Eating and Drinking in Chaoshan Essay Eating and Drinking in Chaoshan 400 Words Essay

My Favorite Chaoshan Snacks

Friend, have you ever been to Chaoshan area? Have you ever tasted Chaoshan snacks? When it comes to Chaoshan snacks, it's so varied that I can't even say it enough; not only does it have many styles, but it also has its own special features. Take the Chaoshan oyster brand, it is my favorite snack in Chaoshan!

Oyster is the special aquatic products of Chaoshan, which is delicious and nutritious, known as &ldqu;milk of the sea&rdqu;. The most attractive food is Shantou's Oyster Roast. The oyster brand is made of fresh oyster grains and duck egg and potato flour, which is fried in a pan. Eating and drinking the oysters while frying is a unique flavor. The main seasonings of oyster rolls are diced green onion, monosodium glutamate, fish sauce and fresh duck eggs. When tasting the oyster rolls, it is served with washed and chopped green coriander, and the accompanying sauce dish is sacha and fish sauce. When you eat oyster roasting, you can not only taste the oyster roasting crispy outside and tender inside, crispy and fresh flavor, but also see the oyster's round and fat, duck eggs of golden yellow color of the attractive appearance.

I remember once my father took me to eat oyster brand, there are a lot of people there, I saw the oyster brand chef skillfully beat the egg, in the pan on the oil, with a large fire will be the pan of oil boiling hot, and then and the fresh oysters and the flour into the frying pan in the right amount, and then will be good egg gently dripping up, a short while, the flour will be knotted into a large cake like block, the color is also gradually from light to dark. At this point, the chef shoveled up the large oyster brand, turned it upside down, the oil bubbles are still jumping happily, only to see that the turned side has been golden brown. The chef turned from time to time, after a while, and then cut the large oyster brand into several pieces, and then fry a few times, sprinkle a layer of bright green coriander, fragrant oyster brand is ready. I was excited to taste a piece of oyster brand, its texture is really the name of the fresh and crispy, crispy but not hard, crunchy but not soft. A dish of fresh fish sauce is a must for authentic oyster rolls. The oyster rolls are fried to a smooth and soft texture, with a crispy skin and a soft and tender inner layer, incorporating a slight egg aroma without losing the seafood flavor, which is really wonderful! Plus the unique salty flavor of fish sauce, I don't know how to describe its fragrance ah!

The oyster meatballs are just one of the many Chaoshan snacks, there are also hand-beaten beef meatballs, Dahao fishballs, crystal balls &hllip;&hllip; I can't even count them all. Chaoshan food culture is rich and colorful, if you go to Chaoshan, in addition to viewing the scenery, be sure to try our special snacks here, that is called not worth the trip ah!

Description essay 400 words Chaoshan famous snacks

My favorite Chaoshan snacks

Friends, have you ever been to the Chaoshan area? Have you ever tasted Chaoshan snacks? When it comes to Chaoshan snacks, it is so varied that I can't even say it enough; it not only has many styles, but also has its own characteristics. Take the Chaoshan oyster brand, it is my favorite snack in Chaoshan!

Oyster is the special aquatic products of Chaoshan, it is delicious and nutritious, known as &ldqu;milk of the sea&rdqu;. The most attractive food is Shantou's Oyster Roast. The oyster brand is made of fresh oyster grains and duck egg and potato flour, which is fried in a pan. Eating and drinking the oysters while frying is a unique flavor. The main seasonings of oyster rolls are diced green onion, monosodium glutamate, fish sauce and fresh duck eggs, while the oyster rolls are served with washed and chopped green coriander, and the accompanying sauce dish is sacha and fish sauce. When you eat oyster roasting, you can not only taste the oyster roasting crispy outside and tender inside, crispy and fresh flavor, but also see the oyster's round and fat, duck eggs of golden yellow color of the attractive appearance.

I remember once my father took me to eat oyster brand, there are a lot of people there, I saw the oyster brand chef skillfully beat the egg, in the pan on the oil, with a large fire will be the pan of oil boiling hot, and then and the fresh oysters and the flour into the frying pan in the right amount, and then will be good egg gently dripping up, a short while, the flour will be knotted into a large cake like block, the color is also gradually from light to dark. At this point, the chef shoveled up the large oyster brand, turned it upside down, the oil bubbles are still jumping happily, only to see that the turned side has been golden brown. The chef turned from time to time, after a while, and then cut the large oyster brand into several pieces, and then fry a few times, sprinkle a layer of bright green coriander, fragrant oyster brand is ready. I was excited to taste a piece of oyster brand, its texture is really the name of the fresh and crispy, crispy but not hard, crunchy but not soft. A dish of fresh fish sauce is a must for authentic oyster rolls. The oyster rolls are fried to a smooth and soft texture, with a crispy skin and a tender and soft inner layer, incorporating a slight egg aroma without losing the seafood flavor, which is really wonderful! Plus the unique salty flavor of fish sauce, I don't know how to describe its fragrance ah!

The oyster meatballs are just one of the many Chaoshan snacks, there are also hand-beaten beef meatballs, Dahao fishballs, crystal balls &hllip;&hllip; I can't even count them all. Chaoshan food culture is rich and colorful, if you go to Chaoshan, in addition to viewing the scenery, be sure to try our special snacks here, that is called not worth the trip ah!

Anything else?

I love Chaoshan beef meatballs

Our Chaoshan beef meatballs is a famous Chinese snacks, people who come to Shantou without tasting a bowl of beef meatballs, like going to Beijing did not go into the Quanjude, to Tianjin do not eat the dog indifferent buns, such as into the mountain of treasures empty-handed return.

Teochew beef meatballs have a long history, broken down into beef meatballs, beef meatballs two kinds, are round, cooked are brown. Beef meatballs meat is more tender, tender taste, beef meatballs is in the beef into some tender tendons, very chewy. Now some stores sitting in front of the two cooks, each holding two thick iron bars in the hands of the "pop pop pop" in the pounding to do beef meatballs of beef puree, as if in the solemn declaration of the store's beef meatballs real, is really a wonderful living advertisement. The standard way to eat beef meatballs is beef meatball kuey teow soup, a big bowl of thick beef soup with a few beef meatballs floating in it, plus a handful of snow-white silky kuey teow and a few leaves of crispy cilantro, with a strong flavor of beef, which is really colorful and flavorful. The beef meatballs are dipped in the local specialty salsa, which is the most authentic.

As an important part of Teochew cuisine, Teochew snacks represented by beef meatballs have been spreading all over the streets in recent years in areas with a high concentration of Teochew people, such as Guangzhou, Shenzhen and the Pearl River Delta, where Teochew beef meatballs hot pot and beef meatballs in soup are served in powdered noodle stores. As a kind of ready-to-eat food, beef balls and other snacks are existing, so in what way to make food and easy to operate? The most intuitive is the many special seasonings of Chaoshan, after continuous debugging and experimentation, a hundred years of Chaoxiang Chaoshan beef meatball cuisine began to take shape. Now my mom and dad take me to eat a bowl of beef ball soup whenever they have time, it's so delicious! I love Chaoshan beef meatballs!

Chaoshan snacks - intestinal noodles

Shantou is a gourmet town, in addition to the renowned inside and outside the Chaozhou cuisine, there are many Chaoshan snacks, like Ma Ma Gong dumpling ball, rice-free fruit, beef meatballs and so on. Today I would like to introduce to you the Chaoshan snacks - intestinal noodles.

Speaking of intestinal noodles, first of all, we need to introduce the tools for steaming intestinal noodles. Steam rice noodle stove is like a small tin building, *** there are five layers, can be steamed at the same time five rice noodle, each layer has a handle above. To make rice noodle, first use a brush to brush oil on the iron plate, in order to make the rice paste will not stick together with the iron plate. After steaming the oil-brushed iron plate, pour in the rice paste, shake it from side to side to evenly cover the plate, and then put it into the oven to steam until the paste solidifies and turns into vermicelli, then you can pour the meat, egg, lettuce, fresh shrimp, and bean sprouts on top of the vermicelli, and steam them together until they are cooked. Finally, add the marinade soup, dried radish grain, a plate of fragrant intestinal noodles is ready.

Take a bite, it's delicious! The thin skin of the noodles wrapped inside the filling, eat and soft and fragrant, really refreshing! Please come to taste it when you have a chance, it will surely give you a lot of praise!

The special characteristics of Chaoshan snacks 100 words

Chaoshan snacks

My hometown is in Chaoshan, where there is a wealth of specialties, and among these specialties, the snacks are the most abundant. The snacks are beef meatballs, bamboo shoots kuey teow, kuey teow, marinated goose and so on

My favorite is beef meatballs, but to make beef meatballs is not so simple! To make beef meatballs, you have to put some beef on a plate and put two iron bars weighing about three to four pounds on top of the beef pieces and beat them heavily. Almost an hour later, the beef will become meat sauce, to make balls to meat sauce in a bucket and stir a few times, the meat sauce in the hands of the extrusion, a round ball out. Then put them in hot water to soak for ten minutes, beef meatballs are completed.

Beef balls can be eaten in a variety of ways, they can be made into beef kuey teow, or eaten in soup, or eaten as a snack. The flavor of beef balls is fantastic! As soon as you bite into it, you will feel the crispy flavor. Beef balls also contain protein!

I love my hometown, and I love the many snacks in Chaoshan!

My favorite Chaoshan snacks, essay ！！！！！

My friend, have you ever been to Chaoshan? I'm not sure if you've ever been to the Chaoshan area, but I'm sure you've tasted Chaoshan snacks. When it comes to Chaoshan snacks, it is a variety of things, can not be said; it is not only a lot of styles, and each has its own characteristics, take the Chaoshan oyster brand, it is my favorite snacks in Chaoshan. Oyster is a special aquatic product of Chaoshan, which is delicious and nutritious, and is known as "milk of the sea". The clever Chaoshan people invented a way to eat oysters and raw flour together, called oyster brand.

Look, the chef skillfully beat the egg, pour oil in the pan, with a large fire will be the pan of oil boiling hot, and then and the fresh oysters and flour into the frying pan in the right amount, and then will be good egg gently drizzled on it, a short while, the flour will be formed into a large cake like block, the color is also gradually from light to dark. At this point, the chef shoveled up the large oyster brand, turned it upside down, the oil bubbles are still jumping happily, only to see that the side turned over has been golden brown. The chef turned from time to time, after a while, and then the large oyster brand torn into a few pieces, and then fry a few times, sprinkle a layer of bright green coriander, fragrant oyster brand is ready.

Do this oyster brand, under the effort can be quite a lot, the fire to be fierce enough, oil to be enough, time also have to master, otherwise, how can it be delicious, how can attract thousands of people for it to salivate it?

Eat authentic oyster brand, but also a dish of fish sauce. Oyster roasting fried smooth and soft, the skin crispy and crisp, the inner layer of tender and soft, incorporating a slight egg aroma without losing the flavor of seafood, is really wonderful! Plus the unique salty flavor of fish sauce, I don't know how to describe its fragrance ah!

The oyster meatballs are just one of the many snacks in Chaoshan, there are also handmade beef meatballs, Dahao fishballs, and water ball ...... so many that I can't even count them all. Chaoshan food culture is rich and colorful, if you come to Chaoshan, in addition to viewing the scenery, you must try our special snacks here, it is not worth the trip.

Supplement: My hometown in Chaoshan, where there is a wealth of specialties, these specialties, the inside of the snacks is the most abundant. Snacks are beef meatballs, bamboo shoots Kuey Teow, Kuey Teow, brine goose and so on &hllip;

My favorite is beef meatballs, but to do beef meatballs is not so simple oh! To make beef meatballs, you must first put some beef on a board and put two iron bars weighing about three or four pounds on top of the beef chunks and beat them heavily. Almost an hour later, the beef will become meat sauce, to make balls to meat sauce in a bucket and stir a few times, the meat sauce in the hands of the extrusion, a round ball out. Then put them in hot water to soak for ten minutes, beef meatballs are completed.

Beef balls can be eaten in a variety of ways, they can be made into beef kuey teow, or eaten in soup, or eaten as a snack. The flavor of beef balls is fantastic! As soon as you bite into it, you will feel the crispy flavor. Beef balls also contain protein!

I love my hometown, but also love the many snacks in Chaoshan!

500 Words on Chaoshan Snacks

Shantou is a gourmet town, in addition to the famous Chaozhou cuisine, there are many Chaoshan snacks, such as Lao Ma Gong zongqiu, rice-free fruit, beef meatballs, etc. Today I would like to introduce you to the Chaoshan snacks. Today I would like to introduce you to the Chaoshan snack - intestinal noodles.　

Speaking of intestinal noodles, first of all, we need to introduce the tools for steaming intestinal noodles. Steam rice noodle stove is like a small tin building, *** there are five layers, you can steam five rice noodle at the same time, each layer has a handle above. The first thing to do is to use a brush

to brush the oil on the iron plate so that the rice paste doesn't stick to the plate. After steaming the oil-brushed iron plate, pour in the rice paste, shake it from side to side to evenly cover the plate, and then put it into the oven to steam until the paste solidifies

and turns into vermicelli, then you can pour the meat, egg, lettuce, shrimp, and bean sprouts onto the vermicelli and steam it until it is cooked. Finally, add the marinade soup, dried radish grain, a plate of fragrant intestinal noodles is ready.　　Take a bite, it smells so good! The thin skin of vermicelli is wrapped with stuffing, and it tastes soft and fragrant, so refreshing! Foreign friends have the opportunity to please come to taste, will certainly let you praise!

First, the characteristics of Chaoshan cuisine

The formation of local food culture is inseparable from the local people rely on the geographical and natural environment, humanities and customs, and a long tradition of history and culture. As a part of the Chaoshan culture, the formation of the characteristics of Chaoshan cuisine is also dependent on these important factors. The Chaoshan area is bordered by the South China Sea and is located in a plain with fertile soil and mild climate. The traditional Chaoshan culture, which honors "propriety and music" and "benevolence and righteousness", and advocates "loyalty and forgiveness" and the middle way of impartiality, has a deep and unique cultural heritage. So what are the characteristics of Chaoshan cuisine, which is now famous all over the world, and has been developed on this basis? Summarized can be summarized as five points: to cooking seafood excellence, advocating light and original flavor, exquisite production, snacks, focus on therapeutic health.

Second, the characteristics of the Chaoshan cuisine and the link between the culture of Chaoshan

(a) Chaoshan plains facing the monstrous sea, is rich in seafood inexhaustible, inexhaustible source. The Chaoshan area is rich in seafood, and under the rule of "living on the mountain, living on the sea", the Chaoshan people had the habit of eating seafood in the very ancient times. The custom of eating seafood in Chaoshan has gradually formed a characteristic of Chaoshan food culture in the course of a long history, and when Chaoshan cuisine was gradually formed and developed, this characteristic naturally became a prominent feature of Chaoshan cuisine. The characteristic of Chaoshan cuisine that is good at cooking seafood is reflected in two aspects. Firstly, seafood dishes account for a large proportion of Teochew cuisine. The second aspect is the variety and delicacy of the cooking techniques of Chaozhou Cuisine in cooking seafood. Teochew cuisine is good at cooking seafood, which can be said to be one of the important reasons why Teochew cuisine is popular. The reason for the formation of this specialty of cooking seafood is the influence of the local custom of the people of Chaoshan, who live by the mountain and eat by the sea.

(2) the traditional culture of Chaoshan first advocate peace and loyalty and forgiveness, family and friends, neighbors and peers, advocating honesty and benevolence, simplicity and elegance; on the career and money, do not want too much extravagance, contentment, and seek to be indifferent to the will. Therefore, the first characteristic of Chaoshan cuisine - advocating lightness and keeping the original flavor is the result of the long-term cultivation of the middle way, which is reflected through the characteristics of the cuisine.

(3) The people of Chaoshan are a hard-working and dexterous group. Since ancient times, the Chaoshan region has a large number of people and little land, so the cultivation technology has gradually formed, the so-called Chaoshan farmers "planting such as embroidery" is a vivid depiction of this farming technology. This has also led to the development of the cooking technology of Chaoshan cuisine, people after a long period of cooking practice and the essence of the famous food from all over the world, the formation of the cooking method of stewing, stewing, frying, deep-frying, baking, searing, burning, steaming, stir-frying, bubbling, buckling, sliding and dripping and so on more than 10 kinds of, and is extremely demanding of the knife, so that the Chaoshan cuisine has formed a second feature: the production of exquisite, color, aroma, taste, shape, name are all very good.

(4) the Chaoshan people have always had the custom of honoring the gods, worship - the Chaoshan region of all kinds of worship festivals are quite a lot of festivals, every festival, usually scrimping on food and clothing, only to buy a little meat, rectify the sacrifices, the first to honor the gods, and then to improve the life. In that long era of underdeveloped economy and feudal society, Chaoshan area had frequent natural disasters, and there were many people and little land, the economy was extremely underdeveloped, and some poor families even had difficulty to satisfy their own life. Therefore, the festival, which can be said to be a kind of dietary regulation for people's life, also overwhelmed the poor families. In addition, the Chaoshan people have a tradition of "being thrifty and diligent" in the past years. Therefore, the Chaoshan people will give full play to their own ingenuity and dexterity, and from the perspective of both thrift and ostentation, they elaborately make various kinds of vegetable kuey teow, bamboo shoots kuey teow, radish kuey teow, Dutch potato kuey teow, spring cakes, sweet potato crisps, longevity peaches, peach kuey teow, and other tasty and delicious offerings, both in form and in spirit. For those who are even short of rice, potato flour is used instead of rice as the skin of kuey teow, so there are leek kuey teow, rice-free kuey teow stuffed with various kinds of vegetables and beans, crystal balls, and various snacks such as oyster brand, squash brand, horseshoe brand, etc. It can be said that the snacks of Chaoshan are very popular among the people. It can be said that all kinds of snacks in Chaoshan snacks, kuey teow, pastry, cake, branding, its original intention out of the frugal and economical offerings to the gods, after a long period of research and development of masters, the evolution of the production of the formation of a unique Chaoshan culinary culture, become the third feature of the Chaoshan cuisine: snacks, especially more, rich in local flavors and gastronomic characteristics. Some of them have become famous Chaoshan food, snacks, famous at home and abroad.

(5) Chaoshan culture is very concerned about health, which is also fully reflected in the Chaoshan cuisine. Chiu Chow cuisine attaches great importance to soup, but it is different from the thick and thick soup of Cantonese cuisine, which is only consumed before meals. It is different from Cantonese soup, which is thick and consumed only before the meal, in that it seeks to be light, fresh and nutritious, and includes a variety of medicinal dishes. In Chaoshan cuisine, each meal is usually equipped with several unique soups, which are interspersed in the middle of the whole feast. This dry and wet collocation, thick and light, not only to transfer the taste, enhance appetite, but also to clean the stomach and remove silt health care. There are medicinal dishes such as water duck with cordyceps, black chicken with angelica, abalone with ginseng, water fish with barley, etc., all of which are delicious and nourishing stews. The Chaoshan people love to drink tea, and the formation and development of a unique Kung Fu tea, also reflects the cultural tradition of the Chaoshan people attach importance to health.

On the 24th day of the Lunar New Year, the gods are sent to the gods. Families are busy preparing offerings, among which, red kuey teow is a necessary New Year cake. Every year on the 22nd, my grandmother would make red kuey teow, and I would never let go of a good opportunity to learn.

I imitated my grandmother's way of doing it step by step: making the skin of the kuey teow is a very delicate process, which is related to whether the kuey teow can be made to look good or not, so it has to be done by my grandmother. The next step is to roll out the skin, which should be fine and thin, so that it tastes good. The third step is to put the filling into the skin, which can be made into different fillings according to one's taste, or even a double combination. Put how much filling is a matter of discretion, put more will be exposed, broken; put less skin is too thick to eat. Good not to be able to wrap the skin solid, put it on the mold print, gently press a few times, take it down in the steamer to steam for fifteen minutes, fragrant red kuey teow was born.

The red kuey teow symbolizes good luck and I would like to wish everyone a prosperous year with red kuey teow!

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