Hakka brine chicken is a special traditional Hakka dish, and it is also one of the specialties of local Hakka in Guangdong. Popular in Meizhou, Shenzhen, Huizhou, Heyuan and other places in Guangdong, it has become a famous classic dish at home and abroad. The raw materials are chicken and salt, which tastes very salty.

According to relevant research, the formation of Hakka brine chicken is closely related to the migration life of Hakka people.

In the process of moving south, Hakkas moved to one place and were often harassed by foreigners and forced to move to another place. In the course of life, every household keeps poultry and livestock.

Live birds are inconvenient to carry in the process of "escape" and migration, so they are slaughtered and put into salt bags for preservation and carrying.

After moving to the relocation place, these stored and carried raw materials can alleviate the shortage of raw materials and nourish the body. Baked chicken with salt is a world-famous dish made by Hakkas with wisdom during their migration.

At first, the original chickens slaughtered by Hakka people were salted and sealed with salt piles. When they wanted to eat, they could be steamed directly, which is now the "Hakka Salt Baked Chicken".

Yongtoufu

Hakka fermented bean curd, also known as Dongjiang fermented bean curd, is one of the famous Hakka dishes. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, and seasonings such as mushrooms, minced meat, onions and garlic are put into it, and then they are cooked in a casserole together with seasonings such as monosodium glutamate and pepper for a long time. "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing".

According to relevant research, the formation of Hakka tofu is also closely related to the migration life of Hakka people. In the Central Plains, jiaozi, as a New Year's greeting food, has been deeply loved by people for thousands of years and has been passed down to this day.

After the Hakkas moved south to Guangdong, it was difficult to maintain this custom. The staple food was rice, but there was a lack of flour. Therefore, according to local conditions, Hakka ancestors made tofu by grinding soybeans planted in dry land, mixing them with pork and vegetables to make stuffing, making tofu into dough, cutting tofu into rectangular diagonal pieces, digging a small hole in the middle of tofu with chopsticks, and then embedding meat in the hole to form "stuffed tofu", and then replacing jiaozi with steaming.

Therefore, Hakka bean curd brain is a delicious food created by Hakka people with their own wisdom in a specific environment.