What are the delicious specialties in Meizhou?

Meizhou is a prefecture-level city in Guangdong and one of the concentrated settlements of Hakkas. It is known as "the guest capital of the world". What are the delicious specialties in Meizhou?

Meizhou specialty 1: Dapu bean jelly cake

Dapu bean jelly cake is a traditional famous food in Meizhou, Guangdong Province, with a history of 800 years. Translucent solidification, with the natural color of Xiancao from brown to tea brown. It contains a lot of gum, is elastic, has the taste of natural fairy grass and is slightly alkaline. You can add sugar or milk when eating, which is smooth and delicious, cool and antipyretic.

Dapu bean jelly cake has the functions of clearing away heat, infiltrating dampness, cooling blood and lowering summer heat, and is mainly used to treat acute rheumatoid arthritis, hypertension, diabetes, heatstroke and wind-heat cold. Drinking a small bowl of this cake every day has a good effect on lowering blood pressure.

Meizhou Specialty 2: brine chicken

Baked chicken with salt is a traditional Hakka dish and one of the signature dishes of Meizhou Hakka. Now it has become a famous classic dish at home and abroad. The raw materials are chicken and salt, which tastes very salty.

Meizhou specialty 3: stuffed tofu

Stuffed tofu is a traditional dish for Hakka people to entertain relatives and friends on holidays. Fresh tofu, lean pork, a small amount of salted fish or eggs are used as raw materials. Boneless salted fish, fried incense, chopped pork, embedded tofu blocks, or steamed with slow fire can all be eaten, and some are cooked in a pot until they are half red, which is called braised tofu and has Hakka flavor.

The uniqueness of "Hakka fermented bean curd" is inseparable from its strict production technology. "Niang" is a Hakka verb, which means "planting stuffing" and "Niang tofu" means "tofu with meat stuffing". The tofu brewed by Hakka tastes delicious, and the white and tender tofu is stuffed with meat, fish, shrimp, etc., which increases the taste and is more chewy.

Meizhou Specialty 4: Dapu Dried Bean Curd

Dried tofu in Tai Po has a history of nearly 200 years. It is a traditional famous dish of Han nationality in Dabu, Guangdong Province, and belongs to Cantonese Hakka cuisine.

Dapu dried bean curd, famous in Lingnan, is exported at home and abroad. As early as 1959, it was rated as a famous brand quality food in Guangdong Province. Its characteristics are tough, elastic, sweet, salty, fragrant and fresh, and it can be used with wine and dishes.

Meizhou specialty five: Dabu beef jerky

Dabu beef jerky is a special flavor food in dapu county, Meizhou, Guangdong Province, which is a famous local specialty. Beef jerky is fragrant, tough and delicious, and can be served with wine. This product is sterilized at high temperature, vacuum packed, rich in nutrition and unique in taste. It is an excellent gift.

Meizhou specialty six: fish ball pot

Eating fish balls is a sign in Hakka dialect, which is homophonic "not enough to eat". Tender, smooth and sweet, a century-old classic. Take the fish head soup as the base, put the released squid into the pot and sprinkle a little chopped green onion. The soup is rich and delicious.

Meizhou specialty seven: seven floors _

Seven floors _ _ is a traditional snack in Hakka area. In the past, almost every household in Hakka rural areas would make seven floors of _ _ _ _ for welcoming guests and giving gifts to relatives and friends during traditional festivals, festivals or temple fairs.

The traditional manufacturing tool for seven floors is a bamboo dustpan, but now it is mostly changed to a large flat-bottomed basin made of iron or aluminum. The raw material is fresh and high-quality rice. Production method: firstly, wash a proper amount of rice, soak it in clear water, grind it into rice slurry, coat a small amount of peanut oil in a big pot, scoop the rice slurry into the big pot with a spoon, grab both ends of the pot with both hands, slowly shake the rice slurry evenly, and then put it into a pot and steam it for about three minutes with high fire. After boiling one layer, add another layer of pulp, and so on.

When eating, cut into diamond-shaped pieces, which can be uncovered layer by layer and dipped in fried ginger, onion and sesame oil. The mouth is full of onion and ginger oil, and the fresh and tender taste makes people want to eat more and more.

Meizhou Specialty 8: Shan Zhi Tangji

Sanjidi soup is a traditional snack in Meizhou, which belongs to Hakka cuisine. It is the local people who make full use of local food resources to create delicious food according to their local eating habits and understanding of food culture. It has a history of more than 200 years.

In the era of imperial examination, the champion, champion and champion are

Palace examination top three, collectively referred to as the third. Later generations compared pork liver, lean meat and pork belly to Shan Zhi and Shan Zhi soup, hence the name. Hakka people mix Shan Zhi with auxiliary materials such as Lycium barbarum leaves and pickles, and add a few drops of distiller's grains to make delicious and nutritious Shan Zhi soup. A bowl of San Ji and a bowl of instant noodles, such a rich breakfast is the favorite of many Hakka people in Meizhou.