Hakka bean curd is famous for a long time. It is one of the three famous dishes in our Hakka cuisine. When it comes to Hakka bean curd, many places say that their home is the authentic Hakka bean curd. For example, Dongjiang bean curd in Huizhou is indeed the most famous among all Huizhou Hakka dishes. Tofu brewing in Heyuan's garage is just as popular as Laolong beef tendon cake. They are brewed with fried tofu, which is also called a local specialty. Hakka bean curd is the best one among Wuhua bean curd, and it is also a must-have signature dish for greeting guests and a must-have dish on festive days. When you taste Wuhua Hakka bean curd produced by Wuhua, it will definitely subvert your imagination. It is a perfect encounter between tofu and meat. The mellow bean and delicious meat are not just a mixture of tofu and meat. After hundreds of years of inheritance, Wuhua fermented bean curd has become the most famous fermented bean curd in Hakka area.

Wuhua is located in the mountainous area, with fresh air, less pollution and more mountain springs. The spring water is sweet, and the tofu is fresh, sweet and tender, so it has a lot of research on the cooking of tofu. There are braising in soy sauce, frying, boiling and steaming. But no matter what cooking method, you can keep the true color of tofu fresh, sweet and smooth, and you can never get tired of eating it.

Authentic Hakka bean curd is made of soybeans, without any additives. Generally, fresh and mature soybeans picked from their own fields are used, then the soybeans are dried in the sun (because they smell like beans), soaked for several hours every other day, and then put into a stone mill, and ground with water until the beans are squeezed out, and the remaining bean dregs can be used as porridge and other foods. Then, the bean water is poured into a large pot to cook, and the tofu with water is also counted.

? Then there is the important "brewing". . "Niang" is a Hakka verb, which means "planting stuffing", and "Niang tofu" means "tofu with meat stuffing". The stuffing should be fresh pork belly with a little mushrooms, squid, shrimps, monosodium glutamate and salt. Or bone-removing salted fish from Dawu, frying in oil, dicing pork belly and mixing with salted fish, adding seasoning, adding potato powder and a small amount of water, and stirring to make elastic meat stuffing. Brew the stuffing into a tofu block the size of a matchbox. One hand holds the tofu tightly, and the other hand embeds the meat stuffing into the tofu with chopsticks, much like wrapping jiaozi. Gently press the soft and smooth tofu, and a white and tender tofu baby will be successful. Because the tofu is white and tender, the process of "brewing" has to be skillful. Then put the meat face down in the pot, fry it with slow fire until golden brown, put the seasoning in the casserole, stew it with medium slow fire for 10 minute, sprinkle with chopped green onion, and serve it in the original casserole. When eating, keep up with lettuce and purple pepper sauce as seasoning to make it have a special flavor.

Hakka bean curd is rich in nutrition and memorable. It represents the Hakka people's simplicity, honesty, diligence and housekeeping, and the Hakka cultural and historical heritage. If you like to go for a walk in Wuhua, Meizhou, the Hakka people welcome you.