In Hakka cuisine, Yong Tofu, Braised Pork with Pickled Vegetables and Salt-Baked Chicken are the "three kings" that "rule" Hakka cuisine. Wherever there are Hakkas, these three dishes will be available. For Hakka people, they are both snacks and delicacies used to entertain guests at banquets.

Hakka tofu must be soft on the inside and crispy on the outside, giving people enjoyment in terms of taste; and the filling must be sweet and delicious, smooth and not greasy to be delicious. I believe that a successful dish should not only give people taste enjoyment, but also give people a kind of happiness, a kind of happiness that can only be felt when eating.

The Hakka cuisine just meets my requirements. No matter how many years a wanderer has been away from his hometown, no matter whether it is delicacies from mountains and seas or fine wines and jade liquid, he can always bring back the feeling of his hometown compared with the taste of his hometown. Yong Tau Foo belongs to Cantonese cuisine, and its basic ingredients include tofu, lean meat, fish, dried shrimps, salted fish, cabbage, onions, ginger, sesame oil, pepper, etc.

Yong Tau Foo is not only delicious, but also easy to make, with only four steps.

First chop the lean meat and fish separately, soak the shrimps until soft and cut them into small pieces, cut the salted fish into small pieces, and cut the green onions into cubes. Put all the ingredients into a bowl, add seasonings and stir until gelatinous and set aside; then pick and wash the cabbage, add oil, salt and boiling water to cook until cooked and serve; then rinse and drain the tofu, cut into four pieces, Use a spoon to scoop out a small amount of tofu, sprinkle with a little cornstarch, stuff it with fish meat, fry it in an oil wok until it is slightly yellow, and then serve it up; finally, heat the earthen pot, add oil and sauté the ginger slices until fragrant, add the soup and bring to a boil, then Add cabbage and tofu and boil for a while, add gravy and stir-fry. Once boiled, serve in the original pot.

It’s very simple! But it is this simple dish that attracts thousands of foreign friends to come and taste it.

Although I have left my hometown to study in Shenzhen for many years, I can never forget the food in my hometown, especially the delicious Hakka Yong Tau Fu.

Hakka Food Essay 500 Words 2: Hakka Food (506 words)

Have you ever tasted the tempting Hakka Yong Tofu in my hometown of Xingning? What, no! That would be a pity! The Yong Tau Foo in my hometown is very unique, delicious and beautiful! Let me introduce it below!

There are many varieties of Yong Tau Foo, including red, white and yellow. Among them, the red ones are the most delicious, but also the most difficult to make. The white and yellow ones are also delicious, but the preparation is the simplest.

Although they each have their own characteristics and flavors, they have one thing in common: they smell! Maybe those with a sharp nose will smell the super aroma of shiitake mushrooms, fat beef and tofu. This aroma can make you approve of Yong Tau Foo before you even eat it.

What do they do? Then let me tell you how to make red Yong Tau Foo!

We need to chop the meat into stuffing first, and add chopped mushrooms and kohlrabi. Then you put the filling bit by bit and carefully into the center of the tofu. After it's done. Put them into the pot and fry them over low heat. After frying for ten minutes, add some water, pour the tofu and water into the earthen pot, add red rice, green onions and other seasonings; then simmer over low heat for ten minutes. After five minutes, wait for the water to boil and you can eat it.

As soon as you eat tofu, you will want to eat it again, because the red Yong Tau Fu blends the aroma of red rice, the meaty flavor of meat filling, and the bean flavor of tofu. The three flavors are combined into one to form a red color. Yong Tau Foo is delicious!

I also set up a method for myself to eat Yong Tau Foo: first eat the tofu wrapped with meat filling, and then eat the meat filling in one bite.

Once, when I was eating minced meat, I threw the minced meat up high, hoping that it would fall into my mouth obediently, but it disobeyed and fell to the ground, making everyone laugh!