What delicious snacks are there in Jieyang?

Jiexi Leicha: Jiexi Hakka people have the custom of boiling Leicha, which can be divided into pure tea, vegetable tea, rice tea, rice bone tea and baked rice tea. During the Spring Festival, there are "rice tea" matched with the snack "rice tea" and "seven kinds of tea" on the seventh day of the first month and the fifteenth day of the first month. Chaoshan congou tea originated in the middle and late Ming Dynasty, with a long history and the most local characteristics. It's very hot in summer and autumn. After work, people often don't want to eat, and they often have tea for lunch. At noon, when guests visit, the host family must cook and entertain them. Jiexi Leicha can be used not only as a staple food, but also as a beverage and medicine.

Roasted Oyster: Roasted Oyster is a famous traditional snack in Jieyang. It is made of seafood "oyster" (that is, oyster) as the main raw material, adding appropriate amount of raw powder and yellow flowers, mixing with water, and then roasting with slow fire. It can be a snack or a banquet. If you have the opportunity to go to Jieyang, you must go to the night market to eat this oyster sauce.

Table tennis pot: also known as betel nut pot, it is a traditional snack in Jieyang. Because of the similar pronunciation of Chaoshan dialect, Chaoshan people are generally called "table tennis". According to legend, at the end of the Southern Song Dynasty, wars broke out everywhere and people lived in poverty. In order to fight hunger, Jieyang made glutinous rice from the people and made glutinous rice into glutinous rice. Later, people rolled this kind of flour into skin and used fried rice flour as stuffing to make Penang candied fruit with unique flavor. 1997 was recognized as the first batch of "Chinese famous snacks" in China.

Kway teow: In chaozhou people, the food made by grinding rice into powder is called kway teow, and kway teow is one of them. There are many ways to eat kway teow, or stir-fry, or soup, with various ingredients, the taste varies from person to person. Among them, Jieyang kway teow, Tongkeng kway teow (Tongkeng is a small village in Jiedong County) and Shantou beef pot are famous delicacies in Guangdong.

Others: Shang Ping Fried Tea, Dayang Fried Tea, Lv Yun Temple Lilian Qiu Feng, Quidditch Wu Ye Litchi, Zoutang Green Peel Pear, Huaqing Bamboo Shoot, Putian Bamboo Shoot, Lion Head Orange, Chaozhou Orange, Bamboo Rod, Gaopu Yumei, Huilai Pineapple, Olive, Yonghua Tea, Kung Fu Tea, Jieyang Ping Pong Dumplings, Jieyang Soy Sauce and Xinheng.

Jieyang, alias "Rongcheng", is a city under the jurisdiction of Guangdong Province, located in the east of Guangdong Province. Rongjiang runs through the urban area, bordering Shantou and Chaozhou in the east, Shanwei in the west, Nanhai in the south and Meizhou in the north. Enjoy local legislative power. ?

The most famous in Chaoshan is congou tea, which focuses on tasting. There is a set of tea classics that pay attention to tea sets, tea leaves, water, brewing methods and taste: choose tea, and hipsters like oolong tea best. Choose water, the mountain spring is the top, the river is the middle and the well water is the bottom. Charcoal fire, hipsters like to use "twisted strips" charcoal, which is smokeless and smells like charcoal. Boil water with charcoal to make the fire even. Tea set 12, teapot, teacup, teapot, tea washing, saucer, etc. Before making tea, the teapot and teacup are scalded with boiling water, which is called "hot pot cup". When filling tea, pay attention to small grains at the bottom and large grains at the top. There are also talks about "high rush", "low irrigation", "Guan Gong patrolling the city" and "Han Xin leading troops". Professor Chen Dongda, a Japanese Chinese who is the president of the Japanese Koufu Association, said in the book "Talking about Tea": "The method of frying tea in Japan comes from Chaoshan congou."

Chaozhou cuisine, one of the three major cuisines of Cantonese cuisine, has the characteristics of Lingnan food culture: exquisite selection of materials, exquisite production, exquisite knife work, complete stewing, stewing, frying, boiling, frying, cleaning, pouring and roasting, clear but not light, fresh but not fishy, gloomy and not greasy, and full of color, fragrance, taste and beauty. Jieyang cuisine is good at cooking seafood, and soup, beets and vegetarian dishes also have their own characteristics. Seafood, such as raw lobster, Yuanyang cream crab, braised shark's fin, is fresh and sweet. Qing Ye Wuer eel and clear soup crab balls are pure, delicious and original. Beets, such as crepe lotus seed paste and taro paste, are sweet and greasy, sweet and delicious, and there are also famous vegetarian dishes, such as hougu mustard and Chinese cuisine. Vegetarian dishes are made of meat, fragrant and rotten, soft and slippery, vegetarian but not vegetarian, and are the representatives of vegetarian dishes in Guangdong. Jieyang cuisine not only pays attention to knife work, exquisite workmanship and pleasing appearance, but also pays attention to seasoning. Every dish should be accompanied by the corresponding sauce. In addition, folk snacks and snacks have a wide variety, exquisite materials and strong local flavor, which belong to Chaozhou School among the eight schools of snacks in China.

reference data

(Japanese) Chen Dongda. Talking about drinking tea. Jieyang City, Guangdong Province: China Commercial Press, 1986.