Beef hotpot and beef balls beef hotpot and beef balls can be said to be two famous signs in Chaoshan. Even though Chaoshan beef hot pot has spread all over the country, the best hot pot still can't bring Chaoshan.
In recent years, the tastes of hot pot bottom materials are endless, such as pork belly chicken pot, butter hot pot, sauerkraut hot pot and curry hot pot. Only Chaoshan beef hotpot dares to conquer the world with a pot of water. In some places, eating Chaoshan beef hot pot and even rinse vegetables should be placed behind beef, so as not to affect the taste of beef.
Fresh and tender ingredients are the guarantee of taste. Chaoshan people have a high demand for beef control, and they can keep that flavor without freezing and acid discharge.
Slaughter on the same day, serving less than four hours, cutting the meat outside the door and rinsing it inside. Only in this way can we eat the original flavor of beef, which seems to be rapid, but in fact it is a race against time. The invasion of aroma in cooking is the most difficult waiting.
Spoon kernel, hanging dragon, snowflake, tender meat, five toes, spoon handle, breast fishing? Every part tastes different, and I really can't get tired of it. The separation of the five toes from the beef tendon, the meat yield is only one thousandth, which is the first step to ensure its crisp taste. Add sand tea sauce, Chili sauce or Puning bean sauce into the pot, and the tendons will shrink and there is a trace of toughness in the crispness.
It only takes four hours to eat fresh-cut beef, but eating a plate of beef balls is not that simple.
Good beef balls are very careful in the process of selecting meat and do not mix with other meat. Chopped beef has to be beaten thousands of times, thus creating a unique beef tendon in chaoshan beef meatball. Put it in a hot pot, soak up the soup, bite down and the juice overflows, and the happiness is bursting.
Therefore, if you come to Chaoshan and don't eat some cows, you really can't get away with it.
What do Chaoshan people eat for breakfast? Northerners eat noodles, southerners eat powder, and Chaoshan people prefer noodles. This is another favorite staple food of Chaoshan people besides rice and hot pot. Strips made of pure rice pulp are rich in rice flavor and thick in taste, without losing the elasticity of flour. There are many ways to make noodles, such as frying, dry mixing and drinking soup.
Beef, as one of the essence of Chaoshan, will certainly appear next to _ strips. Either way, the combination of two Q bombs can be called wonderful.
In fact, in Chaoshan, all processed foods such as rice flour, flour and potato flour are collectively referred to as "_". So anything can be done except making it into strips directly. Taro _, leek _, rat qu _ ... sounds dark, but every bite is a surprise.
_ Fruit juice is also one of the breakfasts in Chaoshan area. Food stalls selling juice can be seen everywhere in the street. Pour marinade and order braised pork or pickles. _ Eat the juice while it's hot, and it won't give you much time to take pictures ~
Rice rolls is particularly popular in Guangdong, but rice rolls in different places is different. Rice rolls, Guangdong Province, pursues clear skin and filling, and rice rolls, a shrimp, may be more common. Usually only soy sauce is used. Rice rolls in Chaoshan is more diverse: the ingredients are thick, the sauces are varied, and there are many factions, which are dazzling.
Chaozhou rice rolls topped with peanut butter is the most recognizable; Puning rice rolls sauce is thick and light in color, and you can drink soup when you eat it; Chaozhou rice rolls is more refreshing, because the middle sandwich is mostly green vegetables, as well as side dishes such as sausages and mushrooms; Jieyang rice rolls is used to putting marinade in stew, which is also one of the characteristics of Jieyang rice rolls.
Anything can be brine. Speaking of bittern, say bittern.
Chaozhou brine has three characteristics. One is the brine at the bottom of soup. In addition to the sweetness of ordinary broth, some dried seafood was added to the hanging soup. Secondly, the marinade is very special, such as southern ginger, fried garlic and fish sauce, which are rare in other brines, so it is highly recognizable. Finally, the ingredients of the brine. In addition to the common pork, viscera and dried bean curd, Chaozhou brine also has a very special stewed lion-headed goose, which is an essential food for Chaoshan grand festival.
After the marinade is boiled for several hours, it is immediately hung in a ventilated place, so that the goose meat is drier and firmer, and the goose flavor is stronger. Dip in some garlic paste and vinegar, and sweep away the greasy in your mouth. The more you chew, the more fragrant it is.
Fish, shrimps, crabs and shellfish eat the sea by the sea, so the seafood in Chaoshan has a strong presence.
If eaten raw, they like raw pickled leeches dipped in garlic vinegar, which are fresh but not fishy. The pickled crab meat is delicate, and the crabs in this season are more plump. In addition to these two kinds, there are raw pickled shrimp, thin shell, sea shrimp, razor clam and so on. Give Chaoshan people a handful of salt and you can pickle the whole ocean. April and May are the most fertile seasons for Chaoshan shrimp.
Raw fish is another way to eat raw. Chaozhou is one of the few areas in China that still has this way of eating. In Chaozhou, Guantang fish is the most famous. Cutting raw food on the wine table is a must. Soy sauce, radish puree and mustard are common dipping materials. Compared with Japanese sashimi, Chaozhou has more ingredients: shredded ginger, garlic slices, Chili rings, celery slices, green olives ... Different raw fish have different dipping materials, and the last fish that can't be eaten can be used to cook porridge, and then drink it after drinking it. One person has a bowl, which is a real punk health care.
Speaking of cooking porridge, Chaoshan casserole porridge should be as magical as Chaoshan beef hotpot. Chaoshan casserole porridge is specially made in salty porridge. Most of the ingredients are seafood, and no fish, shrimp, crab and shellfish are spared.
Slowly simmering in the casserole, the simple porridge becomes soft and sweet, and the seafood of fish, shrimp and crab shells is absorbed by rice grains, making the taste of a bowl of simple porridge more layered.
Professor Xian Yuqing, who has studied Lingnan culture all his life, once praised the supreme culture of Chaoshan cuisine. Chaoshan kungfu tea and health soup are the secrets of Chaoshan people's health. So coming to Chaoshan, these are all things that must be experienced.
Guangdong's soup-making technology is at its peak, and both chefs and housewives can almost cook a pot of old soup. Chaoshan people pay the most attention to food supplement, paying attention to "eliminating summer heat and dryness in summer and autumn, and keeping out the cold in winter and spring". The ingredients follow the principle of "medicine and food are homologous and eaten in time", which is highly respected by the way of natural health preservation. Soup cooked with slow fire will be cooked with ingredients and traditional Chinese medicine when the fire is enough to achieve the effect of food supplement.
Kung Fu tea is world-famous and known as "China Tea Ceremony". Chaoshan congou tea was popular in Song Dynasty and has a history of thousands of years. It has been listed in the national intangible cultural heritage list. Japanese fried tea ceremony and tea lane in Taiwan Province province, China, all come from here.
What is kungfu tea? The brewing method of congou tea is divided into sixteen steps and twenty-one procedures, which are very particular about tea set, water quality and tea making. For Chaoshan gourmets, congou is not only a folk custom of tea art, but also a way of life.
Chaoshan local tea is divided into Shan Zong tea and South Australia pine tea. Phoenix Mountain is the origin of single fir tea, with abundant cloud and rain, and the tea produced is rich in aroma. South Australia pine tea, grown in South Australia Peninsula and planted in alpine tea gardens, has a unique fragrance. Many people who come to Chaoshan will choose to visit Nan 'ao Island.