The form is inedible, but the form can stimulate people's appetite. Trendy people have long understood the principle of "beautiful and delicious". Pay attention to health and pursue fashion. Edit this paragraph. Chaoshan snacks advocate nature and pay attention to health. While people can satisfy their food addiction, they don’t have to worry about consuming too much fat and calories. As mentioned above, the ingredients of Chaoshan snacks are mainly vegetarian, and fish is rarely seen. Some snacks also add Chinese herbal medicines to become medicinal meals. For example, Shuqu Kueh, Pu Zi Kueh, etc. are snacks made with herbs added, which are very in line with today's dietary fashion. Not only that, the cooking methods of Chaoshan snacks are also very scientific, with more light and less spicy, more steaming and less frying. Hipsters also invented a way of cooking in oil, which is the most unique cooking method I have ever seen. The method is to heat the peanut oil over a warm fire, then put the pre-steamed snacks in and cook over a slow fire until the inside and outside are thoroughly heated. The snacks on the plate have the fragrance of peanut oil without the dryness of frying, which is really a must-have.
The Chaoshan proverb "eat seasonal fruits in season" means that when it is in season, you should eat the food at that time. Food in season is not only delicious, but can also achieve the purpose of health preservation. For example, eating rat shell cakes and cabbage cakes during the Spring Festival, gardenia cakes on the Dragon Boat Festival, and Pu Zi cakes on the Tomb Sweeping Day are not only delicious, but they can also clear away heat and relieve internal heat, etc., achieving the purpose of "preventing seasonal diseases during the season."
In recent years, Chaoshan snacks have been reformed and innovated in terms of raw materials and shapes in response to fashion needs. More varieties of fruits and vegetables are added to the raw materials, such as spinach cakes, gorgon cakes, pumpkin cakes, etc.; the shapes become smaller and smaller, allowing people to taste more diverse delicacies without changing their food intake. The current situation and development of Chaoshan snacks Edit this paragraph At present, the current status of Shantou snack market is that the business forms are diverse, the varieties are complete, the business outlets are mainly scattered, and appropriately concentrated, they can basically meet the consumer demand of the local market. In terms of business form, the first is a store that is solely for takeout. It is operated by bakery stalls, snack bars, food market snack stalls, grocery stores, etc. They provide customers with finished or semi-finished products, such as easy-to-carry rice dumplings, siomai, crystal balls, etc., which can be bought and eaten at home. Meatballs, cabbage cakes, taro cakes, etc. are often provided as semi-finished products for customers to take home for processing; secondly, they are mainly eaten now and taken away. It is operated by snack restaurants, time-honored snack bars, etc. For example, there are beef ball snack bars located in every corner of the city. They are shops that make beef ball soup, beef ball rice noodles, and takeaway beef balls. The time-honored "Piaoxiang" snack shop and "Aixi" dry noodle shop also have this business model; the other is the snack restaurant, which mainly sells and eats now. For example, China Travel Restaurant’s Chaoshan snack buffet set menu costs 25 yuan per person, free to choose. Chaoxiang City is a snack supermarket. You can purchase with your card and eat now. Nowadays, it is not difficult for locals to have gatherings at home or outside, and to entertain guests from out of town to taste Chaoshan snacks.
Although Chaoshan snacks are very popular in Shantou, for outsiders who have never been to Chaoshan, they are hard to find after hearing its name. Many guests who come to Shantou have tasted Chaoshan snacks and are full of praise for the deliciousness of Chaoshan snacks. However, when they want to buy some to take away, they often return with regrets because the store cannot provide convenient packaging. In major supermarkets in Shantou, you can often see Cantonese, Shanghai, and northern snacks, but snacks from this region are rarely seen. However, the Chaoshan snacks sold in cities such as Guangzhou and Shenzhen are often not authentic enough.
This shows that the degree of productization of Chaoshan snacks is low. Many operators are still stuck in the traditional business model of small traders and hawkers, lacking modern marketing concepts. They are relatively lagging behind in terms of publicity, packaging, circulation channels, etc., making it difficult to compete. Exiting Chaoshan, entering foreign markets, broadening business channels, and forming economies of scale.
Secondly, most of the time-honored Chaoshan snack brands have outdated business concepts. They muddle along with their old signs and are unwilling or afraid to add gold or silver to the time-honored brands. For example, the time-honored snack bars such as Laoma Gong Zongqiu, Aixi Dried Noodles, and Piaoxiang (White Peach Cake), which have been awarded the title of "Chinese Famous Snacks", still have the same simple old appearance, the same single variety, and the same old age. business practices. As a result, the sales scope is getting narrower and narrower, and some are even unsustainable. How to correctly handle the relationship between inheriting tradition and reform and innovation is an issue that these time-honored brands urgently need to face. "Fuhecheng Beef Shop" is a snack shop that became slightly famous in the 1990s. It mainly sells beef series snacks, such as beef hot pot, beef balls, beef ball rice noodles, etc. In order to expand operations and occupy the market, in 1998, the store took the lead in registering a trademark for its store name with the State Trademark Administration and creating a well-known brand. At the same time, it changed its business model and expanded and renovated the store. It has hot pot in winter and air conditioning in summer. It adopts flexible and diverse business methods such as selling and eating now, taking out, and door-to-door delivery. In response to market demand, business was booming. In just a few years, it opened 6 chain stores, each of which was popular, and became the leader of Shantou snack bars. Its business model is worth learning from.
Chaoshan snacks have only developed as a category of food in recent years. After continuous exploration, promotion, publicity and promotion by the catering industry, tourism industry and the media, the business market has developed steadily and its popularity has also increased. Upgraded, Chaoshan snacks have won the award for two consecutive years at the Chinese Famous Snacks Certification Conference, my country's top snack competition. So far, 8 Chaoshan snacks have won the golden sign of "Chinese Famous Snacks". It is reported that in December this year, the 3rd Chinese Famous Snacks Certification Meeting and the Chinese Famous Snacks Cultural Festival will be held in Shantou, and the 9th Chaoshan Food Festival and other activities will also be held this year, including our "Eating in Shantou·Chaoshan Food" and the World” forum, the holding of these activities will promote the innovation and development of Chaoshan snacks and open up broader prospects for the promotion of Chaoshan cuisine. Beef Balls Edit this section Beef balls are a famous Chaoshan snack and have a history of nearly a hundred years in Shantou. Beef balls can be divided into two types: beef balls and beef tendon balls. There are some tender tendons added to the beef, which makes it very chewy.
The traditional preparation method is to use fresh beef shank meat ingredients, remove the tendons and cut into pieces, place them on a large chopping board, and use two special square hammer knives (weight about 3 kg) to cut them up and down. Stop and hammer the beef shank into a meat sauce, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue hammering for another 15 minutes, then use a large bowl to serve, add minced fish, white meat cubes and MSG, mix well , stir the tart vigorously with your hands until the meat slurry sticks to your hands and does not fall off, then grab the meat slurry with your hands, clench your fists and squeeze into balls, scoop them into a basin of warm water with a spoon, cook the balls over slow fire for about 8 minutes, and remove them. Beef meatballs.
It is said that good beef balls can jump up high when thrown on the ground. In the past, beef balls were all handmade, which may allow for this performance. Since they are all manually operated, the cost is higher than that of machine-made ones. . After the advent of pill blasting machines in the early 1980s, the traditional hand-beaten production method became increasingly rare.
With the growing demand from outsiders and old Shantou people who want to taste the kind of hand-beaten beef balls that can bounce as high as they fall on the ground, the delicious hand-beaten beef Maru reappears in the "jianghu".
When eating, put the original soup and beef balls into the pot and bring to a boil (the water should not be too boiling, otherwise the beef balls will not be smooth), add an appropriate amount of MSG, sesame oil, pepper and celery grains, and serve with sauce Serve with tea sauce or chili sauce. Many people dip their beef balls in chili sauce, but the most authentic way is to dip them in the local specialty Shacha sauce.
Beef balls can also be eaten grilled. When grilling, cut the beef balls in half, smear them with sauce and honey, roast them and chew them.
Taro balls
Because the cakes are cooked layer by layer, the layers of meat are distinct, and because curry and eggs are mixed in, the color is bright yellow, which is both delicious and delicious. Eats well and looks good
Cao Kueh__Mom said you need a special bowl to hold Cao Kueh
There are many ways to eat Chaoshan Kueh Tiao, and there is a dry way to eat it, because " After "dragging", oil, sauce, etc. need to be added, so it is called "guan" in Chaoshan dialect, and "graining kuey tiao" is called "guan kuey tiao" in Chaoshan dialect. The way to eat it is to blanch the kway teow in a boiling soup pot, remove and drain the water, pour it into a bowl, mix with peanut butter, sand tea sauce, lard, monosodium glutamate, fish sauce, Zhejiang vinegar, etc., and then add Serve blanched meat slices, lettuce, etc. The smooth and soft texture of the rice noodles and the rich aroma of peanut butter and satay sauce