Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of Hakka famous dishes, which 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.
2. Hakka salted chicken
Dongjiang salted chicken is a signature Hakka dish. The salted chicken is unique in preparation, rich in flavor, smooth in skin and smooth in meat, and excellent in flavor. The color is yellowish, the skin is crisp and tender, the flesh and blood are fresh and fragrant, and the flavor is attractive. It is a common delicacy at banquets.
3. Braised meat with plum vegetables
Mei Cai is a traditional Hakka specialty, with golden color, fragrant smell, sweet and refreshing, neither cold nor dry nor wet nor hot. It is called "Zhengqi" dish, and the "braised pork with Mei Cai" carefully made with Mei Cai, pork belly and seasoning has a long reputation. It is said that it is also called "Three Treasures of Hakka" together with salted chicken and stuffed tofu.
4. Taro buns
Taro bag is a Hakka snack. It is a kind of steamed stuffed bun made of taro and cassava flour and stuffing. The making method is simple. Generally, the large and perishable taro is washed, cooked with skin in a pot, then peeled off, mashed (rotten) into taro paste in a pot, added with appropriate amount of cassava flour and refined salt, and rolled into steamed stuffed bun skin with a rolling pin. The stuffing is lean pork, mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimps, shredded radish, scallion and other materials, which are chopped, put in refined salt and monosodium glutamate, stir-fry, and filter out the soup to form the stuffing.
5, bamboo shoots
Hakka ancestors moved from the Central Plains to the south to settle down. They also brought the eating habits of the Central Plains, and they always packed "jiaozi" on holidays. But when they settled in the south, the local wheat was not produced, so they could not get the flour packed in jiaozi. Clever Hakkas make starch from locally grown sweet potatoes and potato roots into dough, and use locally rich bamboo shoots, mushrooms and meat materials to make bamboo sticks shaped like "jiaozi". As a festive New Year's greeting food, bamboo sticks have become a prestigious Hakka snack for a long time.
6. Beef soup
Doutang, a traditional snack, belongs to Hakka cuisine. There are two reasons for the name of doutang: 1. When making doutang, all the ingredients are put in a leaky cover and put in a bowl after scalding, so it means to do it, so it is called "doutang"; 2. In Hakka, "Duan" (originally meant to be held in the hand) is pronounced as "dou", holding the soup. Why do you eat it? Because this kind of soup was first made by vendors who walked through the streets (in ancient times, all vendors were carrying loads all over the street). Later, because it was delicious, Hakka people habitually named this kind of soup Doutang.