Meander innovation of Chao dish

Chaozhou dish absorb China, Ming and Yue diet culture during the long development, forming a unique dish and famous in whole nation and abroad.

Feature is:

Extensive material. 。Extensively take material. Chaozhou dish take top grade swallow, wing, ormer, and more adopt local material. Every seafood, river food, vegetable, fruit, fly in the sky and walk in the land, all can cook into dish. Such as Fanci, belongs to coarse material for pig, through process of chef, can cook cake Fanci; Fanci leaf through chosen, shuck off rigid peduncle, add ham, bree, mushroom and chicken oil etc, become feast cate “Nation-protect dish”

Good at seafood.. Chaoshan near south sea, fish, shrimp, crab and various hulls is about hundred sorts and decades can put on feast. Each seafood cam cook manifold dish in different breed, such as fry shrimp cauterize, aubergine juice bake shrimp, fry shrimp ball with oil, stir-fry shrimp grain, fry shrimp grain, salt prawn, shrimp bolus and shrimp pastern etc. shrimp pastern can cook into lots of dish. Chao dish cooking method include braise, smash etc about 20 kinds, delicate and exquisite, daintily on color, fragrant, flavor and shape, has its unique feature.

Keep original taste. Chao dish pay attention to original soup and original taste, like cooking dish, first penetrating substance fiber with big fire, making material fragrant flow out, then with medium or slow fire, so dish is dense fragrant. Some is make use of steam, make braise material absorb distillate of match material, blend with original material, not loss original taste.

Meat is vegetable dish done, plain but not fast. Chaozhou is green in four seasons and vegetable is fresh and slender. Chao dish must have one vegetable dish on every feast, choice is the best time dish, through burning of meat, let meat taste filter into dish, and can see vegetable but not see meat, light but not tasteless, strongly fragrant but not greasy, green but not rigid, soft but not rotten, refreshing and tasty.

Pay attention to soup quality. Chao dish must have bree, bree is fresh and sweet, delicately done. Such as stew breast dove, need soak and boil little crude ginger, shallot and breast dove, get rid of peculiar smell, take ou ginger and shallot and clean, then put in braise cup. Add bree and griskin, at last take out bamboo shoot and seasoning.

Light, mellow, Qing and pleasant. “Qing” is keeping original taste and nutrition. “Light” is after add seasoning, make it light but not fast, light but has taste”. “Mellow” is sweet, fresh, fragrant and pleasant. “pleasant” is seasoning with pickles and assist dish.

Good for health. As the old saying: “Eating food is the best for body.” Food include high nutrition and add some Chinese tradition medicine, such as Yi rice braise fish, winter bird-grass braise duck, drug eel etc, all belongs to famous dish that good for health.

Feature of Chaozhou dish is formed during succeeding tradition, its external condition is Chaoshan has rare rich material; subjective factor is that Chaozhou chef is good at cooking and seasoning. With improvement of people consume level, Chaozhou dish will suit the demand of diet, innovate on keeping traditional base continuously.