Kuca Tang is one of Silla’s flavor snacks. It not only has local characteristics, but also has pharmacological functions in preventing and curing diseases. The so-called Kuzhao, also known as Baijiangcao, has a bitter and cold nature and taste. It has the functions of clearing heat, detoxifying, purging fire, reducing scars and swelling, and can cure constipation and diarrhea. In summer and autumn, when the climate is dry, people in the city like to eat the large intestine "cool" with the bitter taste. It is thick and black in color, with a slight odor, but the taste is extraordinary and it tempts people's appetite. Butter Taro Noodles Silla's Butter Taro Noodles are on par with Hakka "Taro Eggs" (pan noodles) and "Beef Balls" and are well-known. It is simple to make: brew and puff the butter residue in water, remove the greasiness, put it into the boiled pork bone soup, add rock sugar, ginger, cooking wine, MSG and other condiments, mix it and eat it, add wet rice noodles and a small amount of green vegetables. Boil it in boiling water until cooked, scoop it up, add a spoonful of butter and bone broth over the rice noodles, and finally add a spoonful of vinegar and minced garlic. It's very delicious. Yongding Beef Balls use the finest fresh beef, mince it into puree, mix with a little tapioca flour and salt, and refine it into ball shapes. Eat it with condiments in the soup. It is fresh and refreshing, but not greasy. Braised pork with dried vegetables is a famous dish in Yongding. Use three-layer meat or a small amount of lean meat, fry or fry first, add garlic, add some glutinous rice wine and soy sauce, pour the dried Yongding vegetables into the pot, add some sugar, mix well, scoop up, put it in a bowl and put it into the pot Steam until the meat is rotten and smells fragrant. The meat is crispy, the vegetables are tender, and the flavor is mellow. Snowflake fish cake is also called fish cake. A famous dish in Shanghang and Liancheng. It is made from fresh and clean fish, with the skin and bones removed, and served with fatty pork, sweet potato powder, egg white and condiments. After being put on the plate, it looks like silver and snow, and it is delicious and smooth when eaten. It is also called snowflake silver flakes and feint fish. People in Shanghang and Liancheng often use this dish as the standard for judging festive banquets. There is a saying that "if there is no fish, there will be no feast". Shabu-shabu Jiupin, commonly known as "Shabu-jiumentou", is a delicacy in Liancheng that is both medicinal and dietary. It has been included in the national famous recipes. Jiupin Shabu Shabu uses the nine most essential parts of the cow, namely, beef tongue, tripe, beef heart crown, tripe tip, beef tenderloin, beef tripe, beef cardiovascular system, beef loin, and beef tripe wall. After strict selection of ingredients and fine knife skills, it is cooked with seasonings, rice wine and several Chinese herbal medicines. It is fresh and crispy, and the soup is fragrant. It has the effects of strengthening the stomach and kidneys, and removing cold and dampness. Because the meat from nine parts of the cow is eaten, almost the main essence of the cow is included, so it is also said that "eating a cow in one meal". Taro Buns and Taro Dumplings "No one can live in the mountains without a mountain" and "Sweet potato and taro are half a year's food". Hakka people mostly live in mountainous areas, and taro is the main cereal. Therefore, when eating grains, the taste is constantly changing, and various foods such as taro buns, taro dumplings, and taro meatballs have emerged. Boil the taro, peel and remove the hair, grind it into mashed taro and mix in an appropriate amount of sweet potato powder. Use noodles to make a dough and wrap it in your favorite fillings. It’s done. The skin is tender and smooth, and the filling is delicious. food. It is a famous snack in Changting and Liancheng. The white-cut river frog is the most famous Hakka dish and is known as "the No. 1 Hakka dish". The "Chinese famous chicken" Wentian chicken produced in Changting Wentian Town is cooked with Hakka rice wine. The skin is yellow and crispy, the meat is white and tender, and the flavor is fragrant. This is a dish that is included in the festive banquet of Changting New Year, and it is also a must-try dish for people from home and abroad when visiting Changting. As the saying goes, "It is not a visit to Changting if you don't eat Hetian chicken." Linlin's rebirth: Take a puppy that is just 10 to 15 days old, weighs about one and a half kilograms and has not yet opened its eyes, kills it, removes its internal organs, and rolls it into a ball. Then choose a medium-sized fresh pork belly, wash it, cut a small slit at one end, put the puppy into the pig belly, and add five slices of old ginger, a small amount of salt and rice wine. Then, wrap the cut pork belly with a small string, put the whole pork belly into the pottery bowl, seal it with a lid, place the pot in the pot, cover the pot lid tightly, and simmer over low heat for 1 hour. When the banquet begins, the pottery bowl is placed on the table, the cover is opened, and a strong fragrance immediately comes out of the bowl. Guests taste it while it's hot. It's thick but not greasy, fragrant but not dry. It used to be called "Linlin reincarnation" and is one of the rare dishes in the Hakka area, especially Changting. Leicha is a seasonal drink of Hakka people. It is made by mixing and boiling rice, soybeans, peanuts, tea, barrel skin, ginger, sesame and other raw materials. It is fragrant and delicious, with a unique flavor. It has the functions of appetizing, relieving fatigue, relieving hangover and relieving heat, cooling and detoxifying, etc., and is deeply loved by Hakka people.

Ciba is a traditional food loved by the Hakka people.

During traditional festivals, drunkenness and other activities, every household in the countryside would beat the hammer, which became a custom that has been passed down to this day. Spread is made by soaking glutinous rice in clean water, then scooping it up and putting it into a rice bowl to steam, then pour the steamed glutinous rice into a stone mortar, and beat it with a T-shaped hammer; Knead the handle of a good mallet into a large or small oblate shape, dip it in sugar and fried soybeans or peanuts and sesame powder, and eat it. It is very smooth and delicious. Dustpan rice, also known as "cage bed board", is a traditional food of the Hakka people, and every household can make it. The winnowing board, as the name suggests, uses winnowing boards as the production tool. Soak the rice and grind it into rice paste. Use a spoon to pour the rice paste into a dustpan. Put it into a pot and steam it over high heat. After about five minutes, it will be steamed into a thin layer. Peel off the whole sheet and add the fried shredded pork. Add stuffings such as , shredded bamboo shoots, shredded mushrooms, bean sprouts, etc., roll it into a tube shape and eat it. It is tender and delicious, and you will not feel greasy after eating more. Rice paste cake is a flavored food in Zhangping. As the name suggests, it is steamed with rice paste. When steaming, add one layer when it is cooked, and then add another layer when it is cooked, and the cycle repeats, so it is called "thousand-layer cake". Hold a piece in your hand and eat it with a bowl of shredded ginger, sugar and white vinegar. Your mouth will be filled with the aroma of scallion oil and a very tender texture.

Feng duck paste In Zhangping, every winter, every household kills Muscovy ducks, removes the feathers and discards the internal organs, then uses bamboo slices to open the duck belly, and marinates with five spices, pepper, monosodium glutamate, salt and other ingredients. After wiping the inside and outside of the duck, hang the duck in a ventilated and sunny corridor and let it dry in the wind and sun, so it is commonly known as "wind duck".