There are so many delicious foods in Chaoshan, I really want to introduce them all to you, especially "Kuih"

The staple food in the north is pasta, and the staple food in the south is rice. The staple food in my hometown is "Kui". Various foods with the word "Kui" in their names have been transformed into delicacies on the table. Being the protagonist of every meal, I can even avoid repeating it for a week and regard food containing "kueh" as my staple food, and I don't feel bored at all.

1. Kuey teow

When it comes to kuey teow, some people look at its appearance and say it looks like rice noodles, cool skin, or whatever. Generally speaking, it looks like this I just laugh at the situation, and some serious people will write a special article to introduce the differences between them. I don’t think it’s helpful to talk more. It’s better to taste it yourself, and you will immediately know the differences and secrets. The most obvious one is the difference in taste. I believe everyone can distinguish it.

There are three ways to make my favorite rice noodles. The ingredients are simple and it is easy to make.

Cook. The ingredients are: lettuce, chopped celery, local hand-made pork balls, pork patties, or authentic Chaoshan beef balls. The soup base is the meatball soup given by the owner of the meatball shop. Just cook it at home and it will be a delicious meal.

Dry stir-fry. The ingredients are: cut celery and garlic leaves into small pieces, mince the meat, stir-fry the ingredients until fragrant, then add the kway teow and stir-fry, scoop up and it’s another delicious meal.

Wet stir-fry. The ingredients are: kale and beef. Fry the kale and beef until half cooked, then add the rice noodles and stir-fry together to thicken the sauce. It is best to add the authentic Chaoshan Shacha sauce and thick oily red sauce, which is extremely delicious.

2. Kuey Chai

This is basically the same as Kueh Teow, except that the shape is different. It is flaky. The main method is to cook it. Although it is the same thing as Kway Teow, some people just love Kway Teow more.

For me, I love both kuey teow and kueh zai. The only difference is that kueh teow will be rolled up after being cooked, making it thicker to chew.

When I was in Xiamen, I ate at Tongan Alan Kueh Teow. Their Kuey Teow was flaky, very similar to Kuey Chai.

3. Jianmiwan

Well, this ingredient does not have the word "粿" in it, but it is of the same origin as the two above. It can be said to be another shape of rice balls. , but the ratio of some of the ingredients should be different, such as the ratio of rice flour and glutinous rice flour.

All the methods of making Kway Teow can be copied and implemented on Jianmei Wan. If you want to ask me whether I should order Jianmei Wan or Kway Teow when I go to the store, it is difficult for me to answer. If I must have an answer, That is: I want it all.

4. Cake Kueh

This time it contains the word "粿" again. If we say that cakes are lumps of sharp rice balls, will someone start to complain: Wouldn’t this entire article be introducing variations of the same thing? ...Hahaha, there is such a suspicion.

How can I put it this way? I really don’t mean to fool you. These are really delicious and delicious staple foods! I think people in the past could make similar things in so many different ways. It’s really amazing. I worship our ancestors.

If kueh only appears when it is cooked, then kueh only appears when it is fried.

The method can be either dry stir-fried or wet stir-fried, and the toppings can be any except the one with the kueh teow just added, and there are also leeks that go well with it! Finally, drizzle with the delicious dried shrimp and radish sauce, perfect~

5. Fermented Kueh Peach

It is round and white, shaped like a larger plate, and tastes like it itself , it should have the aroma of rice and a little saltiness, as well as the peanut flavor on top. The only way I know how to make fermented kueh peaches is to fry them and then drizzle them with thick sweet soy sauce. To be fragrant, it really depends on the blessing of this sweet soy sauce.

Sweet soy sauce is made from daily soy sauce at home, plus brown sugar and water, and then cooked until it becomes thick. The ratio of soy sauce, brown sugar and water is very important, but because I make it randomly every time, So I have no experience to offer here, which is a shame.

6. Hongtao Kueh

This can be said to be the special Kueh for worship in the Chaoshan area, which is a food often used to worship various gods. It’s hard to say whether the shape looks like a red peach, but it’s an abstract peach, as shown in the picture below, and let’s talk about the taste.

Red peach cakes have different fillings, including leek filling, glutinous rice filling, taro filling, and cabbage filling. The leeks are all leeks, but the glutinous rice contains peanuts, shiitake mushrooms, and chopped celery, as well as taro. peanut.

Although each red peach cake looks similar, when you eat it, you will find that the skin of the cakes with leek filling and cabbage filling will be thinner, while the skin of the cakes with glutinous rice filling and taro filling will be thicker.

When I was a kid, I didn’t know why I liked eating rice cakes with thinner skins. Later I discovered that the fillings inside glutinous rice and taro are really delicious, so now I like to eat both.

Steaming and frying are commonly used methods. If I have to say, it must be more fragrant after frying.

7. Cai Kueh

Compared to red peach cake, Cai Kueh is my favorite because its skin is thinner. Of course, the reason why I prefer Cai Kueh is not only because its skin is thinner, but also because it has a richer variety.

In addition to the fillings of red peach cakes, there are also bamboo shoot (bamboo shoot) fillings, pumpkin fillings, cabbage (white radish) fillings, etc. My favorites include leeks, cabbage, Bamboo shoots, these three are must-eats!

Because the skin of Cai Kueh is thinner, it tastes crispier and more fragrant after frying. Moreover, it is cheaper than Hongtao Kueh.

8. Water Cake

Logically speaking, it should belong to the same category as red peach cake and vegetable cake, but it is not willing to be lost in the crowd, so it has a different self.

Shui Kueh Shui Kueh, when called like this, it is easy to be thought of as a fruit. Is it necessary to lose weight by using fruit as a staple food?

In fact, judging from the appearance, it should be called crystal cake, right? But forget it, the pronunciation of "jing" in Chaoshan dialect is not very good, so save it if you can, and just use your mouth to eat well.

The skin of the water cake is transparent and chewy, similar to the skin of crystal shrimp dumplings, and tastes soft and sticky.

Shui Kueh also has many fillings. It has all kinds of stuffing in Cai Kueh, but it also has some stuffing that Cai Kueh does not have, such as mung bean stuffing, which contains mung bean paste, mushrooms, carrots, dried shrimps, celery, etc. , it’s really not too fragrant; what’s different from vegetable cakes and red peach cakes is that it has sweet fillings – taro paste filling, purple sweet potato filling, don’t mention it, it’s still appetizing!

However, there is one disadvantage of Shui Kueh. It may be because of its slippery texture, so it is easy to get tired of it quickly.

There are many, many, many kinds of rice cakes in Chaoshan. I mentioned rice cakes before, and then there are rice cakes eaten during the New Year, rice cakes eaten in daily life, rat shell rice cakes, ping pong rice cakes, seed rice cakes, etc. Wait, these various kinds of rice cakes are just a small corner of Chaoshan cuisine. You can imagine how much delicious Chaoshan has.

At this time, I am writing an article in a different place and looking at the pictures, oh, I am hungry~