铁观音茶是潮汕人饮食文化 今天食茶了吗

潮汕人的相逢，总会伴随一句：

“食茶了吗？”

茶，是潮汕人饮食文化的象征，

食茶，更是潮汕人饮食文化的精华。

一盅两件，一壶茶水，

一张报纸，一群好友，

从清晨，到午日，

潮汕的早茶，就是实实在在的享受。

在车水马龙的都市之外，有一个属于早茶的角落。

在潮汕的这一角里，没有高谈阔论的谈话，没有人们繁忙的身影，没有时刻关注屏幕与时钟的紧迫感。有的只是“慢”，一壶茶水加两笼点心，慢条斯理开始一天。

在潮汕老店里，一副对联写着：“陶潜善饮，易牙善烹，恰相逢作座中君子；陶侃惜飞，夏禹惜寸，最可惜是杯里光阴。”这或许就是潮汕关于早茶最贴切的理解。

早茶这一概念起源于咸丰同治时期的“一厘馆”，最初只用几把木桌木凳迎客，佐以茶水糕点，供路人歇脚谈话。

日后规模渐大，变成茶楼，广州人“叹早茶”的活动盛行起来，便慢慢传播到广东各地区。

早茶到了潮汕，变成了美食与茶文化的结合，浓郁芬香的茶背后，一笼笼各式各样的点心，更是征服了无数的潮汕人。

在一张圆桌上，早茶为什么可以吸引络绎不绝的人群？靠的就是数之不尽的美食，包点、糕点，潮汕肠粉、明火老粥，还有各式各样的潮汕的特色美食。

潮汕肠粉

茶用来暖胃，肠粉用来饱腹，就像火锅一定吃牛肉，早茶也必定要吃份肠粉。事实上肠粉传入潮汕地区只有三四十年，却成为了必不可少的一环。

基础版的肠粉是斋粉还有鸡蛋加肉臊，后续加上了鱿鱼、生菜、牛肉、蘑菇、鲜虾等等食材。各地区肠粉也有不同之处，例如南澳肠粉有加车白，普宁流沙会加上一些腐皮，再浇上蒜头朥豉油水，或者是沙茶酱和芝麻酱。

水晶虾饺皇

有什么茶点是汇集了早茶的精致和食材的鲜美，首当其冲的必定是虾饺皇。薄薄的外表，隐约看到内心的红润。

虾饺皇凭借Q弹爽脆的口感，极致鲜香的虾仁，让无数的潮汕人，从老到少，从男到女，都要举起一个大拇指。

一个个晶莹剔透的虾饺“趴”在小笼屉上，粉皮外透露着虾仁的条纹，顶上点缀用的小蟹籽不仅增加了跳脱的色彩，更是平添了别样的风味。

炸普宁豆干

普宁远近闻名的豆干，在早茶餐桌上同样是让人如痴如醉。豆干有多种做法，其中油炸豆干最为脍炙人口。油炸豆干，皮赤而酥脆，内肉白而嫩滑，称“外金内银”。

尝之又脆又软，香味久存于口齿之中。以辣椒、葱珠盐水酱作佐料，更加风味独特。咸香的豆干，与茶水搭配最佳，酥脆喷香又解腻。

潮州蒸粉粿

潮州蒸粉粿，外表与虾饺颇为相似，同样的粉皮下，内馅却大有不同。粉粿可以包肉也可以包菜，虾、猪、韭菜、冬菇、香芋等等，不同的食材酝酿出不同的风味，吃一顿简单的早茶，味蕾可以飞跃海洋与陆地。

粉粿除了可以蒸，也可以煎，亦可以过油炸，保持原味的同时，还可以尝到另一个味道带来的滋味。

在生活节奏日益加快的今天，

早茶二字，代表了许多东西，

代表着饮食文化，代表着情感连结的符号，

也代表着细水流长的生活。

筷子夹起来的是温情，

茶杯里端着的是人情，

市井喧嚣间，

满口腹之欲望，叹人间之闲情。

The meeting of Chaoshan people is always accompanied by a sentence:

"Have you eaten tea?"

Tea is the symbol of Chaoshan people's food culture.

Eating tea is the essence of Chaoshan people's food culture.

A cup of two pieces, a pot of tea,

A newspaper, a group of friends,

From morning to noon,

Chaoshan morning tea is a real enjoyment.

Outside the busy city, there is a corner for morning tea.

In this corner of Chaoshan, there are no eloquent conversations, no busy figures, no sense of urgency to keep an eye on screens and clocks. Some are just "slow", a pot of tea and two baskets of snacks, and start the day slowly.

In the old shop in Chaoshan, a couplet reads: "Tao Qian is good at drinking, Yiya is good at cooking, and they meet each other to be a gentleman in the seat; Tao Kan cherishes Fei, Xia Yu cherishes an inch, the most unfortunate thing is the time in the cup." This may be Chaoshan's best regard for morning tea. Appropriate understanding.

The concept of morning tea originated from the "Yili Pavilion" during the Tongzhi period in Xianfeng. At first, only a few wooden tables and wooden stools were used to welcome guests, accompanied by tea and cakes, for passers-by to rest and talk.

In the future, the scale became larger and became a tea house, and the activity of "sighing for morning tea" among Guangzhou people became popular, and it gradually spread to all regions of Guangdong.

When morning tea arrives in Chaoshan, it has become a combination of food and tea culture. Behind the rich and fragrant tea, a basket of various snacks has conquered countless Chaoshan people.

On a round table, why can morning tea attract an endless stream of people? It relies on countless delicacies, including buns, cakes, Chaoshan rice rolls, open fire old porridge, and various Chaoshan specialties.

Chaoshan Rice Rolls

Tea is used to warm the stomach, and rice rolls are used to satisfy the stomach. Just like hot pot must eat beef, morning tea must also eat rice rolls. In fact, it has only been 30 or 40 years since the introduction of rice rolls into the Chaoshan area, but it has become an indispensable part.

The basic version of rice rolls is vegetarian noodles, eggs and meat, followed by squid, lettuce, beef, mushrooms, shrimp and other ingredients. There are also differences in the rice rolls in different regions. For example, Nan'ao rice rolls are added with car white, and Puning quicksand will add some tofu skin, and then add garlic and soy sauce water, or sand tea sauce and sesame sauce.

Crystal Shrimp Dumplings

What kind of refreshment brings together the delicacy of morning tea and the deliciousness of the ingredients, and the first one must be the king of shrimp dumplings. On the thin exterior, you can vaguely see the ruddy inside.

Shrimp Dumpling King, with its crispy Q-bomb taste and extremely fragrant shrimp, makes countless Chaoshan people, from old to young, from men to women, have to give a thumbs up.

The crystal clear shrimp dumplings lie on the xiaolong drawer, and the outer skin reveals the stripes of shrimp.

Fried Puning Dried Tofu

Puning's famous dried bean curd is also mesmerizing on the morning tea table. There are many ways to make dried bean curd, among which fried dried bean curd is the most popular. Deep-fried dried bean curd, red and crispy skin, white and tender inner meat, called "gold outside and silver inside".

The taste is crisp and soft, and the aroma lingers in the mouth for a long time. With pepper, onion beads brine sauce as seasoning, more unique flavor. The salty and fragrant dried tofu is best paired with tea, crispy and fragrant and relieves greasy.

Teochew Steamed Noodles

Teochew steamed noodle cakes are similar in appearance to shrimp dumplings, but under the same noodle skin, the fillings are quite different. Fan Kueh can be wrapped with meat or vegetables, shrimp, pig, leeks, mushrooms, taro, etc. Different ingredients brew different flavors. After a simple morning tea, the taste buds can leap across the ocean and land.

In addition to steaming, pan-frying, or deep-frying, the vermicelli can retain the original flavor and taste the flavor brought by another flavor.

In today's fast-paced life,

The word "morning tea" represents many things.

Representing food culture, a symbol of emotional connection,

It also represents a long life.

What the chopsticks hold is warmth,

In the teacup is human affection,

In the hustle and bustle of the city,

Full of appetites, sighing the idleness of the world.