1, Hakka Niang Jiuji: Hakka people use their own brewed wine as the base wine, wash the fresh minced chicken, stir-fry the chicken pieces in an oil pan, add ginger, red rice, glutinous rice wine, Redmi sugar and a proper amount of salt and water, boil them, put them in a casserole, and stew them with slow fire until they are cooked.

2. Mutton cooking wine: For Hakkas, mutton cooking wine is both warm and warm, and a bowl of steaming mutton cooking wine must be a good way to warm winter. Mutton wine is sweet and warm, which can warm yang and dispel cold, tonify qi and blood, and strengthen the body. A bowl of mutton wine won't be cold for a day!

3, Niang wine boiled wormwood: Hakka people can't live without Niang wine in winter. Boiling ai eggs with Niang wine is a girl's favorite in winter. Niangjiu, fried eggs and wormwood are all nutritious foods. The three-in-one combination has a very good warming effect, which is very suitable for people who are confinement and weak. Wormwood eggs exude the mellow fragrance of Niang wine from the inside out. Bite down, there is the fragrance of wormwood, the nutrition of eggs, and the sweetness of Niang wine. A small bite can keep your mouth fragrant and you can't stop.

4. Hakka Gallnut Chicken: Hakka Gallnut Chicken is a very traditional dish in Hakka area with a long history. Five-flowered chicken, also known as "Phoenix Rebirth", is a necessary soup for banquets in Hakka areas. Hakka Wuhua Chicken is the warmest in autumn and winter, and it has a very good nourishing effect.

5. Hakka risotto: This is a must-have meal for Hakka people in winter. The main raw materials of braised rice are glutinous rice, semi-fat (three-layer) pork, home-cooked sausage, mushrooms, dried squid, shrimp and so on.

6. Hakka bacon: autumn harvest and winter storage. At this time, the cultivation has been completed, and the hard work of one year has been fruitful and gratifying. Because the weather is cold and dry at this time, Hakka people all bacon at this time. Dry-cured products play an important role in Hakka cuisine. In the past, in order to adapt to the migratory life, Hakka people pickled and dried vegetables and meat, making it easy to move and carry. Moreover, because Hakka people are located in mountainous areas and have inconvenient transportation, they can't often buy fresh pork, so they preserve the excess meat and take it at any time.