Chaoshan is famous for its food. In Chaoshan, vegetables are a feast and home is everywhere. No matter how introverted Chaoshan people are, they will talk endlessly when it comes to food. In fact, not only Chaoshan people, but people everywhere are the same. When talking about food, they will become very relaxed, and they can express their feelings naturally without knowing it. . The authentic taste of Chaoshan people, fish sauce is definitely a low-key and divine existence in the memory of hometown. I remember when I was young, there were hawkers pushing carts across the street and shouting: Gu Chu Tang... Then I just took an empty bottle and sold it. In that era of material scarcity, a few drops of fish sauce in white porridge were all delicious. Grilled oysters, seafood fragrant mince, fried kale, cabbage kway and many other local delicacies, all of which are stimulated by a few drops, and the taste is rapidly sublimated. This kind of taste of family affection and nostalgia is just like the natural taste of childhood, the taste of childhood, the taste of mother, and the taste of home.

Fish sauce is delicious and can be used as a condiment for soy sauce. What are the precautions for eating fish sauce? Next, let's find out together. 1. Fish sauce should be stored in a cool and dark place. If stored for a long time, crystal precipitation will occur, but it is still edible. During use, it should be refrigerated at low temperature after opening. 2. If the fish sauce is found to be moldy and white (the result of bacterial reproduction), it should be re-boiled immediately and filtered before reuse to maintain the hygiene of the fish sauce. 3. The fish sauce is transparent and clear, with strong aroma, no blackening, orange-yellow, brown-red or amber color. If it is milky and turbid, it is a defective product.

Chaoshan cuisine pays attention to the word "fresh", and all the foods are as original as possible. For this reason, the seasoning power of the food is handed over to the diners, and the diners can choose the sauce plate according to their own preferences. The foreign diners do not understand why they eat The number of sauce dishes on the Chaoshan cuisine table is no less than the number of main dishes. Each dish must be accompanied by a dish of dipping sauce, and the dipping sauces with each dish are different. statement. Pair each dish with the best dipping sauce to complement the original. 01 Sand Tea Sauce The pronunciation of sand tea sauce comes from the Indonesian word Satay, which is also transliterated as "satay" in many places. Malay satay is pronounced "sa dei", while in Chaoshan dialect, "dei" is very similar to the pronunciation of tea, and the tea culture is flourishing in Chaoshan area, so the word "tea" is used instead, and it is called "sand tea". After the sand tea sauce was introduced into China, due to regional differences, people improved its taste. The production process was complicated and there were many raw materials. First, the fried peanuts were ground into powder, and then cooked peanut oil and peanut butter were used. Dilute the minced peanuts with sesame sauce, add sautéed garlic, minced onion, shrimp paste and other ingredients and spices, add light soy sauce, sugar, chili oil, etc., stir-fry over low heat, cool and put into the sauce jar to make. Nowadays, when people mention sand tea sauce, more often they refer to the sand tea sauce produced by Chaoshan. As a result, sand tea sauce has become the "king of all-match" among Chaoshan sauces, and plays an indispensable role in Chaoshan's food culture. 02 Puning Bean Paste Puning bean paste is an umami taste familiar to Chaoshan people. It's a condiment that can be found in almost every kitchen. There is a popular "Chaoshan Specialty Song" in the folklore: "Puning is famous for good bean paste, Xinheng is famous for old preserved cabbage." This shows the great reputation of Puning bean paste. A long time ago, every household in Puning County had the tradition of brewing bean paste. It was used as a condiment for cooking or for three meals a day. In the mid-Ming Dynasty, after Puning was established as a county, people added bean paste with bean paste. The word "Puning" is called "Puning bean paste". In Chaoshan cuisine, Puning bean paste is almost an indispensable condiment, such as "fish rice", dip a little bean paste on the plate and eat it, the taste is absolutely amazing! And its flavor, it is more appropriate to use the "mellow fragrance" and "fresh and sweet" that the hipsters often say. However, this "fragrance" is not the fragrance of flowers, but a unique "sauce fragrance"; this "sweetness" is not the sweetness of honey, but a unique "sweetness".