Hakka exclamation circle.
Also known as Yuan Bo, meatballs, the main varieties are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls and chicken balls. Hakka hammer yuan tastes pure, tough and crisp, and the chewing head does not break the residue. People often say that "beating Yuan" means "falling on the table and jumping three times". Among them, Yongding beef balls and xia yang beef tendon balls are highly praised for their delicious taste. Meatballs are not only a regular dish, but also indispensable for drinking and feasting. They mainly use the word "circle" to express "reunion" and "perfection".
Shanghang fish white
Shanghang Fish White is a specialty of Shanghang County, also called boiled fish white. It is a meat paste made of fish and fat, with sweet potato powder, fresh water chestnut and scallion. This is a unique and wonderful dish with all colors and flavors.
Rinse wine
Washing wine is a unique way for people in western Fujian to eat hot pot. That is, put the meat slices and fish fillets into a boiling pot with rice wine, boil it a little and eat it. There are two main types:
Rinsing beef wine is to take nine kinds of meat, such as tongue tip, tripe, heart crown, tip of tripe, loin, tripe bee, heart tube, loin and grass belly wall, and put them into the pot for rinsing. It is also called "Shuan Jiu Men", which means the nine most important roles in China's traditional operas, such as Dan, Hua and Ugliness.
Rinse pork wine, generally rinse pork liver, pork heart, pork loin, pork sausage, pork tongue, tender meat at the edge of keel, etc.
The meat washed with wine is very particular about cutting. Different kinds of meat should be cut into flowers, slices, strips and pieces, 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 the wine and cook them together to rinse the meat. Its taste is not only fresh and refreshing, but also relaxing and refreshing.
Sibaoyang tofu
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 people in western Fujian. This dish uses tofu, a local specialty, as raw material. Chop lean pork and tender beef into paste, add a little red mushrooms, mushrooms and scallions, and stuff the dough into a square inch of tofu. Then put the tofu with minced meat into the pot, add chicken soup and lobster sauce, and simmer. Sprinkle with pepper and chopped green onion, and wait until the soup is completely put away by tofu, then you can taste it. The tofu in the dish seems to be shaking, which is called "overflowing tofu"
Tingzhou river
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. Guests at home and abroad must try this dish when they come to Tingzhou.
Duanmu bread
It is said that during the Guangxu period of the Qing Dynasty, there was a prodigy Xue in Changting. 10 years old can write poetry, 13 years old is a scholar. His family is very poor. One year during the Lantern Festival, the burritos in the street smelled fragrant and Xue wanted to eat them. Hu's mother bought some burrito skins and wrapped some onions and garlic to satisfy his greed. He asked, "What is this dish?" Hu replied, "Handkerchiefs are miscellaneous." In his later adulthood, Lin Xue remembered the past and wrote a poem: "Every family reunites for the Lantern Festival, and every family wraps spring rolls. Thinking of my poor days, he smiled and asked what the handkerchief was wrapped in."
Hakka leicha
Lei tea is a special drink of Hakka people, and its production and flavor are unique.
The tools for "rolling" tea are rolling hands and bowls. The basic raw materials are tea, rice, sesame seeds, soybeans, peanuts, salt and orange peel, and sometimes some herbs are added. Put the raw materials into a bowl and grind them into paste-like tea cream. Pour them into boiling water and sprinkle with some chopped onions. This drink can not only quench thirst, but also satisfy hunger.
In the local area, almost all food can be added to tea. Beans, rice and peanuts, dried vermicelli, mushrooms and bamboo shoots, meat, sesame and rice fragrance are all good raw materials for tea. Hakka people are hospitable. The more guests eat, the happier the host will be.
Zhou Ting Gordon
Tingzhou Dengzhan Cake is named after it looks like an ancient oblate soybean oil lamp. It is made by soaking rice and soybeans and grinding them into rice slurry, adding refined salt, monosodium glutamate and chopped green onion, scooping them into a special round spoon with a spoon and sinking them into a boiling oil pan. Rice slurry quickly swells into a ball in boiling oil and is cooked quickly until the bottom is golden. The entrance is crisp, because its rapid expansion process is like magic, and it is also called "magic cake".
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