Chaozhou cuisine is very different from Guangfu cuisine, but it is somewhat similar to Fujian cuisine. Many seasonings of Chaozhou cuisine are similar or similar to those of Fujian cuisine, such as oyster sauce, salted oyster and sand tea sauce. Many characteristics of Chaozhou cuisine, such as being good at cooking seafood, emphasizing soup over oil, advocating lightness and paying attention to health, are also characteristics of Minnan cuisine.
Han Yu, who was demoted to Chaozhou in 8 19, first described Chaozhou cuisine. From his poems, we can see that Chaozhou cuisine at that time had dozens of seafood such as horseshoe crabs, oysters, octopus and sauced pigs. And use salt and vinegar, pepper and lime as seasonings for mixed food. Han Yu, also a native of the Tang Dynasty, also described the food of red shrimp which was two feet long in Chaozhou at that time. It can be seen that the seafood in Chaozhou cuisine has a long history.
Compared with Guangfu cuisine without chicken, Chaozhou cuisine has no seafood. The most famous Chaozhou cuisine is seafood and vegetarian dishes. Authentic Chaozhou restaurant will provide congou tea before and after meals.
Chaozhou cuisine is beautifully made, pays attention to knife work, and works hard on the word "fine" to make it neat and beautiful.
We are also very particular about ingredients. For example, in the past, we paid great attention to the ingredients of foie gras, and we had to feed the geese with glutinous rice (usually Chenghai Lionhead Goose). But now many young people don't respect tradition, don't know how to eat and are not so particular about it.
Pay attention to the collocation of dishes. Salty and sweet collocation, meat and vegetables collocation, soup and vegetables staggered. The form of the banquet is different from that of Guangzhou cuisine. Instead of eating soup first, serve it with a cold or hot platter, and then insert soup every few dishes. The taste is salty and sweet. Take Chaozhou brine as an example, the materials for making brine need salt and sugar. There are also Chaozhou snacks, such as Kung Pao dumplings and sugar onion pancakes, which are salty and sweet.
Vegetarian dishes are made of meat, but you can't see the meat when you see the dishes.
Pay attention to the ingredients There is a saying that the food is in Guangzhou and the taste is in Chaozhou.
Chaozhou banquet usually has ten main courses, including two or three soup dishes. And seafood accounts for about 70%. Common soup dishes are: clear soup crab balls, clear soup snail balls, Chaozhou fish balls, clear soup eel handles, stewed white eel, cordyceps abalone, coix seed turtle, pickled snail slices, preserved shrimp, scallop radish and Chebai clear soup. Raw boiled dragon crab, raw boiled cream crab, raw cooked whole fish, fried squid, red sea cucumber and braised shark's fin are all Chaozhou delicacies. As for fried snails, fried fresh shells and shrimp with pickled peppers, they belong to food stalls, and they are still Chaozhou dishes without banquets, which are deeply loved by people.
There are many sauces in Chaozhou cuisine, and the dishes are different, one dish at a time, salty, sweet and sour, each with its own emphasis. Among the sauces, Puning bean sauce, Nanjiang, plum sauce, fish sauce, red soy sauce and three-way sauce are especially Chaozhou specialties.
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China traditional cuisine, eight-treasure vegetarian dishes, Tai Chi taro paste, boiled conch with open fire, mandarin duck paste crab, stewed white eel, dry-baked crab tower, white pomfret, braised abalone, braised sea cucumber, sweet hibiscus official swallow, fried squid, clear soup snail handle, boiled carp shrimp, lettuce lobster and boiled unicorn fish.
Red roasted goose
frozen crab in chaozhou
Chaozhou blood mussel (pickled blood mussel)