Original and delicious It is true that society is constantly changing. In today's new era of socialism, Hakka cuisine is also constantly innovating.

Traditional Dongjiang cuisine has gradually formed its own local characteristics in modern Hakka pottery dishes, and has the reputation of "authentic, delicious and delicious".

The original flavor mainly comes from three aspects: First, the selection of materials emphasizes wild domestic and coarse species of food, that is, "green food" without pollution.

It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of the Hakka people, especially the good water; secondly, the cooking methods are mostly boiling, boiling, steaming and stewing, which do not damage the food.

Nutrition and fiber; third, few or even no heavy or thick seasonings are added, and raw onions and cooked garlic are generally used for seasoning.

Delicious The so-called delicious refers to the light taste, affordable price and harmonious effect.

Its harmonizing effect is similar to the modern term "diet therapy".

Many Hakka dishes have the effects of nourishing yin and reducing fire, clearing the liver and improving eyesight, strengthening the waist and kidneys, nourishing the skin and replenishing qi.

At present, in addition to the traditional "three old" dishes such as salt-baked chicken, stuffed tofu and braised pork, the more distinctive Hakka dishes include: Steamed chicken is made from chickens raised at home or in groups with cordyceps grains in the mountains.

Steam it in a pot with water, tear it with your hands or cut it into six large pieces and eat it hot. It is very sweet and tender.

According to other information, the amino acid content of chickens raised using local methods is more than 10 times higher than that of chickens raised using concentrated feed, which shows that the basic nutritional value is extremely high.

The whole pig set meal mainly consists of meat burgers made from the eight most "essence" parts of the pig, made into whole pig soup, steamed pork belly, offal, braised pork, etc., and is served with some green vegetables and home-pickled sauerkraut.

This way of eating is similar to the taste that Hakka people had in the past when they killed pigs during the Spring Festival all year round.

The all-beef set meal is mainly beef tripe, beef cypress leaves, beef heart tops and beef plugs. Unlike other places, the black membrane on the beef cypress leaves eaten here is not removed. It is said that it is mainly to strengthen the stomach.

Tofu set meal Hakka Yong Tau Foo originated from the habit of making dumplings in the Central Plains. When they migrated to Lingnan and had no wheat to make dumplings, they came up with the way to eat Yong Tofu.

Hakkas eat tofu in various ways. The so-called tofu set includes tofu pudding for pre-meal, fried tofu for the main course, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, etc., as well as snacks

fermented bean curd and so on.

Fresh from Xingang Lake, the wild mandarin fish, eel and catfish larvae from Wanlu Lake have firm and smooth meat, sweet taste and no muddy taste. They are delicious whether steamed, stewed or fried.