1. Pickled noodles+Sanji soup

This is the eternal breakfast of Meizhou people. The new Meizhou people fell in love with this simple taste, while the old Meizhou people couldn't live without this familiar taste, and the Meizhou people living in a foreign land deeply miss this warm taste full of memories.

2. Fresh fish boiled powder

First of all, it's fresh. The freshly slaughtered fish head, fish meat and fish intestines are matched with handmade fish balls, boiled into milky thick soup, and poured into cooked vermicelli, and a bowl of fresh fish boiled powder is finished.

3. Authentic salted chicken

Choose local tender chicken, remove internal organs after slaughter, wash and dry, then wrap the whole chicken tightly with bamboo paper, bury it in the fried hot salt pile and cook it with slow fire. After taking it out, tear it into shredded meat slices and put it on a plate, and then add ginger oil or sesame oil. The skin is soft and tender, the aroma is overflowing, and it has a good warming function.

4. Braised pork with plum vegetables

Cut the pork (with three layers of meat) into cubes, first cook the pork, then fry the pigskin in an oil pan, then pick it up, add the first-class plum vegetables, shredded ginger, garlic, refined salt, soy sauce and white sugar, put it in a bowl, and steam it in the pan with slow fire. Features: delicious, soft and smooth, moderately salty and sweet, fat but not greasy, and good color and fragrance. Braised pork with plum vegetables and salted chicken have become the "leader" of Hakka cuisine and enjoy high popularity.

5. Stuffed tofu

Chopped mushrooms, squid, shrimps, pork, a small amount of salted fish, etc. are selected as fillings, and appropriate amount of monosodium glutamate, white salt and starch are added, which are stuffed into the middle of fresh and tender tofu blocks, steamed or braised, or stewed or fried or boiled, and can be eaten when cooked. Fry it in the pot until it is half dark red, that is, braised tofu, sprinkle a little onion, dip it in the spiced sauce and eat it while it is hot. The "salty and fat" is full of taste and has a unique flavor.

6. Hakka Niang Wine Chicken

Slaughter and clean a local chicken or rooster, then cut it into pieces. First, put peanut oil, shredded ginger and chicken pieces into a pot for frying, and then pour in 1 ~ 2 Jin of Meizhou Hakka Niang Wine and stew it with slow fire. It is fragrant, sweet and smooth, delicious, and beneficial to the middle and qi. Hakka women give birth to children "confinement" and the elderly are weak after illness. Most of them eat Niang wine chicken to supplement their health.

7. Bamboo shoots _

This is a typical Hakka-style snack. With potato powder as the skin, winter bamboo shoots, squid, shrimps, mushrooms, dried bean curd and pork belly as the fillings, it is wrapped into a "bamboo shoot _" that looks like jiaozi and is bigger than jiaozi. It is steamed with strong fire and eaten with a little sesame oil. It is smooth and delicious.

8. Boil the meat balls

First, cut the freshly slaughtered mane-head lean meat into small strips, soak the dried shrimps in water and wash them soft, absorb moisture, mix them with the cut lean meat, add the dried potato powder, add seasoning, mix well and squeeze them into small balls, put them into a plate, put them into a steamer and steam them with strong fire for about 1 minutes, and then take them out of the pot.

9. Stew dog's claw beans with ginger dregs

Select dog's claw beans to be boiled in water, rinse with clear water for 12 hours, peel off the coat, cut into sections, oil in wok, add a little oil, stir-fry shredded ginger and garlic until fragrant, stir-fry dog's claw beans, bad juice and gold, stir-fry and add a little soup to stew until fragrant, and push in.

1. flavored yeast _

after grinding rice into pulp, mix with appropriate amount of alkaline water, then rinse the pulp with boiling water and steam it in a small bowl. The surface of the bowl swells around, and the middle is concave into a nest shape, and it is served with sweet soy sauce (red flavor), so it is named Wei Jiao _. Can also be sliced and fried, salty and fragrant. Or cut into pieces, add onion, garlic, diced meat and pepper for frying, which is delicious, tough and smooth, and is well received by guests at home and abroad.