汕頭美食之旅！street food china｜食足一日｜超級隱世｜牛肉粿條！黃花魚飯！蠔烙！醃血蚶！如何減少開電車續航焦慮！充電方便嗎？龍眼南路夜市！美食旅遊攻略！Canton Food Tour

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#汕頭 #美食 #牛肉


餐廳名稱：潮新牛肉
餐廳地址：汕頭市振興園1號
BAIDU MAP：https://j.map.baidu.com/50/GzAk
餐廳消費：牛肉乾撈粿條 CNY30
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餐廳名稱：桂園白粥
餐廳地址：汕頭市長平路桂園28幢103
GOOGLE MAP：https://maps.app.goo.gl/RaSBEooypAaf3...
BAIDU MAP：https://j.map.baidu.com/79/P9r
餐廳消費：黃花魚飯 CNY60，熟醃血蚶 CNY30，白粥 CNY3
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餐廳名稱：福銘蠔烙
餐廳地址：汕頭市龍眼南路椰園5棟105
GOOGLE MAP：https://maps.app.goo.gl/AMWCdJ6n6BMd5...
BAIDU MAP：https://j.map.baidu.com/b6/ta0
餐廳消費：蠔烙 CNY30
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汕頭魚飯是潮汕地區的傳統海鮮食品，並非字面意義的「魚+飯」，而是指用新鮮海魚（如巴浪魚、大眼鯛、黃花魚）以濃鹽水煮熟後自然冷卻的海味製品。製作時將魚層層疊放於竹籃中，用海水或鹽水烹煮，全程不加調味料，最大程度保留魚的鮮甜原味。煮熟後懸掛晾涼，魚肉緊實如塊狀米飯，故稱「魚飯」。傳統源於漁民保存漁獲的智慧，現成為潮汕特色冷盤，常佐以普寧豆醬食用，口感鹹鮮甘美，體現潮菜「以鮮為魂」的理念。魚飯需冷藏保存，是汕頭夜市和大排檔的標誌性美食，亦被視為潮汕飲食文化的象徵之一。
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汕頭蠔烙是潮汕經典小吃，以新鮮珠蠔（小牡蠣）為主料，混合薯粉漿與鴨蛋液煎製成金黃酥脆的圓餅。製作時需猛火熱油，將蠔肉與粉漿倒入鐵鍋半煎半炸，過程中不斷晃鍋確保受熱均勻，出鍋前澆入蛋液增加香氣，外層焦脆內裡蠔肉飽滿多汁。傳統吃法必配魚露、胡椒粉和香菜提味，鹹鮮微辣，蠔味濃郁。此菜源於沿海漁民家常料理，現為汕頭夜市標誌性美食，講究「蠔嫩粉滑、外脆內軟」，體現潮菜對火候與食材本味的極致追求。
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汕頭龍眼南路是市區核心美食街區，全長約1.5公里，以濃郁市井煙火氣聞名，聚集逾百家潮汕特色食肆。清晨開始活躍，腸粉店、粿汁攤飄香；午市主打滷鵝、豬腳飯等快餐；夜晚化身成「潮汕風味博物館」：瑞嬌嬤嬤生醃、阿群甘草水果、雷氏餅食、杏仁茶芝麻糊甜湯攤位亮燈至凌晨，更穿插著蠔烙、炒糕粿、魚飯等大排檔。此地緊鄰住宅區，在地人與遊客摩肩接踵，竹排椅矮桌沿街鋪展，喧鬧中瀰漫著魚露香與功夫茶氣息，堪稱體驗汕頭「食在街巷」原生態飲食文化的首選地，建議避開週末晚間高峰期以獲更佳體驗。
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Shantou Fish Rice (魚飯) is a traditional Chaozhou-Shantou seafood delicacy, not literally "fish with rice" but refers to preserved fish made by boiling fresh saltwater fish (such as Japanese scad, bigeye snapper, or yellow croaker) in brine and air-cooling them. The fish are layered in bamboo baskets, cooked in seawater or saltwater without seasoning to maximize the natural sweetness. Once boiled, they are hung to cool—the firm flesh resembles compacted rice, hence the name "Fish Rice." Originating from fishermen’s preservation techniques, it is now a iconic Chiu Chow cold dish, typically served with Puning fermented bean paste. The savory, umami-rich flavor embodies the culinary philosophy of "highlighting freshness." Stored chilled, it is a staple at Shantou night markets and dai pai dongs, symbolizing Chaoshan food heritage.
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Shantou Oyster Omelette (蠔烙) is a iconic Chaoshan street food, made by pan-frying fresh pearl oysters (small oysters) in a crispy batter of sweet potato starch and duck eggs. Cooked over high heat in a sizzling wok with ample oil, the mixture is "half-fried, half-deep-fried" while constantly shaken to ensure even crisping. Eggs are poured over before serving, adding aroma—resulting in a golden crust with plump, juicy oysters inside. Traditionally eaten with fish sauce, white pepper, and cilantro for a savory-spicy umami boost. Originating from coastal home cooking, it now dominates Shantou night markets, celebrated for its "tender oysters, silky batter, crunchy exterior, and soft core," showcasing Chaoshan cuisine’s mastery of wok hei (wok breath) and natural flavors. Serve hot.
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Shantou's Longyan South Road (龍眼南路) is a 1.5-kilometer culinary artery pulsing with local life, famed for its dense concentration of over 100 authentic Chaoshan eateries. Dawn ignites steam from changfen (rice noodle roll) stalls; lunch bustles with fast bites like braised goose and pork trotter rice; by night, it transforms into a "Chaoshan Flavors Museum": Rui Jiao Momo's raw marinated seafood, A Qun's preserved fruit platters, Lei Family pastries, and sweet almond/black sesame soup vendors light up until midnight, interwoven with sizzling oyster omelets, stir-fried rice cakes, and fish rice stalls. Nestled amid residential blocks, the street thrums with locals and tourists jostling past bamboo stools and low tables, the air thick with fish sauce aromas and gongfu tea chatter. It epitomizes Shantou's grassroots "eat-the-street" culture—arrive early on weekdays to avoid peak crowds.
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Chapters:
00:00 Intro
00:40 如何減少開電車續航焦慮/停車充電偶遇當地美食
07:25 潮新牛肉/牛肉乾撈粿條/超級隱世
15:03 汕頭市中心200元一晚的酒店是怎樣的？/roomtour
21:28 桂園白粥/黃花魚飯/熟醃血蚶/白粥
31:46 龍眼南路美食夜市
34:28 蠔烙
39:51 聚集逾百家潮汕特色食肆/濃郁市井煙火氣
43:54 汕頭萬象城
48:29 Ending
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