Hào S? ph??ng, translated as Haoshifang. This is an ordinary alley, few tourists remember, even the Vietnamese do not know that such an alley exists.

Hao Shi Fang is located at No. 206 Chen Xing Road, Ho Chi Minh City. It is not easy to find Hao Shi Fang in the crisscross alleys without the locals or people familiar with Chen Xing Tao Street leading the way.

There are 34 houses in the two rows of Haoshifang Street. Most of the residents are Vietnamese who work locally. These people are not well-off and often drag their families to live in crowded old houses.

The two rows of old houses look like a Chinese township in the 1970s. The Vietnamese people who came out of the houses had no expressions on their faces and frowned. I don’t know whether it was because of the hardship of life or the coming pressure of rent.

Hao Shi Fang is not a local tyrant. The reason for this name is that in the past the owner of the alley was called “Haotu”, and Haotu hired a lot of Chaozhou people to work here. Now there are only a few old Chaozhou people left in the alley who run small shops to make a living. Mention the alley. Many old people still remember the origin of the story.

The shadow of the workshop has long since disappeared in Hao Shi Fang, and there are no local tyrants in the alleys. The place is full of poverty, rudimentary and dilapidated atmosphere. Renovation?

So, what is a slug? “The machine is equipped with a crane fitted with a large bucket to scoop up large amounts of mud and dredge canals and rivers” (Bui Thanh Kien – “Southern dialect”). With this explanation, we understand “Xang: means of moving underwater, used to dig canals and dredging mud” (Huynh Cong Tin – “Dictionary of Southern terms”); However, why is it called shanghai, who can answer for sure? Out of curiosity, I looked up many books but still couldn’t find a satisfactory answer. Dare to be certain, it has only appeared since the second half of the nineteenth century in the southern land. According to writer Son Nam, “After conquering three eastern provinces, from 1860, the French used two shovels to dredge the bed of Ben Luc canal and Bao Dinh river (My Tho)”. The appearance of the gun at that time: “Obviously, giant, invincible monsters screaming day and night, 4, 5 thousand yards away, still sound loud. Because of the concept that the skunk is a creature, many people say it is “xang la” because it screams” (“Understanding Hau Giang land”, Asian Cultural Magazine No. 1-1959 – p.87). I think that, once you find the Vietnamese language, you will not only understand the semantics but also have the opportunity to approach the culture that has been forgotten over the years. Talking about the shoal, in the “History of the reclaiming of the South” (Chi Publishing House re-published – 1997), Son Nam also said that in 1901, the Xa No canal canal “connecting Hau Giang through the Gulf of Siam” was a steam-powered ark. water, with iron buckets: “The machine’s engine is 350 horsepower, each iron bucket can draw 375 liters, blowing up to 60 meters away. The bucket of the bucket runs in a circle (like a water bike). From a distance, the boat looks like a battleship, the engine rumbles for five or three thousand kilometers, carrying a number of specialists and hundreds of workers. Along the two banks must carry firewood to bring, because they are ignorant of the firewood sauce pot” (p. 370). From then on, we used to call the canal a canal dug by a shovel, not by hand as before. From the word shovel, there are also derivative words such as shovel, shovel, shovel, shovel, etc. New canals are dug, Western trains run I love you dear, don’t be afraid to be near and far. As a matter of fact, it has entered the folk song, and it is not surprising that it symbolizes eternity and solidity: As long as the stretcher opens The West train was paralyzed, so I had to leave you. Replaced the previous simile, for example: As long as the rock floats and sinks Sour salt, salty lemon, just found you. This shows that Sang is very familiar to the Southern people, even, writer Son Nam even said that Sang created: “Shanghai civilization”, proving that in the era when roads and airways were developed. Although strong, waterways still play an important role” (“Understanding Hau Giang land”, Asian Culture Magazine No. 1.1959 – p.87). However, why is there the word shang, is it a borrowed word? The “Vietnamese dictionary” (1970) by Le Van Duc said that it is the French word “chaland”, we are used to reading barges, according to Thanh Nghi’s “Vietnam new dictionary” (1965) it is “Train”. large roofless to carry things, carry people across the river…”. Eugène Gouin’s “Vietnamese-Chinese-French dictionary” (1957) explains again: “Xang: canot (canoe)”. After all, chaland and canot do not reflect his personality as we know it. Meanwhile, linguist Le Ngoc Tru thinks that shang is a nom word: “Dredging machine, dug river: shovel company, canal”, which has nothing to do with the siege. If so, I wonder why the most typical dictionary for Southern speech such as “Dai Nam quoc yin self-pride” (1895) is omitted? And a dictionary compiled by the North such as the “Vietnam Dictionary” (1931) of the Association for Enlightenment and Progress, only “xán” understood in the sense of “throwing, tossing” is similar to the interpretation of “Dai Nam quoc yin self”. taste”: “Smash it, break it”, but both do not have the word “smack”. By the way, I would like to say with the above meaning, at present, many dictionaries accept both ways of recording shin / zhang. Obviously, it is not easy to understand the top of each word “striking”. Let’s go back to eating like a ship/eating like a tiger. Yes, with the tiger, everything is eaten / eaten all / eaten all – but in the context of “Eat shoes, eat socks”, socks here are socks, socks are often used when wearing shoes, keep your feet warm. Normally, if you wear shoes, you must wear socks. In an essay, poet Tu Xuong said: “ Going to the street, women’s shorts, silk socks, shiny Gia Dinh shoes “. So, are socks/socks borrowed from? According to “Vietnamese orthography” by Le Ngoc Tru: “Bit (sock) is the secret to read the camp – the main word is sacrificial tot, (the sacrificial character, Chinese accent reads as pí) is the kneecap when bowing when bowing.” ; undergarments; socks”. Meanwhile, “Vietnam New Dictionary” (1965) by Thanh Nghi said that socks are borrowed from French: “(bas, chaussette), socks, socks”. Is Le Ngoc Tru’s explanation more reasonable? And all must be, must, must be, of course – for example, we often hear sentences like Yes, we do, we eat; win all…. Stand here and wait for a while Waiting for him is a must when meeting him. We understand that “must”, it must happen in some specific case, akin to course. Well, having read this far… of course what? For example, being a Saigonese, of course, who doesn’t remember the catchphrase that was rhymed by young people before 1975, easy to remember: “Eat cow bia, drink sugarcane juice, wear astral clothes, walk Bach Dang.” . That’s the fun of young people when walking in the street / walking around on beautiful days. Astral clothes are the most beautiful and most beautiful clothes that I can buy. And what is a beef jerky? Easy. Easy. The Wikipedia open dictionary explains: “Beef pía, (also known as pía or banh pía), (Hokkien: poh-pía) is a dish in the style of Chaozhou (Cantonese) and Hokkien, Chinese cuisine. , now popular in Taiwan, Singapore and Malaysia”. Is there anyone who calls the beef pie pia? No problem. Because pia cake is a different kind of cake from beef, according to “Southern Dialect” (Publishing House of Writers’ Association -2015) by Bui Thanh Kien: “Pia cake: (pía< Sino-Vietnamese: binh - read in Trieu Chau accent) ), a slightly flattened round cake filled with sweet or green bean paste. Pia cakes are made everywhere, but Soc Trang pia cakes are the best” (p.121). Then, bea beef is a bea beef, a pia cake is a pia cake, but it cannot be "also called" as the information above. Again, there is another explanation for beef. Specifically, "The original Vietnamese dictionary" (Ho Chi Minh City Publishing House - 1993) by Le Ngoc Tru said: "Bo Bia (Pot pi-eng, Trieu Chau), Bac Binh (Han Vietnamese). The dish consists of thin bread coated with flour that looks like rice paper (rice paper), fried cassava root package, dried shrimp, sausage, peanuts, fried egg, spread with soy sauce and then rolled into a shape like spring rolls. p.480). Obviously, beef is a borrowed word. With the name of the type of cake with the word beef, before that, Vietnamese people only had: Two hands holding beef cake Hide your father from your mother for you to take the exam. Or: To Mr. To have a plate of beef cake Together with Mrs. Nguyet, try to take care of her. Regarding the beef cake, the interpretation of its name is not the same, for example, “Dai Nam quac yin self-pride” (1895) by Hinh Tinh Paulus Cua said: “The dumpling is like a cow’s udder”; and when using the cup to measure the flour to pour the beef cake is called the cup of beef cake. Because the shape of the cake resembles a cow’s breast, “dead” beef cake? “Vietnamese dictionary” (1931) said: “Banh Bo: The name of a cake poured into a cup, when steamed, the powder crawls up the mouth of the cup, so it is called beef cake”. Most recently, “Vietnamese Great Dictionary” (1999) has the following explanation: “Banh Bo: Steamed cake is shaped like three cow ears, soft and spongy, made of plain rice flour, sugar and yeast”. Hinh Tinh Paulus Cua’s explanation is the most reasonable, simply in the past, people also called beef breast cake, which he thought was called because people called it according to the shape of the cake, for example cake. Frog “cake shaped like a frog, also called little cake”. Why does the boat have no arms? Cake without legs, why call beef cake? The beef in beef cake here is a unique play on words. This cow is not only a ruminant animal, has horns, looks like a buffalo but is smaller, not as tough as a buffalo, so there is a saying that buffaloes are strong and cows, and the skin color is yellow but cows, big but elephants. as our grandparents summed it up. In the above sentence, because of the word leg / leg, we know that crawling refers to the movement of moving with hands and knees or close to the ground, moving the whole body to move forward or backward slowly. There are many ways of crawling like a toad, crawling like a crab, crawling like a turtle, crawling with claws, crawling with mules, crawling with mules, crawling with snakes, crawling with bulls… When growing vines, the young branches rise higher and higher, people also call them cows, such as loofahs crawling on the truss… If that kind of plant only grows by lying on the ground, it’s called “cow orchid”, but Calling “reptilian” is used to refer to vertebrates, without legs or short legs, that move by ground reptiles such as snakes, lizards, geckos, crocodiles, turtles… For some reason, Vietnamese people often talkative Stupid like a cow / Stupid like a buffalo . What if it’s stupid while plowing, the plow operator just needs to shout “tac” it immediately to the right; shout “hist” is it to the left; If you want it to stop, shout “ho/ them”? Prove it’s not stupid. So when you hear the sentence: The cow has a u Being a husband and wife is… stupid as a cow Is it stupid? Can’t comment any further. Back to the sentence Eat shoes, eat socks, eat the whole land, what else do we see? Once you have “eaten shoes” and then “eaten socks”, it is true that you eat clean connoisseurs. Still not enough, even “eating the whole earth”, too much. Don’t forget in Vietnamese, the word “eats the earth”, alas, it is synonymous with being called by the earth, eating mud, eating bombs, eating bullets, eating salt, eating sticky rice and listening to trumpets… ie sleeping garlic bulbs, going to your heart mother earth, at that time only three inches of land was the same! So, why is it that when they are alive and touching, many people are extremely fond of “eating earth” (literally) and then “eating soil” (figuratively) can’t yawn?

Authentic scenery

(ID: didaofengwu)

▲ Chaozhou aerial image/Chaozhou government promotional video

-Speaking of Fengwujun-

Not coming to Guangdong

Go for nothing

Even if you haven’t been to Chaoshan, you should have tried Chaoshan beef hot pot, right?

The Phoenix Mountains in the north of Chaoshan separate Meizhou, making Chaozhou, Shantou, Jieyang and other places constitute a unique cultural area-Chaoshan area. They are close in geography, culture, folklore, and language, so they often appear collectively as “Chaoshan”, just like the name “Jieyang Chaoshan Airport”.

▲ Picture of Chaozhou Ancient City/Chaozhou Government Promotional Video

But in fact, the word “Chaoshan” originated from modern China, and it appeared in the archives of Chaoshan Customs in the 9th year of Guangxu in the Qing Dynasty (1883). In 1949, New China set up a “Chaoshan Special Zone” in the Chaoshan area, and “Chaoshan” first became a Administrative division name. And another name, as early as 591 AD, Yang Jian, Emperor Wen of the Sui Dynasty, used it to name the Chaoshan area, which means “in the continent of the tide, the tide goes back and forth”. It has been used for more than 1,600 years.That is Chaozhou.

At the border of Guangdong and Fujian, born towards the sea

“Province Wei Guojiao” is a self-deprecating statement by Chaozhou people, and it also describes the geographical location of Chaozhou: Chaozhou is located on the southern coast of mainland China, at the eastern end of Guangdong Province, where the East China Sea and the South China Sea meet, and it is also the two sides of Guangdong and Fujian. The border area of ​​the province.

The Phoenix Mountain in the north is like a mother to Chaozhou. It is not only the geographical boundary of the Chaoshan Cultural District, but also an important birthplace of Chinese Oolong Tea. Chaozhou’s elegant name “Fengcheng” also comes from this mountain.

The Huanggang River and the Hanjiang River are divided into the east and west, and they are the two larger rivers in Chaozhou, running into the sea. Looking at the topography of Chaozhou, the mountainous area occupies as much as 65% of the entire area, and the available arable land is relatively small. The living environment by the sea gives the Chaozhou people the adventurous and pioneering spirit, and creates the characteristics of the Chaozhou people to be mercantile.

▲ The Longqiu Pagoda is erected by the Han River.Picture/Promotional Video of Chaozhou City Government

In history, Chaozhou merchants, Shanxi merchants, and Huizhou merchants were collectively known as the three major merchant gangs in ancient my country, and the sea trade of Chaozhou people was very active. According to the introduction in the “2009 Global Chaozhou Business Economic White Paper”, at that time, about half of the Chinese assets in Southeast Asian countries were Chaozhou people; Chaozhou had many wealthy Chinese businessmen, accounting for a quarter of the wealth of the global Chinese richest list; Among the more than 50 million Chinese overseas, about 20% are of Chaozhou nationality…

Chaozhou people are so hot in overseas business, and there is also a very good ceramic industry in the local industry. Chaozhou is not only the largest production base of arts and crafts porcelain, daily-use porcelain and sanitary ware in China, but also the largest production base of ceramics in the world. There are more than 10,000 ceramic manufacturers in Chaozhou, and many Chaozhou locals make a living from this.

▲ Innovative ceramics are being produced in the Chaozhou Ceramic Factory. Photo/”Chaozhou, China’s Porcelain Capital”

“Where there is tide, there are trendy people.” Chaozhou people have not only traveled to all parts of the world, but also made business all over the world, and brought Chinese culture to all parts of the world. All kinds of delicacies have become the “hometown taste” of local Chinese. Taoist temples decorated with Chaozhou wood carvings have become a window to understand China, and the origin of these delicacies, beliefs, and arts is in Chaozhou.

Worship Han Yu on the ground, “Borrow Lord” in the sky

There is a saying in Guangdong that “you can’t come to Guangdong, and you will go for nothing.” More than 1,000 years ago, Chaozhou was not as popular as it is now. One of the destinations for officials to offend the emperor and be demoted was Chaozhou.

▲ The largest archway street in China.Picture/Promotional Video of Chaozhou City Government

In 819 AD, Han Yu wrote to Tang Xianzong with a one-fold “Admonition to the Buddha’s Bone Form”, with a sharp rhetoric. Angrily, Tang Xianzong demoted Han Yu to Chaozhou. The road to Chaozhou was difficult and difficult, and he wrote the famous “Moving Left to Languan Show Nephew Sun Xiang”.

Han Yu only stayed in Chaozhou for just eight months, but during these eight months he built water conservancy projects, cared about agriculture, released slaves, and donated education, bringing a strong Confucianism to Chaozhou.

In order to thank Han Yu, Chaozhou people renamed Bijia Mountain to “Hanshan” and built a Hanwen Gong Temple on the mountain; renamed “Evil River” to “Hanjiang”, and the Guangji Bridge on the river was also named Xiangzi Bridge (Han Yu’s grand-nephew is called Han Xiang); a road in the city is called Changli Road (Han Yu Changli), and a Jinghan Pavilion was built. It’s no wonder that Zhao Puchu said that Han Yu was “worthy of being banished from the south, winning the surname Han”.

▲ Picture of Guangji Bridge and Hanwen Gong Temple/Chaozhou City Government Promotional Video

Han Yu has always been regarded as a cultural mentor by the people of Chaozhou and has become one of the most important cultural anchors in Chaozhou. The power of this literary style can be seen from the archways on Taiping Road. This is Chaozhou’s “coastal Zoulu”, The historical testimony of Chongwen re-learning and the gathering of humanities.

Another important aspect of Chaozhou culture has to do with several “Southern crossings” in Chinese history. Most of the early Chaozhou immigrants stayed in Fujian for a long time before migrating from Fujian to the tide. They not only brought the Central Plains culture, but also the Fujian culture.

Chaozhou dialect is also called Chaoshan dialect, which is a branch of Min dialect. The Hakka dialect is also spoken by quite a few people in Chaozhou, as well as the Tulou of the Hakka people: Fujian has the famous “Four Dishes and One Soup”, and the Daoyunlou in Raoping, Chaozhou is not inferior. This is what my country has discovered so far. The single largest tulou.

▲ Yunlou, Raoping Road, Chaozhou.Picture/Promotional Video of Chaozhou City Government

Kaiyuan Temple, an ancient temple in Chaozhou, has similarities with temples in Quanzhou, Fujian in terms of architectural decoration, pagodas, or statues. Just like Fujianese people like to worship various gods, Chaozhou people are also very serious about “worshiping the lord”. Ancient and modern heroes, ancestors of all races and surnames, and myths and legends can all be “lords.” On the first and fifteenth day of the lunar new year, you must worship the landlord. In the first month, “worshiping the master” is the most important thing.

▲ Picture of Kaiyuan Temple, the first ancient temple in Eastern Guangdong / Promotional video of Chaozhou City Government

“Jiaojiren, it doesn’t matter if you shoot to death!” is a local saying that means “doing things for one’s own family, it doesn’t matter if the liver and brain are smeared.” The enthusiasm of Chaozhou people for sacrifice, in addition to the preservation of traditional culture, is largely derived from this family philosophy. And whether it is the preservation of traditions or family concepts, is it not the breeding ground for Chaozhou cuisine?

Cantonese? Min taste? It’s tide!

There is also a saying in Guangdong that “food is in Guangzhou, but Chaozhou is tasted”. Although there is another version that tastes in Shunde, Chaozhou undoubtedly has its own status in the Cantonese delicacy sceneries full of masters.

①Shacha is life

Located at the border of Guangdong and Fujian, many of Chaozhou’s eating habits have both local characteristics. For example, shacha sauce originated in the Chaoshan Chinese diet in Malay-speaking regions, and later became popular in Chaoshan, Fujian and other places. If subdivided, there are some differences in sand tea between the two places. The fragrance of Chaoshan sand tea sauce is stronger than that of Fujian Minnan sand tea sauce.

The daily snacks here are shacha noodles, shacha kuih and shacha dumplings. Chaozhou’s shacha noodles are very different from Xiamen and other places. The first choice is Chaozhou flat noodles, and the peanut butter and shacha sauce are topped after being dried. The two are more salty and spicy when mixed and dry. Pair it with a bowl of plump meatball soup, one bite of noodles and one bite of soup, that’s a refreshing one!

▲ Chaozhou special shacha sauce.Picture/Station B@胖江生活美食

The way of eating rice rolls in Chaozhou has its own characteristics, which is different from that of Guangzhou. In Guangzhou, most rice rolls are topped with soy sauce, while Chaozhou rice rolls have brine soup, sand tea sauce and peanut butter in addition to soy sauce. Not only the soup is different, but the fillings of the rice noodles are also different. The beef rice noodles in Guangzhou is beef, and the barbecued pork is barbecued pork. The rice noodles in Chaozhou is richer, beef, eggs, oysters, mushrooms, bean sprouts… What you want is really the gospel for rice noodle lovers.

▲ The fillings of Chaozhou rice rolls are very rich. Picture/Station B@香弟弟Neo

Chaozhou people almost cannot do without Shacha sauce every day. The Chaoshan Beef Hot Pot, which is famous all over the country, is dipped in the sweet Shacha Sauce.

②The food is fresh

In order to fully tap the potential of beef, Chaozhou people divide beef into more than a dozen different parts, and each part has an appropriate time to rinse. The menu includes hanging dragons, hanging dragon companions, spoons, spoon handles, fat calluses, tender meats, and so on. Newcomers may be confused.

▲ Teochew people divide beef into many parts to eat.Picture/Station B@盗月社食遇记

The five-flowered toe, which is most affected by the heat, only needs three ups and downs in the clear soup to reach the best eating time. The top neck is even more delicate, put it in the bottom of the pot and rinse for about 8 seconds before eating.

“I heard about selling Yusheng in the middle of the night, I want to eat fish head and boiled pange.” Another delicious food is the Yusheng mentioned here. Yusheng, also known as fish meat, was a very common delicacy in ancient China. The so-called “never tired of eating fine meat, never tired of fine food” refers to this.

The fish sashimi here is not the same as the Japanese sashimi. The fish sashimi pays attention to the tenderness of the meat, the thinness of the knife and the combination of spices. How rich are the side dishes and dips? The side dishes include ring pepper, shredded young ginger, shredded onion, and sour carambola slices, and the dipping materials include chili rice vinegar, soy sauce mustard, three osmotic sauce, etc., which are extremely rich.

Chaozhou Yusheng generally uses grass carp. Two pieces of clean meat without bone spurs on the back of the selected fish are used. Dry the water with a dry cloth, and then hang the fish in a ventilated place to let the wind dry. When you eat it, cut it into thin slices, which are thinner and drier than Japanese sashimi, so the Teochew sashimi has a lot of oil in the dipping material, which also plays a role in smoothing the taste. In addition to raw fish, Chaozhou people also eat raw prawns and raw lobsters.

▲ The sashimi of Chaozhou fish is very thin.Picture/Station B@飞飞食记

There is also a fresh way of eating, it is the other king of the supper-fish rice. Unlike Yusheng, Chaozhou fish rice generally uses sea fish, such as Kuanmu, Huaxian, and Balang.

The selected sea fish is fresh first, and then the fish that is not cut or scaled in salt water is marinated in light salt water, then cooked in thick salt water, and cooled naturally, so as to maximize the umami taste of the sea fish. . This principle is similar to the white chicken that Cantonese eat. The simplest cooking method retains the freshest taste of the ingredients.

▲ There are many fish to choose from in Chaoshan Fish Rice.Picture/Station B@飞飞食记

Fish rice can be eaten cold, hot, or fried. The best thing is with a bowl of white porridge. The fish is firm and sweet, and the white porridge is mellow and has a grain aroma. Even the meat on the belt picks up the fish. The pureness of the white porridge makes the freshness of the fish to the extreme.

Chen Xiaoqing once said that he couldn’t stand the smell when he tasted fish rice for the first time, but fell in love with fish rice the second time he ate it. In fact, the types of fish rice are not only marine fish, but also seafood such as shrimps, crabs and shellfish. At the Chaozhou night food stalls, red crab rice, red meat rice, Er rice, and thin shell rice are also popular among locals.

③ Variety Kueh Kueh Kueh

Speaking of Chaozhou kueh, there are no less than a hundred varieties. Whether it is to pay tribute to the gods, worship ancestors, weddings and funerals, or stand in small shops, you can see kueh.

▲ There are really many kinds of Kueh in Chaozhou.Picture/Station B@福米家味美食

People will worship different kuih products in different solar terms, such as the “Piaozi Kueh” made from puzi leaves in the Qingming Festival; the “Zhi Kueh” made with gardenia for the ancestors of the Dragon Boat Festival…The Kueh here uses a variety of Fresh ingredients are stewed into kueh fillings, which are named after the main kueh fillings, such as Caitou kueh, leek kueh, salt water kueh, Gantong kueh, etc. The long-standing and common ones are squirrel kueh, red peach kueh, and rat song Kueh is also found in Fujian.

▲ A long history of red peach cakes.Picture/Station B@潮州山哥

Also affected by the “Nandu” and other places, Fujian and other places often eat kueh, among which there is a well-known snack called nine-layer kueh. Add red-yellow pigment to the rice milk and add it to nine layers in the order of red-yellow-white. Because of the different pronunciation, the Hakka people pronounce “粿” as “粄”-the mouse 粄 they eat is actually a kind of “粿”.

From lobster and abalone to beef hot pot, from sashimi to fish rice, even a simple bowl of sand tea noodles, a piece of salt water kueh, Chaozhou people have their own understanding of taste, and Chaozhou cuisine is more than this: licorice Fruits, duck mother twist, sugar onion pancakes, oyster bake, fermented bean curd pancakes, fish skin dumplings, beef balls, Xikou braised goose…if you don’t have a heavy sample for a month, I’m afraid you can’t finish it.

Chaozhou people cannot be without tea for a day!

Chaozhou people cannot live without tea every day, in addition to shacha sauce. The tide writer Qin Mu once said that “Chaozhou Gongfu tea can be called the representative of Chinese tea ceremony”, and Chaozhou Gongfu tea is a symbol of “the trendy people are elegant, and their actions are superb.”

In the local dialect, “gong” is pronounced as gāng, which is used to describe time. The word “gongfu” means to do things carefully and carefully, which is enough to show that Chaozhou people attach great importance to drinking tea. It is said that drinking tea is like drinking water. In Chaozhou, there is nothing against it: after breakfast, make a pot of tea to wake up; after lunch, come to a pot of tea to relieve greasiness; after dinner, boil water to make tea and watch TV or serve customer.

▲ Picture of Chaozhou Gongfu Tea / “Tea, the Story of a Leaf”

Chaozhou people call tea “tea rice”, and tea is as important as rice in life. In order to drink more delicious local tea, Chaozhou people cultivated the “Phoenix Dancong” in Phoenix Mountain. There are various fragrances such as Zhilanxiang, milanxiang, magnolia, evening lavender, grapefruit flower, ginger flower, etc. Strange smell of duck feces.

▲ Chaozhou people attach great importance to drinking tea, and they are very particular about it. Photo/”tea, the story of a leaf”

Drinking tea is also very important for Chaozhou people, in addition to understanding thirst, communicating feelings and negotiating business. Chaozhou people like to use a smaller teacup, half the size of a ping-pong ball. It is convenient to sip and drink without leaving a bottom. Don’t say anything, this feeling is all in the tea!

You can drink tea almost anywhere in Chaozhou, whether it is a tea house restaurant, a shop roadside, or a park attraction. Every household has a tea set, and you must drink it for a few rounds a day. Some people also prepare a set of tea sets in their private cars to make it easy to drink them wherever they go.

▲ Although the tea set is simple, it does not delay drinking tea outdoors. Photo/”tea, the story of a leaf”

Chaozhou people used the enthusiasm of life for drinking Gongfu tea, the pursuit of the deliciousness of food, and the study of the way to eat a hundred kinds of kuih. One of the ten great beasts in the Chaozhou dialect, the “hard donkey”, is a “tide-style” complaint made by wage earners to themselves, which means that the work is very hard and the wages are low, but they can only carry it hard for the sake of life. But no matter how hard it is, Chaozhou people should also have time to drink tea with friends, go to the temple to worship gods, and go to the glutinous rice stalls to chill with their families. This is the “ritual sense” of Chaozhou people’s life!

‍▲ Chaozhou Wood Carving Picture/Chaozhou Government Promotional Video

-END-

Text丨ZZZ

Photo Editing | Wang Jiale

Closed Picture Photography | Li Yishuang

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