What is Hakka food?

There are many Hakka dishes, such as braised pork with plum, Hakka stuffed Sambo, drunken mother shrimp, salted duck, shredded potato pot, crystal chicken, brine chicken, clear water mackerel pills, fermented bean curd and so on.

Dongjiang fish balls

In addition, materials such as prawns, duck kidneys, Hong Kong (squid produced in Aotou Port, Huiyang, the local people refer to Hong Kong for short, the best quality) and ham can be chopped up, fished up with fish glue, and kneaded into fish balls, which are called "Baihua fish balls".

Dongpo braised pork

Dongpo meat: also called "braised meat". According to legend, when Su Dongpo was relegated to Huizhou, he liked to make "braised pork" with pork belly and spices. It was delicious and not greasy, and it was a good appetizer. Since then, Hakka people have called "braised pork" "Dongpo pork".

Whole pig packaging

The most "refined" parts of a pig are eight parts, such as pork buns, steamed pork red, pig offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival.

Whole beef set meal

With tripe hillock, cowherb leaves and cowherb tops as main raw materials, snacks with different flavors can be made, which can be served with wine and midnight snack. It is characterized by its freshness, crispness, and stomach strengthening.

Tofu set meal

Hakka bean curd originated from the habit of wrapping jiaozi in the Central Plains. Because it moved to Lingnan instead of wrapping jiaozi with wheat, it came up with a way to make tofu. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk.

New Hu Gang county

The wild osmanthus fish, eel and catfish larvae in Lvwan Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried. Almost all these freshwater lakes with different flavors can be tasted in restaurants in Xingang Town, Lvwan Lake Tourist Terminal.

Wuzhimaotao decoction

Hakka traditional soup is the most common one. Five-finger peach is a wild specialty in the mountainous area of Dongjiang River basin. It is a kind of tree root with leaves like five fingers. Take ribs or chicken pieces and the roots of five-finger peach to boil soup, which has attractive coconut milk flavor and has the effects of calming the liver, improving eyesight, nourishing yin and reducing fire.

dried bean curd

Dried bean curd is one of the famous "eight dried bean curd" in Hakka. Its size is about two and a half inches square, as thin as paper, golden yellow, transparent, slightly salty when chewed, easy to carry and store, and generally can be stored for two to three months. This is a special food made by Hakkas to adapt to the migratory life.

Tofu pill

Tofu balls are the general name of this dish and can be divided into three categories. The first kind is boiled tofu balls. After mashing tofu, mix in sweet potato powder, diced meat, diced bamboo shoots and diced mushrooms, and add seasoning. After the soup is boiled, scoop it into the pot one by one. When the tofu balls float to the surface, they can be eaten. This dish is often cooked. The second category is steamed tofu balls. Mash tofu, add diced meat, sweet potato powder and other seasonings, knead into balls, steam them in a steamer, and eat them with seasonings, which is delicious and can satisfy hunger; The third category is New Year's Day food, the most famous of which is Ninghua's "Matsumaru". Ninghua people must eat "pine balls" on the first day of the first month and in the early spring, which means that people who eat "pine balls" can be young and relaxed, so it is a common dish of Hakka New Year Festival. Tofu is the main ingredient of pine cones, which is mixed with fried peanuts, onions, sweet potato powder, diced mushrooms and diced water chestnuts. Knead into balls, fry in oil pan until yellow, and drain. During the Spring Festival, when guests visit, it will be the last dish of the whole banquet, dedicated to relatives and friends, wishing them all the best and relaxing in the new year.

Egret chicken

Choose fat bristle brain meat and chicken leg meat, chop them with a knife, mix them with proper amount of egg white, refined powder and salt, spread them in a pot and steam them in the pot. If you think they are too greasy, you can use the oil floating on the surface for other purposes, steam it for a while, and you can eat it. The quality is loose and smooth, the taste is sweet, it melts in the mouth, and it is delicious. This dish is suitable for all seasons and is not available at ordinary banquets.

Bag duck

This dish is suitable for all seasons and is only available at a rich banquet.

Whole mushroom

This dish is suitable for all seasons, and it is the best in vegetarian feast.

Yifu noodles

This dish is suitable for all seasons, but it is not common at a rich banquet. I'm afraid Guy's carelessness will damage his reputation. Hakka traditional dishes are well-known far and near, which shows the uniqueness of Hakka people. These traditional famous dishes with Hakka flavor often make Hakka people who have lived in different places unforgettable and evoke their infinite feelings for their hometown.

Preserved abalone in white sauce

Cut fresh abalone into pieces on both sides, cook with high-grade broth and high-flavor products for 10 minute, thicken with wet lake, pour cooked chicken oil into the pot, put it in the center of the plate, and surround it with parrot-shaped vegetable buds with ham strips. The taste is tender, smooth and mellow.

Fish lips in chicken sauce

Fish lip is the top grade of seafood, also called fish head, which is the dry product of plow shark head. First, fish lips are made of water. After being soaked in water and soup for many times to remove fishy smell, they are boiled with old chicken juice. This dish is soft and glutinous, rich in juice and rich in nutrition, and it is a famous dish for a big banquet.

Orange fish brain

Also known as fish brain bone, made of shark cartilage, this dish is crystal clear and smooth, and it is the first-class dish in seafood. Octopus fish brain is a soup made of fish brain and orange, which is yellow and white, smooth and sweet, slightly sour, and is one of the main desserts in Chinese cabbage.

Arowana

Fresh snakehead fish is selected for cooking, which is dragon-shaped and unique in color, fragrance, taste and shape. In 1990, the first national cooking competition for young workers was praised as "Silver Dragon Sleeping in Snow", "Golden Dragon Soaring", "Panlong Celebrating Yunnan" and "Longkou Containing Beads", which is a masterpiece that integrates national tradition, food culture and public psychology.

Anchovies roll

Slice the fish, add seasonings such as chopped green onion, wrap it in shrimp paste, put a prawn with a tail in it, roll it forward with its tail exposed, then pat the flour, hang the egg liquid and dip it in bread crumbs evenly. Stir-fry the cooked lard in sodium until it is 70% cooked, put it in a fish roll and fry it for half a minute, then fry it with low fire for three minutes, and then fry it with high fire for one minute. Pick up the shrimp and put it on a plate with ketchup.

Anchovy shrimp

Remove the head, leave the tail and shell, remove the sand line, wash and drain, dip in the starch, beat it into fan-shaped pieces with a mallet, boil it in boiling water, remove it and cool it with clear water, then put it in an iron pot and cook it in clear soup, with two pieces of chicken breast, ham, tomato slices, vegetables and condiments. This is a traditional soup dish in Wenzhou. The shrimp meat is transparent, the shrimp tail is bright red, delicious and smooth, fragrant and delicious.

Fish lips in casserole

Fish lips are the dry product of the head of the plow shark. After soaking in water to remove the fishy smell, it is mixed with fresh-keeping raw materials such as scallops, hens and ham. Stewed in a casserole and eaten in the original pot. The main products are soft and waxy, and the juice is rich in flavor and nutrition.

Peach blossom shrimp rice

This is a hot dish with prawn as the main ingredient. Blindly boil shrimp heads into fried shrimp balls with shrimp brains, which are as beautiful as peach blossoms; Another fan-shaped shrimp dish is made of shrimp meat and cooked by pot stickers. A dish with two flavors, good color and flavor, served with tomato sauce.

Gedan fish brain

Cut the fish brain into bowls, add clear soup, ginger wine and other seasonings, steam it in a fire cage, take it out and put it in a lotus leaf bowl. In addition, use 10 spoon, apply frozen chicken oil, knock into pigeon eggs, decorate with fragrant leaves and minced ham, steam over low heat, remove the spoon and put it around the fish brain. Then pour the cooked and seasoned high-grade broth into a bowl.

Potato shredding pot

Sweet potato shreds are local specialties, refined with various seasonings. Sweet potato shreds are refreshing, smooth but not astringent, and delicious.

Hakka stuffed sanbao

The brewed bitter gourd, pepper and eggplant are all in one dish, with different colors, beautiful shape and unique taste.

Niangzui river shrimp

Niang wine is mellow, shrimp is refreshing, fresh, sweet and delicious, and rich in nutrition. It was originally the main tonic for Hakka women to confinement, and it had a unique flavor on the banquet.

Osmanthus fish soup

Osmanthus fragrans, a specialty of Lvwan Lake, is elaborately made, finely crafted, ivory in color, delicious, sweet and smooth.

Braised grass carp

Grass carp raised with local high-quality water sources and cooked with a variety of condiments are tender and delicious.

Salted duck meat

The local specialty local duck is well-made, golden in color and rich in flavor, and it is a unique wine-accompanying dish.

Crystal chicken

As an innovative product in Hakka cuisine, the chicken is yellow, moist and bright, original, tender and delicious, and the soup is fragrant.

Stewed pork with brown sauce

Golden color, unique flavor, refreshing, soft and smooth, fat but not greasy.

Dongjiang stuffed tofu

Following the traditional Hakka cooking skills, the tofu is smooth and tender, the stuffing is delicious, the original pot is served, and the mouth is spicy.

Dongjiang brine chicken

Golden color, crisp skin and tender meat, crisp bone and fragrant, nourishing, is a traditional famous dish in Hakka cuisine. It is said that it was carefully made by a wise Hakka woman, which greatly increased her husband's appetite after a long illness and made him recover quickly after eating. This cooking method has also been handed down.