Famous snacks.

Zongzi is a traditional folk food in Chaoshan.

The shape is hexagonal.

1920, Zhang Qiangde and his son set up a stall near Mazu Palace (that is, Mama Palace) in Shengping Road, Shantou City. After Zhang Qiangde's death, his son Zhang rented a small shop in the alley opposite his mother's palace and opened a branch in Zongqiu, Shunde.

Shunde's glutinous rice balls have gradually become the favorite of Chaoshan and overseas hipsters because of their good quality and favorable geographical location.

Glutinous rice used as the main ingredient must be full and uniform in size.

Wash it when making, soak it in clear water for 6 hours, pick it up and put it on a bamboo screen to dry. The next day, after frying with lard, add a proper amount of fine fish sauce, fry until the rice grains are crystal clear and smooth, and put them in a basin for later use.

Jiaozi in Malo Palace has sweet and salty fillings. The sweet stuffing is green bean paste (or black bean paste) and crystal stuffing, which is wrapped in pig net. The salty stuffing consists of mushrooms, dried shrimps, sausages, minced square fish, lotus seeds, chestnuts and salted south milk mane meat.

Then wrap bamboo leaves and salted grass into hexagonal balls and cook them in a pot.

When eating, untie the bamboo leaves, which are angular, crystal clear and smooth, sweet, sour and salty.

At that time, the old mother Gong Zongqiu's shop hung a horizontal plaque with four big characters: "You must know what you eat".

This sentence has been circulating in Chaoshan society.

Xinxing ST chaogaoguo

Famous snacks.

As early as the 1940s, Xu, an expert in fried cakes, was very famous in the franchise store at No.1 Xinxing Street in Shantou City, and was called fried cakes.

The crust is processed and steamed layer by layer with high-quality white rice pulp. When making, cut the crust into small pieces, mix in fish sauce and red sweet soy sauce, and fry it slightly with low fire until the crust is reddish and tasty. Then in an oil pan (frying pan), fry both sides of the cake crust with pig oil with low fire, then add white sugar and stir well, and then add fresh shrimp and pigs.

The fried cake in Xinxing Street pays great attention to the heat, which makes the cake crisp and tender outside, golden and bright in color, full of fragrance, salty, sweet, fragrant and spicy.

Xitianxiang oyster sauce

Famous snacks.

Oyster roasting is a traditional food in Chaoshan, which is very common in both market speculation and family dinner.

First of all, there are several snack bars selling oysters on the left side of Juck Zhang Guild Hall (commonly known as Old Guild Hall) in Anping Road, Shantou City. Because of its exquisite production, it is known as the old guild hall.

1930 or so, Yang Er first opened in Tianxiangkou, Shengping Road, and later Hu Jinxing, Yao Laosi and others continued to monopolize nearby.

In order to compete in business, they each managed to improve the cooking technology and quality, and formed the famous Xitianxiang oyster at home and abroad.

Oyster baking takes fresh oyster (scientific name oyster) as the main material, mane meat, fine snow powder and lard fried by fresh duck eggs as the ingredients, and Chili sauce, fine fish sauce and onion granules as the seasoning.

The ingredients are specially selected Dahao oysters, snow powder and scallion. Put them into a pan (commonly known as a frying pan) and mix well. Fry them over high fire, pour in the egg paste, and mix in a proper amount of fine fish sauce and Chili sauce until both sides are golden.

When tasting, add clean and chopped coriander and season with the above fish sauce.

It has the characteristics of crispy outside and tender inside, crispy and delicious.

Puning dried bean curd

Folk snacks.

Bean products made of soybean as the main raw material, potato powder, gypsum and brine.

The production process is: grinding, deslagging, decocting, making paste, testing powder, mixing paste powder, mixing brine, wrapping, briquetting and cooking, some of which are colored with gardenia after cooking.

It is characterized by flexible outer skin and tender and smooth inner meat.

There are three main ways for Puning people to make dried beans: frying, roasting and frying.

Fried dried beancurd is the folk flavor of Puning.

Its skin is crisp, the meat is tender and smooth, and it is clear and fragrant.

Dip in garlic, it's more delicious.

Some overseas Chinese brought the production technology of Puning dried bean curd abroad to run this business.

Horseshoe crab in Miancheng

Traditional snacks.

Miancheng is the urban area of Chaoyang City.

Ancestors used sweet potato powder, rice and jellyfish meat and juice as the main raw materials.

The production method is to cook rice into porridge, cool it, add potato powder, horseshoe crab meat and juice, stir evenly, put it into a flat peach-shaped ceramic mold, add fresh shrimp and minced pork, take it out of the mold after steaming, put it into a peanut oil or lard pot, and soak it with slow fire until its appearance is light golden yellow.

Dip some Chili sauce and soy sauce when eating.

It is characterized by crispy skin and tender meat, spicy inside and tender outside, fresh, spicy, fragrant and salty.

Horseshoe crab cake is a high-quality product in rice cakes, which was used to entertain guests as early as the Kangxi period (1662- 1722).

In modern times, the fillings are more exquisite, and some are mixed with mushrooms, dried scallops, peanuts, etc., which are more sweet and delicious.

Overseas Chinese and Hong Kong and Macao folks who return home often have a special taste.

Jieyang table tennis country

Traditional snacks.

At the end of the Southern Song Dynasty, in order to avoid war and resist hunger, Jieyang County mixed it with glutinous rice and ground it into glutinous rice flour to make a mousetrap.

This product is very popular because of the smell of rat wort, and then it is made from the bran of Penang.

During the Ming and Qing Dynasties, it became famous in Chaozhou and spread abroad.

At the end of the Qing Dynasty, there was a master named Li at the south gate of Jieyang County, who was in charge of Penang candied fruit. He not only retained the original flavor and characteristics, but also printed patterns on the candied fruit with wooden molds and used tofu film as the bottom. After cooking, he spread a thin layer of peanut oil on the candied fruit, which made the candied fruit in Penang more popular.

In the early 1950s, foreigners bought Penang dumplings in Jieyang, and the misconception of ping-pong dumplings was handed down.

The traditional method is to use glutinous rice flour with proper amount of peanut oil as skin and mix it repeatedly into thick mud; The stuffing is mainly Penang bran, with cooked sugar, chopped flowers, sesame seeds, orange cakes and so on.

When making, first take a small blank, knead it into a circular sheet, add a proper amount of stuffing, knead it into a circle, and then print the pattern with a wooden mold or a ceramic mold, with the tofu film as the bottom. After the table tennis bowl is steamed, it is clear and soft in appearance, crisp inside and sweet outside.

When eating, it is usually steamed again and fried with thick fat to make it crisp and soft.

Dabu fish balls

Traditional famous food.

Tai Po, formerly known as Dahao, is one of the coastal fish areas in Chaoshan. There are abundant aquatic products, and processed seafood has many characteristics, especially fish balls, which are exported to Hong Kong and Macao.

When making, it is best to select materials from soft-shelled turtle (mackerel), scrape its meat, and then use many detailed processes such as wringing, throwing, mixing and scooping, with monosodium glutamate, protein, refined salt and other ingredients. After scooping into pills, they must be soaked in water and then cooked alternately with civil and military fire.

Add seasonings such as soup, laver, coriander, monosodium glutamate, pepper and sesame oil when eating.

Beef balls

Famous snacks.

From Hakka cuisine.

In the early days, most of the hawkers selling beef balls were Hakkas, who carried small bags and peddled along the street in Shantou city.

Especially at night, from the Bajiaoting of Handi Road to the Hanjiang River behind the park, there are often shuttle boats with a small light hanging from the bow, which are specially designed for Hakka cargo ships that stop there to sell supper and make beef ball soup.

In the 1940s, there were many food stalls in Xinxing Street, and Luo's beef balls were famous for their unique flavor.

Later, there were beef balls in Xiangshan, beef balls in Maruta and beef balls in Zhenbang Street, all of which were operated by food stalls.

Fresh beef leg wrapped with meat was selected as seasoning, and then it was deboned and cut into pieces. Then it was placed on a big case board, and the beef ham was hammered into slurry with two specially-made square hammer knives (weighing about 3kg). After adding a small amount of snow powder, refined salt, refined fish sauce and monosodium glutamate, it was hammered for 15min, then it was put into a big bowl, and the chopped square fish, white meat and monosodium glutamate were added, and mixed well.

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.

Fermented tofu disease

Traditional Hakka snacks in eastern Guangdong.

Chop pork or beef, add a small amount of shrimp or salted fish as seasoning, then cut tofu diagonally into four pieces, cut a knife edge on each piece of tofu, then embed meat sauce, and fry or cook with peanuts; This is a delicious dish with unique flavor.

Yamama dough twists

Famous snacks.

A dumpling with stuffing.

It is named after the shape of a mother duck wandering on the water.

This is a snack of the Lantern Festival, so it is commonly known as Yuanxiao.

It is said that in the Song Dynasty, every household had the custom of eating glutinous rice balls on the Lantern Festival, which meant peace and good luck and family reunion.

In Qing Dynasty, gouache jiaozi made soup pills with gouache, which was very greasy. Use pine nuts, walnuts, lard and sugar as stuffing, or shred tender meat and break it up, or add chopped green onion and autumn oil.

Preparation method of gouache: soak glutinous rice overnight, finely grind it with water, plug it with cloth, remove residue under pressure, and dry the fine powder for later use.

This law has been promulgated.

The duck mother twist in Chaoshan is made by grinding glutinous rice into pulp, pressing off water, and making glutinous rice pulp skin to wrap stuffing such as bean paste, melon book and taro paste. Knead into the shape of duck eggs and add sugar soup to cook.

Micro Information System Inc

Folk snacks.

Popular in Chenghai Longdu and Yang Lian.

Glutinous rice noodles, stirred with water into soft dough, cooked and kneaded repeatedly, with it as skin, sweet bean paste with oil as filling, and then printed with flat wood mold.

The rice paste made in this way has always been the most famous in Longdu.

There is also a kind of rice paste produced in Yang Lian and other places. No stuffing, just knead glutinous rice flour into a round or flat bite-sized ball, and sprinkle sesame oil and sesame peanut sugar powder on the outside.

Both kinds of rice paste are fragrant, sweet, soft and smooth.

spring pancake

Famous snacks.

Originally beginning of spring's food, it was called Spring Festival in the 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, mushrooms, dried shrimps and garlic, mix them with fish sauce, monosodium glutamate, pepper, sesame oil and lard, wrap them into rolls, stick the seams tightly with thin batter, put them in an oil pan, and fry them until golden brown at about 180℃.

It is characterized by crispy skin and fragrant stuffing.

fruit juice

Local snacks.

A rice product.

Pay attention to the deployment of auxiliary materials.

The auxiliary materials are long-acting pork gravy, braised pork belly and fried garlic.

There are two ways to make the main ingredients of folk Guo sauce: cut the rice kway into strips and boil it into a thin paste with rice paste; Fry the rice paste into thin slices, then cut into corners and cook it with the rice paste into a thin paste.

When eating, put a few pieces of pickled pork belly in the hot sauce, sprinkle with garlic, and then pour hot gravy.

Not light or greasy, smooth and clean.

Cao Guo

People in Guangzhou call it bean jelly.

Is to use Mesona chinensis to boil the medicinal liquid, filter the juice to remove residue, add potato powder, stir evenly, heat and boil, then put it in a container (usually a wooden barrel or a big aluminum pot) and concentrate it into a paste, which is called grass cake.

Zongzi is crystal clear in color and fragrant in taste.

When eating, cut the copper spoon into pieces and put it in a bowl, and dip it in sugar while filling it. Sweet taste, moist and smooth, cool and refreshing, attractive flavor, low price, convenient eating, delicious medicine, suitable for the season, and has the effects of clearing away summer heat and quenching thirst, clearing away heat and detoxifying. It is a comfortable traditional snack popular in Chaoshan in summer.

taro paste

Sweet food.

Refined taro paste is a good banquet.

Fried taro paste, betel nut taro with more starch is the best, followed by other taro species.

When cooking taro, first wash and steam it, peel it and roll it into taro.

First put lard in the iron pot, then add taro paste and sugar, simmer with slow fire, and stir with a frying spoon until the taro, oil and sugar are fully melted and blended until they have a certain viscosity and brightness.

There are many varieties of taro paste, glass taro paste, melon taro paste, clear soup taro paste and so on, which are characterized by soft, smooth, sweet and not greasy.

Wuguo decoction

Folk food.

Healthy soup.

In the tide custom, longan (longan), ginkgo (ginkgo), lotus seed, coix seed and lily are used as the food for tonifying the middle and strengthening the spleen, and they are cooked together into sweet soup (also changed to persimmon and Euryale ferox), and they eat more after autumn, which is called Wuguo soup.

In Chenghai area, in the past, our ancestors were sacrificed early on the first day of the Spring Festival, and five kinds of fruits were often used as vegetarian food.

After the sacrifice, it is cooked into a five-fruit sweet soup, which is shared by the whole family, adults and children.

Sweet pill egg

Customize food.

Any new guests, distinguished guests and rare guests, such as new son-in-law, new in-laws, returned overseas Chinese, distinguished guests and official distinguished guests, should cook sweet glutinous rice soup pills first to show their respect for the guests.

In some places, adding two or four eggs is called eating sweet pill eggs.

Even if it's almost time for lunch and dinner, you must eat first.

If the guests can't finish eating, they can ask the host to beat less or eat only two eggs, which is more polite.

Caitouguo

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 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 the chopsticks are not sticky.

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.

Jiucaiguo

Folk snacks.

Choose leek as the main stuffing (leek flower and leek yellow can be substituted). When making, clean fresh leek and cut into pieces, add mushrooms and shrimp, add proper amount of monosodium glutamate, refined salt, pepper and sesame oil, and mix well to make stuffing.

The shell is usually made of sweet potato starch.

Squeeze the skin into a round shape, wrap it with stuffing, knead it into a ball with sudden wrinkles on the surface, steam it in a steamer for 15 minutes until it is cooked, and then fry it in a flat-bottomed iron pan until golden brown.

The taste is fragrant, white outside and green inside.

The mobile food stalls in the streets and lanes are relatively economical to sell, and the fillings are pure leeks without adding fine ingredients such as mushrooms.

Shrimp and bamboo shoots

Famous snacks.

Pay attention to skin and stuffing, and pay great attention to production.

The crust is made of high-quality rice and glutinous rice: firstly, the rice and glutinous rice are washed, soaked in cold water for 3 hours, ground into slurry with a stone mill, then put into a cloth bag, dried under pressure, steamed in a steamer for 65,438+00 minutes, taken out, and kneaded into crust with appropriate amount of cold boiled water.

The stuffing is made by dicing red meat, white meat, shrimp skin, bamboo shoots and mushrooms, adding appropriate amount of fried onion beads, chopped square fish, monosodium glutamate, pepper, sesame oil, fish sauce, refined salt and lard, and stirring evenly.

Press each dough into a round cake crust, wrap it with stuffing, knead it into a spherical shape with a convex top and a semicircular bottom, steam it in a steamer for 12 minutes, and then take it out. When eating, fry in pig oil in a pot until one side is red, pour in Zhejiang vinegar and plate.

It is characterized by white complexion, golden background, delicious bamboo shoots, soft and palatable skin and mellow taste.

Chaochenghao snack bar, which was opened in the streets and alleys of Shantou small park before the 1950s, specializes in dried shrimps, bamboo shoots and walnuts.

1965 Xiangxiang snack bar on Guo Ping Road in Shantou specializes in Chaoshan traditional snacks, and shrimp and bamboo shoots are one of its special snacks.

Shuquxiang

Folk food.

Popular in Chaoan County, Xiangqiao District, Chenghai City and Raoping County.

Every year1Feb. 24th to the following year's Lantern Festival, every household will make rat songs to show their sacrifice and hospitality.

Rodent, also called Saxifraga, is a wild plant, which is called Pulsatilla in Chinese medicine. It grows in farmland and wasteland in winter, with small white flowers at the end of the core and white fibers on the buds and branches.

After picking from the ground, pick the core leaves and cook them in a pot. Drain the astringent water and mash it in a stone mortar.

Then the glutinous rice flour is mixed and kneaded into a ball and used as a shell.

Then divide the lump into small pieces, knead it into round cakes, and wrap it with stuffing, which can be salty, sweet and double cooked.

Sweet stuffing is red bean or mung bean with sugar to make bean paste; Salty stuffing includes mushrooms, glutinous rice, diced meat, shrimp, peanuts, spices and so on. Double boiled, half sweet and half salty.

After the stuffing is wrapped, it is stamped with wood, placed on banana leaves and steamed in a steamer.

You can steam it again when you eat it, or you can fry it in a pot. The entrance is soft, sweet and moist.

Pulsatilla is a medicated diet because it can treat gastrointestinal diseases.

Cape jasmine

Folk food.

Popular in Chaoshan counties.

Park Ji is Pu Shu, a deciduous tree.

The dry height can reach more than 10 meter, the leaves are oval and pointed, the flowers are small, the fruit is small, the ball is slightly pointed, and it is sweet and edible.

Before and after Tomb-Sweeping Day, new leaves grew on trees, and there was a folk custom of picking young leaves and wrapping them in jiaozi. The way to make jiaozi is to wash the leaves, then grind them into powder with japonica rice in a mortar, and add sugar and starter. It is sweet in taste, soft in texture, has the special fragrance of leaves of trees, and has the functions of promoting digestion, removing food accumulation and regulating stomach. It was an age for all ages.

Coking pot

Folk rice cakes.

Fermented rice cake.

Also known as embarrassment.

Chaoshan folk are called bun, and they also have the desire to make a fortune.

Most of them are made in major programs or major sacrificial activities such as winter solstice and Spring Festival.

Sugar is mostly brown sugar, but also sugar is useful.

After steaming, cover the noodles with red words "Fushou" or write auspicious words such as "Thank God for his kindness" or "Family safety".

The steaming container is made of bamboo strips and thin wooden boards for steaming cages, like a flat-bottomed basin.

Tao Guo

Folk rice cakes.

Also known as Monascus Peach.

Named after the shape of peach fruit.

Peaches symbolize longevity, so making peaches reflects the desire to pray for longevity.

Some places are called peaches.

Peach skin is divided into two parts: skin and stuffing.

Rice is used as the raw material of skin, red yeast is added and mashed into fine powder. Then stir and knead it with warm water into large pieces, steam it until it is half cooked, take it out, rub it repeatedly on the chopping board and forge it, and then knead it into skin.

The stuffing is generally made of white beans or red beans into bean paste or sweet bean paste, or steamed glutinous rice into fragrant rice or sweet rice as stuffing.

After the leather stuffing bag is made, it must be printed with a carved wooden peach-shaped impression and then steamed in a steamer.

If it's a funeral, it's all white.

Chaoshan housewives can generally master this food technology.

Because the whole process starts with pounding rice noodles, making dumplings is also called making dumplings.

Water crystal ball

Famous snacks.

The crystal ball is carefully made, focusing on the foreskin and filler.

There are two kinds of fillings, sweet and salty, with different tastes.

Select the first-grade snow powder and mix it with cold water to make slurry, add appropriate amount of water to boil, pour it into the snow powder slurry, stir it continuously with a wooden stick to thicken it, then cool it on a chopping board, and knead it evenly with the sieved snow powder and cooked vermicelli to make a translucent foreskin.

The sweet stuffing is generally sweet bean paste (or sweet taro paste); The salty stuffing is mung bean, which is pressed into bean slices, shelled and steamed, then pork, shrimp, onion, pepper and fish sauce are added and stirred evenly. The crystal clear dough is wrapped with different fillings to make balls, steamed in a steamer, taken out and finally soaked in boiled lard.

The crystal ball is white and transparent, the sweet stuffing tastes sweet, and the salty stuffing tastes fragrant and has Chaozhou flavor.

As early as 1940s, Chaocheng, a small park near Shantou, was a snack bar specializing in crystal balls, shrimps and bamboo shoots.