1, stuffed tofu
Chopped mushrooms, squid, shrimps, pork, etc. are selected as the fillings for making tofu, and a small amount of monosodium glutamate, white salt and starch are mixed, which are stuffed into the middle of fresh and tender tofu blocks, steamed or braised, or boiled or fried, and can be eaten after cooking. In winter, boiled tofu is a representative of Hakka cuisine, which is fresh, tender, smooth and nutritious.
2. Baked chicken with salt
Salty flavor is the characteristic of Hakka cuisine, and salted chicken best embodies this. The skin is smooth and smooth, so it is praised as the best chicken in the world. Dongjiang cuisine is also as famous as Chaozhou cuisine and Guangzhou cuisine in Guangdong, which is famous for eating chicken, because of its salted chicken.
3. Raw fish?
Hakka people have a long history of eating raw fish, and they have the habit of eating raw fish in Ninghua, Xingning and Wuhua. Hakka raw fish is characterized by adding snail garlic vinegar to the ingredients. Now there are more kinds of raw fish, such as river fish, sea fish, shrimp and so on.
4, fried spring horn
Fried spring horn is fried egg horn, a traditional Hakka home-cooked dish, which meets the requirements of Hakka people to "eat well and fish for big horns" It's delicious. It's enough to eat 7-8 at a time.