Baihou pancake, Tai Po Yizi hairpin, Pearl hairpin, bamboo shoot hairpin, bean hairpin, duck pine soup, Tai Po bitter bamboo shoot pot, Tai Po bean jelly cake, etc.
1. Baihou pancake is a traditional Han snack in Baihou District, dapu county, Guangdong. According to legend, during the Qianlong period of Qing Dynasty, Yang Zuanxu, one of Tai Po's famous "Three Hanlins with One Abdomen", was appointed as an inspector in Shaanxi and Xi 'an. Yang Zuanxu and his attendants brought home four beautiful spots from the north-pancake, mung bean board, bean soup and fern powder hairpin. Among them, after years of imitation, improvement and improvement, pancakes have evolved into Hakka snacks with unique flavor and popularity today.
2. Yizishan in Tai Po: Yizishan is one of the snacks in Tai Po with a history of more than 3 years. After the end of the Ming Dynasty, Yi Zi hairpin made in Tai Po has gained a good reputation in Pu Jing. The origin gradually expanded to the whole county. All the famous mementos will be served to the guests and won the praise of overseas Chinese at home and abroad.
3. Pearl hairpin: The original name of Pearl hairpin was Mouse Hairpin, which was renamed as "Pearl Hairpin" because the famous writer Douai thought it was indecent. Its main raw material is sticky rice. Before eating, it can be boiled or fried, with diced meat, chopped green onion, pepper and other condiments, which is delicious. Pearl hairpin in Xihe area is the most famous in dapu county.
4. bamboo shoots and bean sticks: bamboo shoots and bean sticks are made of two parts: the peel and the stuffing. The skin is made of potato flour, and the stuffing is mainly semi-fat pork and bamboo shoots (winter bamboo shoots are better). The skin of the bean hairpin is the same as that of the bamboo shoot hairpin, but the difference is that the stuffing is mainly red bean or white bean, which can be both salty and sweet. After cooking, it can be soaked in hot oil, which can show the delicious taste of the hairpin and is not sticky.
5. Duck loose soup: The raw materials are pure and white starch, brown sugar, lard, ginger and dried tangerine peel. The preparation method comprises the following steps: firstly, frying raw flour, then adding appropriate amount of water into brown sugar to thicken it, filtering with coarse gauze, removing impurities, putting it back into the pot, sprinkling ginger and dried tangerine peel powder, and adding appropriate amount of oil. When it is boiled, the stir-fried raw flour is evenly screened into the thick sugar with a fine sieve, while the oil is slowly injected and stirred continuously until the soup is dark brown, bright and moist, and the aroma erupts. Its taste is sweet and crisp. Duck pine soup is a dessert snack in Tai Po. Among many Hakka snacks, it is the most traditional and oldest dish.
6. Bitter bamboo shoots pot in Tai Po: Bitter bamboo shoots are a specialty of Tai Po, Meizhou, with bitterness in sweetness and sweetness in bitterness. There are generally three ways to cook bitter bamboo shoots: stewing, frying and mixing, and the flavor is mainly salty and light. Among them, bitter bamboo shoot pot is the most familiar, which is a special Hakka dish and the embodiment of Hakka food culture. Meizhou's special "Tai Po Bitter Bamboo Shoots Pot" uses wild bitter bamboo shoots from the mountain, stewed with pork knuckle wrist or three layers of meat, Hakka pickles, soybeans and oyster sauce, and the meat slices are eaten together with bamboo shoots, which has a unique taste.
7. Tai Po bean jelly cake: Tai Po bean jelly cake has 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.