Hao kuih

Hao kuih (Chinese: 鱟粿) is a traditional snack originating from Shantou, Guangdong Province, China. Characterized by its distinctive shape and savory flavor, it is primarily associated with Chaoshan cuisine.
The dish is believed to have first appeared in Chaoyang District in Shantou, and remains a regional specialty. While popular within the Chaoshan community, it is relatively uncommon outside this cultural region.
Hao kuih is notable for its unique preparation and ingredients, which typically include rice flour, savory fillings, and occasionally horseshoe crab eggs (from which its name derives, as "鱟" refers to the horseshoe crab). It is often steamed or fried, resulting in a soft yet textured consistency.
Gods worship has a long history in Chaoshan area. Unlike other superstitious activities, Chaonshan natives more primarily reflect their aspirations for a better life. They make kuih by themselves for pleasing their gods in their worship traditions. Usually Chaoshan women will use rice flour, sweet potato flour and other materials to make snacks. In Chaoshan, this kind of snack is generally called kuih (粿). Sometimes it is similar to cakes in other places. There are many traditional activities of gods worship, in which kuih plays an important part.
Some researchers regard this way of worshiping gods as bribery. Natives use food to please their gods and hope gods can bless them. In Chaonan District in Shantou, many counties hold splendid festivals for gods, among which one is the most important for villagers. That is the day of paying homage to all deities, and it is usually chosen in winter by the local. On that day, people will prepare a feast for all the gods and express their thanks to gods for all their bliss. A lot of food is prepared and after the ceremony people will distribute those tributes to their friends and relatives. A feast for gods finally ends up with a feast with friends and relatives.
Even though the ingredients are almost similar, there are many kinds of kuih with different shapes and colors:
It was recorded by Duan Gonglu in the Tang dynasty that people at that time started eating limulus eggs. “子如麻子，堪为酱，即鲎子酱也.” Another scholar proved it in another historical book with the description that “腹中有子如绿豆，南人取之，碎其肉脚，和以为酱”, which means that people used limulus's olive-colored eggs to make sauce. Both of them gave evidence that limulus sauce has been for a long history.
Hao (Teochew dialect pronunciation) is limulus. Limulus is an ancient animal which has existed for a history and is called the “living fossil”. Therefore, the preservation of limulus is to protect species diversity. So far, Limulus in Chaoshan area has been under the protection since it was listed as the second category in endangered species.
In old days, Chaoshan people caught limulus and cooked them to make sauce, which is like caviar in western countries. Limulus sauce also has special medical function for digestion. However, limulus is also poisonous. After knowing its fatal poison and its decreasing number, people begin to stop killing limulus.
Hao kuih is originally made of limulus sauce and rice flour and with the filling of meat and vegetables. Since people stop killing limulus, they use some seafood like shrimp to replace it. So the hao kuih we eat today is different from the original one. But they pass down the traditional methods. The hao kuih also keep the shape of limulus only without the limulus sauce. People use barbecue sauce to improve its flavor. The Barbecue sauce in Chaoshan area is called Shacha sauce (沙茶酱). As a primary Chinese condiment, Shacha sauce is usually used in Fujian, Teochew and Taiwanese cuisine. It is made from many ingredients, including soybean oil, garlic, shallots, chilies, brill fish, dried shrimps. So it has a savory and slightly spicy taste.
Traditionally, people use local potato flour, rice and limulus sauce to make hao kuih.