Recently, there was a very interesting debate on the Internet about the status of Cantonese food. A lot of comments immediately came online, saying that there was no Cantonese food, but only Chaoshan food. There is no doubt that Chaoshan cuisine ranks first among Chinese cuisine in Guangdong and is also the most representative. The Chaozhou Painting Kelly's Joy that I tasted this time was Chaoshan cuisine.

Chaoxiang Painting Kelly's Joy is on the second floor of a house next to Xiamen Airport. Downstairs is the Kelly Star store that specializes in luxury cars. The black glass curtain wall on the second floor, brightly lit aisles, and dark red warm color wine cabinets give people a sense of restraint. The spacious and atmospheric boxes, the circle with a strong business atmosphere, and the mahogany tables and chairs bring us luxurious enjoyment. Luxury cars downstairs and luxurious banquets upstairs. My favorite Chaoshan food is here.

It is said that a full meal should first look at the small dishes before the meal. There are still many small dishes from Chaoxiang Painting Kelly Zhiyue. My favorite is fish skin, which is extremely Q and very resilient. This is a different dish I taste.

Big-eyed chicken and fish rice, which uses fish as cooking, is probably the most down-to-earth and authentic food among Chaoshan cuisine. To say that it is earth-connected, this fishing food originated from ancient Chaoshan fishermen. It is the most primitive, delicious without any condiments, and is also the most vivid reflection of fishermen's life.

The fish rice served today by Chaoxiang Painting Kelly Zhiyue is made of high-quality red silk fish with big eyes. The fish meat is firm and full, and it looks very satisfied. The shredded meat is tender, and the whistling wind naturally eliminates the fishy smell, removes excess fat and dewy meat, leaving behind dry goods. Then dip it in the thick and slightly sweet Puning bean paste, which brings out the salty and fresh taste of the fish. The taste, without going to Chaoshan, is a kind of enjoyment.

Palace pot dishes. This dish in Chaoshan is comparable to Fujian's Buddha jumps over the wall. Goose feet, big Qingkou, abalone, and Yao Zhu are simmered slowly to produce the jelly, sauce, and essence. The bottom layer is topped with big white radish. It is decorated with western orchids and heated over low heat. The continuous temperature makes this dish exude constant taste buds temptation. The abalone is tender and delicious, the green mouth is fresh and sweet, the goose feet are tender and refreshing, and the soup is thick and rich. Every bite feels full of collagen, nourishing and maintaining health.

Prawn sashimi. Compared with Japanese sashimi, today's Chaoshan practices are more attractive. This plate of prawn sashimi is more exquisite and has a better taste. The shrimp meat as thin as cicada wings is transparent and visible. The shrimp heads are peeled off and only the flesh is left. When lifted in an umbrella shape, it may be a little pressed. There is tension in the Q-bullet at the entrance, which makes it more tender and tender. It makes itself fresh and sweet shrimp meat, making the dipping material seem to have become a decoration.

Garlic flavored shredded fish, soft but not rotten, waxy but not scattered shredded fish, baked garlic cloves as the base, green and oily garlic segments, dotted with red peppers, and dotted with pepper powder. The color, aroma and aroma are complete. Taking one bite was very satisfied.

Stir fry crispy tripe, garlic moss, pork tripe, pickled peppers, green peppers, and red peppers with pickled peppers, which automatically opens the taste buds. Pork tripe is tender and crispy, and garlic moss is crispy and tender. It can be served with rice or wine.

Dry fried pomfret, pomfret, with soft bones and delicate meat quality, is an aristocrat among fish. Dry frying seems a bit extravagant. This plate of pomfret is extremely fat and thick, dotted with shredded onions and shredded peppers, which enhances freshness and flavor. Chaoxiang Hui Kelly's dry frying method makes the shredded meat tight and extremely fragrant, tender and beautiful.

The practice of boiling bubble fish and boiling puffer fish with water is also an innovation. The puffer fish that people in southern Fujian talk about most about and I think is the most delicious puffer fish is called bubble fish in Chaoshan. The slightly spicy and sour Sichuan style in this pot directly forces the puffer fish to be fresh, tender and delicious. The pickled peppers in the pot are very appetizing, and they are very suitable to eat dry or accompany with rice.

Ginger oil water snake. I have eaten countless snake meat hot pot. This is the first time I have tasted Chaoshan ginger oil. The first thing is the clarity and transparency of the oil color of the whole pot. Secondly, the aroma of oil and water. The aroma of ginger smells in this winter. Very warm. The snake sections are colloidal and chewy, and the snake skin is crisp and crisp.

Grilled mutton. The mutton is a nourishing thing in winter. It is heated with open fire and processed in a dry pot. The mutton will not smell or firewood, and will be soft and rotten. The unique aspect of Kelly's joy is that tomatoes are added, which makes the soup more gentle and the meaning of health preservation is even stronger.

It is a common cream crab in Xiamen. This time in Chaoshan, the method is to bake cream crab with fresh pepper. The cream fat is full. The fresh pepper enhances the flavor and enhances the aroma. The baking is fragrant enough, and the baking is delicious enough.

Farmers 'mulberry leaves are made into soup mulberry, which is very chewy and pastoral. With the combination of mushrooms and minced meat, the soup water is very sweet.

Speaking of Chaoshan cuisine, I have to mention soup. This cup of fragrant snails stewed olives. The fragrant snails from seafood are crispy, tender and delicious. The olives from the country of origin are simmered slowly and mellow. The snail meat is eaten crispy, the soup is tasted, and the stomach wall is very enjoyable.

What warms the heart and stomach is not only the soup, but also the pot of water casserole porridge. The end of the Chaoshan banquet ends with this pot of porridge, starting from the original intention and returning to the original point. This kind of ending makes people feel like home. Three very local side dishes, olives, pickled cabbage and dried salted fish, are the decisive sound that determines the taste of Chaoshan.

Chaoxiang Painting·Kelly's Joy: Second Floor, Shengtong Center, No. 40 Xiangyun 1st Road, Xiamen