1, Hakka fried Sambo
Kimchi is a unique cooking method of Hakka people. It is a way of putting raw materials in, stuffing, coating, wrapping in another or several kinds of ingredients, and then heating them into dishes. Fermented Sambo consists of green pepper, eggplant and bitter gourd, which can be fried, steamed and thickened. Either way, it is fresh, fragrant and tender, fragrant but not greasy, and has a unique taste.
2. Hakka potted dishes
Hakka potted dishes, also known as big dishes, look rough, but the cooking method of potted dishes is very elegant, which is made by frying, frying, burning, boiling, stewing, marinating, and then filling pots layer by layer. There is also dried Kun, which is composed of more than a dozen raw materials such as chicken, duck, fish, oyster, yuba, radish, mushrooms and pork. A table of diners only eats one pot of dishes, which means reunion and good weather.
3. Hakka Niang wine
Hakka Niang liquor is one of the oldest liquors in China with a history of more than 2,000 years. It is an indispensable raw material for making Niang wine chicken. Chop ginger and stir-fry with peanut oil until red and yellow, then stir-fry chicken pieces until golden brown. Add a proper amount of mother wine puree and water wine into a casserole, simmer for more than an hour, and cook thoroughly. The fresh smell of chicken and the mellow smell of Niang wine make people taste buds fragrant.
4. Braised pork with Hakka plum dishes
Braised pork with Hakka plum dishes is one of the famous dishes in Meizhou, which has Lingnan characteristics. Braised braised pork with plum vegetables, a famous Hakka dish, almost covers most of the cooking techniques in the ancient Central Plains. The methods of blanching, boiling, frying, frying, steaming and stewing make the tastes of pork and dried pickles penetrate each other, resulting in the wonderful effects of fat but not greasy, harmonious meat and vegetables, and thick and mellow taste.
5. Hakka raw fish
Hakka fish is a big dish. Looking at the nephrite-like fish fillets piled on the plate, the dipping materials are excellent soy sauce, mustard sauce and ginger juice. It tastes soft, smooth and full, but the fish fillets are tender and slightly fishy, which is a wonderful charm.