Tea is a must-have snack during Chaoshan New Year and Spring Festival.

20 17 the spring festival of the year of the rooster is coming. During the New Year in China, people often visit relatives and friends and make Chaoshan kungfu tea, which is famous at home and abroad. It is a pleasant thing for everyone to sit together and talk about their parents' New Year wishes. It is even sweeter to have another cup of Chaoshan tea in the long tea fragrance. Then let the traditional festivals introduce you to the refreshments that must be eaten in Chaoshan Spring Festival.

Shusha: White as silver, crisp and sweet, Shusha is a traditional Han snack with local characteristics in Chaoshan area. White as silver, simply, it will break when it falls to the ground. It smells like peanuts and sweet sugar. It will be crushed when you chew it gently, which is very refreshing. It is a good product for Chaoshan people to accompany tea to see guests off.

Shaguyi should choose high-quality peanuts with moderate particle size and deep-frying; Choose the best white sugar, remove its impurities and put it in a pot to cook. Pay special attention when cooking sugar and master the heat. After the syrup is undiluted and dried into a paste, stir it with 1: 1.4 peanuts and syrup. After stirring for five times, all the peanuts put on a set of white clothes with the same thickness, and after cooling, it is a bundle of sand.

Chaozhou cake: sweet, crisp, soft, fat but not greasy Chaozhou cake is famous at home and abroad for its sweetness, crisp, soft, fat but not greasy. For hundreds of years, Chaozhou-style cakes have been made by hand, emphasizing the ancient legal system. Chaozhou pastry is characterized by crispness and crispness. In the production process, the skins that have been turned over and laminated for thousands of times are fried in warm oil, and the layers are stacked like peony in full bloom. The crispy skin will fall off when touched, and it will melt in the mouth, crisp and delicate.

Chaozhou cakes are divided into mung bean cakes, black bean cakes, double cooked cakes and crystal cakes according to different fillings. Time-honored Chaoshan Pastry Italian Pastry, Guiyu Pastry, Sunan Pastry.

Mung bean cake: sweet but not greasy, fragrant and smooth. Shantou mung bean cake is famous for its soft fragrance, sweet filling, instant melting in the mouth, sweet but not greasy. Crispy skin has an attractive fragrance. Take a bite, the taste is silky and the green bean paste is sweet but not greasy. That fragrance, that smoothness, never tires of tasting. Mung bean has the functions of clearing away heat and toxic materials, quenching thirst, relieving summer heat, diuresis and moistening skin. Nowadays, mung bean cake has become a characteristic traditional pastry snack widely loved by Chaoshan people.

Chaoshan mung bean cake is the most famous one produced by Huilai Huilong. Throughout Jieyang, there are many shops or small workshops selling and making mung bean cakes in the name of Huilai. In important festivals, Huilai mung bean cake plays an important role in ancestor worship and gift giving.

Chaoshan orange cake: the flesh is moist and sweet. Banana is a famous Chaoshan specialty. Chaoshan orange cake is made by pressing ripe bananas into cakes, squeezing out juice and stones, pickling fruit embryos, pickling with sugar, making honey, repeatedly cooking and sugar coating. The flesh is moist and sweet. With the decrease of banana orange production in Chaoshan, the output of orange cake is also decreasing in recent years. At this time, orange cake has begun to be welcomed by the public.

Mi Fang, Dougong and Crispy Sugar: It tastes crisp and sweet. To say the most classic refreshments in Chaoshan, there are Chaoshan Mi Fang, Dourenfang, Egg Crisp, Duck Neck Sugar, South Sugar and Egg Crisp. Most of these traditional candies are handmade and have kept the same taste for many years. They are often seen in Chaoshan families on the eighth day of August and when happy events are held.

Most of these candies are made by manual workshops in rural areas, and the making process is usually complicated. For example, the production of bean tribute sugar, first pour a certain proportion of white sugar and maltose into the pot and cook it to a certain extent, and it becomes syrup. Then, the kettle came down from the top of the stove and put it on the iron drum. Then, pour the fried peanuts into the pot and stir them with the cooked sugar.

Then, pour the mixture of peanuts and syrup on the chopping block, and two people stand face to face, each with a special mallet beating up and down, turning it every twenty or thirty times, and then beating it again (turning it once to ensure that the beating is even and firm), so that the mixture looks thick and can be cut into small pieces of bean tribute sugar. When it cools, it can be packed. Peanuts are surrounded by concentrated syrup, bright oil, crisp and sweet.

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