For the Chaoshan people of Shenzhen, Yaliu Chaoshan food will never be an unfamiliar name, and this Chaoshan cold food stall hidden in Futian Village is the embodiment of the hometown taste in the minds of many Shenzhen Chaoshan people. Compared with Haolinju, Yaliu Chaoshan cuisine is more marketable, and compared with Jieyang Zhongji, Yaliu's cold types are more complete. Ordering food at the stall and sitting on the street, everything is the most authentic state of Chaoshan cold.

The origin of the name "Da Leng" is inconclusive, the only certainty is that the name originated in Hong Kong; In Chaoshan, such food stalls are often referred to as "porridge" stalls, which specialize in dinner and supper, and stay up all night. As a well-known representative of Chaoshan in Shenzhen, Yaliu Chaoshan cuisine also follows the glorious tradition of operating all night, all day long, ordinary stores have already closed in the middle of the night, but Yaliu's stalls are still brightly lit and full of people.

Just like the traditional cold stalls, Yaliu will display all the dishes such as fresh food, cold dishes, and cooked food in the stalls. Diners usually need to order directly from the Ming stall, and the hot and cold dishes are what you see, and the fresh ingredients have different cooking methods, and you can ask the waiter at the stall to record the dishes for details. Diners can also request a menu directly from the waiter if desired. Yaliu's dishes are divided into several categories, such as raw pickles, cooked food, stir-fried hot dishes, fish rice and brine, etc., and the categories are very complete, covering most of the dishes of Chaoshan cold, in other words, if you want to know what Chaoshan cold has, you can go to Yaliu.

Puning tofu is a popular snack in Chaoshan cuisine, and it is also the most click-through in Yaliu, which is one of the best in Shenzhen in terms of the quality of the tofu. The name of the soybean products of the Chaoshan people is quite different from that of other places, and the tofu in the Chaoshan population is actually the "tofu flower" from other places; Outsiders call it "dried tofu", and Chaoshan people call it "fragrant curd"; Only the Chaoshan people call it "dried tofu" is the "tofu" in the minds of foreign diners. The tofu used in Yaliu is the traditional cloth tofu in Jiexi, which needs to be scooped into a small cloth and cooked in a small cloth when making this kind of dried tofu, so it is named "cloth dried tofu". Yaliu's tofu is fried in a pan for every case, and the tofu is chopped into small pieces, which looks golden and the skin is crispy and blistered, and the cloth check pattern on the bean skin is clearly visible. When you take a bite, the white and tender tofu meat is naturally revealed, which makes people feel revelry. Compared with the common Puning dried tofu on the market, Yaliu's Buzi dried tofu has a larger content of potato flour, the inner core of the tofu is softer and smoother, and it is easier to deform, and the bean flavor is extremely fragrant, the taste is similar to condensed soybean milk, soft and tender without residue, and it is extremely smooth. Puning tofu needs to be dipped with classic leek salt water, soaked in hot tofu, one is seasoned, the other is cooled, and then eaten at this time, so as not to be hot. The only regret is that the leek brine of Yaliu is obviously lacking in gas, and the shriveled leek segment cannot hang the aroma of dipping in water, although the fried tofu is of high quality, but the weak condiments always make people unable to enjoy it very much.

Raw pickling is also a major feature of Chaoshan cold. The so-called "raw pickling" is a common seafood treatment in Chaozhou cuisine, in which seafood is eaten raw after being soaked in marinades such as soy sauce, chili, garlic and coriander. There are four kinds of raw pickles in Yaliu: raw pickled blood cockles, raw pickled shrimps, raw pickled shrimp and raw pickled sea crabs, among which blood cockles are the most popular. The blood cockles of Yaliu are medium in size, the cockle meat is thick, the freshness is good, the cockle mouth is just right, the marinade is on the heavy side, and the flavor is moderate. The blood cockle is named because the juice is like blood, and the raw pickle is bloody in appearance, but it tastes no jerky taste, diners can try it boldly, the cockle meat is crisp and refreshing, fresh and sweet to scratch the tongue, and the taste is salty and fresh.

There are a lot of salty and fragrant side dishes suitable for porridge in Chaoshan Da Cold, such as hemp leaves and red meat rice from Yaliu. The hemp leaves are blanched with pickle juice, salty and watery to add flavor, and then fried with Puning bean sauce and garlic oil, the taste is fragrant, crispy, salty and delicious, and the signature sweet potato porridge of Yaliu can be described as refreshing. Chaoshan is indispensable to make fresh white porridge in the cold, but it is a pity that Yaliu often cuts off the supply of white porridge, and even if there is still a supply, it is often left to cool for a long time, and the waiter is impatient to heat, which deducts a lot of points from the dining experience. In addition, the flavors of Chao-style kueh noodle soup, various soup pots, and fish rice are all classics, while snacks such as brine, oysters, shrimp and dates are of decent quality, and the stability of the production needs to be improved.

Yaliu Chaoshan Food is located in Fuxing Road, Futian Village, which is a gathering area for Chaoshan people and a well-known food street. Yaliu's store is quite large, with outdoor seating occupying the entire alleyway on the front side, and there are two floors in the store, a lobby on the first floor and a private room on the second floor. The store environment is lackluster, with typical food stall decoration, floor oil, stuffy interiors, and poor service, without any initiative and enthusiasm at all. The streets and alleys of Fuxing Road are very narrow, and the flow of people is complicated, and parking is very inconvenient.