Summer is here, and it's time to go to the coastal city to play, soak in the sea and enjoy the local cuisine. Chaoshan is a popular tourist destination that has been heating up in recent years, and is particularly famous for its various cuisines. This time, we'll introduce a few specialty Chaoshan snacks that have a long history and are well known to the hipsters, but you may not have heard of. Although they are relatively less famous, they are very authentic, traditional and delicious, and they are also one of the classic representatives of Chaoshan snacks.
01
Duck mother twist
/ There are no ducks in the duck mother twist! /
There is no duck meat in the mother duck twist, nor does it have any duck-related ingredients, and it is a completely vegetarian dessert. The best glutinous rice flour is selected, and the skin of glutinous rice is made with special techniques, and then wrapped with a sincere (up to 15g) filling, kneaded into a shape similar to a tangyuan, but oval and flat, and cooked in sugar water to become a duck twist.
Duck mother twist fillings include red bean paste, mung bean paste, taro paste, sesame seeds, winter melon book (that is, winter melon diced) and other options, of which the first three are the most common, and the latter is more of a new filling that has gradually developed. In reality, the mother duck twist is mixed with sweet soups made with lotus seeds, ginkgo biloba, white fungus, ginger potatoes and other ingredients. Three to four duck twists in each bowl, the taste you need can be said to the shop owner in advance, and the duck mother twist mixed with the special dessert ingredients is sweet and fragrant, and the glutinous filling that flows out of the inside when biting down the flexible skin is very satisfying.
Mother duck twisted mixed in sugar water
Duck twist can be both hot and cold, very in line with the requirements of the warm winter and cool summer season, whether it is a bowl of frozen duck twist, or a bowl of hot duck twist, can always give you sweet memories.
Then again, why is it called duck mother twist, it is rumored that the cooked duck mother twist will continue to float in the water, like a group of mother ducks playing in the pond. The Chaoshan dialect of twisting refers to the posture of waterfowl moving up and down in the water. Hence the name duck mother twist; another theory is that the balls are made of large and oval shapes, similar to the shape of a duck egg.
The shape of the duck egg resembles a duck mother twist
02
Pig's foot ring
/ There are no pigs in the pig's foot pen! /
Pig's foot rings are also known as "taro kway" and "peach buns" in the Chaoshan area. There are also no pig's feet in the pig's foot pen, but the appearance is like a cross-section of the cut pig's trotter, hence the name. This is a fried kueh food.
Golden and appetizing pig's foot ring
The production of pig's foot rings is not complicated, except that special iron handles are required (large iron spoons can also be used in actual operation).
Special iron handle cup, a kind of lace
The main ingredient for making pig's foot rings, flour, is a thick liquid made of glutinous rice flour, flour, tapioca flour, baking powder, etc. mixed in a certain proportion and mixed with water. The filling of the pig's foot ring, the most common ones include shredded taro, red beans, green onions, sweet potato pieces, and the advanced version will also add shrimp kernels, diced shiitake mushrooms and other slightly expensive ingredients, and then mix all these fillings with five-spice powder, salt, etc. and set aside. In the hot oil pot, press the iron handle cup to cover the surface with a hot oil layer, then take out the iron handle cup, pour some powder into the cup, rotate and shake it to cover the inner wall, forming a "shell", then add the filling, and then pour the powder until the iron handle is covered, you can insert it into the oil pan and fry, after setting the shape, knock out from the mold and continue to fry in the oil pan until golden brown, you can drain the oil out of the pot.
Pig's foot ring making process
A major feature of the pig's foot ring is that the crispy appearance contains a soft inner filling, the essence of the ingredients such as taro and green onion in the filling is completely wrapped in the pulp in the raw state, even if it is cooked and fried, it can not escape from the formed shell, only at the moment when you bite, the essence of those fillings is exposed, the outside is crisp and soft inside, with all kinds of fillings with full aroma, each one is unfinished.
Meat version of the pig's foot ring
03
Vegetable head pills
/ Another way to eat radish /
The head of the dish head of the dish head ball refers to the dish head in the Chao language - white radish. There are many white radishes in Chaoshan species, but they are mostly used for processing rather than direct consumption, the most famous of which is preserved vegetables. Caitou pill is a street snack with a very simple main ingredient and a very characteristic taste of the finished product.
Take the white radish peeled and then cut into thin knives, and then add flour, salt, pepper, diced shiitake mushrooms, celery grains, etc. to the radish shreds, and add auxiliary fillings from simple to complex. There are still meat version dish head balls made of dried shrimp, but they are rare compared to vegetarian versions. Stir the filling into a ball and fry it in oil until the surface is golden. Some shops like to remove the water part of the radish shredded radish and then add the filling to mix the balls and fry them. The former is more able to taste the shredded radish and has a rich juice, while the latter has less shredded radish but a firmer texture.
Chaoshan vegetable head pills, golden appearance makes people look at the unique appetite, good things are not expensive series
The finished vegetable head ball is golden on the outside and snow on the inside, and the taste is very fragrant and slightly bitter with white radish. Caitou pills are the childhood memories of countless Chaoshan people, the price is low, the taste is crisp and fragrant, and buying a bag with friends after class to taste on the street corner is also one of the childhood pleasures.
04
Pork intestines swell glutinous rice
/ Fragrant Sticky /
Similar to the pork belly chicken in Cantonese cuisine, the pork intestines of the Chao Cai are expanded with glutinous rice, and the middle of the large intestine of the pig is used to coat the ingredients. This is a famous snack that everyone loves and has a unique taste.
The selected pig intestine is repeatedly scrubbed with salt, starch, etc., and the filling is stuffed into the pig intestine. The filling is mainly made of soft glutinous rice, pork, peanut kernels, and even dried shrimp, lotus seeds, sausages, etc. as auxiliary ingredients, and seasoned with salt, pepper and other seasonings. The method of filling is very exquisite, neither too urgent nor too full. In a word, the pig intestines are stuffed into a uniform seven or eight points full, but the actual operation is very challenging. The ends of the stuffed pork intestines are tied with cotton thread so that the ingredients are completely wrapped in the intestines and can be steamed. The time and heat of this steaming is another step to test the skill, how to make the steamed pork intestine swollen glutinous rice just right, the appearance is firm (not broken), the inner material is soft (not hard or too soft), very elaborate.
The steamed pork intestines swelled the glutinous rice and cut off the cotton threads at both ends
After the cooked pork intestines are taken out, cut into slices, discard the intestines with cotton threads at both ends, and place them on a plate to serve. Eat pork intestines swollen glutinous rice, more with sweet sauce, there are also like salty choices dipped in fish sauce. Each piece is clamped up, the outer ring is a tight Q bullet pork intestine skin, the inner ring is a soft glutinous rice filling, the combination is really just right, it is difficult to stop chopsticks.
In the early morning of many Chaoshan people, a plate of pork intestines can be swollen with glutinous rice, accompanied by a bowl of pork belly soup made with Chaoshan pickles. Fragrant sticky and warm into the belly, invigorating. After a meal, happy like a god. There are many shops in Chaoshan that sell glutinous rice with pork intestines, and many old shops are limited in daily supply, while stocks last. This kind of business philosophy of not wanting to do too much and leaving some time for yourself is also widely present in the Chaoshan region.
Pork intestines swollen glutinous rice with sweet sauce
05
Fried dried beans
Fried dried tofu snacks also exist in other parts of China, but in comparison, Chaoshan fried dried beans are made using the characteristic raw material of Puning dried beans, and the final finished product is crispy on the outside and soft and hot on the inside, which is a must.
Fried Puning dried tofu
Puning is located in the inner belly of Chaoshan and sits on the birthplace of the important Lian, Rong and Longsan rivers in Chaoshan Province, especially famous for all kinds of soy products. Puning dried tofu reputation at home and abroad, the use of soybeans, potato flour, gypsum, brine, etc., with a specific process superimposed on the local clear water source, and finally using a square intaglio mold pressed, and with gardenia dyed yellow, forming a piece of light yellow, the center with square intaglio Puning dried tofu.
Puning dried bean, which contains potato flour, has a high water content and is stained by yellow gardenia, showing a full golden appearance. Puning dried tofu can be fried, baked, and fried, and only good dried tofu can be used by different cooking methods and are delicious.
Puning dried tofu with a slightly unique appearance, golden in color with a square intaglio
Fried dried tofu is the most well-known way to eat Puning dried tofu. Select whole or split (in small square or triangular shapes) of dried Puning bean and fry in deep oil. The time to reach the golden appearance but not the best taste, during which the dish is constantly tumbling, and when it comes out of the pot, it is served on a plate, accompanied by a bowl of dips (a unique light sauce) made of leeks, salt and hot water splashed in hot oil.
Chaoshan fried dried tofu with leeks in brine dipping sauce
The fried dried beans dipped in leek grains are very crispy and slightly salty on the outside, sandwiched with the aroma of leeks, and the inside is a big contrast, very soft and hot. This crispy taste on the outside and hot on the inside makes people praise it even when they are hot. Chaoshan fried dried tofu pays attention to spot cooking, only to present the hottest dried tofu. Dried tofu is served with other snacks and is also the choice of many hipsters to have a late-night snack on the side of the breeze street in the summer.
Chaoshan fried dried tofu and leek brine dip, very simple authentic snack
As a place famous for its cuisine, Chaoshan not only has a variety of main dishes that have won the hall, but also a variety of special snacks, in addition to the common beef balls, intestine noodles, pork knuckle rice, etc. commonly seen on the street, today's introduction is also a well-known and historical specialty snack. The next time you visit Chaoshan, don't miss it!
I want to go to Chaoshan to eat for a month!