Dongjiang salt? H chicken
Golden color, crisp skin and tender meat, crisp bone and fragrant, nourishing, is a traditional famous dish in Hakka cuisine. It is said that it was carefully made by a wise Hakka woman, which greatly increased her husband's appetite after a long illness and made him recover quickly after eating. This cooking method has also been handed down.
Dongjiang stuffed tofu
Following the traditional Hakka cooking skills, the tofu is smooth and tender, the stuffing is delicious, the original pot is served, and the mouth is spicy.
Stewed pork with brown sauce
Golden color, unique flavor, refreshing, soft and smooth, fat but not greasy.
Crystal chicken
As an innovative product in Hakka cuisine, the chicken is yellow, moist and bright, original, tender and delicious, and the soup is fragrant.
Salted duck meat
The local specialty local duck is well-made, golden in color and rich in flavor, and it is a unique wine-accompanying dish.
Braised grass carp
Grass carp raised with local high-quality water sources and cooked with a variety of condiments are tender and delicious.
Osmanthus fish soup
Osmanthus fragrans, a specialty of Lvwan Lake, is elaborately made, finely crafted, ivory in color, delicious, sweet and smooth.
Niangzui river shrimp
Niang wine is mellow, shrimp is refreshing, fresh, sweet and delicious, and rich in nutrition. It was originally the main tonic for Hakka women to confinement, and it had a unique flavor on the banquet.
Hakka stuffed sanbao
The brewed bitter gourd, pepper and eggplant are all in one dish, with different colors, beautiful shape and unique taste.
Potato shredding pot
Sweet potato shreds are local specialties, refined with various seasonings. Sweet potato shreds are refreshing, smooth but not astringent, and delicious.