1 Dongjiang brine chicken
There are many ways to cook chicken, and brine chicken is the most distinctive one. Dongjiang brine chicken is a famous dish with the traditional characteristics of Dongjiang cuisine, which is characterized by crispy skin, smooth meat, fragrant bones and strong flavor. Legend has it that it comes from Huiyang saltworks in Dongjiang. At that time, people used salt to store cooked chickens to keep them unchanged and keep them for a long time. When there are guests at home, they can be used to greet and entertain guests at any time, which is convenient for eating. Later, it was found that the pickled chicken not only had the same taste, but also was particularly sweet and delicious.
Dongjiang salted chicken originated in the Dongjiang Yu River basin, with a history of more than 300 years. Once, a local salt merchant gave a banquet to entertain guests, and the chef replaced the traditional pickling method with salted chicken, which was very delicious. It soon spread and became a famous dish called brine chicken. Because this recipe originated from Dongjiang, the word "baked chicken with salt" is often associated with the word "Dongjiang". Although there are many different ways to make brine chicken, the traditional method is more acceptable to the public. It is better to raise chickens with domestic or alpine cordyceps granules. Peel the chicken, air dry, evenly wipe the chicken cavity with 35 grams of refined salt, and add onion and star anise. First, wrap the chicken with oiled sandpaper, and then wrap it with a layer of ordinary sandpaper. Heat the wok with high fire. When the crude salt turns slightly red, fill it in the casserole for about a quarter. Put the chicken on the salt and cover it with hot salt. Bake for 20 minutes with slow fire. This method is an authentic traditional method. When serving, we must also pay attention to the shape of the chicken. When serving, we must also put condiments, 9 minutes Jiang Mo fried with salt, add lard, and serve in three small plates, which is more delicious.
2. Dongjiang tofu
Dongjiang tofu originated from the custom of wrapping jiaozi in the Central Plains. Since there is no jiaozi in Lingnan, Dongjiang people came up with a way to make tofu on holidays.
Dongjiang tofu is made with exquisite methods and materials. First, choose tender Dongjiang landscape tofu, and cut the tofu into small pieces about 5 cm long, 4 cm wide and 2.5 cm high. Put pork,; Chop the fish into soybean-sized grains, cut the shrimp into fine grains, chop them into meat stuffing on a sticky board, then put the brewed meat stuffing into a pot, add ingredients such as eggs, onions and left-handed fish, stir-fry for a few minutes to form meat stuffing, dig a small hole in the middle of each piece of tofu, then brew each piece of tofu into the meat stuffing, stir-fry with medium heat, fry the brewed tofu one by one until both sides are yellow, and then take it out. Tofu brewed by Dongjiang is also a necessary dish for Dongjiang people on holidays.
3. Braised meat with plum vegetables
Plum cuisine is a traditional specialty of Huizhou, with golden color, sweet and refreshing fragrance, neither cold nor dry, neither wet nor hot, and has long been praised as "healthy food". It is said that it is called "Huizhou Three Treasures" together with brine chicken and Sufu. There is also a beautiful legend about "braised pork with plum vegetables". During the Northern Song Dynasty, when Su Dongpo lived in Huizhou, he specially sent two famous chefs to Hangzhou West Lake to learn cooking skills. After the two chefs returned to the emblem, Su Dongpo asked them to imitate the "Dongpo Braised Pork" of Hangzhou West Lake and make it into "Braised Pork with Plum Vegetables". It is really delicious, refreshing and not greasy, and it has been welcomed by the majority of Huizhou citizens. For a time, it became a banquet in Huizhou.
[Braised pork with plum] Select the core of plum in Hengli Tuqiao, soak it in clear water until it is fresh and light, cut the plum into several sections for later use, select pork belly, scrape the skin of pork belly, cook it in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, fry it in a hot peanut oil pot, fry it with the skin down, take it out after coloring, soak it in a clear water basin, and then cut it into large pieces with a thickness of three to four millimeters. Then take out the cooked pork belly, spread the meat (with skin at the bottom) piece by piece in a bowl, spread a layer of plum vegetables on it, then pour in the original soup and steam it thoroughly in a cage. When picking vegetables, pour out the original soup and pour the meat upside down on the plate. The original soup tastes good. After boiling, thicken it with water starch and pour it on the meat. The characteristics of this dish are: carrion is fragrant, salty and slightly sweet, fat but not greasy.
FYI