In many people’s minds, Cantonese people are very particular about eating, they emphasize the taste of the food itself, and what they eat is the original flavor. The more delicious the more delicious, the more popular it is. The fish should be steamed, and the chicken To cut it for nothing, it looks bland, but in fact its taste is endless. In fact, Cantonese also like to eat some heavy-tasting things, such as stinky tofu and sauerkraut.
Sauerkraut is a common dish in the home life of Chaoshan people. It is named as Large mustard greens as raw materials and salted pickled , Speaking of sauerkraut, you have to say Shantou Waisha’s sauerkraut. Waisha is a town, the place is not big, but the transportation is convenient. There are the best wool weaving factories in Guangdong, and the agricultural and sideline products are also unique. Many outsiders come here to look for business opportunities every year. It can be said that it is full of popularity. .
Because these products are rich, the people in the town take out the dishes they can’t finish to make Chaoshan side dishes. Sauerkraut is famous for doing this, and it has been popular for hundreds of years. People in the town usually cook Chenghai salted sauerkraut, which is one of the three famous Chaoshan treasures. Shepherd’s purse is a specialty nearby. There are many in the fall. The locals used coarse salt to add a little water to the jar, then sealed it tightly and put it in the sun. It can be eaten in four to five days. The taste is sour. The fragrance is appetizing.
In the morning of Chaoshan people, they like some salty sauerkraut and a bowl ofWhite porridge is simple and comfortable. Basically every household in the area will make salty sauerkraut. When I was young, I followed the Parents go to the fields to select good mustard greens, and then cut the vegetables and dry the vegetables. The process of drying the vegetables is still vivid. Every time I go to school, I will put a bottle of sauerkraut in my schoolbag. In addition to the taste of home, it’s also because it’s really good for dinner, and it’s eaten with rice from school It’s incense. You can also braise fish with sauerkraut and stir-fry meat with sauerkraut, which is delicious anyway.
With the development of the times, some small workshops have begun to make sauerkraut in batches. This is the case in this shop. The owner is a The young man born in the 90s is known as the king of sauerkraut. His father started from making salted sauerkraut and raised his family. The young man graduated and went home.Inheritance father’s taste, and demand exceeds demand every day.
The young man said that he could not read, he liked the smell of sauerkraut, he worked with his parents when he was a child, and he grew up With a family, I understand the hardship of my parents better. Early taking over is also to want my father to enjoy the good fortune early. Today’s small workshop is different. The entire space is clean and bright, without any peculiar smell, and there is no smell of fermented sauerkraut on the ground, and it is necessary to clean it every day before leaving get off work. Because the locals in Shantou only make sauerkraut at the end of the year, they are not enough to eat. They are busy all year round, which really kicked off the flag of sauerkraut, let this tradition Snacks are well-known domestically.
Their family has always insisted on pure handworkFried sauerkraut, other processes including cutting vegetables are replaced with machine, this is because the output is high and the labor is too busy, and the machine makes it more hygienic, and the guests can eat at ease.
The food stalls and supper stalls in Shantou are looking for their goods, and some restaurants are also theirs The old customer said that their sauerkraut is thin and refreshing, and it is not greasy to eat. It is more in line with modern health standards. I wonder if you like to eat this sauerkraut?