What are the special snacks in Chaoshan?

● Name: Introduction to Spring Cake: It was originally a food of beginning of spring Day, and was called Spring Cake in Tang and Song Dynasties. After the Qing dynasty, the production was improved, and its stuffing was composed of celery, leek and bamboo shoots, which meant hard work, long time and prosperity. It will become a snack of the four seasons in the future, called spring cake. The means of production have been gradually improved. The material and production method of modern Chaoshan Spring Cake: Cover the pancake skin made of fabric, add bean paste, pork, fresh shrimp, fragrant shavings, shrimp skin and garlic, mix with fish sauce, monosodium glutamate, pepper, sesame oil and lard, wrap it into a roll, stick the seam tightly with thin batter, put it in an oil pan, and fry it until golden brown at about 180℃. It is characterized by crispy skin and fragrant stuffing. ● Name: Caitou Pot Description: Folk snacks. Also known as radish cake. Vegetable head is the common name of radish, and vegetable head pot is a kind of local rice cake in Chaoshan, which is steamed by every household during the New Year. When making, first scrape the rough skin of radish, cut it into shreds, stir-fry it in a small pot until it is soft, add sausage, shrimp, mushrooms and celery, add proper amount of monosodium glutamate, refined salt and pepper, mix well with rice paste and potato powder, then steam it in a steamer (first put cloth on the bottom of the cage) until it doesn't stick to your hands when inserting chopsticks. Another method: the shredded radish is not fried, but directly mixed with rice flour and other ingredients, mixed with water, and steamed in a steamer. When eating, cut the cauliflower into pieces, put it in a pot and fry it until golden brown. The head of the vegetable is crisp outside and tender inside, and it tastes fragrant but not sweet. ● Name: Duck Mother Twist Brief Introduction: A traditional snack, formerly named Tangyuan, was first created in the early Qing Dynasty. Now Hu Rongquan, a traditional famous shop at the end of Taiping Road in Chaozhou, makes the most authentic duck mother twist. Duck mother twist is similar to glutinous rice balls in the north, and the traditional production requirements are strict. There are four kinds of stuffing for duck mother's dough twists, namely mung bean stuffing, red bean paste stuffing, taro paste stuffing and sesame sugar stuffing, and each kind of stuffing is about 15g. The mother duck is boiled in white sugar water until it floats on the water. Traditionally, there are three pieces of duck in each bowl, and the stuffing of each piece is different. In order to distinguish the difference of each filling, the shape of the mother duck with different fillings is also different, for example, some are slightly round and some are slightly pointed, each with its own marks. ● Name: Introduction to Mung Bean Cake: Shanzhanglin Ancient Port was the "place where red-headed boats met the ocean" in the Ming and Qing Dynasties. During the Mid-Autumn Festival, thousands of skilled and intelligent women often like to process and make gourmet cakes-mung bean cakes. Its traditional technology and processing method are exquisite, and it is crystal clear after steaming, sweet and delicious, and has a unique flavor. It is not only a delicious medicine cake that suits the season blindly, but also a nutritious food created by Zhang Lin food culture. It can be called the leader of Mid-Autumn Festival cakes in Chaoshan area. ● Name: cold dish introduction: made of locally produced radish and salt. It is a traditional side dish of home cooking in Chaoshan area. Crispy taste, it is a good food to accompany meals and give to relatives and friends. ● Name: Cao Cao's bean curd, Shantou people's "emotional food" (figure) Introduction: Cao Cao is a kind of hay, boiled with a little sweet potato powder to coagulate it, and put it in a small jar with a lid. When picking and selling, one end is a bowl chopsticks rack and brown sugar, and the dish washing water is placed under the rack; At one end is a small cylinder. When selling, cut the bowl from the top of the grass with a copper spoon, sprinkle with powdered sugar and light a drop of orange paste. When selling hay in Chaoyang and Puning rural areas, a porous copper coin is used to dig out the condensed hay in the jar and make it into strips. Add brown sugar and eat it warm or cold. Eating hay can relieve the heat, but don't spend the night. If it rains, people will not eat it. There is a saying in Chaozhou that "when the grass is ripe, the weather will change." Describe the change of seasons and the bad business. ● Name: Introduction to Fansha Taro: Fansha Taro was once the seasonal food of Mid-Autumn Festival. After peeling taro, cut it into finger-shaped pieces, fry it in the oil pan and pick it up. Every once in a while, put taro in oil to remove water vapor. Then add a proper amount of water to the white sugar, put it in the pot, and when the sugar water is as sticky as glue, put the taro block in, mix well, pick it up and take it off the stove immediately. ● Name: brine goose sausage Introduction: After marinating, the fishy smell of goose meat was removed. Goose meat is full, tastes soft and tender, and has a aftertaste after eating. It's best to drink some wine with dinner. ● Name: Chaoshan Oyster Roast Introduction: Oyster Roast is a unique snack in Chaoshan, and foreigners always want to try this food when they come to Chaoshan. There are many such snacks in hotels and snack bars in the town, and "Xitianxiang Oyster Roast" is one of the famous snacks in Shantou. Oysters are good for eyesight, smooth and delicious, and can warm the stomach. People like to eat them in cold weather. ● Name: Introduction of beef balls: Choose fresh beef legs wrapped in meat as seasoning, remove tendons and cut into pieces, put them on the big case board, hammer the beef ham into a slurry with two special square hammer knives (weighing about 3kg), add a small amount of snow powder, refined salt, refined fish sauce and monosodium glutamate, continue to hammer 15min, then put them into a big bowl and add the chopped square fish. When eating, use the original soup and beef balls to boil (don't boil the water too much when cooking, or the beef balls will not taste good), add proper amount of monosodium glutamate, sesame oil, pepper and celery, and serve with sand tea sauce or Chili sauce. ● Name: Dahao Fish Pill Introduction: Selected high-quality fresh fish, tender and refreshing, convenient for general family hotels to eat. ● Name: Introduction: One of the rice products. Pay attention to the deployment of auxiliary materials. The auxiliary materials are long-acting pork gravy, braised pork belly and fried garlic. ● Name: Brief introduction of fried cake: The cake is processed with high-quality white rice pulp and steamed layer by layer. When making, cut the cake into even small pieces, mix with fish sauce and red sweet soy sauce, and fry it slightly with low fire until the cake looks reddish and delicious. Then put it in a pot (frying pan) and fry it with lard on a civil-military fire. Xinxing Street pays great attention to the heat, making the cake crisp and tender outside, fresh and sweet, golden and bright in color, full of fragrance, salty, sweet, fragrant and spicy. ● Name: Malao Palace Tangyuan refers to the tangyuan in Shunde near Mazu Palace (namely Malao Palace) at the head of Shengping Road, Shantou City. Because zongzi is wrapped in bamboo leaves, you don't know the taste until you open it, so there is this saying. Metaphor has already seen through people's hearts. Because hipsters have the custom of eating zongzi and racing dragon boats on the Dragon Boat Festival on the fifth day of May. Moreover, after the Dragon Boat Festival in the south, the climate began to turn hot. Therefore, there is also a proverb "Don't eat zongzi in May, don't dare to put it". ● Name: Rat Qu Guo Traditional Chaoshan women can make cake pots, and they don't forget to make rat Qu Guo every Lunar New Year (the homonym of "rat Qu" in Chaoshan dialect is "rat shell", so the locals call it rat shell pot). Usually, mouse shells are made only during the Lunar New Year, so Chaoshan people also call them Nianguo. ● Chaoshan braised goose Chaoshan specialty lion-headed goose, with fat meat. Red roast goose is a local flavor food, which is smooth, fat but not greasy. ● Vegetable soup money "Chaoshan vegetable soup money" is an innovative Chaozhou snack based on the traditional Chaozhou snack "glutinous rice money". It absorbs the good practices of traditional snacks and improves some shortcomings of traditional snacks, thus making this snack more perfect. It is a representative innovative Chaozhou snack. "Chaoshan soup money" inherits some advantages of "glutinous rice money" in the production method. For example, after the glutinous rice dough is cooked, put it into a basin and stir it repeatedly with a wooden stick. The advantage of this is that it can make the cooked rice noodles more pure, smooth and elastic. The traditional "glutinous rice money" is to cook the dough and knead it into small pieces by hand, and then roll it with powdered sugar and white sesame seeds. This is unsanitary. The cooked glutinous rice balls are eaten directly, and the taste is too sticky. Therefore, the "Chaoshan soup money" is changed into mature glutinous rice dough, fried with onion until both sides are slightly crisp, and then cut into pieces and put into plates, thus overcoming the shortcomings of the traditional "glutinous rice money". ● Crystal ball Crystal ball is made of raw powder. The skin is thin, uniform in thickness, tough, smooth and transparent, the shell is spherical, and the stuffing inside can be seen clearly. There are sweet and salty fillings, such as mung bean stuffing, bean paste, taro paste and so on. Because the cooked raw flour is not easy to get, it is relatively easy to make rice noodles, but it is not so easy to make the skin uniform and round. ● Fat intestines swell glutinous rice Fat intestines swell glutinous rice is a traditional folk snack in Chaoshan area of Guangdong Province. The general production method is to take the middle section of pig intestines and rub it repeatedly with salt, soda ash or starch until there is no peculiar smell. First, soak glutinous rice, mix it with pork, mushrooms, shrimps, lotus seeds and other auxiliary materials, add seasonings such as salt, monosodium glutamate and pepper, and then fill it into the cleaned pig intestines ("Swelling" means putting things into a container in Chaoshan dialect, hence the name "Swelling glutinous rice in pig intestines"), and tie both ends tightly with yarns. This snack is suitable for all seasons, not only for Chaoshan people, but also for tourists from all over the world.