2, fresh fish cooking powder: first of all, fresh, slaughtered fish head, fish meat, fish intestines with pure handmade fish balls, fried milky white broth, poured into the hot cooked fans, a bowl of fresh fish cooking powder will be completed.
3, authentic salt-baked chicken: select the local tender chicken, slaughtered and removed from the viscera washed and dried, and then wrapped the whole chicken tightly with bamboo straw paper, buried in the fried hot salt pile through the fire baked. After taking it out, it will be dismantled and torn into shredded meat slices for serving on a plate, and then served with ginger oil or sesame oil. The skin is soft and tender, fragrant, and has a good warming function.
4, plum and cabbage buckle meat: fat and lean pork (three layers of meat) cut into cubes, the first pork boiled, and then under the frying pan fried crispy pork skin, fish up that is mixed with equal plum, ginger, garlic, salt, soy sauce, sugar in a bowl, placed in the pot on the fire steam rotten. Characteristics are: fresh and soft, salty and sweet, fat but not greasy, color and flavor are excellent. Vegetable buckle meat and salt-baked chicken has become a Hakka cuisine "leader", enjoying high visibility.
5, stuffed tofu: stuffing selection of chopped mushrooms, squid, shrimp, pork, a small amount of salted fish, etc., plus mixing the right amount of monosodium glutamate, white salt, starch, and stuffed into the middle of tender tofu blocks, or steamed or stewed, or boiled or deep-fried or boiled, cooked and ready to eat. Fry it in the pan until half dark red, that is, into the braised stuffed tofu, and then sprinkled with a few green onion grains, dipped in five-spice sauce while hot to eat, "salty, fat and smooth" suddenly full of taste, a unique flavor.
6, Hakka Niangjiu chicken: a local chicken or rooster slaughtered and cleaned, cut into pieces, first peanut oil, ginger and chicken pieces into the pan fried incense, and then poured into the 1 ~ 2 pounds of Meizhou specialty Hakka Niangjiu and simmering cooked, fragrant and sweet and slippery, delicious, tonic and beneficial to the gas. Hakka women give birth to children "sitting in the moon", the elderly after the disease, most of the consumption of Niangjiu chicken to replenish the body.
7, flavor leavening meet: the rice ground into a pulp mixed with the right amount of soil alkaline water, and then boiling water to brew the pulp, served in a small bowl can be steamed. The surface of the bowl is swollen all around, the center is concave into a nest, dipped in sweet soy sauce (red flavor) to eat, so it is called flavor leavening. It can also be sliced and fried, with a savory flavor. Or cut into pieces in the pot, with onions, garlic, meat, pepper for cooking and stir-frying, fresh, tough and slippery, welcomed by guests at home and abroad.