authentic Hakka dish, Hakka stuffed tofu

Shuilv braised rice has a strange name. Shuilv is said to be a kind of dish name. Hakka people pick the Shuilv dish, scald it with water, dry it outside, put it in a jar, and take it out when needed, whether it is stir-fried or fried rice. This dish tastes a little sour and tastes particularly appetizing, which is somewhat similar to sauerkraut. Water-green braised rice is to shred water-green vegetables and stew them with rice, with a little sour taste, so that people don't feel tired of eating several bowls. The wild water fish in Xinfengjiang is one of the specialties of this store. These water fish were salvaged by people from Xinfengjiang Reservoir, sent to Dongguan, entered the restaurant and became delicious on people's tables. It is said that there are few wild water fish now, so the supply of these water fish is limited, and the price is relatively expensive, which costs more than 211 yuan a catty. This steamed fish with tea oil is the specialty of this Hakka restaurant. Tea oil is a kind of camellia oleifera from high mountains, which is healthy and tastes good.

visitors from the mountains

Hakka cuisine has always been one of the most popular cuisines in Dongguan restaurants, especially in some places where there are many Hakkas, and Hakka restaurants share the world of foreign cuisines in Dongguan together with restaurants such as Sichuan cuisine and Hunan cuisine, such as Huangjiang, Qingxi and Liaobu. There will always be some authentic and distinctive Hakka restaurants in places where more Hakkas live.

The reporter learned in the interview that Hakka dishes are light and salty, which are suitable for the weather in the south and the taste of Dongguan people, so they are becoming more and more popular, especially some authentic Hakka dishes made of raw materials shipped from Heyuan, which are sought after by people.

The materials are shipped from Heyuan every day

Hakka dishes on the list refer to Dongjiang Hakka dishes, which are called the three major cuisines in Guangdong together with Chaozhou cuisine and Cantonese cuisine. Hakka cuisine has the reputation of "authentic and delicious".

Hakka cuisine emphasizes wild and domestic coarse food, that is, pollution-free "green food". The good quality and taste of food have a great relationship with the good ecological environment, especially the good water in Heyuan. In this Tianan farmhouse restaurant next to Tianan Shopping Plaza in Liaobu, the reporter saw dozens of boxes of mineral water piled up in the store. According to the store owner, these waters were shipped from Huoshan Mountain in Heyuan and were specially used for cooking soup. keel soup stewed with lentils and pork soup were all boiled with these mineral waters, so that the soup would taste delicious.

In addition, the raw materials for cooking should also be transported from Heyuan, so as to ensure the authentic taste of Hakka dishes. The boss said that they have a special person to stay in Heyuan for purchasing, and every morning, they transport the materials from Heyuan to Dongguan, such as chickens in the mountains, vegetables grown by rural old ladies, various wild river fresh fish from Xinfeng River, tofu made from brine in the garage, etc., which are all driven by the local area every day to ensure.

Hand-ground tofu

The dishes here are all spread from the countryside, and even tofu is ground by hand. According to reports, Hakka fermented tofu is one of the representative dishes of Hakka cuisine, and the tofu selected is not the kind made of gypsum sold in the outside market. Hakka tofu is famous for Chetian tofu, which is a place name of Heyuan, where it is famous for making tofu. Chetian tofu is made of brine and polished with a stone mill, and it tastes delicious.

In addition to bean curd from Chetian, there is also Ciba from Chetian, which is also made by traditional hand. Ciba is made with wooden pestle, stone mortar, etc. It is not very sweet, so it is not easy to get bored, and it is sticky and has moderate toughness.

maiden wine that has not been mixed with water

Hakka maiden wine can't be tasted without mentioning. As far as brewing is concerned, there are two other reasons besides human factors. The first is to choose high-quality wine cakes, and the second is that the water quality is critical, and pure and sweet mountain spring water or well water should be used. Yellow rice wine is suitable for all ages, especially for Hakka women, because of its extremely low alcohol content and mellow and slightly alcoholic taste.

Most of the Niang wine we usually see is yellow, which is because the Niang wine is mixed with water in the restaurant, and the taste of the wine is relatively weak. But the Niang wine here is white. The shopkeeper told us that these Niang wines are not boiled or mixed with water, so they are stronger, more mellow and not high in degree, but they taste good.