Ten classic dishes of Hakka cuisine
1. salt _ chicken
The cooking skill of salted chicken is Huizhou's intangible cultural heritage, and this traditional Hakka food, which is widely popular in Shenzhen, America, Huizhou, Heyuan and other places in Guangdong, is made of simple raw materials such as salted powder, salt and chicken, which tastes fresh and salty, and is a classic dish widely popular at home and abroad.
2. Braised pork with plum vegetables
Braised pork with plum, a Hakka dish made of pork belly and plum, is a traditional famous dish. It is a dish made by stewing and steaming on a small fire. It tastes salty and slightly sweet, fat but not greasy, and the meat is rotten and fragrant. It is also called Hakka three treasures with fermented tofu and salted chicken.
Step 3 make tofu
Hakka fermented tofu is a traditional dish of Hakka food culture, which is made by stuffing white and tender tofu with meat stuffing, fish or shrimp, slowly cooking with seasoning for a long time. It is also a common home-cooked dish at the table of Hakka people. It tastes salty, delicious and chewy.
4. Hakka sashimi
Kajia sashimi was rated as one of the top ten classic Chinese dishes in Fujian in 20 18. However, this dish is not particularly complicated to make. In ancient times, it was also called raw fish, and it can also be regarded as sashimi in Japan. Hakka sashimi is usually eaten with snail garlic vinegar, which tastes crisp, tender, fragrant, fresh, smooth and refreshing.
5. Pork-bellied chicken
Pork-bellied chicken is a traditional local dish of Hakka cuisine popular in Shenzhen, Huizhou, Heyuan and other areas in eastern Guangdong. This thick soup with a clear flavor exudes a strong pepper aroma and medicinal materials, and is also a necessary pre-meal soup for Hakka banquets. At present, I also try to see the brand that specializes in pork belly and chicken hot pot dishes in the market.
6. Hakka potted dishes
Hakka potted dishes, also known as rich dishes by local people, are a kind of special taste when many dishes are put into a big plate, and a variety of foods are mixed together. When they are not on the table, they are eaten layer by layer, and the food tastes rich and fragrant, which means reunion and auspicious.
7. Three cups of duck
Everyone has heard of three cups of chicken. Have you heard of this traditional dish of Fujian Province, which belongs to Fujian cuisine? The Hakka three cups of duck usually choose the old hemp duck with relatively tight meat, and the three cups refer to soy sauce, rice wine and sesame oil. The cooked duck tastes fragrant but not greasy, and its appearance color is also very beautiful.
8. Brew bitter gourd
Stuffed Bitter Melon, a traditional Hakka dish made of bitter gourd and pork stuffing, is made by hollowing out the middle of bitter gourd, stuffing it with meat, frying it, adding water and simmering it slowly, and adding ingredients. This salty dish, together with stuffed tofu and stuffed eggplant, is also called the fried three treasures of Hakka cuisine.
9. Sanji soup
Sanji refers to the top three champions, second place and flower exploration in the ancient imperial examination system, and Sanji Tang, a Hakka traditional snack made from pork liver, lean meat and pork belly, tastes delicious, and the auxiliary materials such as Lycium barbarum leaves and pickles are also very nutritious.
10. Stuffed oyster sauce
The method of brewing oyster sauce is similar to that of brewing mushrooms. It is a famous Hakka dish made by sticking the prepared pork stuffing on oyster sauce and decocting it. It is also one of the four Hakka sauces that often appear in Hakka banquets. This delicious dish can be seen at both wine banquets and family banquets.