled with perilla to enhance the flavor. Save the dace fish bones for the soup at the end.

The steamed dace head is very smooth, and at the same time, it is more mouth-watering. But in fact, this dish is only eaten by people in Shunde, Guangdong. Many Cantonese said they had never seen it before and were a little curious. Some foodies took a closer look and were even persuaded to leave. This is because the finished fish head "looks up at the stars". When the dace is still in the fish stall, the boss will separate the bones and meat of the dace, usually the fish head and fish ribs. Separately, the fish meat is used by the locals to make fish cakes, which can be regarded as a dark dish special to Guangdong.

Creation is not easy. If today’s content is helpful to you, I hope you will raise your hand to help follow, like and share. The rose hand given to others will have a lingering fragrance. If you have any dishes you want to eat, please feel free to leave them in the comment area. Leave me a message.