The dishes this time were presented in the creative form of &quot;tea banquet&quot;. The host, Mr. Zhang Xinmin, pointed out that, apart from Longjing shrimp and camphor tea duck, there are very few successful cases of directly using tea leaves for cooking. He personally believes that using tea soup with meals can better appreciate the charm of tea leaves than directly cooking tea leaves, so he launched more than ten tea and vegetable pairing dining combinations at once.

Among a series of innovative dishes, the one that impressed me the most was the lightly salted raw pickled shrimp mushrooms without soy sauce. This is a raw pickled delicacy known as the &quot;Chaoshan poison&quot;. After removing the soy sauce and other dyeing substances, the shrimp mushrooms became crystal clear, like a lotus emerging from the water, and the taste was light. It was not as charming and charming as the traditional raw pickled ones, and had an icy and sweet texture.

This set of menus, which Mr. Chen Xiaoqing called &quot;Conference Communiqu&eacute;&quot;, was the result of Mr. Zhang&#39;s creative efforts, and also embodied the wish of Chaoshan cuisine lovers to unite as one. Some people like to focus on the &quot;rejuvenating soup that never gives up&quot;, I think it just shows Teacher Zhang&#39;s positive revolutionary optimism.

After a bowl of magical soup, the whole No. 5 Middle School is hot and full of vigor, and I can&#39;t help but shout slogans like Teacher Zhang&mdash;&mdash;&mdash;&mdash;

Chao cuisine lovers all over the world unite!

The world&#39;s food capital must be realized!

Trip.Gourmet 2024

Chaoshan Taste Zhuhai Restaurant

It seems that being in a European town is too sensational. 🏘🏤 European villas are the background of Shantou Inner Bay as scattered fishing boats and the egrets that come into the mirror at any time. They are all blockbuster movies. 📍 Jinye Island Jinhe Park 🚗 Parking on the roadside P: 20, 31 📸: It is recommended to be after 3 pm, Sunset light is mild and beautiful #Shantou Travel #International Garden #Good place to relax #Pretend in Europe #Where to go on the weekend

delicious and fresh beef parts, the mushroom beef soup was a class on its own - light, fragrant and refreshing! the beef balls, beef tongue and fatty beef were our favourite!

No.12 of Local Restaurants in Shantou

I have always heard that Chaoshan&#39;s brine hotpot is unique and worth a try. This time I went to Shantou to try it. Double-flavored mandarin duck hotpot has brine on one side and spicy on the other. You can taste two flavors at once: the wild prawns are very fresh and are jumping on bamboo sticks; the thick-cut pink goose liver is really pink, and the taste is similar to cheese, tender, smooth and fragrant; the raw goose feet need to be put into the brine hotpot and boiled for a while, and the brine flavor is strong. In general, the brine is fragrant and the ingredients are fresh. It is worth a try, but the price is not low.

No.6 of Local Restaurants in Shantou

Safflower crab is good. Raw hairy crab is also very good.

No.3 of Fine Dining  in Shantou

When I went back to my hometown for the New Year, my relatives took us to a beef hotpot restaurant in Xinxi Town, Shantou. I had no doubt that the locals must have come here because they thought it was good. The restaurant is a six-story building with a single building. The open space next to it is for parking. There are special personnel directing parking. Looking at the &quot;aggressive&quot; diners, I really felt like I had to leave quickly. If I walked slowly, I was afraid that I would not be able to arrange a seat and eat meat.

I arrived at the restaurant around six o&#39;clock in the evening. As soon as I entered the door on the first floor, there was a large glass &quot;tank&quot;. The chefs inside were busy cutting meat. There was a lot of meat when I came, but it was basically gone when I left. It was amazing. Everyone pointed at various meats, and my uncle also joined the army of grabbing meat. The decoration of restaurants in small cities is not so particular. As soon as the tables are set, people start eating. Every floor is full of tables and guests are full. The business is very good.

Fat beef, hanging dragon, and tender meat are the most popular ones. If you like them, just ask the waiter to take them. The pot base, side dishes, and sauces have been placed on the table in advance. If the sauce is not enough, you can take more. There are many kinds of sauces for beef hot pot in Guangzhou. Here there are only shacha sauce, hot sauce, chili soy sauce, and celery, nothing else. It is recommended to roll the beef on the colander for a few times. You can eat it as soon as you see the color change. It doesn&rsquo;t even need to be fully cooked. It&rsquo;s too old.

The soup base is made of beef bone soup with bitter melon and white radish. It is recommended to eat this soup base when eating beef hot pot. This is the soul. You can add more white radish and bitter melon. It won&rsquo;t get angry after eating. Drinks are taken by yourself, haha, to be honest, I don&rsquo;t know if they charge money, haha. Finally, have another serving of rice noodles, perfect.

这次的菜肴是以&ldquo;茶宴&rdquo;的创意形式推出，主人张新民老师指出，除了龙井虾仁和樟茶鸭，直接把茶叶用来烹饪的成功案例非常少，他个人认为用茶汤来搭配用餐，比直接烹饪茶叶更能体会茶叶的神韵，所以一口气推出了十多道茶菜搭配的用餐组合体验。在一系列创新菜肴当中，我印象最深的是那一道没有使用酱油的薄盐生腌虾菇，这是被称作&ldquo;潮汕毒药&rdquo;的生腌美味，在去除了酱油等染色物质之后，虾菇变得晶莹剔透，宛如出水芙蓉，贵妃出浴，滋味轻盈，不像传统生腌那么妖艳妩媚，有着冰莹的清甜质感。这一套被陈晓卿老师称作&ldquo;会议公报&rdquo;的菜单倾注了张老师创作的心血，也凝聚了潮菜爱好者们团结一致众志成城的心愿。有些人喜欢把注意力放在当中那一款&ldquo;势不低头的回春汤&rdquo;上，我以为这只是表现了张老师积极向上的革命乐观精神。一碗神汤落肚，五中俱热，朝气蓬勃，忍不住也要学张老师喊喊口号&mdash;&mdash;&mdash;&mdash;全世界潮菜爱好者团结起来！世界美食之都就一定要实现！

低温慢卤烟熏鹅肝很好吃！肥而不腻。金不换汆响锣没想到罗勒叶和螺肉搭配完全不违合。焗脆皮婆参以为是在吃猪肉皮[调皮]酥炸金钩翅是一个惊喜。巴浪鱼饭太好吃了！肉质细嫩，配自制黄豆酱绝了。苦瓜花肉煲主要吃苦瓜。狮头鹅肠今天吃了才知道过往为浮云。生腌膏蟹反而在一众美食中显得平常了。吃到现在，猪骨煮芥菜实在突出了菜比肉香。泉水煮白粥，以此收尾堪称完美，太爱吃潮州的白粥了，米刚好开花，粒粒分明，米油醇厚香糯，我要了两碗！

Low temperature slow-braised smoked goose liver is delicious! Fatty but not greasy. I didn&#39;t expect that the basil leaves and snail meat are not inconsistent at all. Baked crispy ginseng thought I was eating pork skin [naughty] Deep-fried golden hook shark&#39;s fin is a surprise. Balang fish rice is so delicious! The meat is tender and perfect with homemade soybean sauce. Bitter melon flower and pork pot is mainly bitter melon. I ate lion head goose intestines today and realized that the past is nothing. Raw pickled crab is ordinary among all the delicacies. So far, the pork bone boiled mustard greens really highlight the fragrance of vegetables over meat. Boiled white porridge with spring water is perfect for the end. I love Chaozhou white porridge too much. The rice is just blooming, each grain is distinct, and the rice oil is mellow and fragrant. I ordered two bowls!

海鲜好好吃啊，好喜欢吃虾，肉很多，是真的很新鲜，真好吃！还有皮皮虾也是我的最爱，吃了好多！生腌大闸蟹是招牌，味道很好，就是价格有一点高。

The seafood is delicious. I like shrimps very much. They are very fresh and delicious! Mantis shrimp is also my favorite. I ate a lot! The raw and marinated hairy crab is the signature dish. It tastes very good, but the price is a little high.

名不虚传，每一道菜都很棒，很好吃。

Well-deserved, every dish is great and delicious.

潮汕美食之旅｜发现至潮之味汕头美食最期待的一顿是&hellip;@张新民 老师的煮海餐厅（潮菜研究会）😆十二道新派潮菜由浅入深，由淡转浓从有故事的护国素菜羹开始到香润肥美 低温慢卤的烟熏鹅肝小高潮是被戏称&ldquo;du药&rdquo;的生腌大闸蟹据说吃过会上瘾，日后难忘怀接着是干鲍 膏蟹 黄花鱼饭三连击猪蹄鸡肉墨鱼脯炖出了潮汕人爱的下三仙炭烧响螺配轩尼诗百乐廷真是鲜上加鲜🥃第一次吃到甘草鸟梨 又好吃又新奇最后的泉水砂锅粥配杂咸妈呀&hellip;离开汕头感觉要食不知味了🤔三天短暂又鲜活的美食之旅，张老师的带领下，瓦们都爱上了潮菜❤️最后，预祝张老师的新书大卖🥳配酒推荐：轩尼诗X.O / 百乐廷

Chaoshan Food Tour ｜ The most anticipated meal to find the taste of Chaoshan steamed bread is...@Zhang Xinmin Teacher&#39;s Cooking Sea Restaurant (Chaocai Research Association) 😆 Twelve new style Chaoshi cuisines from shallow to deep, from light to strong, from the story of the vegetarian vegetable stew to the fragrant and fatty low temperature slow-halogen smoked foie gras small high Tide is the oyster hairy crab that is du medicine is said to have been addictive. It will be unforgettable in the future. Then it will be dried abalone, paste crab, yellow flower fish rice, three consecutive hits pig&#39;s trotter chicken ink fish, out of the Chaoshan people love the next three immortal charcoal burning snails and Hennessy Baretin. It is really fresh and fresh.🥃 The first time I ate licorice bird pear Delicious and novel The last spring water casserole porridge with mixed salty mother... I feel like I have to eat without knowing the taste of the steamed buns. 🤔 Three days of short and live food trip, led by Mr. Zhang, the tiles fell in love with Chaocai ❤️ Finally, I wish Mr. Zhang&#39;s new book a big sale 🥳 with wine recommendation: Hennessy X.O / Baileting

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