春饼 (Fried Spring Rolls)
The much loved and now widely known fried spring rolls have their origin in this part of the world.
In Chaozhou, the fillings, besides diced Shiitake mushroom, dried shrimps and minced pork, also contained mung bean paste, which as an ingredient, is absent from much of the Southeast Asian versions. The version from "胡荣泉" is considered the standard marker.
The addition of the mung bean paste created a mushy and powdery filling, which I did not enjoy too much. The spring rolls here are also shorter but thicker (more like 'stumps' than 'rolls'), easier to hold but a little more prone to have the fillings pouring out with each bite, thus creating a messier eat.
春饼 (Fried Spring Rolls)
The much loved and now widely known fried spring rolls have their origin in this part of the world.
In Chaozhou, the fillings, besides diced Shiitake mushroom, dried shrimps and minced pork, also contained mung bean paste, which as an ingredient, is absent from much of the Southeast Asian versions. The version from "胡荣泉" is considered the standard marker.
The addition of the mung bean paste created a mushy and powdery filling, which I did not enjoy too much. The spring rolls here are also shorter but thicker (more like 'stumps' than 'rolls'), easier to hold but a little more prone to have the fillings pouring out with each bite, thus creating a messier eat.