Food Trip to Chaoshan
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Hainanese, Cantonese, Shanhainese, and Sichuan are all examples of what are known to be Chinese cuisine.
Different regions in China have their own assortment of food dishes. Foodies who are on a vacation will always want to try out different tastes and textures that China has to offer. If you are on the lookout for something that would make you “float” back to old times, then you go better and have a scrumptious food experience in Chaoshan. It is a coastal region located in East Guangdong Province.
Chaoshan cookery or cuisine is characterized by an array of fresh vegetables, poultry, and of course, seafood. Other ingredients like Chinese basil, galangal, pickled vegetables, and unique sauces such as puning soya bean sauce, Shantou sweet and spicy sauce, garlic white vinegar sauce, and fermented fish sauce are added in the Chaoshan cuisine. Cooking is mostly done by steaming or stir-frying, and from time to time, by deep frying. Poultry and other meat produce are slow cooked in a well flavored broth.
With rice being the region’s staple food, it is no wonder that chefs produce a variety of rice noodles using rice. One of the best known dish is Char Kway Teow which is served only with chili paste to liven up the flavor. Other popular dishes are the rice porridge, fish ball soup noodles and oyster omelets. Travelers or visitors should have a try of these Chaoshan food dishes.
Because it is a coastal area, Chaoshan takes pride of its abundance of sea-produce which is why apart from fish, clams, cockles, oysters, and conch are also local favorites. To aid digestion, gong fu tea is a staple of Chaoshan meals -- the daily beverage of choice throughout Chaoshan region.
If you are a coffee aficionado, you can challenge yourself to drink gung fu tea, the Chinese espresso, which is made from pu’er or the locally grown fried tea leaves and are usually brewed in an iron goddess. The strong tea is poured unto a tiny egg-holder size teacup for sipping. The tea leaves can be brewed again for several times, according to the leaves’ quality.
Distinctive flavors will develop when more boiling water is added to the teapot because with each re-brewing process, the tea leaves eventually open up.