Chaoshan cold dishes
About Chaoshan cold dishes - Teochew Cuisine
Chaoshan cold dishes are a rare and delicious dish in Chaoshan cuisine, originating from Chaoshan, Guangdong. It mainly makes seafood, with a light and delicious taste. It pays attention to the original taste of the ingredients. It is good at braising, stewing, frying and deep-frying. It is a homely taste in the hearts of local people.
Ingredients
- Pig ears 200g
- Chaoshan cold spell 1 small handful
- Minced garlic appropriate amount
- Coriander appropriate amount
- 2 tablespoons light soy sauce
- vinegar 1 spoon
- Chili oil 1 spoon
Instructions
- 1. Wash and process the braised food.
- 2. Add water to the pot and bring to a boil, add Chaoshan cold cuts and blanch until cooked, then drain them under cold water
- 3. Drain the Chaoshan cold dishes and put them into a large bowl
- 4. Add minced garlic, coriander and other garnishes and seasonings
- 5. Add soy sauce, salt, sugar and other seasonings and mix well
- 6. Plate and serve
Cultural Notes
Chaoshan cold dishes embody the culinary essence of Chaoshan cuisine. Chaoshan cuisine is an important branch of Cantonese cuisine, famous for its fine knife skills and ultimate pursuit of seafood ingredients. Chaoshan people make good use of brine and sand tea sauce. Chaoshan beef hot pot, braised goose, and fish balls are all nationally renowned delicacies. In Chaoshan, Guangdong, people are very particular about the selection of ingredients and the control of heat. Chaoshan cold dishes are a concentrated expression of this ingenuity.