Chaozhou Food

Last updated by  at 2014/4/30

Chaozhou Featured Food:

Cike

Polished glutinous rice is firstly soaked in cold water, steamed and dry by airing, then put in stone mortar to pestle it into thick liquid which will be repeatedly knead into a ball on board, finally, the ball will be rubbed into small ones, which has a nice chew taste, fragrant and sweet, and will make you feel full temporarily when you are very hungry.

Jinguayurong

made of raw taro, pumpkin, granulated sugar, lard and raw onion, it is a dessert in feast. The pumpkin looks golden yellow, creamy and sweet and the taro is very sweet and tasty.

Chaozhou Meat Jelly

fat-streaked pork, pig’s foreleg, pigskin, fish dew, alum, coriander and so on. This dish, glittering and translucent just like crystals, tastes delicious and creamy, though fat not greasy.

Caoke

to make it, you need to get the caoke grass, which is a local specialty along Mei County. There are also people calling the grass “Immortal Grass”, while in some places, it is called cold noodles, soft and slippery. Some people buy it from stalls, put it into plastic bags and bring back home to enjoy it with their family. You should mix some sugar powder or drip one or two drops of banana oil to flavor it.

Huguo Dish

Ingredients: tender leaves of sweet potato, straw mushroom, cooked powder of ham, lard, lean meat, nice soup, monosodium glutamate, sesame oil, chicken oil, starch water, edible pure ferment (each of the above just a little). This dish is made delicate by rough materials, looking dark green. The soup is thick, tasting mellow and creamy. It has been one of the traditional dishes since several hundred years before.

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