Buckle Meat with Preserved Vegetables is a Hakka specialty from Guangdong.

Buttoned pork originated in Guangdong, most famous for its plum vegetable buttons, which in a narrow sense generally refers to the plum vegetable buttons, a traditional specialty of Meizhou. It is usually made by boiling the pork in a soup pot, adding dark soy sauce, deep-frying it for color, and then cutting it into slices. After that, add green onions, ginger and other seasonings fried for a few moments, and then under the soup with a small fire simmering rotten, the meat into a bowl, on the top of the plum vegetable segments, pour the original soup steamed through.

Button meat with preserved vegetables is chic, generous and decent, the color is red and oily, the soup is thick and delicious, the meat is fat but not greasy, eat soft and mellow.

History of the dish

After the migration of people from the Central Plains to the south, they lived in poverty, and many of them were engaged in physical work and labor intensity. Normally there was usually very little meat, and fattier foods were effective in filling their hunger. The dishes they ate were salty in taste, and the sauces they used were relatively simple, usually flavored only with raw onions, cooked garlic and cilantro.

The Hakka people made the pork with the ingredients, and then steamed the meat on a mat of dried mustard greens, creating a delicious dish with an oily color and a rich aroma. Over time, this dish has become famous throughout the world, and we often taste the "pork with preserved mustard greens".