Shantou, located in the southeast of Guangdong Province, China, at the southern end of the Shantou Delta, is a major port city and coastal open city in southern China, one of the earliest economic special zones opened in China, and an important part of the Haixi Economic Zone. It is also the only city where the Tropic of Cancer and the Chinese coastline intersect, and has the nicknames "The Gateway to the South, the Key Passage of the South China Sea" and " lu, a town of food and delicacies".

Shantou cuisine embodies the deep-rooted Shantou culinary culture.There are many famous local foods in Shantou.Snacks.There are Da'hou Crystal.Fish balls.Such as Mama Gong Zong, West Street Oyster Pancake, Huhecheng.Beef.Meatballs.And emerging fried pastries.Such as the " " snacks.Shrimp.Bamboo shoots.

And various seafood flavors on South Island.

Shantou beef meatballs

IntroductionMeatballs, as a famous Shantou snack, have a history of nearly a century in Shantou, and meatballs can be divided into meat meatballs and beef tendon meatballs. Meat meatballs have a fine and tender texture and a smooth and tender taste, while beef tendon meatballs add some tender tendons to the beef, which has a chewing texture.It is said that good quality meatballs can bounce high when dropped on the ground. Traditional meatballs were handmade, which could be used for this performance. Due to manual operation, the cost is higher than mechanized ones.After the emergence of meatballs-making machines in the early 1980s, the traditional handmade way of making meatballs has gradually decreased.With the increasing demand from people coming to Shantou and local people to taste the "meatballs that can bounce high when dropped on the ground", it has made the delicious handmade meatballs reappear in the "scene".

When eating, add the original soup and meatballs, cook until slightly boiling (the water cannot be too boiling when cooking, otherwise the meatballs will not be smooth), add an appropriate amount ofMSG.Flavor enhancerSesame oil.Pepper.AndCelery.To the sauce.OrChili sauce.To eat.Many people dipChili sauce.However, dipping local specialty sand tea sauce is the most authentic.Meatballs can also be grilled. When grilling, cut the meatballs in half, spread with sauce andHoneyTo bake until you can bite.History and Culture

Shantou Meatballs, as the most famous and popular snack in Shantou and the entire Shantou area, can be used as

Appetizers.Or as a dish in a banquet.The origin of meatballs is the Hakka region, where people live in the mountains. Most of the Hakka families raise cattle. When the economic conditions are not very developed, the beef is in excess and cannot be stored for a long time. So they cut the beef into small pieces and add salt to make balls, which gradually became a local snack.The true meatballs that have become famous throughout the Shantou area and are known worldwide are all thanks to the Shantou people.As early as the 1920s, in the most prosperous park area of Shantou Port, there were Hakka vendors selling meatballs. They either carried baskets and walked along the streets or drove cargo ships along the Han River to sell, which was very popular.The clever Shantou people saw the popularity of Hakka meatballs and introduced it to Shantou.They innovated and adapted the selection, ingredients and production methods, creating a unique Shantou meatball.Production

Authentic Shantou meatballs have strict requirements for selection and production.

First, the selection of raw materials must be from the back of the beef and the front of the chest, and then remove the tendons.The traditional method is to put fresh meat on a large cutting board, then use two specially made square iron rods (each weighing about 1.5 kilograms), and press until it turns into meat slurry, then add the prepared seasonings (salt, MSG, dried garlic oil, special dried fish,Dried shrimppowder, etc.).Continue to press until the meat slurry does not fall off the hand, then hold the meat slurry in one hand and use the seasoning in the other hand to squeeze into meatballs, and then put them into warm water to cook.When eating, put the original soup and meatballs in a pot to boil, at this time the meatballs are elastic and can bounce more than one meter high, which has a crisp and juicy taste.If you also mix it with Shantou's special sand tea sauce, it is the most authentic.Da'hou Fish BallsIntroductionTraditional snack.

Da'hou is an old name for Da'hou, one of the coastal fishing areas in Shantou, with abundant seafood and many seafood processing products, with fish balls being particularly famous, which can be preserved and shipped to Hong Kong and Macau.

When making, the ingredients are selected from

Jellyfish(sea slug) and so on, and then peel the meatomen, then press into balls.This is a cooking method.The nutritional value is also very rich.The most important thing is to cook.The main way of making is to cook.The main ingredients are fish meat, and sour and salty vegetables.The cooked fish meat is tender and juicy, and the sour and salty vegetables are also very delicious.When eating, add the fish meat and sour and salty vegetables, cook until the fish meat is cooked and the sour and salty vegetables are tender.Add to the soup after eatingSeaweed,CilantroMSG, black pepper, sesame oil, etc.

Bean sauce

Introduction

Bean sauce is a traditional Cantonese dish from the Chaozhou and Shantou regions, belonging toCantonese cuisineShantou cuisine.

Bean sauce is one of the most popular dishes in Shantou, with tender fish and meat, fragrant bean sauce, crispy and fresh fish, and firm meat. The taste is just right.

Method

Ingredients:

500g fresh sand fish, 60g Ning bean sauce,Ginger10g, 10g chopped green onion, 5g flavor enhancer, 3g sesame oil, 300ml water,Red bell pepper5g, 10g cooking oil.

Method:

(1) First, pat the sand fish to remove the scales, cut open to remove the gills, and wash it clean.

(2) Place the pot in clean water, and when the water boils, add the sand fish, pour in the bean sauce, add ginger, cooking oil, cover with a lid and cook for about 8 minutes, then remove the lid and add chopped green onion, red bell pepper, and flavor enhancer, and cook for another minute. Add sesame oil and it's done.

Features:

Tender and fragrant fish and bean sauce.

Sweet cake

Introduction

Sweet cake, also known as cloud cake, steamed cake, is a traditional snack in the Shantou region, which is loved by people for its white, delicate and refreshing characteristics.

Features:

Sweet cake, also known as cloud cake, steamed cake.The name "Sweet cake" comes from the fact that thesecakesare stacked closely, resembling a small book, so they are named.The name "Cloud cake" comes from the fact that thesewhite cakes

are like clouds, so they are called "steamed cake".

Nutritional value:

　　

Sweet cake is sweet, delicate and refreshing, suitable for both young and old, especially suitable for infant feeding, with the function of strengthening the spleen and improving digestion.

Method

Method:Sweet cakeRice andSugaras the main ingredients.Cook the rice and grind it into cake powder;Dissolve sugar in a small amount of water and cook over medium heat until it becomes sugar syrup, then add appropriateVegetable oilandMaltsugar, stir vigorously to prevent the sugar syrup from becoming sticky.Next, mix the sugar syrup and cake powder in the appropriate ratio (preferably 1:1.3) and press into lumps, then put it in a pot and steam it over boiling water for two minutes, and finally cut it into shapes.If each sweet cake is 12cm long, then it consists of at least 60 thin cake slices.Because the thickness of each thin cake slice does not exceed 2mm.

Precautions:

The main ingredients for making sweet cake are cake powder and sugar, and the sugar requirements are relatively high, and you must choose small and fluffy white sugar that is quickly soluble.Cake powder is made by cooking and grinding the rice into powder.

Sour and spicy fish in a pot

Introduction

Sour and spicy fish in a pot is a local snack in Shantou City, Guangdong, which is made with white tooth fish, sour and spicy vegetables, and other ingredients. It has a fresh and tender taste, and is very delicious.The main cooking method is to boil.

Nutritional value:

The sour and spicy vegetables have maximized the preservation of the original vegetables' nutritional ingredients, rich in Vitamin C, amino acids, organic acids, dietary fiber, and fish meat contains folic acid, Vitamin B2, Vitamin B12, which has the function of nourishing and strengthening the stomach, removing water, promoting lactation, clearing heat and detoxifying, and stopping cough and relieving shortness of breath.

Method

Ingredients:

300g white tooth fish, 100g sour and spicy vegetables, 1/2 red bell pepper, 25g celery, 10g ginger,Chicken powder10g, 3g salt, 4g flavor enhancer, 0.1g black pepper, 2g sesame oil, 400ml water.

Method:

1. First, cut the fish into pieces, each piece about 5cm long, and cut the sour and spicy vegetables, celery, and red bell pepper into pieces of the same length as the fish.

2. Place the pot in clean water and bring to a boil, then add the fish and sour and spicy vegetables to blanch, then add 400ml water, salt, and chicken powder, bring to a boil, add the fish and sour and spicy vegetables, then bring to a boil again, add the pot, then add ginger, celery, red bell pepper, flavor enhancer, black pepper, and sesame oil, and it's done.

Gold coin clams

Introduction

Gold coin clams is a famous local delicacy in Shantou City, Guangdong, which is a favorite local specialty.Product characteristics:Gold coin clams are made with clams as the main ingredients, with tender and smooth meat, rich aroma, and is a healthy food that people love.

Finished gold coin clams are bright in color, with rich nutritional value, and is loved by people.

MethodGold coin clam ingredients:

100g dried clams, 200g shrimp meat, and

80g lean pork

100g dried eel stomach, 200g shrimp, leanpeanut100 ， 25peanut500 （ 75 ），Soy saucePepper, a little sesame oil

：

（1）Eel， ，

（2）Lean meat， ，Steam7

（3）

：

，

CombinedCrab meat

Introduction

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Recipe

Main ingredients

Crab paste,Crab meat1 200Egg2 100Shiitake mushrooms10 75 50

Ingredients

Ginger, green onions, pepper,Green beansChili peppers, salt, MSG, a little each.

：

1 ， ， 8 （ ）， ，Peel and crush green beans into a paste.

2 ， 5 ， 30，3 ， ， 180℃ ， ， ， ， ， ，4 ， ， ， ，：，：

400 ， 50 ， 5 ， 0.2 ， 30 ， 150 ， 100 ，Fish fins150 ， 150 ， 25 ，

Introduction

50 ， 5 ， 30 ， 1000 （ 150 ）

：

（1） ， 5 ， 30，（2） ， ， 180℃ ， ， ， ， ， ，（3） ， ， ， ，：，：400 ， 50 ， 5 ， 0.2 ， 30 ， 150 ， 100 ，Ham150 ， 150 ， 25 ，

Recipe

50 ， 5 ， 30 ， 1000 （ 150 ）

， 5 ， 30

，

， ， 180℃ ， ， ， ， ， ，

， ， ， ，， ， ，Boil, then reduce heat, then simmer for about 3 hours, when the fins are drooping on both ends, add MSG, soy sauce, and remove.

3. Mash shrimp meat (make sure to remove the shrimp intestines), put it in a soup bowl and stir in half of the MSG, salt, and egg white.

4. Separate a string of shrimp into 20 small bowls (grease the small bowls first), then place the fins on top of the shrimp, and add shrimp again, then smear with protein, put in ham, coriander, green pepper, and cook in a steamer.

Features:

Vibrant color, shaped like a treasure box, fresh and tender.

Steamed Zong Ball

Introduction

Zong balls are a traditional snack in May, created to commemorate the ancient sage Qu Yuan.There are also Zong balls in Chaozhou, but they have their own unique methods.Chaozhou Zong balls are called "Double-cooked Zong balls", because each Zong ball has both salty and sweet fillings. The sweet filling isRed beansSand, the salty filling is salted egg.

Snack features:

The difference between Chaozhou "Double-cooked Zong balls" and other areas is that it emphasizes "color, aroma, taste, and shape."Double-cooked Zong balls are tightly wrapped with salty seaweed, with four corners, one corner is the longest. Open this corner, you can see black shiitake mushrooms, white pork, red eggs, beans, and shrimp, all colorful, very beautiful.

Recipe

Ingredients:

Rice, porkFive-spice porkShiitake mushrooms, shrimp, salted egg,Red bean paste|

Method:

First, soak the rice in water for 3 hours, dry it, and fry it in a pot with garlic. Add fish sauce and fold the bamboo leaves into a triangular bag shape. First put in fried rice, then put in pork, shiitake mushrooms, shrimp, red bean paste, salted egg and other fillings, then put rice, and tie it with salty seaweed. Boil for half an hour or steam in a steamer for half an hour.Steaming in a steamer is more dry.

Cooking tips:

When making "Double-cooked Zong balls", pay attention to the fact that each Zong ball needs about 15g of red bean paste, and roll it into a small ball. Wrap it with pork skin, and then put it into the Zong ball.In this way, pork skin separates the red bean paste and rice, preventing the rice from sticking to the sweet ingredients, making it difficult to cook.

Crispy Fried ShrimpCake

Introduction

Crispy fried shrimp cake is a famous traditional snack in Shantou, made by injecting and baking with a special mold, it is fragrant, tender and soft, which is a perfect combination of color, aroma, taste and shape.It is loved by food lovers.

Snack taste:

Crispy fried shrimp cake has a perfect combination of color, aroma, and taste, it is sweet and sour, tender and crispy.

Recipe

Ingredients for crispy fried shrimp cake:

400g of fresh shrimp, 50g of green onions, 5g of salt, 0.2g of five-spice powder, 30g of vegetable oil, 150g of self-raising powder, 100g of water,150g of white vinegar,25g of chili sauce,50g of tomato sauce,5g of sesame oil, 30g of wet powder, 1000g of vegetable oil (150g).

Method:

(1) First, cut off the head and tail of the shrimp with scissors, add salt, green onions, and five-spice powder, and marinate for 5 minutes. Then add self-raising powder and vegetable oil.Pour in water and mix well, and make shrimp cake batter.

(2) Heat the pan, add vegetable oil, heat the oil to 180℃. Pour the shrimp cake batter into the pan and fry until crispy and golden brown. Remove and cut into a day-shaped pieces and arrange in the dish.

Fill the edges of the dish.

Features:

Crispy, fragrant, and sour and sweet.