Shantou City is located in the southeasterly part of Guangdong Province, at the foot of Lianhua Mountain, with the east coast facing the city of Jieyang and the west and north borders of Meizhou and Zhicheng, and the south facing the South China Sea.

The dietary habits in the area of Hai Lu Feng are similar to those of Fujian Province, while also influenced by Guangzhou, gradually integrating the strengths of both, resulting in a unique flavor.Having absorbed the essence of delicacies from all over the world, it has gained fame and become a well-known cuisine both in China and abroad.Dishes emphasize knife work and appearance, with cooking techniques such as steaming, braising, frying,and stir-frying, as well as fermentation.It is particularly good at making seafood, soups, and sweet potato.Its signature dishes include grilled duck, grilled goose, and clear broth crab meat.The taste is fresh and not greasy.It often uses fish sauce, shrimp paste, and plumcakes.sauce, and redvinegar.Other seasonings include:Some famous dishes include grilled duck, grilled goose, and green soup crab meat, oil-fried squid balls, jelly sweet meat, and taro puree.Shantou's traditionalsnacks

are diverse and well-known, such as:millet,beefbuns,cai guo (cai bao guo),scallion,dumplings, pigeon for winter festival,pigskin,layer cakes, tea, salted snacks, etc.Layer cakesintroduction

Shantou's layer cakes are similar to Guangzhou's

taro

cakes, and are made by steaming one layer offlourfirst, then steaming another layer, and finally sprinkling shrimp meat on it and steaming again. It is indeed clearly distinct layers.When eating, it is topped with sauce and sprinkled withsquidstrips and meat strips.The taste is delicious and flavorful.Hot potcrab

introductionShantou hot pot crab is a local specialty of Shantou, Guangdong, a delicious and popular Han dish, belonging to

Cantonese cuisine.

Local cuisine:"Without crab, one cannot have a full stomach," besides Su Dongpo, many literati have described the deliciousness of crabs to the extreme, in the autumn season, enjoying chrysanthemums and poetry, and enjoying crabs with wine, which is also the pursuit of many people's living pleasure.There are more than 500 species of crabs. According to records, the history of Chinese people eating crabs dates back to six thousand years ago.

Crab is a delicacy in food, with a rich nutritional value, which has a nourishing effect on the human body.

Cooking methods:Ingredients:One crab, three stalks of green onions cut into pieces, 25 grams of Shao winewhite sugar,MSG,

cooked

lard, garlic,

ginger, fresh soup, and appropriate amount.Cooking process:，① On a wok, use high heat, heat the oil, put the crab in and sear, add Shao wine and ginger, cover and steam for a while, then add sugar, 1000 grams of fresh soup, and cover again to steam;② When the crab is 80% cooked, add MSG, boil and then pour into a sand pot, place on a low fire and steam for 5 minutes, then move to a medium fire to cook for about 2-3 minutes, remove the foam, add MSG, pour in melted lard, and serve on the original pot.Food tips:1. Crabs are cold, containing microtoxins in their hearts, lungs, and livers, which must be removed. Also, do not eat dead crabs.2. Crabs contain a lot of water, which can splash when cooked in oil, before cooking, you can pat a little dry flour to prevent the oil from splashing out.3. When making crabs, you can add more ginger to warm and soothe the stomach. This dish should not be eaten cold, not only can it be eaten and steamed together to become more fragrant, but also to warm the stomach.

Fair beef jerky

introduction

Hai Feng's fair special product, fair beef jerky, uses a traditional method, with a unique taste.Ingredients: beef, garlic,chili, white sugar,, natural spices, etc.

Delicious, unforgettable!

It is also a good choice for gifts.

Special features:

Hai Feng's beef jerky is not the beef jerky that is often eaten, with a unique taste, it is a completely different style. It is delicious, nutritious and rich in southern Asian flavors, suitable for wine lovers, travel and gift-giving.

Can be eaten directly, no need to refrigerate.

The taste is excellent, fragrant, spicy, while maintaining the original flavor of the beef, with a chewy texture.

It can be eaten with noodles, soup,porridge, and is a good accompaniment to alcohol. It is a unique and casual snack.Unique taste, unforgettable!Production process:Ingredients: high-quality fresh beef, natural spices, white sugar, garlic, pepper,.Storage method: Store in a cool and ventilated place, avoid direct sunlight.

Eating method: Open and eat directly, no need to refrigerate.

Origin introduction:Hai Feng is located in the southeast coastal area of Guangdong, adjacent to the city of Lu Feng, bordering the cities of Jieyang and Zhicheng to the west, and the cities of Lianhua to the north, and the south faces the South China Sea.Its geographical coordinates are between east longitude 114°54'～115°37' and north latitude 22°37'～23°14'.The county seat is in Hai Town.The highway from the county to Guangzhou is 290 kilometers, to Shenzhen is 197 kilometers, to Shantou is 177 kilometers, and to Hong Kong is 227 kilometers.The waterway from Shantou Port to Hong Kong is 81 sea miles (150 kilometers), and to Guangzhou is 179 sea miles (332 kilometers).Climate:

Hai Feng County is located on the southern edge of the Tropic of Cancer, belongs to the subtropical monsoon climate, with obvious marine characteristics, with abundant sunshine, rainfall and heat, and the southwest wind prevails, with frequent rain and typhoons.

The summer is long, with high temperatures, heavy rain, and high humidity. The prevailing southwest wind often brings rain and typhoons.

The winter is short, slightly cold, with little rain and dryness, and no snow or frost.

The temperature is suitable for crop growth in late autumn and early autumn.

There are always green leaves throughout the year.

Scallion cakeintroductionScallion cake is a Han ethnic snack in the Chaozhou area of Guangdong, which is used for sacrificial purposes.Special features:Every "Spring Festival" and "Winter Solstice" there are also sacrifices to ancestors.

Scallion cakes are often used.

The making of scallion cakes is usually divided into two parts, one is to make "cake skin", and the other is to make "filling". The filling is usually scallion.The making of "cake skin" is to mix flour with a little water and stir it into a dough, then take it out and knead it into a large ball, and let it cool.Next is the filling, which is mostly scallions. The scallions should be washed and dried the day before to prepare.Then, knead the scallions into small granules of about 0.5 cm, and put them into a container. Add salt, a little lard, and a little edible alkali, then wrap it up.Finally, steam it for 10-15 minutes.

Features:

Introduction

Cha Guo is a traditional Chinese snack from the Chao Shan region of Guangdong province.Flavorful snack..

Local Specialty:

"Cha Guo" is used in religious ceremonies and ancestor worship, especially on the "Spring Festival" and "Winter Solstice".The process of making "Cha Guo" typically involves two parts: making the "Guo Pi" (dough), and preparing the filling. The filling is usually made with chives.The "Guo Pi" is made fromRice flourmixed with a small amount of water, cooked over low heat in a pot, forming a dough, then scooped out, kneaded with a little cold water to form a large ball, and set aside to cool.Next is the filling, which is primarily made with chives. The chives should be washed and dried thoroughly the day before, and then finely chopped into small pieces (about 0.5cm), mixed with salt, a little pork fat, and a small amount of alkaline salt, and then wrapped into "Cha Guo".To wrap the "Cha Guo", take a small ball of the cooled "Guo Pi", and with your hands, roll it into a round ball, then flatten it into a disc shape, and use chopsticks to pinch the "Guo Pi" and slowly stretch it out, making it larger and thinner, then fill it with the filling and wrap it up.Finally, steam it. Steam a basket (about 10 pieces) over high heat for 10-15 minutes.Features:

Wash and clean.

Freshly picked green onions, fragrant and flavorful, are a local snack in Shantou.

How to make

Main ingredients:

1000g fresh green onions,mushrooms60g,dried shrimp60g, 200g fresh shrimptaro500g rice flour.

Ingredients:

MSG,pepper powder,a little bit of fragrant oil

Instructions:

1. Wash and dry the green onions, cut into small pieces, add mushrooms, dried shrimp and fresh shrimp, chopped into small pieces, mixed and then added with seasonings and stirred evenly.

2. Rinse the taro flour with boiling water and stir until smooth.

3. Divide the taro dough into small pieces and press into small bowl shapes. Then wrap the filling into the dough and shape it into round and flat shapes, and steam for about 10 minutes until cooked.When eating, fry until both sides are golden yellow, and serve withchili sauceas a condiment, which is more appetizing and delicious.

Crab soup with clams

Introduction

Shantou Crab Soup is a famous local specialty in Shantou, Guangdong. When inviting guests, the first dish Shantou people will serve is "Crab Soup". The white porcelain bowl is filled with a pot ofbloodblack soup, with several red crab legs floating on the surface, which is very distinctive.After eating, the bottom of the bowl will reveal several pieces of taro, and tasting the soup will feel bitter and then sweet, salty and then fragrant.

Special features:

Taro and clams are cooked together, which can dispel heat and moisture. It is said to be a secret recipe for treating baldness and white hair.The local way to eat is to bite off the large shell joint and suck the meat and soup in the shell. The meat is fresh and flavorful.Taro has a sweet, bitter, cold taste, and enters the heart, liver, and kidney meridians, with the functions of clearing heat, generating saliva, and nourishing yin and blood.Crab meatHas a salty, cold, and cold taste, with the functions of clearing heat, dispersing blood, and nourishing yin.Crab shell is salty and cool, with the functions of clearing heat, detoxifying, breaking up stagnation, and relieving pain.

Special features:

Taro and water clams are cooked together, which can dispel heat and moisture, and is said to be a secret recipe for treating baldness and white hair.Crab soup with taro can nourish yin, clear heat, cool blood, and dispel stagnation, which is one of the common food therapy soups used in the local area.The taro in the soup has a sweet and cold taste, with the functions of nourishing yin, cooling blood, and dispelling fire.He also told reporters that crab soup with taro is suitable to eat in summer, but not in winter, for people with spleen deficiency, abdominal distension, and dampness.

How to make

Basic ingredients:

3 crabs (about 250g), 150g taro, 2 dates.How to make:1. Wash the taro.

Clean and peel the crabs.

2. Put all the ingredients in a pot, add appropriate amount of water, boil over high heat, then simmer over low heat for2 hours, and season to taste.

Stir-fried crab with scallion and gingerIntroductionStir-fried crab with scallion and ginger is a classic Chinese dish, belonging to the Cantonese cuisine.

Heat the pot, add appropriate amount of oil, then heat up again and add the crabs.

Stir-fry until the crabs turn red, add fragrant garlic sauce.

Stir-fry evenly, addred bell peppersand green garlic.Add a littlesoy sauce, and stir-fry evenly.This dish is slightly salty, stir-fried, and cannot be eaten by pregnant women.Features:Nourishes yin and clears heat, promotes blood circulation and removes blood stasis.Suitable for patients with yin deficiency and easy to have sores, and also suitable for the elderly with osteoporosis.How to makeMain ingredients:

3 large crabs, 1g red bell pepper, 1g green garlic

Ingredients:

500g fragrant garlic sauce, a little bit of soy saucePreparation:

Clean the crabs, cut the red bell pepper into strips, cut the green garlic into segments.

How to make:

1. Heat the pot, add appropriate amount of oil, then heat up again and add the crabs.

2. Stir-fry until the crabs turn red, add fragrant garlic sauce.

3. Stir-fry evenly, add red bell pepper and green garlic.

4. Add a little soy sauce, and stir-fry evenly.

Sweet meat

Introduction

Sweet meat is a traditional Cantonese dish, belonging to the Cantonese cuisine.

This dish has soft and tender meat with a sweet taste, and is a must-have dish for festive banquets in Shantou.

To cook

five-colored pork

and 400g taro, 800g sugar, 5g dark soy sauce, 10g cornstarch, 1000g vegetable oil, 100g lard

How to make:

1. Wash and peel the taro.Clean and scrape the five-colored pork.2. Put the taro and pork in a pot, add appropriate amount of water, boil over high heat, then simmer over low heat for40 minutes until the meat and taro are tender, remove and mash.3. Put the mashed taro and pork in a wok, add 500g vegetable oil, stir-fry over medium heat until the oil is hot, then add the pork and taro.Stir-fry until the meat and taro are golden brown, and then add 800g sugar and 5g dark soy sauce.

Stir-fry evenly, and add 10g cornstarch.

Add a little cornstarch slurry to thicken the soup.

Cook until the sauce thickens, and serve.

Rice cake

IntroductionShantou rice cake is a local specialty of Shantou, also known as "Rice Cake".Special features:

It has a soft and chewy texture, with excellent aroma and taste, which is crispy and sweet, and is a must-have snack for festivals.

Rice cakes are generally divided into three types:"Rice Cake"Peel and wash the taro, then steam it over medium heat until cooked, and mash it.2. Pork: Put the pork in a boiling pot, cook over medium heat for about 40 minutes until tender, then remove and poke small holes in the

Pork skinwith a needle, wipe it dry with a cloth, and then brush it with soy sauce.Heat a wok over medium heat, add vegetable oil, heat until the oil reaches about 150 degrees Celsius, then add the pork and cover, remove from heat, and fry until the skin turns golden yellow, then drain the oil in a sieve.Cut the pork into rectangular pieces with dimensions of 8cm long, 5cm wide, and 1.2cm thick.Place the wok back on the stove, add 1000g of boiling water, and add the pork to cook for about 5 minutes, then remove and rinse with water.Repeat this process 4 times until the oil is removed.3. Place bamboo strips in a pot, add 400g of boiling water, 400g of sugar, and add the pork cubes. Cover and simmer over low heat for about 30 minutes, then remove and place in a bowl (with the skin facing down).

4. Heat a wok over medium heat, add 100g of cooked lard, and add the mashed taro. Cook over low heat while stirring, and gradually add 300g of white sugar until the sugar dissolves. Then, spread the mixture over the pork.

Place the pork and mashed taro in a steamer over medium heat and steam for about 20 minutes. Remove and place upside down in a soup bowl.5. Wash the wok, add 150g of boiling water, 100g of sugar, and bring to a boil. Then, add a slurry made from cornstarch to thicken. Drizzle over the pork and serve.

Rice Cake

Introduction

Shantou Rice Cake, a local specialty of Shantou, is also known as "Mi Mi Chen".

Specialty Features:

The taste is soft and chewy, with a good combination of texture, aroma, and flavor, and it is crisp, sweet, and delicious, making it an essential flavor snack during festivals.

Rice cake can generally be divided into three types: "Mi Mi Chen", "Xiao Mi Chen", and "Pu Mi Chen".Rice cake (Mi Mi Chen) can generally be divided into three types: one is "Mi Mi Chen".

Product Category:

Rice Cake (Mifan Gao) can generally be divided into three types: "Plain Rice Cake" and "Sweet Rice Cake".Made with refined white riceSticky riceCooked, pour into a bamboo "large mold", cover with wet cloth, three days (i.e., three days), hand wipePeanutsA small handful of sticky rice, cooked in small portionsRiceRub and dry into granules (not formed), then dry in the sun.These preparations are generally carried out after winter harvesting.Starting from the 12th of the twelfth month of the lunar calendar, rice processing begins, and the process is generally divided into four steps: dry the rice and dry it;Enter the second process, stir-fry the fat (put sea sand into the pot, add fire to heat);Take out the pot, repeatedly rub the cooked rice with the hand, and use a sieve to filter out the sand to obtain clean cooked rice, which is the third process;The fourth process is to cook white sugar, while mixing cooked rice, peanuts,BlackSesameetc. evenly, wait for the white sugar to cook to a suitable temperature (when cooking sugar, add a littleLemonacid,Sakamotoetc.Honey), quickly extinguish the fire, pour the cooked rice into the prepared pot and quickly stir and cook out, enter the wooden grid, flatten and press, cut into cubes or small pieces, which is the cooked rice.Delicious and crispy, with a fresh and sweet taste.

Xiao Mi cooked rice: also known as "Shukuzi".Shukuzi, formed into clusters (like cat's tail), harvested and peeled, then steamed and dried, then ground white (used to use stone mortar).The processing method is the same as cooked rice.It is a dish served to guests.Chew carefully, fragrant, endless aftertaste.

Cooked rice: common rice, soaked in water, cooked in a large pot, then dried, peeled, and stir-fried.The processing method is the same.

Methods

The process is generally divided into four steps:

First, dry the rice and dry it;

Second, enter the pot and stir-fry the fat (add sea sand to the pot and heat with fire);

Third, take out the pot, repeatedly rub the cooked rice with the hand, and use a sieve to filter out the sand to obtain clean cooked rice.

Fourth, cook white sugar, while mixing cooked rice, peanuts, sesame, etc. evenly, wait for the white sugar to cook to a suitable temperature (when cooking sugar, add a little lemon acid, Sakamoto, honey), quickly extinguish the fire, pour the cooked rice into the prepared pot and quickly stir and cook out, enter the wooden grid, flatten and press, cut into cubes or small pieces, which is the cooked rice.Delicious and crispy, with a fresh and sweet taste.

Lug Fung Glass Squid

Introduction

Glass Squid is made with squid as the main material, and cooked using glass.

Features:

The soup is clear and translucent, like glass, with greenLeekand spinach, the soup is fresh and tender, with a clear and fresh taste.

Nutritional content:

Squid: Squid is rich in calcium, phosphorus and iron, which is beneficial for bone development and blood production, and can effectively treat anemia;In addition to the rich protein and human-needed amino acids, squid also contains a large amount of taurine, which can inhibit cholesterol content in the blood, relieve fatigue, restore vision, and improve liver function;Its contained peptides and selenium have antiviral and anti-radiation effects.

Spinach: Contains a lot of plant fiber, which promotes intestinal peristalsis, helps with defecation, and also helps with digestion by promoting pancreatic secretion.It has a treatment effect on hemorrhoids, chronic pancreatitis, constipation, anal fissures, etc.;The amount ofCarrotsin spinach is converted into vitamin A in the human body, which can maintain normal vision and health of epithelial cells, increase the ability to prevent infectious diseases, and promote children's growth and development;Spinach contains a lot of carrots, vitamin C, calcium, phosphorus, and a certain amount of iron and vitamin E, which can provide the human body with various nutrients;Its iron content has a good auxiliary treatment effect on iron deficiency anemia;The trace elements in spinach can promote human metabolism and improve health;Eating a lot of spinach can reduce the risk of stroke;Spinach extract has a promoting effect on cell proliferation, which can both anti-aging and enhance vitality;In China, spinach is mashed and extracted, and washed several times a week, which can clean the skin's pores, reduce wrinkles and pigmentation, and maintain skin smoothness.Suitable for:

Squid is suitable for:

Most people can eat it;

People with poor spleen and stomach, high cholesterol, high blood pressure, cardiovascular and liver diseases, and patients with eczema and urticaria should not eat it.

Spinach is suitable for:

Most people can eat it.

1. Spinach is easy to digest and is suitable for the elderly, children, sick and weak people to eat.

Computer workers and beauty lovers should also eat spinach regularly;Diabetics (especially type II diabetics) can eat spinach regularly to maintain stable blood sugar;At the same time, spinach is also suitable for patients with high blood pressure, constipation, anemia, pellagra, and skin roughness;2. Kidney patients and kidney stone patients should not eat it.

Spinach contains a lot of oxalic acid, and should not be eaten in excess at one time;People with poor spleen and stomach should not eat too much.Medicinal effects:

Squid is sour and sweet, with a good taste.

It promotes blood circulation and invigorates the spleen and lungs, can strengthen the body, promote menstruation, and enter the liver and kidneys to strengthen and nourish.Spinach is sweet, cool, and enters the large intestine and stomach.

It has the effects of replenishing blood and stopping bleeding, nourishing the five internal organs, promoting blood circulation, relieving thirst and moisturizing the intestines, calming the liver and harmonizing the energy, promoting digestion, and treating high blood pressure, headaches, dizziness, wind heat and red eyes, diabetes, constipation, indigestion, bruises, bleeding, pellagra, and stagnation of stools.Methods1, Squid is rinsed with warm water for 1 hour, and then rinsed and cleaned, remove the head, peel and cut into complete, uniform, thin slices, about 9 cm long and 3.5 cm wide, put in a bowl, and rinse with warm water, then drain and add a small amount of salt, then mix.2, stir-fry, stir-fry with oil, then add the cooked squid and stir-fry.3, stir-fry with oil, then add the cooked squid and stir-fry.

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