Pomegranate chicken is a special flavor dish in Chaoshan area, which has a history of decades. The main ingredient is chicken, which is steamed Rich in materials and full of layers, it is named after its appearance resembles a flowering pomegranate.
Crab porridge in casserole Chaoshan casserole porridge, also known as "Chaozhou casserole porridge", is a traditional dish in Chaoshan area. It's delicious and has a faint fragrance. It is made in a special casserole, salty porridge. Porridge is the main ingredient, and the ingredients generally include seafood, seafood and poultry.
Mutton stew mutton stew is made of selected goats and precious medicinal materials. No monosodium glutamate, no shame and odor, can tonify the medium coke, stimulate appetite and strengthen the body, is mild and not dry, and the soup is clear and rich in color and tender in meat.
Beef balls with breast oil are made of selected beef and breast oil. In addition to the characteristics of Chaoshan authentic beef balls, the beef balls with chest oil also have a unique flavor and crispness, which makes them more crispy and delicious, with endless aftertaste! Beef balls with chest oil are rich in nutrients such as protein, amino acids, calcium, etc. It is a good product for invigorating spleen and stomach, invigorating qi and nourishing blood, and strengthening tendons and bones.
Big red crab fish chills In the coastal areas of Chaoshan, almost all fishing places are processed into fish and rice. Fresh and high-quality fish rice, its appearance is full of luster, the fish body is tight and straight, and the fish body is gently pressed by hand to make the fish feel solid. Fish rice is white in meat color, and its preparation method is similar to that of boiled chicken, which can well retain the original sweetness of fish. In the past, fish rice was just a home-cooked dish in Chaoshan area. With the upsurge of Chaozhou cuisine, fish rice, the only cold dish in Chaozhou cuisine, has gradually become a delicacy in high-grade Chaozhou cuisine restaurants, and its sauce is Puning bean paste.
The goose that eats goose liver with brine is a big fat goose made by hand. The method is to feed the goose a lot of feed through the throat, and "fill the stomach" with wheat, corn, fat and salt, so that it becomes bigger and fatter, because the fatter the goose, the bigger and fatter the liver will be. Coupled with the careful cooking of Chaoshan brine master, foie gras tastes tender, smooth and delicate, and melts at the entrance.