In addition, Hakka cuisine also combines the characteristics of local dishes, including wuyue's sweet and sour, Bashu's spicy, Fujian and Guangdong's sauerkraut and so on. This makes Hakka food culture more colorful. Changting's White Rib River, Liancheng's Shuan Jiupin, Yongding's dried vegetables and braised pork, as well as various snacks in Xinluo City, make people never tire of eating them.
Name: Tingzhou River
Introduction: As the saying goes, "If you don't eat rivers, it's not Changting". Changting is the hometown of Tingzhou, and Baijianhe River is the most famous dish in Tingzhou, known as "the largest dish in Tingzhou". According to China Recipe, "Hejiang originated in Hetian Town, Changting County, Fujian Province". According to folklore, during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, Hehe was chosen to be sent to Chang 'an, and was listed as a cockfighting hero, and always won.
There are many cooking methods in Changting Hejiang, including crispy chicken, oily chicken, egret chicken, Babaoji, brine chicken and so on. Among them, Hejiang is the most famous and has been listed as the first of Hakka recipes in western Fujian. Hejiang has become a delicacy for Changting urban and rural people to entertain guests and show respect. This dish must be in the banquet of Tingzhou people on the festive New Year's Day, otherwise there will be no ostentation and extravagance.
Name: Braised pork with dried vegetables
Introduction: Yongding famous dish. Cooked with three layers of meat or a small amount of lean meat and Yongding dried vegetables, it is rich in flavor, crisp and tender, fresh and mellow.
Name: Shuan Jiupin
Introduction: Commonly known as "Shuan Jiu Men Tou", Liancheng is a kind of food with the same origin of medicine and food, which has been included in the national famous dishes menu. People in western Fujian have a unique way to eat hot pot, that is, put meat slices and fish fillets into a boiling pot mixed with rice wine, and cook them slightly before eating. There are two main types:
Nine kinds of meat, such as ox tongue peak, ox tripe, ox heart crown, ox tripe tip, ox tenderloin, ox bee tripe, ox heart tube, ox loin and grass belly wall, are put into a pot to rinse and eat, which symbolizes the nine roles of Dan, Hua and Ugliness in a drama.
Jiupin meat is very particular about cutting. Different kinds of meat should be cut into flowers, slices, strips and blocks, and then the water mixed with rice wine should be boiled in a pot or hip flask. At the same time, add spicy potato (a kind of herb for eliminating dampness and regulating qi), ginger and rattan root into wine and cook together, then rinse the meat. Its taste is not only fresh and refreshing, but also relaxing and refreshing.
Sibaoyang tofu
Name: Sibaoyang Tofu
Introduction: When you come to Liancheng County in western Fujian, you must try the local four treasures of foreign tofu, which is a special dish of Hakka in western Fujian. During the Ming and Qing Dynasties, the woodcut printing industry in Bao Si was very prosperous. Because fried food is easy to get angry, printers who work day and night pay attention to clearing heart and moistening stomach, nourishing yin and nourishing yuan. Tofu culture has a long history in Bao Si.
It uses China's unique May soybean as the main raw material, and uses cooked soybean milk and cooked gypsum to make white tofu. Seasonings should be carefully selected from fresh lean pork and tender beef without fascia, and a little red mushrooms, mushrooms and onions should be chopped into fresh meat sauce for stuffing.