More than 300 years ago, in some salt farms along the coast of the Dongjiang region, some people wrapped cooked chicken in gauze paper and put it in the salt pile for pickling, this kind of chicken is fragrant and delicious, and has a unique flavor. Pen? Interesting? Pavilion wWw. ｂiquge。 ｉｎfo

Later, the salt industry in the capital of Dongjiang developed, and the local restaurants competed for the best dishes to entertain guests, so they created the method of scalding and baking fresh chicken, so the dishes began in the Dongjiang area, and the Dongjiang River is the location of the Hakka, so this kind of chicken is called "Hakka salt-baked chicken".

Hakka stuffed tofu originated from the habit of making dumplings in the Central Plains, and because there was no wheat to make dumplings in Lingnan, he came up with a way to eat stuffed tofu. The so-called tofu package includes tofu flowers used before meals, fried stuffed tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc., as well as tofu milk as snacks and so on.

Poon Choi has been a Hakka dish for a long time, and is generally known as a large plate dish, which originates from the Hakka traditional "fortune dish", as the name suggests, is to use a big plate to put all the food in it, and together, it blends into a unique taste.

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At the end of the Southern Song Dynasty, the last little emperor fled to the Chaoshan area, leaving endless memories to the people of Chaoshan, such as tailless snails, Song tea, pearl porridge, Phoenix Tianchi four-legged fish, Nanao Song Jing, Chaoyang Haimen Lotus Peak Sword Stone, etc., just when he was hungry and did not choose to eat, he also left a famous dish that was as smooth as jasper, smooth and delicious - the national food. Legend has it that the young emperor fled to a barren mountain and broken temple on the outskirts of Chaozhou one evening, there were chasing soldiers behind, there was a sunset in front, hunger and panic, think about it must be tears. However, the people take food as the sky, and there is nothing in their stomachs, and this dragon breed is no exception. However, the precious food and jade food in the past are like the sunset in front of you, and only the poignant memories remain. The old monk was anxious to serve, the Pure Land Sanskrit realm, it was difficult to cook the imperial meal, so he came to be anxious, hurriedly grabbed a handful of sweet potato leaves from the garden behind the temple, scalded it with boiling water, sprinkled some salt, and served the food to save the driver. Unexpectedly, the young emperor ate it, praised it, asked what kind of dish it was, the monk was smart, and casually replied "Protecting the country", the monarch and ministers listened to it, praised it, and they were all happy.

The most prominent feature of Teochew cuisine is that it is known for its seafood. The cooking materials of the seafood are exquisite, the production is fine, as for the sauce saucer condiments, to achieve fresh and delicious, clear but not light, fresh but not fishy, depressed but not greasy. Although the brine platter mentioned this time is not seafood, it also has a good reputation in Teochew cuisine.

Compared with other Chinese cuisines, Chaocai is one of the most "elegant" dishes. Its uniqueness lies in its ability to continuously absorb the characteristics of other cuisines without losing the parallel nature of "color, flavor and shape"; Its connotation is like that of Chaozhou women - dignified and generous, not grandstanding.

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The lo-mei platter is usually the first course of the Teochew feast, as the saying goes, "preconceived", it is an important criterion for diners to judge the level of Teochew cuisine in restaurants; The high-level Chaozhou restaurant must do a good job of lo-mei platter.

Puning first made dried tofu was a native of Guangnan Village, Liaoyuan Town, who learned to make dried tofu as early as the early Ming Dynasty. At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, his military advisor He Yeyun (known as the lice mother fairy) was exiled to the Puning area. In addition to building houses, building gates, and repairing graves for people, he also has a set of skills in making dried tofu. At that time, the second grandmother of Gwangnan Village passed away, and He Yeyun was asked to choose a place to build a tomb. At the same time, he also taught the Guangnan people to make dried tofu.

Jieyang Ping Pong Kueh has a long history and is well-known at home and abroad. It is generally oblate and round. The bare skin is translucent, it is soaked in glutinous rice and ground into a pulp, cooked, and a small amount of white sugar is added to knead to make the skin soft and consistency. White sugar, sesame seeds, peanut kernels, betel bran and green onion oil are used for the filling of kueh.

It is said that the cheong fun originated in Guangzhou, and then passed to the hands of the Chaoshan people, and then after decades of transformation achievements of the Chaozhou people, today it is very different from the cheong fun in Guangzhou, and the cheong fun is represented by the cheong fun in the quicksand area, and the cheong fun is widely praised by people at home and abroad, so that it has become a famous spot in the Teochew cuisine today.

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Chaozhou casserole porridge has always been quite famous, Chaozhou people not only attach importance to eating porridge, but also like to put more water when cooking, it is said that after the rice is hot, pick up the rice grains and leave the rice soup, this rice soup can be used as a drink after the meal or other purposes, continuing the good habit of saving money and stressing nutrition. Teochew porridge usually takes about 20 minutes to cook and is divided into two categories: white porridge and salty porridge. One of the biggest benefits of living at home is that cooking is easy and fast.

Don't look at the duck's feet, this is a traditional handmade dish made of coarse materials, and its complicated process is quite a test of the chef's care and patience. The difference between the nostalgic roast duck foot tie and the duck foot tie seen in general restaurants is that goose intestines are used instead of tofu skin, and barbecued pork is used instead of taro. The soft chicken liver and marinated barbecued pork are placed in the soles of the duck's feet soaked in a secret brine, then tied up in layers of goose intestines, coated with maltose, and grilled over medium heat. When baked, it is not only bright in color and fragrant, but also crispy in the mouth, especially with the brine flavor and barbecued pork flavor, the more you chew, the more fragrant it is, and the wine is first-class.

In the 50s, Hong Kong was inhabited by a large number of Teochew people, who carried shoulders and baskets to sell along the streets every day in order to make a living, and brine snacks followed. The brine juice is a mellow and delicious taste accumulated over the years, the master needs to add fresh ingredients every day to make it more and more fragrant, the big barrel of black and shiny, fragrant marinade is the traditional taste of Chaozhou people for generations, many restaurants have their own secret brine gall and exclusive recipes.

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Jiangsu cuisine, one of the eight traditional Chinese cuisines, referred to as Su cuisine. Because Suzhou cuisine and Zhejiang cuisine are similar, they are collectively referred to as Jiangsu and Zhejiang cuisine. It is mainly composed of Jinling cuisine, Huaiyang cuisine, Suxi cuisine, Xuhai cuisine and other local cuisines.

Jiangsu cuisine originated more than 2,000 years ago, when the Wu people were good at making grilled fish, steamed fish and fish fillets. More than 1,000 years ago, duck has been a delicacy in Jinling. During the Southern Song Dynasty, Su cuisine and Zhejiang cuisine were both the two pillars of "Southern Food".

Su cuisine is good at stewing, stewing, steaming, stir-frying, attaching importance to adjusting the soup, maintaining the original juice of the dish, the flavor is fresh, thick but not greasy, light but not thin, crispy and loose without losing its shape, smooth and crisp without losing its taste.

Nanjing cuisine has a mellow taste, exquisite and delicate; Yangzhou cuisine is light and palatable, and the knife work is fine; Suzhou cuisine tends to be sweet, elegant and colorful. Its famous dishes include grilled recipes, crystal trotters, stewed crab roe lion's head, Jinling meatballs, simmered chicken with yellow mud, stewed chicken fu, salted duck (Jinling duck), Jinxiang cake, chicken soup boiled dried shreds, meat stuffed with raw bran, anchovy shrimp, three sets of duck, Wuxi meat bones, Lu manuscript recommended sauce pig's head meat and so on.

Jiangsu cuisine (referred to as Su cuisine). Beginning in the Northern and Southern Dynasties, Tang and Song dynasties, economic development promoted the prosperity of the catering industry, and Su cuisine became one of the two pillars of "Southern Food". During the Ming and Qing dynasties, the development of Suzhou cuisine along the canal in the north and south and the Yangtze River in the east and west was more rapid. The geographical advantages of the coast have expanded the influence of Suzhou cuisine at home and abroad.