Analysis Report on Chaoshan Traditional Villages

Chaozhou cuisine has a long history of formation and development. As early as before the Qin Dynasty, Chaozhou was Fujian and Vietnam, and it belonged to Nanhai County since Qin Shihuang, and has been subordinate to Guangdong ever since. It is appropriate to win the custom in form, so people who immigrate to Fujian are right. Therefore, the origin of Chaozhou cuisine can be traced back to the ancient Fujian-Vietnam period, and its characteristics are similar to those of Fujian cuisine. After the Qin dynasty, it was changed to Guangdong, and it was also improved by the influence of the central plains food culture like Guangzhou cuisine. In the prosperous Tang Dynasty, Han Yu, who was demoted as a historian of Chaozhou, wrote a poem (Early Southern Diet: One Yuan and Eighteen Coordinates) in the 14th year of Yuanhe (AD 8 19), which is a famous article introducing the special flavor of ancient Chaoshan diet. The poem says: "horseshoe crabs are good at writing, their bones and eyes are opposite, and oysters stick like mountains." Typha fish's tail is like a snake, and its mouth and eyes don't match. Clam is a frog with the same name as Zhenlang. Zhang Ju vest column, fighting with strange self-introduction, the rest of the dozens, which is amazing. I'm here to taste the charm of glass, which should be southern cooking. Salt and acid, pepper and orange. The smell of urine originated in Vietnam, and it was sweaty. " A few sentences in the poem record that Chaoshan people eat dozens of kinds of meat, such as horseshoe crabs, oysters, octopus, clams, octopus, waistcoats and snakes, and know how to season with salt and acid, peppers and oranges. It can be seen that Chaoshan people at that time had a considerable level of cooking. They can not only use local Haite products to cook dishes with local characteristics, but also know how to use salt, sauce, vinegar, pepper and oranges as seasonings. While spreading the Central Plains culture, Han Yu also brought the fusion of mainland food culture and Chaoshan local cuisine. Over time, he formed a unique southern cooking school-Chaoshan cuisine. After the Tang Dynasty, the cooking techniques and tableware of Chaozhou cuisine were recorded in the Song, Yuan and Ming Dynasties. By the end of the Qing Dynasty and the beginning of the Republic of China, Shantou had emerged as a new trading port, with merchants gathered at home and abroad, the market was prosperous, and restaurants, famous teachers and dishes, and Chaozhou cuisine entered an era of rapid development. In the early 1930s, there were many high-class restaurants in Shantou, such as Qingtian Restaurant, Fangtao Restaurant and Central Restaurant. After the founding of New China, Chaozhou cuisine has made new development. Especially in recent decades, the spring breeze of reform and opening up has brought about the economic take-off in Chaoshan area, and the living standards of people in coastal towns have been greatly improved. Shantou, as a special economic zone and hometown of overseas Chinese, has frequent business contacts, overseas Chinese visiting relatives and sightseeing, which makes the catering market unprecedentedly prosperous, and large and medium-sized multi-level hotels, guesthouses, restaurants and flavor restaurants have mushroomed. Chaoshan is located in the lower reaches of the Han River, which runs through the Tropic of Cancer. It is located at the junction of Fujian and Guangdong, with mild climate, abundant rainfall, fertile land and extremely rich natural and marine resources. This is the material basis for the development of Chaozhou cuisine. Fourth, the flavor characteristics of Chaozhou cuisine Chaozhou cuisine has a wide variety and unique flavor, especially good at cooking seafood, such as open-hearth boiled snails, raw lobsters, mandarin duck crab paste, braised shark's fin, braised abalone and braised sea cucumber. All of them are mainly fresh aquatic products, with fresh taste, depression but not greasy; Another example is braised eel (white eel), soup crab balls, Chaoshan fish balls and so on. The soup is delicious and keeps its original flavor. Beets in Chaozhou cuisine are more distinctive, such as sweet crepe meat, tender skin and wrinkled meat, sweet and greasy, sweet and thick. Chaozhou cuisine pays attention to knife work, is neat and beautiful, and is also very fine in artistic processing. You can make flower-and-bird patterns with various raw materials to decorate dishes. The cooking methods of Chaozhou cuisine mainly include: stewing, stewing, frying, boiling (steaming), frying, roasting, soaking, buckling, cleaning, pouring, burning, burning and bending with fire. Among them, stew and stew have unique flavors. The main feature of stewing is that firstly, the material is heated with strong fire, so that the air flow breaks through the blank of the material and disintegrates its fibers, and then the soup is collected with slow fire, so that the material gradually absorbs the essence of auxiliary materials and blends into one, making it fragrant and delicious, rotten but not scattered. Stir-fried crispy and smooth, especially delicious when boiled (steamed), washed, soaked and drenched, maintaining the original flavor. Chaozhou cuisine has a wide range of materials and features more than three. First, there are many kinds of aquatic products. In Han Yu's poems in the Tang Dynasty, aquatic products such as horseshoe crabs, octopus, oysters, octopus and scallops were recorded. There are dozens of things he doesn't know, which amazes him. Chaoyang Zhi, published in Jiaqing period of Qing Dynasty, said: "Most of the food eaten by Yi people comes from sea people, such as fish, shrimp, clams, etc., with thousands of kinds, especially oysters and shrimps." It can be seen that these seafood products have been the main raw materials of Chaozhou cuisine for thousands of years. Therefore, cooking seafood is a major feature of Chaozhou cuisine. Second, vegetarian dishes are diverse and change with time. In recent years, it refers to vegetarian dishes made of meat, not stewed meat. When you eat, you can see the food but not the meat, so as to achieve the situation of "making it taste and tasteless" Green vegetables are soft and rotten, full of meat, delicious and delicious, which makes people enjoy the fresh and true taste of natural vegetables. They are vegetarians, but they are not vegetarians. There are dozens of famous products such as "Thick Mushroom Mustard", "Glass Cabbage" and "Vegetable for Protecting the Country", as well as green food dishes such as carrot soup, celery soup and cold melon soup recently introduced, which are the representatives of vegetarian dishes in Cantonese cuisine. Vegetarian materials change with the seasons at any time. The vegetables used are mustard, Chinese cabbage, sweet potato leaves, amaranth, celery, spinach, cabbage, cucumber, wax gourd, cold melon, tofu, Nostoc flagelliforme, bamboo shoots and so on. It not only embodies the pastoral flavor, but also has the characteristics of Chaoshan. Third, there are many varieties of sugar beet. Chaoshan area belongs to subtropical climate and is one of the sugar producing areas in history. The people in Chaoshan have mastered a set of sugar squeezing methods for a long time, which provided basic raw materials for making sugar beet. The main raw materials of beet include animals and plants. Animals, birds, livestock and dried seafood can be made into beets; Botany, melons, fruits, beans and potatoes can all be cooked. There are many precious raw materials in beet selection, such as bird's nest, sea cucumber, shark's fin bone, fish brain, fish gill and so on. It is more common and has its own characteristics. It is made from local four seasons, fruits, vegetables and grains, such as pumpkin, cantaloupe, ginger potato, taro, sweet potato, wax gourd, water chestnut, citrus, beans and glutinous rice. In the application of cooking technology, according to the characteristics of raw materials, a series of different production technologies are adopted to make the varieties rich and colorful, and meat materials such as fat pig and pork belly can also be used as dishes to make first-class dishes and become elegant. Representative varieties are: cucumber taro paste, Taiji taro paste, mutton roasted ginger potato, stewed shark fin bone, crepe lotus paste and so on. Fourth, there are many sauces and sauces. The pickles in Chaozhou cuisine cannot be matched with other cuisines. Pickled vegetables are the main seasoning of Chaozhou cuisine, which can harmonize the taste, increase the delicacy and relieve boredom. From banquet dishes to local snacks, basically every dish should be accompanied by various sauces. In the cooking process, the color and taste of dishes are affected by heat treatment. At this time, the auxiliary role of sauce can be played, so that the cooking process can achieve good color, fragrance, taste and shape. The collocation of sauces in Chaozhou cuisine is more particular, and what sauces are matched with what dishes is the so-called truth that "things have no definite taste, but palatable ones are expensive". For example, open the stove to burn snails, with plum sauce and mustard sauce; Fried cream crabs must be served with ginger, rice and Zhejiang vinegar; Raw lobsters should be served with orange oil; Frozen skin and oyster sauce should be accompanied by fish sauce; Braised goose with garlic vinegar; Beef balls and pork balls should be served with Chili sauce, and so on. There are many kinds of sauces. The taste is salty, sweet, sour, spicy, astringent and fresh, and the colors are red, yellow, green, white, purple and brown, which are really colorful. To sum up, the main characteristics of Chaozhou cuisine are: 1, excellent materials and excellent seafood cooking; 2, cooking without losing its original flavor; 3, the dishes are light and the taste is harmonious and sweet; 4. The soup is tender and diverse; 5. Exquisite and elegant; 6, because the dishes and sauces are seasoned freely; 7. Pay attention to hygiene and civilized diet; 8. Salty taste and side dishes still inherit the legacy and have a strong homesickness; 9. Serve congou at dinner.