1, pickled noodles + three and the first soup

This is the Meizhou people forever breakfast. New Meizhou people fall in love with this simple flavor, old Meizhou people can not leave this long accustomed to the taste, Meizhou people in a foreign land is more y miss this warm taste full of memories.

2, fresh fish boiled noodles

First of all, fresh, slaughtered fish head, fish meat, fish intestines with pure handmade fish balls, frying out of the milky white broth, and poured into the hot vermicelli, a bowl of fresh fish boiled noodles will be completed.

3, authentic salt _ 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 _ cooked. After taking it out, it will be dismantled and torn into shredded meat slices for serving on a plate, then served with ginger oil or sesame oil. The skin is soft, the meat is tender, the aroma is full of flavor, and has good warming function.

4, plum and vegetables buckle meat

will be fat and lean pork (three layers of meat) cut into long squares, the first pork boiled, and then under the frying pan fried crispy pork skin, pick up that is mixed with the top of the plum and vegetables, shredded ginger, garlic, salt, soy sauce, sugar in a bowl, placed in the pot of the fire steaming rotten. Characteristics are: fresh, soft and smooth, salty and sweet, fat but not greasy, color and flavor are excellent. Plum cabbage buckle meat and salt _ chicken has become the 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 sprinkle a few green onion grains, dipped in five-spice sauce while hot to eat, "salty, fat and slippery" suddenly filled with taste, a unique flavor.

6, Hakka wine chicken

To a local chicken or rooster slaughtered and cleaned, cut into pieces, first with peanut oil, ginger and chicken pieces into the pan fried incense, and then poured into the 1 ~ 2 pounds of Meizhou specialty Hakka wine and simmering, 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, bamboo shoots

This is a typical Hakka snack, potato flour for the skin, asparagus grains, squid, shrimp, mushrooms, dried tofu, five flowers of fresh meat and other fillings, wrapped into a dumpling and larger than dumplings "bamboo shoots _", steamed, coated with a little sesame oil can be eaten, the mouth smooth, taste very good.

8, open pot meat round

first freshly slaughtered mane head lean meat cut into small strips, dry shrimp soaked in water, soft wash, dry, mix into the cut lean meat, add dry potato flour, seasoning, mixing well squeezed into a small round shape into the plate, put the steamer into the steamer basket with a fierce fire steam for about 10 minutes just cooked out of the pot into.

9, ginger bad stew dog claw beans

Select the dog claw beans boiled in water, open the side of the rinse with water for 12 hours, peeled coat, cut into segments, start the oil wok, add a small amount of oil, under the shredded ginger, garlic mushrooms popping aroma, drop the dog claw beans, bad juice, Jin Buchan, stir-fry add a small amount of soup and seasoning simmering to the aroma of the push into the wet powder Hookz add the end of the oil on the plate, that is, into the.

10, flavor leavening_

The rice ground into a pulp mixed with the right amount of soil alkaline water, and then use boiling water to wash the pulp, served in a small bowl can be steamed. Bowl surface around the expansion, the middle of the concave into a nest, dipped in sweet soy sauce (red flavor) to eat, so the name of 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.