China News Service, Shantou, March 28th, title: "Chaoyang Limulus" flavor innovation in Shantou, the hometown of overseas Chinese for more than a thousand years

  China News Agency reporter Li Yiqing

  In Shantou, the hometown of overseas Chinese in Guangdong, there is a well-known Chaoyang traditional delicacy called Chaoyang Limulus. Not only because of its unique characteristics, but also because of its strong nostalgia, it has become the sustenance and yearning of many influxes at home and abroad.

  Horseshoe crab is mainly made of potato flour, resembling a flat peach. Its history can be traced back to the Tang and Song dynasties, and it has a history of more than a thousand years.

According to the "Chaoyang County Chronicles": "Chaoyi limulus kueh is the finest product among the fenkueh, and it was also served as a guest in the Kangxi period. But the limulus limulus was found in the Tang Dynasty."

  "In the old days when supplies were scarce, there were so many ingredients in horseshoe crabs, but every time you can eat horseshoe crabs with crispy skin and tender inside, it is very satisfying. One bite is fresh, fragrant, spicy and salty, which is really satisfying. The diverse feelings of taste buds." Chen Airu, a returned Malaysian from Malaysia, talked about it when he mentioned Chaoyang horseshoe crabs. Now there are more types of horseshoe crabs than before, and you can order food online.

  On the 28th, the reporter saw in an old horseshoe crab shop in Chaoyang District, Shantou, that two shop assistants were busy making horseshoe crabs.

They blended potato flour and white porridge into a slurry according to the proportions, poured two-thirds of the flour slurry into a peach-shaped mold, then added quail eggs, fresh shrimp, squid, shiitake mushrooms, scallops, pork, etc., and then added the flour slurry. Full the mold and steam on high heat for about 30 minutes.

The steamed horseshoe crabs need to be immersed in a lard pot with a slow fire until heated through, and finally topped with soy sauce, chili sauce, and shacha sauce.

  Aunt Zhang, the owner of the horseshoe crab, introduced that the old horseshoe crab was made from horseshoe crab meat, horseshoe crab juice, white porridge, sweet potato powder, etc., so it was called horseshoe crab.

Today's horseshoe crab has no connection with the "limulus", and horseshoe crab meat and limulus juice are replaced by other seafood.

In addition to sticking to traditional manual methods, their shop also tried to add potato flour to the raw materials, which warms the stomach and is easier to digest.

  According to industry insiders, there are nearly a hundred horseshoe crabs in the Chaoyang Cotton City area of ​​Shantou. Different stores have different practices and innovations for horseshoe crabs, forming different flavors. Through inheritance and innovation, the Chaoyang horseshoe crabs are deeply loved by the public.

There are also local merchants in the traditional Chaoyang horseshoe crab, innovative use of teppanyaki horseshoe crab, with black pepper sauce, more crispy and refreshing.

The horseshoe crabs currently on the market range from RMB 8 to RMB 15 each.

  With the rapid development of e-commerce, the combination of traditional horseshoe crabs and online sales has become a trend.

The reporter learned on the food delivery platform that an old-brand horseshoe crab shop in Shantou has online sales of more than 2,000 copies per month.

  The food in a place often carries the local humanities and customs, and is a unique cultural symbol of the local area. As a traditional Chaoshan delicacy, Chaoyang horseshoe crab is a homesickness that many influential people at home and abroad will never forget, and it is also a familiar taste of hometown. (Finish)