Flavor food lei tea composition

1, Jieyang cuisine

Chaozhou cuisine, one of the three major cuisines of Cantonese cuisine, has the characteristics of Lingnan food culture: exquisite selection of materials, exquisite production, exquisite knife work, complete stewing, stewing, frying, boiling, frying, cleaning, pouring and roasting, clear but not light, fresh but not fishy, gloomy and not greasy, and full of color, fragrance, taste and beauty. Jieyang cuisine is good at cooking seafood, and soup, beets and vegetarian dishes also have their own characteristics. Seafood, such as raw lobster, Yuanyang cream crab, braised shark's fin, is fresh and sweet. Qing Ye Wuer eel and clear soup crab balls are pure, delicious and original. Beets, such as crepe lotus seed paste and taro paste, are sweet and greasy, sweet and delicious, and there are also famous vegetarian dishes, such as hougu mustard and Chinese cuisine. Vegetarian dishes are made of meat, fragrant and rotten, soft and slippery, vegetarian but not vegetarian, and are the representatives of vegetarian dishes in Guangdong. Jieyang cuisine not only pays attention to knife work, exquisite workmanship and pleasing appearance, but also pays attention to seasoning. Every dish should be accompanied by the corresponding sauce. In addition, folk snacks and snacks have a wide variety, exquisite materials and strong local flavor, which belong to Chaozhou School among the eight schools of snacks in China.

2. Jieyang City-Food Specialty

Lv Yun Temple Lilian Qiu Feng, Kuidi Wu Ye Litchi, Zoutang Green Peel Pear, Huaqing Bamboo Shoot, Lion Head Orange, Puning Chaozhou Orange, Puning Bamboo Cane, Gaopu Yumei, Huilai Pineapple, Puning Olive and Yonghua Tea. Chaozhou Kung Fu Tea, Jieyang Ping Pong Fruit, Jieyang Soy Sauce, New Favorite Pickled Mustard, Kimchi, Fort Nantang, Mianhu Guading, Hepo Vegetable Cake, Wujingfu Ginger Sugar, Jiexi Leicha, Puning Noodle, Puning Fried Dried Beancurd, Puning Soy Sauce, Ronghu MSG, Roasted Oyster, Banana with Red Heart Skin, Pearl Tangyuan, Braised Pig's trotters and Braised Meat.

3. Jieyang snacks

1. Penang

Penang is a traditional snack in Jieyang. Because of the similar pronunciation of Chaoshan dialect, people mistakenly call it "ping pong". In my opinion, since it is widely misnamed now, it can be used as its generic name according to the reality. According to legend, at the end of the Southern Song Dynasty, wars broke out everywhere and people lived in poverty. In order to fight hunger, Jieyang made glutinous rice from the people and made glutinous rice into glutinous rice. Because of the special fragrance of sage, the food made is deeply loved by people. Later, people rolled this kind of flour into skin and used fried rice flour as stuffing to make Penang candied fruit with unique flavor. From 65438 to 0997, Penang was recognized as the first batch of "Chinese famous snacks" in China. Today Jieyang

2. Oysters are burnt

Roasted oysters are a famous traditional snack in Jieyang. It is made of seafood "oyster" (that is, oyster) as the main raw material, with appropriate amount of raw powder and yellow flowers, mixed with water, and then fried with slow food. It can be a snack or a banquet. It is said that it also has the effect of improving eyesight and warming stomach. Dip some fish sauce when eating, it tastes better.

3. Tea crushing

Hakka people in Jieyang have the custom of making tea, which can be divided into pure tea, vegetable tea, rice tea, rice bone tea and baked rice tea. During the Spring Festival, there are "rice tea" paired with the snack "rice tea", as well as "seven kinds of tea" on the seventh day of the first month and "the fifteenth day of the fifteenth day of the first month". It's very hot in summer and autumn. After work, people often don't want to eat, and they often have tea for lunch. At noon, when guests visit, the host family must cook and entertain them. Jiexi Leicha can be used not only as a staple food, but also as a drink and medicine, which is amazing. It has many flavors, such as salty, fragrant, sweet, bitter and sweet. And it feels refreshing in the throat and has a unique charm.

Chapter 2: Flavor food tea crushing.

By chance, my father bought a bag of "Chongqing Odd Beans" from the supermarket. At first glance, I have a strong curiosity about the word "strange smell": what kind of smell is strange? In order to get the answer as soon as possible, I couldn't wait to open the bag, quickly took one in my mouth and tasted it carefully. The taste is really special. Since then, I have been fascinated by this special flavor of food.

Hudou, also called broad bean, is a specialty of Chongqing.

Chongqing's strange-flavored beans are unique in technology and flavor, and they combine hemp, spicy, sweet, salty and crisp. It is as strong as a mulberry, moist in color, sweet and crisp, delicious and peculiar, spicy and salty, comfortable and refreshing, and it has an imaginary wonderful taste besides intuition when enjoying it. Odd flavor is rich and brings out the best in each other, hence its name.

Chongqing's strange taste beans also have the functions of strengthening the spleen and appetizing, students' diet, keeping in good health in summer, relaxing bowels, clearing away heat and toxic materials and strengthening the brain. It has successively won "99 Best Food Brand in Chongqing", "98 Recommended Brand by China Food Industry Association", 1996 China International Food Expo "International Brand Boutique" and 1995 China Chengdu International Food Boutique.

The production process of strange flavor beans is very elaborate-peeling fresh broad beans, picking buds, washing, cooking, taking out, controlling moisture, adding salt to vegetable oil, stir-frying cooking wine for a few times, adding sugar and pepper noodles, stir-frying for a few times, and finally adding monosodium glutamate, pepper powder and sesame oil. After frying, a plate of Chongqing strange beans appeared.

How's it going? After listening to my introduction, you are moved! Go and buy a bag and try it!

Chapter III: Flavor food tea crushing.

My hometown is Zhumadian. It is said that a long time ago, Zhumadian was a big post station where pedestrians rested. So how should we entertain our guests? That's Hu spicy soup-authentic flavor Hu spicy soup in Zhumadian.

I have eaten spicy hot pot in Sichuan, and I am too numb to open my mouth; I have eaten Quanjude roast duck in Beijing, which is too oily for people to eat ... but only the Hu spicy soup in our hometown is fragrant but not greasy, spicy but not hemp, slippery but not oily. Ten miles away, the faint taste can make people salivate; In front of your eyes, it seems to make people appetite; I got into my mouth, swallowed my stomach, and wanted to eat after eating a bowl.

Our hot soup here makes you want to eat. Rose-red soup, crystal vermicelli, reddish-brown meat ... all kinds of food together have become so delicious! Fans, in particular, absorbed the soup and blushed. Looking at a pot full of soup, you will definitely say, "Boss, have a bowl of hot soup."

Hu spicy soup not only makes people want to eat, but also makes people smell it. The soup stock is spicy with seasoning, and the vermicelli has the smell of meat. Even the blind can find a snack bar of Hu spicy soup and drink a bowl of Hu spicy soup.

How can food look good and smell good? Taste is the key. The way to eat Hu spicy soup is to change the taste. Different ways to eat it naturally have different tastes. The tradition of Hu spicy soup is to drink it in a daze and not to eat it selectively. If you eat like this, the first feeling is spicy, and the fans are hard to slide into your stomach. Soup won't burn your throat like mutton kebabs, but it feels hot and cold in your mouth!

This is the hot soup in our hometown. How's it going? Want to eat? Come and have a taste!