Fortunately, I can answer this question. If you want to use a dish to describe my hometown, the first thing that comes to mind is Hakka bean curd, which my grandparents will cook every holiday since childhood. Let's briefly share the production process.

A memorable hometown dish: Hakka fermented bean curd. The production technology of Hakka fermented bean curd is very complicated. You need to go through a variety of processes such as soaking, grinding, squeezing, boiling, blending, pressing, cutting, frying, brewing, stewing, etc. to eat a delicious Hakka tofu. Briefly explain the process of making sufu. "Soak": First, choose soybeans with full grains and no wormholes, and soak the beans with clear water the next night. The soaking time of beans should not be too long or too short, otherwise the beans will produce less pulp and affect the yield of tofu.

"Grinding": Grind the beans early the next morning, scoop the beans into the top of the stone mill with a spoon, and the soybean milk slowly oozes from the stone mill and flows into the bucket along the groove. Grinding bean curd is very labor-intensive, and only in this way can the hand-made tofu taste good, because the stone mill can grind the soybean milk fine enough. Although there are electric stone mills on the market now, the speed of making tofu is too fast.

Squeezing: the process of filtering bean dregs through filter bags and squeezing out bean juice.

boiling

Pour the filtered bean water into a large pot and boil it with firewood. When it is cooked, it is what we call soybean milk.

Adjust: after boiling, pour the soybean milk into the ancestral vat and cool for a while. Then the brine is "modulated" into tofu flower. The preparation of brine is a key step. Tofu will get old if you put too much salt water, but it may not be made if you put too little salt water. So, use a spoon to drop the salt water into the soybean milk bit by bit and stir it slowly. After the brine is cooled, a layer of "yuba" will be formed on the surface. Every time my grandfather puts it on the bookshelf, he will show it to me. I like to dip in sugar. It tastes sweet and delicious.

Squeezing: Spoon the solidified soybean milk into the tofu shed covered with the filter bag, and press the remaining water out with the weight in the vat, which takes about half an hour.

"Cut": Then cut the tofu into cubes, and the white tofu is ready. Cut it and put it in a basket to drain.

"Fry": Put the white tofu in the pot and fry until both sides are golden. When frying tofu, turn it over in time to prevent burning from affecting the taste. Be gentle in the process of turning, otherwise the tofu will be easily broken. Then cut the fried tofu in half with a knife.

Chop: choose a piece of semi-fat and semi-lean pork to remove fat, add a little mushrooms and a bowl of prepared salt water to make tofu stuffing. Every time grandpa cuts the meat by hand, he says that the taste of the machine outside is not as good as that of the manual chop.

Brewing

Hold the tofu with your hands and poke the pork into the center of the tofu block with your hands. I poke tofu every time, and grandma's tofu skin won't break, so this "poke" meat should be skilled.

Braised: Put all the "brewed" tofu into a large pot, cover the pot, and simmer slowly. The heat must be moderate, not big or small, and "stew" the tofu until it is cooked. After cooking, you can eat fresh, juicy, memorable and rich Hakka tofu brain.