In Hakka dialect of Xingning cuisine (19), smashing means pressing, and smashing brown can be understood as suppressing brown seeds! Its production process is to compact glutinous rice in a wooden lattice first, and then fry it in an oil pan, which must be turned constantly to turn brown into golden yellow. Soft incense is the characteristic of smashing, because it is fried and easy to get angry when eaten. Slipping pot hairpin is a very vivid noun. Its practice is to stir the glutinous rice into a thick paste, scoop it up with a spoon and slide it into the boiling hot oil soup along the pot wall. Generally salty, but also sweet. According to everyone's preferences, the pasta made by this method is soft, smooth and delicious. If you add some authentic Hakka pickles, the sliding pot board will have three flavors: salty, slippery and spicy, which has a unique flavor. Ma Shi fan dou fan dou, peanuts also. In Shima, people make beans in a rather strange way: first, mash the brick mud of the old house (which must be nitrated), add salt and cook it with the beans, take it out and roll it in the same mud powder, mix it with rice slurry to make the mud stick to the beans, and dry it until it is half dry, that is, put it in a special bamboo container and bake it with fire until it is dry. The peanuts made in this way are by no means comparable to the red mud peanuts on the market. Unfortunately, it has been rarely produced because it is complicated to make and easy to stick to mud. Chicken neck hairpin "seven-point waxy and three-point sticky" rice flour is kneaded into small balls with water, put into a hot oil pan, pat evenly with a spatula, then turn it over and pat evenly with a spatula, repeat, pat into thin slices and fry until cooked. Take it out while it is hot, sprinkle with sugar and peanuts, and roll it carefully. Cut it into circles with a knife and stand it up! It really looks like a chicken neck. Take a bite, it's fragrant and sweet! Radish hairpin Radish has the function of resolving phlegm and transforming qi, is sweet and cheap, and is deeply loved by Hakka people. Radish hairpin made of radish board and sticky rice flour is a Hakka rice cake. According to everyone's taste, add spiced powder, shrimp, mushrooms, pork and so on. It is an indispensable enjoyment for Xingning people to enjoy the New Year with the fragrance of radish and two bowls of old wine. Tian Ai Ciba is a snack made of mashed mugwort and sticky rice flour, which grows on the ridge. Tian Ai tastes sweet and has a special fragrance, so when you chew it carefully, you can enjoy it in your throat and nose. When I was a child, I often dialed Tian Ai's phone with my sister. What impressed me the most was Tian Ai, chubby, who used it as a Tian Ai hairpin, which was particularly fragrant. Fermented tofu is also one of the four major dishes everywhere, but the tofu outside is really bad. Made of mountain spring water, it is the kind of "aristocratic" tofu that falls into the ash and can't be photographed and blown out. It is served with minced meat and slowly fried with a small fire. In modern times, fermented bean curd is an essential dish for Xingning people to celebrate the New Year. According to the custom of Xingning people, tofu is "one garden and one reward" (which means you can't give it all). Braised pork with plum is one of the four Hakka dishes. With the communication after the opening, braised pork with plum vegetables has come to the tables all over the world. Netizens can basically eat it, and its variants include crystal braised pork and taro braised pork. Personally, I think braised pork with plum vegetables is more delicious, and no matter how fat the meat is, it is not greasy. In the northern mountainous area of Huangzanxingning, there is a unique rice named pearl rice. Its grains are smaller and yellow than rice, with extremely low yield and few people. However, this board, also called Hemi, has a very unique fragrance. Visitors who have just arrived in the northern mountainous areas will definitely try this snack. Although not necessarily the best, it is absolutely unique. The practice of Polygonum multiflorum Thunb. It is a crispy and delicious snack. It is a real snack in Xingning, and Fu Juan in Fu Juan is also a famous Hakka dish. It is made by wrapping the stuffing (consisting of meat, peanuts and mushrooms) in a yuba bag and frying it. Fu Juan can also be used as a raw material for soup, which is delicious but not greasy. Pearl red once represented Xingning's highest honor, a time-honored Chinese product and a famous Hakka historical wine. Not everyone can fry good wine, from wine selection to chicken selection to ginger selection. I happened to meet a good master. The wine he fried must be chicken and ginger. When you drink, you will judge by the bowl. It has three advantages: nourishing the body, especially fragrant and slippery. Chicken fried wine is often used by Xingning people as a confinement for lying-in women; In addition, when a family adds a man, the family will fry the chicken and wine in a big pot and distribute them to every family in the village.