Thanks to the large number of Chaoshan people who have taken root in Shenzhen, it is not difficult to find a plate of delicious kuay teow in Shenzhen. This food stall hidden in Luohu has tasted the same for more than 20 years, and has also become the first choice for foodies in the Jiaoji circle.

Although it is called kway teow soup, the best thing is fried kway teow. In fact, the raw materials of kway teow are rice milk and a very small amount of corn starch, which are generally thickly cut, opaque milky white, delicate and easy to break, and relatively refreshing; Pho adds a lot of potato flour to rice milk, which is more resilient and much more transparent than kway teow. Stir-fried kuay teow is a technical work from the production of raw materials to the stir-frying process, and if it is too soft, it will be sticky after stir-frying, and if it is too hard, it will be difficult to absorb the flavor. Jieyang Er's kuay teow is moderately soft and hard, slightly elastic and not rotten, stir-fry the wok gas by turning the pot and turning the spoon, the heat and time control are accurate, the fried kuay teow will not be scorched and sticky to the pan, there is no pool of oil at the bottom of the plate, and the kale stalks can also maintain a crisp taste. If you want to stir-fry meat, you need to add an extra 10 yuan, Jieyang Lao Er's beef is not stingy, the meat is tender and textured, and the salty and oily after stir-frying, and the taste of kway teow is smooth and vivid.

The duck kway teow soup is also a highly recommended choice for the boss, the duck intestines and duck kidneys are crispy and springy, the duck blood can be broken with a light touch of the tongue, the inner core is smooth and fishy, and non-visceral lovers can also suck it down. Relatively speaking, its soup is not so memorable, the seasoning can only be regarded as mediocre, the freshness is not enough, and the kway teow is soft after boiling the soup, overall, there is still a little distance from "delicious enough to be remembered".

Jieyang Lao Er's menu is very rich, in addition to kway teow soup and fried kway teow, there are nearly 100 Chaoshan delicacies on the menu, you can't resist not ordering other dishes to try. For example, the hometown white-cut duck, the duck skin is firm, the duck meat is dry, and chewing it can overflow with unpretentious sweetness; In front of the fried Puning tofu, no one cares whether it is "on fire", bites open the crispy skin, and dips the inner core of the watery tofu in leek brine is very delicious, one bite at a time; Anti-taro is a dish made with a creamy icing of taro, but the dish is so complicated that diners often have to wait more than an hour to taste it. In addition, there are classic dishes such as fried flower nails, oyster roasting, and white-cut sausages, which are also quite delicious, even if you are blind with your eyes closed, it is not easy to step on thunder, which may also be the most valuable place for Jieyang Er.

In addition, next door to Jieyang Lao Er is also a Chaocai restaurant, called "Lao Chao Ji", which is also famous in the Chaoshan diner circle. Putting aside the level of Chaoshan cuisine, this main Chaoshan pickled noodles can't help but make people wonder, because there are no pickled noodles in Chaoshan, if compared with Hakka pickled noodles, the taste of Lao Chaoji is too bland and greasy, so it is not recommended.