Pickles
Salted vegetables are one of the famous Chaoshan mixed salted vegetables, which are pickled with large vegetables and salt. It tastes crispy. It's a good accompaniment to rice porridge. Many old people like to eat.
Chinese Cabbage with Sugar
The white sugar tribute is one of the few miscellaneous salted dishes preserved with white sugar. The raw materials are Gongcai, white sugar and Nanjiang. The white sugar tribute is sweet and salty, as well as the special aroma of south ginger, which is the mixed salt that many children like. Children like more tribute than salted vegetables.
Olive Vegetable
Olive vegetable is a kind of salty food with special flavor. Olive vegetables are black, and they are made by stewing and frying with oil.
Old fragrant yellow
The old fragrant yellow, known as Chaozhou Sanbao, is made from the secret formula of bergamot. Few people know this recipe, which adds a lot of mystery to Old Xianghuang.
Bovine curd
Niu Ning, outside Chaoshan, is generally called salted milk. It is a kind of mixed salt processed from milk. Through the principle of protein salting out, the high-quality protein in the milk is separated out and condensed into white blocks. When eating, put the beef curd into the hot porridge, and soon it will become very soft and creamy.
In Chaoshan area, Niuning is a kind of mixed salt that children like very much. Rich nutrition and excellent taste. Some people make thin slices of beef curd, so that it will have more weight and taste better.
Dried shrimps and vegetables are a kind of mixed salt that was developed later. They are generally sold in cans rather than in bulk. With high-quality preserved vegetables and shrimp carefully fried, you can get this delicious little prawn.
The dried shrimps and vegetables taste delicious and chewy. Some people with good teeth especially like it, but some people with poor teeth do not like it very much.
The fresh salting method of pickled mussels using soy sauce, garlic, coriander and red pepper is also very common in cold dish cooking in Chaoshan area. The salted mussel is the representative of this method.
Pickled clams are not common in the vegetable market and are not sold in cans. Generally, you can only eat it at night porridge stalls in Chaoshan area or in Chaozhou restaurants outside Chaozhou. Because this dish requires freshness, although it is salty, it is not suitable for long-term storage. Therefore, it is usually cooked and eaten immediately. This is also one of the few ready to eat miscellaneous salty foods in Chaoshan.
Wedelia chinensis is a kind of small crab, which can be seen in the river bank and the silt along the river. This little crab has little meat. However, Chaoshan people who are good at cooking value the fresh and sweet taste of Wedelia chinensis, so they invented the classic cuisine of bittern Wedelia chinensis.
Select fresh Wedelia chinensis, wash it, and put it in clean water to rest and remove mud. After cleaning, use a large amount of garlic, a small amount of red pepper (adjustable) and soy sauce to marinate it in a jar. After a few days, it can be eaten. Bitterned Wedelia chinensis is suitable for long-term storage, but it should not be too long. It is best to eat it in half a year.
Only those who have eaten the bittern wedelia can understand its taste. People who are addicted to eating can eat several at a time. Similar to this dish, there are also salty squilla, conch puree, etc.
Fish rice is the nickname of Chaoshan people for a basket of cooked fish. The reason why it is called "fish rice" is that the cooked fish left behind (produced immediately after fishing) tastes fresh and sweet, which is rare in the world. Fishermen don't need to send a little rice even if they are full of fish rice. Fish rice is the highest appreciation for delicious cooked fish.
Common fish rice includes Balang fish rice, snapper rice, whitebait rice, etc. The unique feature of these fish rice dishes is that they are delicious, sweet and soft.
How can fresh olives be salty? Yes, in Jieyang, Chaoshan, people here invented a way to eat fresh olives.
Jieyang people cracked fresh olives with a kitchen knife and dipped the cracked olives in soy sauce. The aroma of olives and the saltiness and freshness of soy sauce become a unique delicacy. When people in Jieyang eat porridge for breakfast, they sometimes eat one or two fresh olives with soy sauce