Hakka Immortal Rice Cake

Meizhou Hakka people’s Immortal Rice Cake is made of Immortal Grass as the main raw material. Immortal Grass is also called jelly grass and likes to grow on slopes and valleys. It tastes sweet and cool, and has the effect of clearing away heat and relieving summer heat. The method of making prickly pear soup is simple. First put dry prickly pear grass into a pot and simmer it. When the heat reaches a certain level, pick up the grass stains, then filter the prickly pear soup, then pour in an appropriate amount of starch or rice flour and sweet potato flour, and heat it Stir constantly until the soup turns into a paste, then pour it into a porcelain bowl to cool, and it becomes a fairy plate. With the improvement of modern technology, some areas use fairy grass to make fairy cake powder, which greatly simplifies the production process. After cooling, the fairy board is in the shape of black gel. When eating, it can be placed in a bowl, broken into pieces with a knife, and mixed with honey (or white sugar) and fragrant dew. It is sweet, fragrant, tough, smooth and has "fairy grass". Unique fragrance. It can not only quench hunger and thirst, but also has many functions such as clearing away heat and repelling summer heat, aiding digestion, lowering blood lipids, and treating diabetes.

, cure hunger" effect. According to expert research, eating immortal rice cakes regularly has the effects of quenching thirst, relieving heat, and promoting body fluid production. It has certain curative effects on hypertension, rheumatoid arthritis, heatstroke, colds, diabetes, etc.

Hakka Yongdou Fu

Meizhou, a thousand-year-old city, is known as the "Hakka Capital". People from the Central Plains "migrated southward in clothes and clothes", which not only brought with them the culture of high-quality reading, but also Hakka cuisine has formed its own food culture. Fried tofu the size of a matchbox until golden brown, stuffed with pork and fish stuffing, chopped green onion and sesame oil, put it in a clay pot with chicken soup and simmered until the aroma overflowed. I think the Hakka people who came to Meizhou had no wheat to make dumplings, so they created such a delicious dish.