Water green casserole has a strange name, water green is said to be the name of a dish, Hakka people pick the water green, blanch it with water, then leave it outside to dry, then put it in a jar to store it, and then take it out when they need to use it, for stir-frying or stir-frying with rice. This dish has a slightly sour flavor and tastes particularly appetizing, with some similarities to sauerkraut. Water green casserole is shredded water greens and simmered with rice. The casserole with a bit of sour flavor makes people eat several bowls without feeling tired. Xinfeng River wild water fish is one of the specialties of this restaurant, which are salvaged from Xinfeng River Reservoir, sent to Dongguan, and entered into the restaurant to become a delicacy on people's table. It is said that there are very few wild water fish nowadays, so the supply of these water fish is limited, and the price is relatively expensive, costing more than 200 yuan a catty. This steamed water fish with tea oil is the signature dish inside this Hakka restaurant. The tea oil is from a kind of oil tea tree high in the mountains, and the tea oil is healthy and tastes better in cooking.
The mountain visitors
Hakka cuisine has always been one of the restaurants in Dongguan accounted for more than one of the dishes, especially in some of the Hakka more places, Hakka catering is more than Szechuan, Hunan and other restaurants, such as Dongguan restaurants with equal share of the world of foreign dishes, such as Huangjiang, Qingxi, LiaoBu, etc., the more Hakka people living in the place will always be a number of flavor authentic, more distinctive Hakka restaurant.
The reporter learned in an interview, Hakka cuisine is lighter, salty flavor, suitable for the weather in the south, Dongguan people's tastes, and therefore more and more popular, especially some of the raw materials shipped over from Heyuan made of authentic Hakka cuisine, but also by the people's pursuit.
Materials are shipped from Heyuan every day
Hakka cuisine is on the list of Dongjiang Hakka cuisine, which is known as one of the three major cuisines of Guangdong, along with Chaozhou and Cantonese cuisines. Hakka cuisine is known as "original flavor, delicious".
The Hakka cuisine selection of materials seeks wild domesticated rough food, that is, no pollution "green food", food quality, good flavor and the ecological environment of Heyuan is good, especially the water is good has a lot to do with. In LiaoBu TianAn shopping plaza next to this TianAn farmhouse, the reporter saw in the store piled up dozens of boxes of mineral water, according to the store owner, these water is transported by the Heyuan Huoshan, specifically used to cook the soup, such as lentils stewed keel soup, pork soup, etc. are used to cook these mineral water, so that out of the soup will be more flavorful.
In addition, the raw materials for cooking should also be transported from Heyuan, so as to ensure the authentic taste of Hakka cuisine, the boss said, they specifically have a person to stay in Heyuan procurement, every morning from Heyuan to transport the materials over Dongguan, such as mountainous areas in the chicken, rural old lady planted out of the green vegetables, as well as Xinfeng River fished out of a variety of wild river fresh, Chetian brine made of bean curd and so on, which are sent by the local car every day. are all driven over locally every day to ensure the freshness of the food.
Hand-ground tofu
The dishes here are all handed down from the countryside, and even the tofu is ground by hand. According to reports, Hakka stuffed tofu is one of the representative dishes of Hakka cuisine, and the tofu used is not the kind of gypsum tofu sold in the market outside, the more famous Hakka tofu is Chetian tofu, Chetian is a place name of Heyuan, which is famous for tofu making, and Chetian tofu is made of brine, and polished with a stone mill, which has a very tasty flavor.
Besides Chetian tofu, there are also Chetian patties from Chetian, which are also made by the traditional handmade method, using a wooden mortar and pestle and a stone mortar to beat the patties. Chetian patties are not very sweet, so they are not easy to get tired of, and they are a little bit sticky to the teeth, with a moderate toughness, and therefore are also loved by a lot of people.
No watered-down Hakka wine
Tasting Hakka cuisine can't be done without mentioning Hakka wine. In terms of brewing, there are two other reasons in addition to the human factor: the first is to choose a high-quality wine cake, and the second is that the quality of the water is very critical, and it should be made from pure and sweet mountain spring water or well water. Huangjiu has a very low alcohol content and a slightly alcoholic taste, so it is suitable for both young and old, especially for Hakka women, who are particularly fond of this "thirst-quenching and tonic" yellow wine.
We usually see Niangjiu, most of the yellow, that's because the restaurant Niangjiu water, wine flavor is relatively light. But here is the white Niangjiu, the shopkeeper told us, these Niangjiu is not boiled, not watered, so it is a little stronger, more mellow flavor, degree is not high, but drink a good feeling.