Xingning District delicacies include stuffed tofu, salt-baked chicken, fried large intestine, braised pork, fish ball pot, etc.

1. Yong Tau Foo: The representative of Hakka cuisine, tender, smooth, fragrant and nutritious.

Cooked by one family and enjoyed by ten families, it is a reserved dish for Hakka people during the New Year and festivals.

2. Salt-baked chicken: The raw materials are chicken, salt and salt-baked powder. It tastes salty, tender and intriguing.

It is one of the local Hakka signature dishes in Guangdong.

1. Yong Tau Foo: The representative of Hakka cuisine, tender, smooth, fragrant and nutritious.

Cooked by one family and enjoyed by ten families, it is a reserved dish for Hakka people during the New Year and festivals.

2. Salt-baked chicken: The raw materials are chicken, salt and salt-baked powder. It tastes salty, tender and intriguing.

It is one of the local Hakka signature dishes in Guangdong.

3. Fried large intestine: Fried large intestine tastes good and is a good omen. It will last a long time and make money.

It’s a classic dish from DouFour.

There are mainly fried large intestines with shredded ginger, fried large intestines with soybeans, fried large intestines with pickled bamboo shoots, etc.

4. Red braised pork: Red braised pork is as famous as famous Hakka dishes such as plum and vegetable braised pork, taro braised pork, Gannan purse and glutinous rice balls, etc. It is oily, soft and glutinous, extremely delicious, red and bright, and is a must-have dish for weddings.

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5. Fish ball pot: Eating fish balls means eating fish balls in Hakka dialect, which is a homophone that means you can’t finish eating them.

Tender, smooth and sweet, a century-old classic.

Use fish head soup as the base, cook it in a clay pot with the cooked squid, and sprinkle with a little chopped green onion. The soup is thick and delicious.