Weekend Flight Series·Challenge the Endless Chaozhou City (Scenery Chapter)

I was lazy again, dawdling with 200 words a day for several days, and finally realized that I couldn't finish it.

So Ah Mian was upset again all night long. People always have to work hard for a few seconds in constant laziness.

Continuing from the hotel restaurant mentioned in the last chapter, this article mainly writes about snack bars and stalls .

Although the "grade" has dropped a level, Ah Mian said that he prefers these small shops in the market.

Small shops are full of life, far more humane than large restaurants.

---

Lao Ke’s special snacks

It is open until 7 p.m. and closes, so it is difficult to avoid peak hours.

Fortunately, it is located in the center of Pai Fang Street, so I "passed by" several times and finally got a vacant seat.

Sweet and sour hibiscus dumplings , the real thing is probably canned fruit dumplings.

The pineapple syrup is boiled until it becomes thick, but it could also be fresh pineapple, which has a pretty good crispiness, like freshly cut pineapple.

It tastes really like canned fruit, extremely sweet.

The fried dumplings were a bit soggy when they arrived and not crisp enough.

The filling is very pure, the pork is all in, and only a little salt is added.

Although the sweet and sour taste combined with the salty taste doesn't go well together, it's still delicious overall.

Sauerkraut and Pork Belly Soup , because it was the first time I had eaten it this way, I had a good impression.

Chaozhou's sauerkraut is more like fermented fruit, crisp and sour, and it doesn't change its style when thrown into soup.

The pork belly is washed clean, the heat is subtle, and the portion is huge, so you can eat it to your satisfaction.

A large number of scallions are used to remove the fishy smell and add fragrance, and a touch of spicy oil is added to enhance the taste, making it extremely fresh.

It's very refreshing and light, and it also has the effect of appetizing. I am very satisfied just eating this dish, and I poured myself several bowls.

Oyster refreshing, I suspect that this ingredient and this name are just trying to make a fuss.

Of course, it may be that there is something wrong with my thinking. I hope I am still here after posting this.

The oysters are plump and tender, with a mouth-filling umami flavor that is slightly sweet, and the portions are generous. It can be called a conscientious store.

The soup base is a bit too thick and slightly salty.

It also has a strong peppery taste. It needs to be eaten with oysters. Drinking it alone is a bit choking.

It was really "Oyster refreshing", and the happiness index was once full.

---

Other signature dishes.

You can try the taro. I don't like the taro without tasting it, but the seasoning is obviously good.

There is no need for oyster pan. The portion is plenty but not delicious enough and too oily.

Lao Ke doesn't have the temperament of a tourist area shop, it's very simple.

This kind of old-school restaurant is considered very retro in the catering industry.

 

---

Fat sister white porridge

The girl who prepares dishes and keeps accounts is very cute, so Sister Fatty is probably the aunt in charge of cooking.

The food stalls and stove are rarely placed at the entrance of the store. At first glance, it looks clean and tidy which is rare for a family workshop. I fell in love with it at first sight.

Fried with thin shells , the Xun's muscle clams are simply the light of wine. It's a pity that I won't drink today.

Cai Lam commented on it this way: Enjoying this dish is the soup left at the bottom of the bowl. No other seafood is as fresh and sweet as it.

I think it's a bit ridiculous. To stir-fry thin shells, five-spice powder is usually boiled in soy sauce water, and a spoonful of fish sauce is added to add basil for flavor. This spice smell is unappetizing.

The rest of the sentence makes sense. There are few seafood products that are fresher and sweeter than thin shells, mainly because they are expensive .

Fei Jie’s dish is atypical of Teochew fried thin shells, but it feels a bit like Ningbo cuisine.

Oil, garlic, green onions, spices, a little pepper, and basil are cooked to create a base flavor, with a hint of bean paste.

The clam meat is extremely plump and is soaked in soup and water. The base flavor highlights the freshness and sweetness of the ingredients.

The shell is so small that it will inevitably wear down your patience if you try one by one.

But thanks to Sister Fei's excellent cooking skills, all the waste has become a wonderful blessing.

Raw pickled shrimp , I wanted to order Pipi shrimp but it was served with prawns. I blame me for not explaining clearly.

The seasoning base is exactly the same as Taihu Drunken Shrimp. The difference is that no wine is used and it lacks a "choking taste".

What surprised me was the shrimp meat. It was soft and sticky, with a texture like glutinous rice.

The sweetness is also high, no less than other mature shrimps used for sashimi. I never thought that the texture of raw shrimps can be so good.

The head of the brine large intestine is the same part as the grass head circle.

I wrote an issue of 老西门 on Eating Noodles to Stop Belly. The seasonings of the two are very similar. I don’t know how people from all over the world reached a consensus.

The same rich flavor of sauce, the same fat but not rotten, they are both the leaders in the Chinese large intestine industry.

The small difference is that Fat Sister likes to cut into long strips, leaving more oily flowers.

Water tofu , I am going to add it to my must-order dishes.

To be honest, I don’t really like the Puning bean sauce poured on the outside.

Salty and thick, with just a lick of chopsticks, all other tastes are forgotten.

But that doesn't mean it's not a great condiment.

It's just as easy to overshadow as fermented bean curd. It should be good mixed with porridge or stir-fried water spinach.

After scraping off the bean paste, this top-quality tender tofu reveals its true colors.

It has a light tofu aroma and is consistently light from mouth to breath.

It's sweet again, but this is the sweetness inherent in the ingredients, like moonlight, not very bright but extremely beautiful.

This is a taste that cannot be simulated by any sweetener.

It deserves to be included in any restaurant menu as a final dessert.

Of course, the bean paste has to be removed.

Stir-fried sesame leaves , this time it’s not a ritual order, I really want to eat vegetables.

Blanch the sesame leaves to remove astringency and fry them in lard. They are very fragrant.

The bean paste was used correctly this time. It acted as a salty agent and added a hint of fermented thickness.

The simple vegetables and the flavor of the food stalls are hard to find elsewhere.

Fat Sister's dishes are cooked extremely well, but what's on the signboard is this bowl of white porridge.

The porridge looks very thick, but it doesn't taste mushy, like a bowl of rice-flavored gravy.

The porridge grains look distinct, and the graininess remains on the surface; it spreads softly when you take a sip, and the inner core is completely cooked.

It's extremely fragrant, smooth, dense, and fascinating. I haven't had porridge with this taste in a long time.

The jelly beans are provided by the store and are eaten with porridge.

The soybeans are very hard and can be chewed carefully. The sweetness fades away and there is a faint bean aroma.

Most of the bean clothing and bean meat are separated, covered with yellow syrup, and the texture of Dengying beef is high in sweetness but not cloying.

You can also pour the jelly beans and syrup into the porridge, stir well and dissolve, and it will taste like the sugar mixed with porridge when you were a child. It is worth nostalgic.

The soybeans are slowly softened, and the bean clothes return to their original softness, and they are chewed slowly together with the porridge grains.

This kind of happiness is the exclusive enjoyment of Chaoshan people and cannot be envied elsewhere.

---

The business hours of Fei Jie's house are reversed.

As a solace restaurant at midnight, guests come and go sporadically, and only gradually disperse when the sun rises.

It was bright and the fat lady had closed the store door. When she opened it again, it was completely dark again.

It is highly recommended that you find a late night when you can't sleep, go to Fei Jie's house for a late night snack and then walk home slowly.

After you have had enough wine and food, you will have a different taste when you look at a silent old city.

 

---

Preserved Brother&Feng Ji

If the white porridge is served cold, it can be enjoyed slowly with vegetables. The dazzling array of food wines can also be paired with beer.

The casserole porridge is a mixture of ingredients and porridge, and all kinds of delicious food are mixed together to taste.

---

Pidandi is probably the most famous family in Chaozhou, with a great reputation.

The shop owners are two preserved brothers, and they look like they are very fastidious people at first glance.

He likes to sit at the door and drink tea, and he will serve him a cup if he comes over. If we strike up a conversation, we can talk about everything from astronomy and geography to the parents’ affairs, and finally end with the fact that the children at home love to eat the dishes he cooks.

But when I think about them, all I can think of is Brother Xiaosha and Dashuai Hei. This name is so fascinating.

The casserole porridge at Pidandi's house, or Teochew-style casserole porridge, tastes more like soup rice in other regions, but it is indeed cooked in one pot.

The porridge grains are distinct and the rice core has the texture of rice with a little hardness.

The porridge ingredients are fresh shrimp and eel slices.

The shrimp meat is cut in half to make a butterfly shape and blanched until just cooked. The texture is chewy but not as sweet as Feng Kee.

The shrimp yellow and shrimp oil blend into the soup and become umami.

The eel slices are more generous than the shredded eels from Jiangsu and Zhejiang. They are all thumb-width back meat. They are also cut into butterfly slices and burned until they are broken.

Personally, I prefer eel belly, which is crispy and refreshing, but it's a pity that it's not available here.

---

Two steps ahead from Pidandi's house, there are many herbal tea shops. Friends who like novelties can try them.

The herbal tea in Chaozhou is completely different from the chain stores in Guangzhou and has not been improved.

It is hard to describe the taste of Shuanghuanglian oral liquid and traditional Chinese medicine at the first taste, and tears flow into my stomach.

Walking all the way to the front store, I finally saw the words "Dai Jian Chinese Medicine" in bold letters on the signboard.

I just realized:

This thing is not a drink!

---

Feng Ji bumped into it by mistake. The boss is the opposite of the preserved brother, with a super cold face.

The reputation of this restaurant is not good, and there are no customers in the store. Only Meituan delivers a few orders.

I ordered Shrimp and Bullfrog Porridge . The shrimps and frogs were alive and kicking. I had to look at them before handling them.

The kitchen is open, and if you are interested, you can see the whole process of the boss preparing the ingredients.

It's quite bloody and will make you feel uncomfortable. If you go there again, just order something you can't touch, like crabs.

The freshest ingredients are used, and the lower limit of taste is also pushed higher.

The shrimp meat is the freshest among the casserole porridges I have ever tasted, even surpassing the porridge soup.

The bullfrog is firm and the meat is tender, with a slight taste of grouper fish.

The amount of pepper is larger than other household products, and some of it is on the surface.

But it's not inconsistent, it's a little more spicy, and more ginger is used than other restaurants.

---

Compared with other casserole porridges in Chaozhou, Fengji's seasoning is very bright and rich.

The difference between a cantata and a multiplex is difficult to say, but the way they are presented is different.

In terms of personal taste, I prefer Fengji’s expression, but there are also those who prefer uniformity.

You can go to both.

---

I have actually tried the casserole porridge from many places.

Juxing, Mr. Chaozhou, Ruiji, Mingmei (formerly A Ming), all the famous ones have gone.

The porridge at Juxing is very poor, but the quality of the crab is so high that the paste almost overflows. He is a funny player.

Mr. Teochew is overcrowded and the quality is not stable.

The most impressive thing about Rui Kee is the oyster brand, which is better than other restaurants.

Remember too, the aroma of peanut butter rice rolls overwhelms the porridge.

 

---

Eighteen Qu Lao Er Fish Dumplings

A member of the Xima Road Snack Group said it was opened in 1945, which is very Jianguo-like.

Ordered fish dumplings, double fish balls and floating dumplings .

The soup is based on seaweed soup, with fried garlic and celery added, and finally black pepper.

It's quite fresh, with the taste of fish soup, but nothing special.

Fish dumplings are a fish variant similar to meatballs, but the fish species chosen are too ordinary and are not much different from the frozen ones.

The same goes for fish balls. You can eat the shells of fish balls, but the meat is ordinary and tastes like industrial products.

The outer skin of the floating dumplings is crispy. The store recommends soaking them in the soup. If you eat them slowly, they will become soft and lose their texture.

The dumpling filling is relatively thin and the seasoning is very light, so it doesn't have much flavor.

Lao Er Fish Dumpling is probably similar to the breakfast shop that has been open for decades at the entrance of the community.

The level is very ordinary, but it carries the memories of an era.

It is difficult for us tourists to taste it.

 

---

Xikou Liu Bu Goose Meat Shop

This one is the best braised food stall.

A well-established Chaozhou braised meat stall, a goose killer, typical enough.

Goose is a must order.

Compared with southern Guangdong, the braised food in eastern Guangdong is sweeter.

The marinade is soaked in and hidden between the goose skin and goose meat. It explodes in the mouth after chewing.

The goose meat has a certain toughness and is not tender, but it has no woody taste at all.

Compared with Bingsheng's braised goose in soup, Liu Bu's braised soup has a thicker flavor and more fat.

Let’s assume each has his own victory.

Foie gras is powdered liver, which sells very well, and I happened to get the last piece.

It is completely different from French foie gras. It tastes like taro paste, delicate and oily.

The brine flavor is still the main theme, the oil is fragrant, and the aftertaste is uninterrupted sweetness.

It will become greasy after a few slices, so it is best to taste it lightly and not to eat too much.

Goose gizzards have a wonderful taste.

It's not as tough as duck gizzards, and it's not as juicy as chicken gizzards. It looks exactly like boiled abalone.

The texture of the thinly sliced ​​goose gizzards is moderately soft, chewy yet soft.

The brine flavor is permeable and rich, and the combined taste is more pleasing than the powdered liver.

---

The first few restaurants have a late arrival, but Liu Bu Goose Meat Shop requires you to get up early. If you go a little slower, you won't be able to taste a lot of the food.

The most worthy thing to taste about the lion-headed goose is its head, which I missed this time.

In other brine shops, Ah Xiong goose meat is also quite good, it is lightly brine, and the foie gras is stronger;

Guantang Yipin and Xiadongping neighborhood are also doing well.

 

---

Let’s stop writing about the scenery of Chaozhou here for the time being.

There are also many excellent snacks or small shops. Because the categories are relatively monotonous, I won’t expand on them and write about them. I have listed them in a table as an Easter egg in the article.

I have eaten all of them and they are above the standard. You can refer to them when traveling to Chaozhou.

The old city of Chaozhou is very ancient, as if it has not emerged from the beginning of the century, like a scene in memory.

There is a lack of tourist attractions, including Archway Street, Guangji Bridge, and some cultural relics buildings, but not much else.

The food aspect is quite interesting, almost every shop is delicious and worth staying.

However, the food interpretation is quite homogeneous, the menus are very similar, and the aesthetics will gradually become tired.

I originally wanted to go all the way to Shantou, but for this reason I put it on hold for a while.

That's it, see you next time.