The Chaoshan area is located at the junction of Guangdong Province and Fujian Province, along the southeast coast of China. It has always been a commodity distribution center in eastern Guangdong, southeastern Jiangxi, and southwestern Fujian.

The Chaoshan area is located at the junction of Guangdong Province and Fujian Province, along the southeast coast of China. It has always been a commodity distribution center in eastern Guangdong, southeastern Jiangxi, and southwestern Fujian. Chaoshan people call it "the end of the province", Chaoshan has a long history and rich cultural heritage. Many Chaoshan food cultures have been passed down from ancient times, such as beef balls, oyster sauce, braised goose, raw and salty seafood, rice rolls, five-country soup, beef miscellaneous, licorice fruit, etc. Today, Xiao Bian will take you to see what authentic Chaoshan cuisine is worth eating!

Beef Hot Pot: If you don't eat beef hot pot when you go to Chaoshan, you are embarrassed to say that you have been to Chaoshan. Chaoshan people divide cattle very finely, including fat cattle, hanging dragon companions, spoon handles, snowflakes and flower toes. Usually when we cook beef, whether it is fried, roasted, stewed or boiled, we cannot taste the fresh and sweet beef itself because we add too many seasonings. Only Chaoshan Qingshui Hot Pot is the only way to taste the extreme taste of beef. Chaoshan beef chafing dish generally does not have any fancy eating method, that is, the simple beef bone soup pot bottom, cut the meat outside the door, rinse in the door, only in this way can the beef taste the original flavor. Of course, every diner has seasonings in front of him-sand tea sauce, chili sauce and puning bean sauce. Guests can adjust them according to their own tastes. Therefore, people often say that Chaoshan cuisine is "tasteless", which is not without reason.

Chaoshan Kuitiao: If you go for a walk in Chaoshan, you will find a variety of Chaoshan cuisine that may be called Kueh. If you have eaten Guangfu rice noodles, you may think that rice noodles and rice noodles are the same food. However, some Chaoshan friends will take pains to explain the difference to you: the rice noodles are cut finer than the river flour, and the river flour may be added with potato flour, so they are more transparent and shiny than the rice noodles, while the rice noodles are relatively gray and thicker. The creamy-white slices are stacked in a bowl and soaked in beef bone soup, which is covered with marinated beef tripe, freshly scalded beef slices, diced celery, and a key pinch of southern ginger. You may not be from Chaoshan, but you will also insist that this is really different from the river flour in Guangzhou!

Chaoshan Beef Balls: If there is any Chaoshan food that can be eaten at any time in other places, it is of course Chaoshan Beef Balls! Beef balls, as a kind of "frozen Chaoshan flavor", have captured the hearts of many gourmets with their convenient methods and good taste. This delicious food comes from the legendary manufacturing process: first select the hind leg meat of the cattle, which has been farmed for three years, and cut it into small pieces. Then use two large iron rods of 3kg to knock continuously for half an hour at a speed of 3-4 times per second, carefully pick out the tendons during the beating to ensure the consistency of the beef balls. Cutting can keep the integrity of beef fiber as much as possible, and repeatedly beat the muscle protein of beef to stretch continuously, which is the main source of elasticity of Chaoshan beef balls. After 30 minutes, the color of the beef gradually changed from bright red to pink, and the beef puree had a clear sticky feeling. Beat the beaten beef puree in a large wooden basin and add ice water to keep the humidity and low temperature. A small amount of baking soda can make the meat tender, and then season it with salt and fish sauce. The difference in the proportion of seasoning is the main reason for the difference in the flavor of Chaoshan beef balls. Chaozhou beef balls are generally light, Shantou beef balls are a little salty, and some beef balls are also added with garlic to make the taste of beef balls more prominent.

Chaoshan cuisine is a symbol of Guangdong that cannot be copied, accounting for half of Cantonese cuisine. For Chaoshan people, Chaoshan cuisine is their pride, but it is not enough for outsider's daily life.