Chaozhou is rich in products and outstanding in people since ancient times, and it is also a famous ancient city of food. If you have a chance to come to Chaozhou, don't forget to bring the delicious specialties unique to Chaozhou! Many people don't know about the four Chaoshan specialties, so don't hurry to buy them!
Sufu cake
Sufu cake smells a little strange, but it tastes super delicious! The materials of sufu cake are strange and varied. It is made of refined flour. In the cake stuffing, sufu block accounts for 2.5%, famous wine accounts for 2%, white pork is carefully cut into pieces, accounting for 18.2%, sugar powder accounts for 27.5%, garlic and so on. , the total composition is more than 14 …
Baodou cake
Bean cake is a specialty of Raoping, Chaozhou, Guangdong Province, and one of the most distinctive Chaozhou snacks. It is bright in color, soft in taste, sweet and mellow, and deeply favored at home and abroad. The materials are very delicate and meticulous, with fresh eggs, lard and soybean oil mixed with refined powder as the skin and mung bean paste, sugar, diced wax gourd, onion bead oil and sesame oil as the stuffing.
Bakpia
Fine ingredients are one of the characteristics of Chaoshan traditional dim sum, which has a history of hundreds of years since Kangxi period. Mung bean cake is such a snack dessert made of refined flour, mung bean and other materials. Mung bean cake is made of pure natural northeast mung bean as raw material, refined according to the manual process passed down from generation to generation. After this dish is finished, its skin is crisp, clear and multi-layered, its taste is fragrant and soft, it dissolves in the mouth, and its filling is ice sweet.
Smoked duck breast
Smoked duck breast is one of the traditional famous foods in Chaoshan area of Guangdong Province, which is mainly produced in Xiashan Town, Chaonan. Smoked duck breast is red and crisp, duck bone is tender, fat but not greasy, mellow and palatable. The raw material is fat and tender live ducks. After slaughter, the duck is unhaired and dirty, pressed into a harp shape, fresh bamboo slices are spread on the chest and abdomen, drained, put into a brine tank, and pickled with a sauce made of pepper, star anise, cassia twig, anise, dried tangerine peel, mirabilite and salt. After curing, dry in the sun or dry in the sun, then put it in a smoking cage, put the charcoal stove under the cage, add bagasse into the stove, cover the wet sugarcane skin and smoke for about 3 hours. The prepared duck breast is purplish red in color, crisp in bone, fat but not greasy in meat, fresh, tender and delicious, and fragrant.