The historical origins and cooking methods of Chaoshan snacks

Chaoshan is one of the regions famous for snacks. Many snacks are not only loved by locals, but also popular in other places.

At the "Chinese Famous Snacks Certification Meeting", a national evaluation meeting for outstanding snack varieties, 8 Chaoshan snacks have won the title of "Chinese Famous Snacks". Countless local snacks or snacks in our country were either born out of the palace or among the people.

As for Chaoshan snacks, almost all are original creations of Xitianxiang oyster brand among the people, and they have been spread among the people. This is due to the fact that Chaoshan was historically located at the “end of the province and the corner of the country”, far away from the political center of the country, and that the commercial society was formed relatively late and the social affluence was not high.

Here are a few Chaoshan snacks: Xitianxiang oyster braised, Gonggu goose meat, Laojie pig's trotter rice, Lao Ma Gong rice dumplings, none of which has a simple and straightforward name with a local flavor. Chaoshan snacks are rooted in the folk. It is not attached to official culture or scholar-bureaucrat culture. From the day it was born, it has been spread among the people with a natural attitude and in compliance with the natural law of natural selection. Therefore, we can now taste so many Snacks with a rich local flavor.

At present, the current situation of Shantou snack market is that the business forms are diverse and the varieties are complete. The business outlets are mainly scattered and appropriately concentrated, which can basically satisfy the consumption of the local market. need. In terms of business form, the first is a store that is solely for takeout.

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 mostly 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 Chaoshan snacks at home or out, or to entertain guests from out of town. 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 are full of praise for the deliciousness of Chaoshan snacks after tasting Chaoshan snacks. However, when they want to buy some to take away, they often regret because the store cannot provide convenient packaging. And return. In major supermarkets in Shantou, you can often see Cantonese, Shanghai, and northern snacks, but snacks from this region are rarely seen.

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. Lao Mama Gong Rice Dumplings, such as Lao Mama Gong Rice Dumplings, Aixi Dried Noodles, Piaoxiang (White Peach Cake) and other time-honored snack bars that have won the title of "Chinese Famous Snacks", the storefronts are still the same simple old face, still so single Variety, still such old business methods.

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 only became famous in the 1990s. It mainly sells beef snacks, such as beef hot pot, beef balls, beef balls and rice noodles. 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.

Adopt 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 been improved. It is among the top in my country. At the Chinese Famous Snacks Recognition Conference at the snack competition venue, Chaoshan snacks have won the honor for two consecutive years. So far, 8 Chaoshan snacks have won the gold-lettered "Chinese Famous Snacks" sign.

It is reported that in December this year, the 3rd Chinese Famous Snacks Recognition Conference 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 ours this time The "Eating in Shantou·Chaoshan Food and the World" forum and 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 are a famous Chaoshan snack that has been in Shantou for nearly a hundred years. 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 high when thrown on the ground. In the past, beef balls were all hand-made, which may allow for this performance. Since they were all manually operated, the cost was higher than that of machine-made ones.

After the emergence of pill blasting machines in the early 1980s, the traditional hand-beating production method became increasingly rare. With the foreigners coming to Shantou.

Chaoshan Beef Hot Pot

From the selection of ingredients to the knife skills, the shabu-shabu method and the dipping sauce, we need to pay attention to many aspects to create a pot of Chaoshan Beef Hot Pot that is delicious and fragrant. The beef must be about three years old from the Yunnan-Guizhou Mountains. The farmland beef must be slaughtered on the same day without being refrigerated for three to six hours. The fresh beef that comes to your mouth must be cooked like a Japanese chef treats sashimi. The meat yield of a cow is only 37% seasoning. It must be the secret seafood sauce seasoning and sand tea sauce inherited from Chaoshan for hundreds of years. There is such a Chaoshan beef hot pot restaurant in the imperial capital that can pay attention to these aspects. It is so fastidious that many entertainers and celebrities have come to buy it? The store invited chefs from Chaoshan to the store, and transported local yellow cattle from Guizhou to a nearby slaughterhouse, realizing the wish that the beef be slaughtered and eaten on the same day without overnighting it? Each has its own characteristics. Not only can you eat the freshest beef here, but you can also eat the whole cow! ? Although there are nearly 30 kinds of seasonings in the store, when eating Chaoshan beef hot pot, the salty and slightly spicy seafood sauce and sweet sand tea sauce are the best pairings? The traditional Chaoshan beef soup uses clear soup. In order to cater to the taste of northerners, the soup here The beef tendon pot and beef brisket pot, which are mostly made from beef bones, have rich beef in the bottom of the pot. Since the spicy pot will cover up part of the taste of the beef, the mandarin duck pot here uses a combination of clear soup and tomato soup. Among them, "the boss lady's favorite" "Not only beef is added to the bottom of this pot, but also fresh seasonal vegetables such as parsley, bitter melon, and corn. The taste is fresh and refreshing. The back part of the beef. The meat here is fat and thin, and tastes sweet and chewy. Printed on the plate The name of the meat and the shabu-shabu time. The shabu-shabu time of Diaolong is 6 to 8 seconds. Basically, the shabu-shabu time of the meat here is within ten seconds. For pure fresh beef, put it into the pot with a spatula and stir it slightly with chopsticks. It is cooked. The meat cooked within the time limit is the most tender. It is also called neck kernel. It is the part of the beef shoulder blade closest to the head. Due to regular exercise, the meat quality is good. The fat and thin marble lines are its appearance. Characteristic, tender and greasy in the mouth, fresh, sweet and chewy. French Teppanyaki and Japanese Wagyu beef mostly use this meat. It is tender and juicy and melts in your mouth. It is a good choice for hot pot shabu-shabu shabu-shabu time 6~8 Rinse the key handle for 8 to 10 seconds. Answer: Key kernel and key handle are the meat from the beef shoulder blade. There is not much fat. The key handle refers to the lower part of the key kernel, that is, under the ribs. The yield is smaller than that of the key bone. The kernel is slightly larger, and there will be an obvious muscle line in the middle, like a key handle. It is soft and super elastic in the entrance, with a great sense of stretching? Don't be frightened by the white meat. It is not fat, but beef breast. The soft tissue of beef is between meat and fascia. It is chewy and becomes crispier as it is cooked. It will not feel greasy at all. This part of the meat can be cooked for a longer time. The beef tender meat is actually the buttocks of the cow, which is relatively lean. Although it is called "tender meat", it is not as tender as Diaolong and Xuehua, and the texture is slightly chewy? Pork tendon is one of the rarest meats in cattle, and the winding white meat strips are its unique identity. The rich texture makes it more chewy and chewy. If you like the texture of chewy texture, you will find this part tastes better! ? Don’t be frightened by its name at all. It’s just that the proportion of fat in the meat is higher than that of lean meat. The butter is tender and smooth. You can still feel the fragrance of the butter after blanching it in water without dipping it into the sauce ~ ? Just like the name, it’s so delicious. It is served on the table with dry ice as the base and topped with beef brisket, beef whip, beef brisket, and beef louvers. It is a great supplement for men, and they will really make you feel awesome after eating it! Do you know~? Chaoshan is famous for its hand-made beef balls. The reason why the beef balls are elastic is related to its meat quality and workmanship. The manufacturers of beef balls in Guangdong generally use 70~90% beef. Depending on the price, the purity of the beef also varies. The difference is that the process of making meatballs is troublesome. Generally, cooked balls are cooked first. The cooked balls are left for a relatively long time, but they are far less elastic than raw beef balls. Here we use 100% pure raw beef and use fresh beef hind legs every day. Beat lean meat into meatballs, and the resulting meatballs can be played as ping pong balls ~ ? Pissed beef balls are named because they are juicy. Raw beef balls are porous and have more juice than cooked ones? After eating a cow, although the belly is already gone It’s not a place to be, but the baked beef rice in the rice cooker; the various Chaoshan dim sum and Chaoshan’s unique ring rolls and fried bean curd skin are really not to be missed (all kinds of Chaoshan dim sum, with rich and exquisite fillings)? ( Fried tofu skin and bell rolls are a bit like fried bean curd sticks, with a very tough texture, and bell rolls are relatively thin)? (Baked beef rice, a perfect fusion of Thai fragrant rice and minced beef, directly cooked with electricity

Cooking in a rice cooker has a very homely taste~) ? After eating so much hard food, your stomach will definitely be craving for some fresh greens. Do you think that the potted plants that can be seen everywhere in the store are all organic vegetables that can be cooked? . Chaoshan Beef Hot Pot, why is it so popular all over China

Introduction: Use fresh beef shank wrapped meat ingredients, remove the tendons and cut into pieces, place them on a large chopping board, and use two special square hammer knives ( Weight is about 3 kg), pound the beef shank up and down into a pulp, add a small amount of snow powder, refined salt, fine fish sauce and MSG, continue pounding 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 paste sticks to your hands and does not fall off, then grab the meat paste with your hands, clench your fists and squeeze into balls, use a spoon to scoop into a basin of warm water, and then simmer over low heat Cook the meatballs for about 8 minutes, then remove the beef meatballs. 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 sand tea sauce or chili sauce. .

The representative of hot pot is Shantou hand-made beef balls, which are really delicious.

Sanchimao platform has compiled more hot pot delicacies for you.