Excuse me, what delicious Chaozhou dishes are there?

In addition to the special materials, Chaozhou cuisine also has its own characteristics and temperament, such as Sichuan cuisine is passionate, Saibei barbecue is heroic, and Jiangnan fried Brazilian Artemisia soup is popular ... What are the characteristics and temperament of Chaozhou cuisine? -pay attention to the original flavor; Pay attention to the coordination of vegetables, sauces, snacks, tea and even music; Pay attention to five flavors and seek the ultimate; Pay attention to elegance, simplicity, nature and beauty-this is too abstract, so it is better to quote the nine most typical elements of Chaozhou cuisine to explain.

1, soft and plump lion goose

The main formula of Chaozhou bittern is basically the same as that of China bittern, but the difference lies in bittern-loving materials and temperature. Chaozhou people's choice of material is lion's head. This kind of goose with a head protruding like a lion's head is huge, almost like an ostrich, and is raised in every household in rural areas. It is a big source of farmers' income, and its position is close to that of Sichuan farmers raising pigs. The most popular parts of the lion goose are the head, palms, wings and intestines, and the rest parts are not even the bottom part (the dish is marinated tofu). In the words of a friend in Chaozhou, the correct usage of goose is "to cook for migrant workers". Chaozhou people's ideal goose should be a monster with no body but head, limbs and crispy goose intestines. The best place for a lion-headed goose is its head and neck. You can't imagine that the skin here is as thick and fat as pig skin, and it's not greasy at all.

The sauce of Chaozhou brine is a small dish of white vinegar and garlic.

2, hot wok thin shell

Many foreigners fall in love with Chaozhou cuisine, starting with a dish of hot and delicious fried thin shells. Thin shell is a kind of shell with thin shell and fresh taste. Its structure is very similar to sunflower seeds that women love to knock, so it is also called sea melon seeds. Thin shells, like melon seeds, eat not content, but taste. Pour the fresh thin shell into hot oil, stir a few times and open the shell. You can see a little yellow shell meat inside, which is reddish in the fat season and can be regarded as paste. Stir-fried thin shells must be accompanied by a kind of vanilla called "gold does not change", which naturally blends with the fragrance of thin shells and becomes a part of thin shells. Frying thin shells without "exchanging gold" is like smoking without fire and not eating. Eating thin shells is as addictive as eating melon seeds, making people stop ordering plate after plate. At the end of the meal, there was no one but a pile of shells, which Chaozhou people called "Thin Shell Mountain".

Thin shells are not expensive, and the season of production is below 5 yuan per catty. But after the season, or too far away from Chaozhou, there is nothing to eat-this is a dish that makes people homesick most of the time. In the face of disappointed guests, restaurant owners often suggest choosing a "big head" dish, which looks a bit like a thin shell, but has lost most of its delicious taste. When the meat is fried, it dies, and it feels like eating a dry shell. Don't eat.

3. Quiet fish rice

Fish rice fish rice, as the name implies, is to eat fish as a meal. This dish, like bacon and pickles, originated from the way of food preservation, and was a great delicacy invented by chaozhou people before the invention of refrigerator. Fishermen go to sea, and before they get home, the fish on board may go bad. What should I do? Immediately, a large pot of water was boiled on the boat, some salt was added, the fish were put in bamboo baskets, and they were boiled in water basket by basket, and then a layer of coarse sea salt was sprinkled on the surface. This is the famous fish rice in Chaoshan area. It is often used to cook fish rice, about one yuan. The Japanese call this kind of fish saury, and after saury, it is also called Balang fish, and the price is more than 20 times that of before. The important feature of fish rice is that the fish is white and strong, and the fish fiber is clear and sensible when placed on the tongue.

Fish rice with bean paste, which is a special sauce in Chaozhou. It is said that this sauce is especially suitable for cooking fish rice. Give it a try and it turns out. This simple way of cooking and enjoying seafood makes Chaozhou cuisine full of literati temperament, even in street food stalls, it is elegant. Especially when playing Chaozhou music "Xiansi".

Step 4 fry oysters

Anyone who has eaten oysters or any form of oysters knows that oysters are delicious, and I don't need to dig deep into it. The classic way to eat oysters in chaozhou people is to make pancakes. Oysters (pay attention to the word "Zi", the smaller the oyster mouth, the more tender it feels) are added with sweet potato paste, and the egg liquid is fried on an iron plate, which is crisp outside and tender inside. What I admire most about chaozhou people is not that they have oysters to eat, but that they have been eating them as an ordinary breakfast, together with noodles (that is, rice noodles) as a daily snack. [Gourmet China]

Oyster sauce is fish sauce What is fish sauce? What is soy sauce made of? Soybean. Fish sauce is soy sauce brewed by small fish. Imagine how delicious this soy sauce called "fish sauce" is.

Jin Jingmai, a famous writer, said: chaozhou people is an excellent nation! The meatballs made can jump when thrown on the ground 13. /kloc-where can I make meatballs below 0/3?

13 The secret of jumping is that the meat is not chopped or chopped, but loosened with a big iron bar. It jumps along the fiber of meat, which is continuous, so it is elastic. 13 meatballs include pork, fish and beef, and the most famous one is beef balls. To know what it feels like to "gnash your teeth", try the beef balls in the hot pot.

6, sweet to the extreme ginkgo taro mud

To experience the ultimate sweetness in the world, you can try the gingko taro paste of Chaozhou dessert. First, the taro is steamed, then it is mashed into a taro paste, and a large amount of white sugar lard and a small amount of water are added, and then it is boiled with slow fire, while stirring until the white sugar taro paste lard is fully combined, and a crystal clear taro paste can be seen. This "crystallization" seems to have life, sliding and shaking between lips and teeth. There must be two beets at the wedding reception in Chaozhou, which are called "sweet at the head and sweet at the tail", and ginkgo taro paste is generally "sweet at the tail".

7. Rhythm Kung Fu Tea

Whether Chaozhou restaurant is authentic depends not only on whether there is kung fu tea, but also on whether the service is correct. Chaozhou kungfu tea is brewed with semi-fermented oolong tea, preferably Phoenix Dan Cong in Fenghuang Mountain. Its tea tastes fresh and helps digestion. Usually when eating seafood, kill a bowl of sweet dessert, eat a little full, lack of combat effectiveness, it is time to serve Kung Fu tea. The shopkeeper will hold a tea tray with some porcelain cups the size of half an egg on it. The cup is just brewed kungfu tea, with an average of two cups per person. According to everyone's needs, there are three cups and one cup. After drinking, put the cup back on the tea tray-Kung Fu tea doesn't recognize the cup, and the store will naturally scald it with boiling water. Excellent Chaozhou cuisine restaurants all know the timing of serving kungfu tea. A formal Chaozhou cuisine dinner is to use kungfu tea to distinguish paragraphs and grasp the rhythm.

8. The most narcissistic dish-Chinese food

National food is the only food related to the emperor in Chaozhou cuisine. Legend has it that at the end of the Southern Song Dynasty, a stranded emperor was forced by Yuan soldiers to flee from Fujian to Chaozhou and came to a small mountain temple. Seeing that he was tired and hungry, but he had no money to pay in the temple, Zhonghe made him soup with sweet potato leaves. Who knows that the little emperor was full of praise after eating this dish, and named it "national security dish". Now, the national food has become one of the representative works of Chaozhou cuisine, and it is a dish that tests the skill of knife, temperature and shape: just take the tender tip of each sweet potato leaf, carefully cut it, and cut it evenly and delicately like tobacco. The soup base is good chicken soup. Now we can see that Tai Chi-shaped national security dishes have been beautified by later generations. The green part is sweet potato leaves, and the white part is chopped chicken. This dish is elegant and exquisite, and its shape is beautiful, which makes people laugh. The entrance is smooth and sweet. [Gourmet China]

This is a narcissistic dish that needs all the attention, eyes, nose, tongue and heart of the diners.