Hakka people like to make stuffing and cook with meat. Such as tofu, bitter gourd, pepper and eggs. Ingredients: white tofu, pork, mushrooms, edible salt, soy sauce, vegetable oil and onion. Practice: dig a small hole in the white tofu with a spoon and put the marinated meat in it. After the tofu is done, fry it, put a little oil in the pot, add tofu pieces and fry until golden brown. Fry all the pieces until golden brown, add appropriate amount of water, add pepper (you don't have to eat pepper), stew for appropriate time, then bag, and finally decorate with chopped green onion. The same is true of bitter gourd, pepper and eggs.

Lucky chicken, material: chicken 1 chicken, 250ml of cola, and 0/50ml of soy sauce. Practice: put coke and soy sauce into the pot, stir well, and simmer the whole chicken in the pot for about 30 minutes. In the process of roasting, the chicken body is constantly turned, so that each side of the chicken body is soaked in sauce until the chicken skin turns yellow. Dice the chicken and put it in a plate. Pour the remaining juice into another small plate as dipping sauce. Comments: golden skin greatly increases people's appetite; The skin is smooth and tender, the meat is elastic and the taste is quite good; Dip rich, like light taste can not dip, everyone co-produced.

Potato shredding pot, ingredients: shredded potatoes, chicken offal, vegetables, wine, peppers, onions, Flammulina velutipes. Practice: Marinate the chicken offal first, and soak the shredded potatoes in cold water (don't use hot water, it will make the shredded potatoes lose their fragrance). Stir-fry chicken offal and Flammulina velutipes, then add shredded potatoes, add appropriate amount of water, stew until cooked, and finally add vegetables and chopped green onion.

Traditional duck, material: 1 duck (about 1750g), peanut oil 250g, garlic and ginger 250g, a little salt and honey. Practice: Wash the ducks, hang them in dry water, and coat them with honey. Remove the oil from the pan and fry for 90 minutes with slow fire. In the process of frying, keep turning the duck to make the skin turn golden yellow. Add Jiang Mo and minced garlic, stir-fry for another 30 minutes, chop them up, put them on a plate, and use the remaining pot as dipping sauce. Comments: Duck meat is soft, rich in dipping sauce, golden in color, and fragrant immediately after cooking.