What are the delicious specialties in Meizhou?

Meizhou is a prefecture-level city in Guangdong, and it is also one of the most concentrated settlements of Hakka people. It is known as the "Hakka Capital of the World". What are the delicious specialties in Meizhou?

Meizhou specialty 1: Tai Po bean jelly cake

Tai Po bean jelly cake is a traditional famous food in Meizhou, Guangdong Province, with a history of 8 years. It is translucent and solidified, with the natural color of fairy grass from brown to tea brown. It contains a lot of gum, is elastic, has the flavor of natural fairy grass, and is slightly alkaline. When eating, you can add sugar or milk, which is smooth and delicious, cool and antipyretic.

Tai Po bean jelly cake has the functions of clearing away heat, filtering dampness, cooling blood and reducing summer heat, and is mainly used for treating acute rheumatoid arthritis, hypertension, diabetes, heatstroke, wind-heat cold and so on. Drinking a small bowl of this cake every day has a good effect on lowering blood pressure.

Meizhou specialty 2: salted chicken

Salted chicken is a special traditional Hakka dish, and it is also one of the signature dishes of Meizhou Hakka. Now it has become a famous classic dish at home and abroad. The raw materials are chicken and salt, and it tastes salty.

Meizhou specialty 3: Fermented tofu

Fermented tofu is an essential traditional dish for Hakka people to entertain relatives and friends on holidays. Fresh tofu, lean pork, a small amount of salted fish or eggs are used as raw materials. Boned salted fish, fried and fragrant, chopped with pork, embedded in tofu blocks, or steamed with slow fire, can be eaten, and some of them are cooked in a pot until they are half red, which is called braised tofu, which has a Hakka flavor.

The unique feature of "Hakka fermented tofu" is inseparable from its strict production technology. "Niang" is a Hakka verb, which means "planting stuffing", and "Niang tofu" means "tofu with meat stuffing". Hakka-brewed tofu tastes delicious, and the white and tender tofu is stuffed with meat, fish, shrimp and so on, which increases the taste and makes it chewy.

Meizhou specialty 4: Tai Po Dried Tofu

Tai Po Dried Tofu has a history of nearly 2 years, which is a traditional Han dish in Tai Po, Guangdong Province, and belongs to Cantonese Hakka cuisine.

Tai Po Dried Bean Curd, which is famous in Lingnan, is exported at home and abroad. As early as 1959, it was rated as a brand-name high-quality food in Guangdong Province. Its characteristics are tough, elastic, sweet, salty, fragrant and fresh, and it can be served with wine and dishes.

Meizhou specialty 5: Dabu beef jerky

Dabu beef jerky is a special flavor food in dapu county, Meizhou, Guangdong Province, which is a famous local specialty. Beef jerky is fragrant, tough and delicious, and can be served with wine. This product is sterilized at high temperature, vacuum packed, rich in nutrition and unique in taste, and it is an excellent gift.

Meizhou specialty 6: Fish balls in a pot

Eating fish balls, in Hakka dialect, means "not enough food". It's tender, smooth and sweet, a century-old classic. Use fish head soup as the base, put the cooked squid in a clay pot, sprinkle a little chopped green onion, and the soup is rich and delicious.

Meizhou specialty seven: seven floors _

seven floors _ is a traditional snack in Hakka areas. In the past, almost every household in Hakka rural areas made seven floors _, which was used to greet guests and give gifts to relatives and friends.

The traditional manufacturing tool of the seven-story _ is a bamboo dustpan, but now it is mostly made of iron or aluminum flat-bottomed pots. Raw materials are fresh and high-quality rice. Production method: firstly, wash a proper amount of rice, soak it in clear water, grind it into rice slurry, apply a small amount of peanut oil to a large basin, scoop the rice slurry into the large basin with a spoon, grasp both ends of the basin with both hands, slowly shake the slurry evenly, and then put it in a pot and steam it with strong fire for about three minutes. After cooking for one layer, add another layer of slurry, and repeat the cycle.

when eating, cut into diamond-shaped pieces, which can be uncovered layer by layer, dipped in the fried ginger, onion and sesame oil. The mouth is full of onion and ginger oil, and it has a very tender taste, which makes people want to eat more and more.

Meizhou specialty eight: Sanji soup

Sanji soup is a traditional snack in Meizhou and belongs to Hakka cuisine. It is the local people who make full use of local cuisine resources according to their local eating habits and understanding of food culture, and create delicious food. It has a history of more than 2 years.

In the imperial examination era, the number one scholar, the number two scholar, and the number two scholar were

the top three in palace examination. Later generations compared pork liver, lean meat and pork belly to Sanji and Sanji soup, hence the name. Hakka people mix Sanji with auxiliary materials such as Lycium barbarum leaves and pickles, and add a few drops of distiller's grains to make Sanji soup with delicious taste and rich nutrition. A bowl of San Ji and a large bowl of pickled noodles, such a rich breakfast is the favorite of many Hakka people in Meizhou.