1 Tofu stuffed with Dongjiang is the most famous specialty dish in Guangdong, belonging to Cantonese cuisine. Tofu brewed in Dongjiang is solid and golden in skin and tender as jelly in inside. When you bite it gently, the aroma suddenly overflows, and it is still full of teeth after swallowing.

2. Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes and is said to be related to jiaozi in the north. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, which is filled with seasonings such as mushrooms, minced meat, onion and garlic, and then cooked in a casserole for a long time with seasonings such as monosodium glutamate and pepper.

3. 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.

4. After the Hakka bean curd is cooked into a dish, it is fresh, tender, fragrant and nutritious. Tofu brewing in Dongjiang originated from the habit of ancient Central Plains people to wrap jiaozi. Hakka ancestors were originally Han people in Central Plains. Tofu brewing in Dongjiang is the product of the blending of Lingnan culture and Central Plains culture.