Hakka people sigh out of the circle.
Also known as Yuan Bo, meatballs, the main varieties are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls and chicken balls. Hakka hammer tastes pure, tough and crisp, and the chewing head does not break the slag. It is often said that beating Yuan is "falling on the table and jumping three times". Among them, Yongding beef balls and xia yang beef tendon balls are highly praised for their delicious taste. Meatballs are not only a regular dish, but also indispensable for drinking and feasting. They mainly understand the word "circle" as "reunion" and "perfection".
Shanghang fish white
Shanghang Fish White is a specialty of Shanghang County, also known as boiled fish white. It is made of meat sauce made of fish and fat, with sweet potato powder, fresh water chestnut and onion. This is a unique and delicious dish with all colors and flavors.
Rinse wine
Washing wine is a unique way for people in western Fujian to eat hot pot. That is, put the meat slices and fish fillets into a boiling pot mixed with rice wine, and cook them slightly before eating. There are two main types:
Rinsing beef wine is to take nine kinds of meat, such as tongue tip, tripe, heart crown, tip of tripe, tenderloin, tripe, heart tube, loin and grass belly wall, and put them into a pot for rinsing. It is also called "Shuan Jiu Men", which means the nine most important roles in China's traditional operas, such as Dan, Hua and Ugliness.
Rinse pork wine, generally rinse pork liver, pork heart, pork loin, pork intestines, pork tongue, tender meat at the edge of keel, etc.
The meat washed with wine is very particular about cutting. Different kinds of meat should be cut into flowers, slices, strips and pieces, and then the water mixed with rice wine should be boiled in a pot or hip flask. At the same time, add spicy potatoes (a herb for removing dampness and regulating qi), ginger and rattan roots to the wine and cook them together, so that you can rinse the meat. Its flavor is not only fresh and crisp, but also makes people feel relaxed and refreshed.
Sibaoyang tofu
When you come to Liancheng County in western Fujian, you must taste the local four treasures of foreign tofu, which is a special dish of Hakka people in western Fujian. This dish is made of tofu, a local specialty. Chop lean pork and tender beef into paste, add a little red mushrooms, mushrooms and chopped green onion, and stuff the dough into a square inch of tofu. Then put the minced tofu into the pot, add the chicken soup and lobster sauce, and simmer. Sprinkle with pepper and chopped green onion, and when the soup is completely collected by tofu, you can taste it. The tofu in the dish seems to be shaking, which is called "overflowing tofu"
Tingzhou river
As the saying goes: "If you don't eat rivers, it's not Changting".
Changting is the hometown of Tingzhou, and Baijianhe River is the most famous dish in Tingzhou, known as "the largest dish in Tingzhou". According to "China Recipe", "Hejiang originated in Hetian Town, Changting County, Fujian Province". According to folklore, Hehe was chosen to be sent to Chang 'an City during the Kaiyuan period of the Tang Dynasty. He was listed as a chicken fighting hero, and he always won.
There are many cooking methods in Changting River, such as crispy chicken, oily chicken, Bailu chicken, Babaoji and brine chicken. Among them, Hehe is the most famous and has always been listed as the first of Hakka recipes in western Fujian. Hehe has become a delicious food for the people in Changting city and countryside to entertain their guests to show their respect for them. On the festive New Year's Day, Tingzhou people must have this dish in their banquets, otherwise there will be no ostentation and extravagance. Guests at home and abroad must also taste this dish when they come to Tingzhou.
Duanmu bread
According to legend, during the Guangxu period of Qing Dynasty, there was a prodigy Xue in Changting. He/kloc-could write poetry at the age of 0/0, and/kloc-was a scholar at the age of 0/3. His family is very poor. One year during the Lantern Festival, the burritos in the street smelled delicious and Xue wanted to eat them. Hu's mother bought some burrito skins and wrapped some onions and garlic to satisfy his desire. He asked, "What is this dish?" Hu answered, "Handkerchiefs are miscellaneous." In his later years as an adult, Lin Xue remembered the past and wrote a poem: "Every family reunites for the Lantern Festival, and every family wraps spring rolls. Thinking of my poor days, he smiled and asked what the handkerchief was wrapped in."
Hakka leicha
Lei tea is a special drink of Hakka people, and its production and flavor are unique.
The tools for "rolling" tea are rolling hands and bowls. The basic raw materials are tea, rice, sesame seeds, soybeans, peanuts, salt and orange peel, and sometimes some herbs are added. Put the raw materials into a bowl and grind them into paste tea cream. Pour them into boiling water and sprinkle with some chopped onions. This drink can not only quench thirst, but also satisfy hunger.
In the local area, almost all foods can be added to tea. Beans, rice and peanuts, dried vermicelli, mushrooms and bamboo shoots, meat, sesame seeds and rice flowers are all good raw materials for tea. Hakka people are hospitable, and the more guests eat, the happier the host is.
Zhou Ting Gordon
Tingzhou Dengzhan Cake is named after the shape of an ancient oblate soybean oil lamp. It is made by soaking rice and soybeans and grinding them into rice slurry, adding fine salt, monosodium glutamate and chopped green onion, scooping them into a special round spoon with a spoon and sinking them into a boiling oil pan. Rice slurry quickly swells into a ball in boiling oil, and it is cooked quickly until the bottom is golden. The entrance is crisp, because its rapid expansion process is like magic, and it is also called "magic cake".
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