1. Fresh fish noodles are first of all fresh. Freshly slaughtered fish heads, fish meat, and fish intestines are paired with handmade fish balls. The milky white soup is boiled and poured into the cooked vermicelli. A bowl of fresh fish noodles is ready.

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2. The fillings for Yong Tofu are minced mushrooms, squid, shrimps, pork, a small amount of salted fish, etc., mixed with an appropriate amount of MSG, white salt, and starch, and stuffed into the middle of the fresh tofu cubes, or steamed or simmered, or

Bake, fry, or boil, and can be eaten once cooked.

Fry it in a pot until half of it is dark red, and it becomes braised Yong Tau Foo. Sprinkle a little green onion, dip it in the five-spice sauce and eat it hot. The "salty, fat and smooth" texture immediately fills the mouth and has a unique flavor.

3. To make the meatballs, first cut the freshly slaughtered lean meat into small strips, soak the dried shrimps in water until soft, wash them, absorb the water, mix them into the cut lean meat, add dry potato starch, and season with it.

Mix well and squeeze into small rounds, put in a plate, put in a steamer and steam over high heat for about 10 minutes until cooked and ready to serve.

4. Meicai Braised Pork Meicai Braised Pork: Cut the lean meat (three-layer meat) into cubes, cook the pork first, fry the pork in a frying pan to make the pork skin crispy, and then add the best plums, shredded ginger, and garlic.

, refined salt, soy sauce and sugar into a bowl, put into the pot and simmer.

Features: Delicious taste, soft and smooth, moderately salty and sweet, not greasy, good color, flavor and taste.

Meicai pork chops and salted chicken have become the "leaders" of Hakka cuisine and enjoy a high reputation.

5. Meijiang fish with vinegar Meijiang fish with vinegar is a special delicacy of Meijiang District, Meizhou City, Guangdong. It is a famous local specialty and a delicious accompaniment.

Grass carp is used as raw material, and ginger, garlic, sour vinegar, white sugar, white salt and shredded radish are used as condiments.

The special condiments are poured on the fish. The fish meat is sour, sweet and fried, leaving a fragrant aroma in your teeth and cheeks, leaving you with endless aftertaste.

6. Ginger Wine Chicken Ginger wine chicken, also called fried chicken with wine, is a common local dish in Guangdong Province and belongs to the Cantonese cuisine.

It is a nutritional supplement that mothers must take during the first month of pregnancy. From the first meal after delivery to the first thirty days of the full moon, women must take ginger wine chicken as their staple food.

Fried Chicken Wine uses male (capon) chickens fried with ginger and cooked with glutinous rice and yellow wine. It is rich in nutrients and has the effects of removing wind and activating blood circulation.

7. Chrysanthemum cake: Chrysanthemum cake is a unique traditional snack in Meizhou with a history of more than 100 years.

It is made from glutinous rice flour, mung bean flour, white sugar, maltose, chrysanthemum honey and chrysanthemum essence, and is refined through multiple processes.

Its appearance looks like a chrysanthemum, its color is egg yolk, and it is transparent.

It tastes sweet and refreshing, with the rich fragrance of chrysanthemums.