Chaoshan food has always been a favorite for gourmets, occupying an important position in Cantonese cuisine. Chaoshan and southern Fujian are connected by mountains and rivers. The ingredients are basically the same and the food concepts are similar, but the interpretation methods are different. This time, I tasted Chaoshan food in the Chaoshan countryside of Xiamen can be said to relieve my cravings and enjoy a delicious meal. What is more cost-effective is that Chaoxiang painting is in the form of a food stall, which is more popular and has a more market-like atmosphere, allowing people to taste the taste of Chaoshan in Xiamen without having to use a bullet train.

The shrimp meat is raw, as thin as a cicada's wings, and is so transparent that you can see through the opposite side. The completely naked shrimp meat is slightly stroked, making the shrimp meat more elastic and full of tension. It is extremely elastic in the mouth. The fresh and sweet meat quality is added to the ice. It adds a cool taste. It is cold and refreshing, fresh and sweet, and Q and tender. Dips and side dishes are also rich and diverse, from peppers to vegetarian dishes, from lettuce to pickles. Dips range from spicy to sweet, from salty to sweet. There are as many as 20 plates in size, and no matter how difficult your taste buds are. Drill, these side dishes will definitely treat your appetite to submission.

What you have to try is the raw pickled red cream crab, known as the Chaoshan poison. This kind of crab originated from fishermen along the coast of China and has been part of fishermen's life for thousands of years. It was the way early fishermen handled seafood, but now it has become a part of today's delicacies. A kind of light luxury pursuit. After washing the living crab, put Shaoxing wine, ginger, garlic, pepper, etc. into the freezer. Before serving, remove the gills and intestines. The meat is fresh and tender, the paste is liquid, the red paste is moist red, and the yellow paste is eye-catching. Dip in chili sauce to remove the fishy smell and enhance the flavor. It is extremely delicious.

Fish rice is full of the ancient and early flavor of Chaoshan market traditions. Today's Balang fish rice has its belly removed, its gills removed, marinated with sea salt, and heated and steamed before serving. The meat is tender and dipped in bean paste from Puning. It tastes fresh and sweet immediately.

Chaoshan is offshore, close to the sea, and eats the sea. Chaoshan has a unique side in the handling of seafood. Jelly squid, a hot and high-temperature stone pot, and a thick gel juice with fragrant sauce. Pour the squid into it, stir and stir fry on site. The squid is tender and crisp, and has a fresh taste. Sweet.

The dragon wears the tiger's belly, and the eel meat is made into meat paste, which is dressed as meat paste with vegetables, and wrapped in the large intestine. The outer skin is very chewy, and the stuffing is very glue.

It is a bit like the method in southern Fujian. The oyster and shredded fish are added to sweet potato flour and eggs. The oysters are fresh and sweet, and the shredded fish is soft but not scattered, and the meat is extremely tender.

Similar to the soy sauce water in southern Fujian, the dish of boiling fish with bean paste is extremely delicious without fish. The tenderness of the meat is unmatched by other fish, and the sweetness is also leverage.

Goose meat is a good product among land poultry. Chaoshan cuisine handles the whole goose in place. Goose feet, goose wings, goose meat, goose blood, goose blood, and the huge goose feet glue has a strong texture. Goose wings and shredded meat are the thinnest. Goose meat, goose blood, of course, the most important thing is to dip it in sauce. It seems that Chaoshan is very particular about sauces and side dishes.

Mustard goose sausage, crispy goose sausage, under the action of a little mustard and sauce, is slightly spicy and very chewy.

Today's most popular staple food is southern dairy pork mixed with miscellaneous grains. The miscellaneous grains cake is golden in color, soft in taste, and smells fragrant. The southern dairy meat is fat and thin, with sweet sauce and grease. The miscellaneous grains cake contains sweet glutinous southern dairy meat. Add some shredded vegetables, the taste is slightly juicy. The whole is fragrant, loose, soft and sweet, and it is very satisfying to enter the stomach.

The charm of the two pots is that the addition of seafood makes the whole pot of soup very delicious. Add yasu, the freshest and sweetest dry goods in the sea, to the radish pot to give the radish a delicious taste, and add clams to the Chinese toon pot, even if it is slightly bitter. The Chinese toon vegetables also have the sweetness of the sea.

Pig offal doesn't seem to be available in high-quality restaurants, but the taste is unforgettable. When the winter cold comes, come to the pepper pig offal pot, pig lungs, pig small tubes, pig intestines... full of pig viscera, pepper enhances the taste, and brings the taste of pig offal to the fullest.

As a dessert after dinner, the down-to-earth anti-sand taro is also very good. It is crispy, delicious and slightly grainy. It is the taste of watermelon anti-sand. The white sugar sweetens and the garlic adds aroma.

After eating so much, make your stomach feel more comfortable. Old vegetable paste casserole porridge, aged radish and dry goods produced in Shanghai, boil a pot of delicious rice porridge to end a wonderful dinner.

Chaoxiang Painting: No. 1303 Dongpingshan Road, South Zhannan Road, Xiamen City, adjacent to Xiamen Railway Station