The perfect combination of Hakka Niang wine and chicken, preferably cock, fully embodies the innovation of Hakka people and is inseparable from the geographical environment in Meizhou. It used to be eaten by women in confinement, but now it has become popular.
steamed pork belly with preserved greens
The half-fat and half-thin meat is broken in the mouth, and the fat meat is fat but not greasy. Adding prunes makes me drool.
Stuffed tofu
This is also one of the four dishes that go everywhere, but the tofu outside is really bad. Made of mountain spring water, that's the "noble" tofu that falls into the ash and can't be patted or blown, and is served with minced meat and slowly fried with fine fire. . . Coming! Make a bowl of tofu! ! In modern times, fermented tofu is an essential dish for Xingning people in the New Year. According to the habits of Xingning people, tofu is "paid for in a garden" (that is, it means you can't give it all).
Chicken neck plate
Use water to make "seven-point waxy and three-point sticky" rice noodles into small balls, put them into a hot oil pan, pat them with a spatula, then turn them over and pat them with a spatula, repeat them repeatedly, and pat them into thin slices and fry them until cooked. Take it out while it is hot, sprinkle with white sugar and chopped peanuts, and roll it carefully. Cut it into circles with a knife and erect it, yo! It's really like a chicken neck. Take a bite, it's fragrant and sweet!
Xingning wormwood pill
After the glutinous rice is steamed, it is mixed with wormwood leaves and mashed into rice paste, and some peanuts or sesame seeds are wrapped in the middle, which is made into small green Baba and steamed in a pot. This has become a famous Hakka food "Ai Ai".
Xingning belongs to Lingdong area, a gathering place of Hakkas. In Zhou Jun's impression, the famous local specialties should be Xingning single fir tea and Lexian yuba, and there is also a online celebrity-class Daping Buluo steamed bun tofu, which is popular because it looks like a steamed bun. Hakka fermented tofu made from it is perfect!
As for the others, in addition to popular Cantonese Hakka dishes such as stuffed tofu, braised pork with plum vegetables and salted chicken, Xingning still has several special snacks with quite flavor.
The first is the chicken neck hairpin. There are many delicious "bangs" in Xingning, but the most famous one is the chicken neck hairpin.
Lingdong people call the "cake" made of wet flour "hairpin", and the chicken neck hairpin is the chicken neck cake. It is made of rice flour with three points sticky and seven points waxy, then fried in oil, pressed with a spatula while frying, until it is pressed into thin slices, and finally sprinkled with sugar and peanuts, rolled up and cut into circles, which is similar to chicken neck, hence the name.
The mouth of the chicken neck hairpin is sweet and crisp, and the stuffing can also be shredded coconut and sesame, but everyone still likes to eat the most traditional white sugar peanuts.
Then there are chicken fried wine and Ai Bao chicken. The former is a delicious stew of male chicken, ginger and Hakka Niang wine, which was originally eaten by Hakka women when they were confinement. The latter uses dried wormwood to cook chicken soup, which is full of fragrance and has excellent nourishing effect.
So when I came to Xingning to taste Hakka dishes, Zhou Jun suggested ordering both. Women drink chicken fried wine and men drink Ai Bao chicken, which is a perfect match.
Finally, I recommend a famous local Han Hakka snack in Xingning-salted noodles.
The so-called "salting" is actually to mix the noodles in the seasoning prepared in advance. As the soul, the golden garlic and diced meat are essential.
It is the most common food for local people for breakfast and supper. Remember to match it with a bowl of meatball soup or wormwood lean broth to be authentic.
Xingning is located in Guangdong Province, and its food culture is relatively developed. Xingning was once called "Little Nanjing". Because of the convenient water transportation, the business flourished, and businessmen from all over the world also brought the food culture of their hometown, so the food culture of Xingning was greatly influenced by foreign cultures to some extent. The author recommends several kinds of food in Xingning.
First, Polygonum multiflorum
Polygonum multiflorum Thunb. is a specialty food snack in Xingning, which is made of glutinous rice, sesame, taro, maltose and other ingredients through more than 20 processes. The surface of Polygonum cuspidatum is covered with a layer of silvery frost, which has a unique flavor and a crisp and sweet taste. It is said that it originated in the Ming Dynasty, when Zhu Yunming, a gifted scholar, worked in Xingning, he made such a delicious food according to the practice of Jiangnan snacks. Together with the taro, a specialty of Xingning, it became a very popular local delicacy. Polygonum flower
Second, stir-fried pork belly
This is a delicious food in Xingning, which is very famous in the local area. Stir-fried pork belly has always been famous for its crispy taste and the characteristics of being scattered on the ground. It is a unique delicacy. In Dongxing Hotel in Xingning, this dish is often in short supply, and it is a kind of food that many diners must order here.
Third, fried cattle with bad sauce hang anus
Cattle hanging anus is also a very famous food in Xingning. Don't be surprised by its name. After tasting it, you will find it extremely delicious. In the production process, as long as the right amount of salt and monosodium glutamate, raw powder, soda seasoning. Another is to put it in hot soup and cook it. When eating, you only need to add some hot and sour soy sauce. The rich meat flavor is slightly sweet and sour, which is very popular among diners.
In addition to the above, Xingning's delicious food also includes Ai Bao chicken, chicken fried with Niang wine, fried piles, stuffed tofu, stuffed bitter gourd, etc., and the shortcomings are welcome to add.
Text /Cola
Salt Baked Chicken
Baked chicken with salt is a well-known Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Hakka people choose local tender chicken, don't cut it into pieces after slaughter, remove its internal organs and let it dry. Then, the whole chicken is tightly wrapped with toilet paper coated with a little cooking oil, buried in a fried hot salt pile, and simmered for about half an hour. After taking it out, it is torn into shredded meat pieces, put on a plate and served with it.
Lexian yuba
Lexian yuba is a specialty of Lexian Village, Xinbei Town, xingning city, Meizhou City, Guangdong Province. The bean curd stick in Lexian Village is golden in color, sweet and delicious, and is rich in protein, amino acids, calcium and other elements needed by human body. It is a green food to prolong life.
Xingning New Beile Fairy Village has beautiful scenery and clear and sweet spring water. Since the Ming Dynasty, it has a history of processing and making yuba.
During the late Qing Dynasty (1907), Daihu Daihong in Lexian Village introduced the technology of making yuba from Daiwu, the same surname in Longchuan County, and went to Hecheng, Longchuan to cast a yuba pot (mixed with copper). In addition, I studied the technology myself, and chose gupi green beans in Xinfeng, Jiangxi Province, to burn Lu Cao, and processed the yuba with golden color and transparency, which was easy to rot and white soup when cooked.
The yuba, refined from high-quality soybeans and mountain spring water by traditional technology and modern technology, is golden in color, sweet and delicious, and rich in protein, amino acids, calcium and other elements needed by the human body. It can be vegetarian, fried, boiled, delicious, refreshing, unique in taste, rich in nutrition, well-known at home and abroad, and is a green for prolonging life.
Jing nan San Hua Li
Jingnan Sanhua Plum is a specialty of Jingnan Town, xingning city, Meizhou City, Guangdong Province. Jingnan Town has a superior climatic environment and traditional planting habits of the masses, and vigorously develops the cultivation of Sanhua plum. At present, the whole town has a planting area of Sanhua plum 1.2 million mu, with a yield of 25,000 tons.
Jingnan Town has a good ecological environment, rich human resources and many special foods. In recent years, the town has adapted to local conditions, made full use of specialty resources such as plum fruit and tea, combined the development of exquisite and efficient agriculture with leisure, sightseeing and cultural tourism, and made great efforts to create an original ecological leisure atmosphere of "enjoying flowers, picking fruits, enjoying tea and visiting Zen". At present, there are more than 10,000 mu of Sanhua plum in this town.
lo pet ban
Radish has the function of eliminating phlegm and transforming qi, tastes sweet and cheap, and is deeply loved by Hakka people. Radish board made of radish board and sticky rice flour is a Hakka rice cake. According to everyone's taste, adding spiced powder, shrimp, mushrooms, pork, etc. to match the fragrance of radish and pouring two bowls of old wine is an indispensable enjoyment for Xingning people in the New Year.
Xingning raw fish
Similar to Wuhua fish, the preparation method and eating method are slightly different, among which Daping fish is the best. After scaling the fresh fish, cut it open and bleed it, then cut it open, deboned it and sliced it again. The fish fillet is thicker than Wuhua fish. Put the fish fillets on the bamboo screen and serve them, and season them with camellia oil.
Pearl wine
It once represented the highest honor in Xingning. It won the grand prize in the world 20 years ago, and at that time it had not evolved to be bought with money. It is a kind of yellow rice wine, brewed with a unique pearl rice. With it, Xingning Winery has become a Guangdong Pearl Red Wine Factory. In recent years, there is not much demand for yellow rice wine in the domestic and international markets, and the winery can only operate in a bleak way.
Longtian longan
Longtian local longan varieties show greater advantages. Local longan is mainly divided into two categories: one is green husk, with large round fruit, thick and crisp meat and more water, which is suitable for fresh sale; The other is red leather, which has medium fruit shape, small core and thick meat, and less water, and is suitable for making dried longan and soaking wine.
Jingnan Baoshan persimmon
Jingnan Town is located in the mountainous area, which belongs to the subtropical monsoon maritime climate of Guangdong. It has evergreen seasons, abundant rainfall, sufficient sunshine, short frost period, mild and humid climate, unique natural resources, towering mountains, Jiming Mountain in the west, Baoshan in the north, exquisite bells, outstanding people, flat villages, beautiful mountains and rivers, and criss-crossing roads. Located in the main road of land traffic between Xingmei and Meizhou, it is a border town, with 205 National Road crossing it, and Meihe expressway passing through Jingnan10.92km.. The town has a long history and is famous for its clear, sweet and crisp fruit-Baoshan persimmon.
Jingnan chicken neck hairpin
Use water to make "seven-point waxy and three-point sticky" rice noodles into small balls, put them into a hot oil pan, pat them with a spatula, then turn them over and pat them with a spatula, repeat them repeatedly, and pat them into thin slices and fry them until cooked. Take it out while it is hot, sprinkle with white sugar and chopped peanuts, and roll it carefully. Cut it into circles with a knife and erect it, yo! It's really like a chicken neck. Take a bite, it's fragrant and sweet!
Shimafandou
Those who fan beans, peanuts also. In Shima, people use a rather strange method to make bean: first, mash the brick mud of the old house (which must be nitrated), add salt and bean, cook it together, take it out, roll it in the same mud powder, mix it with rice slurry to make the mud stick to the bean, and sun it until it is half dry, that is, put it in a special bamboo container and bake it with fire until it is dry. The peanuts made in this way are by no means comparable to the red mud peanuts in the market. Unfortunately, it has been rarely produced because of its complicated production and easy sticky mud.
Liuguoban
Slipping pot hairpin is a very vivid noun. Its method is to mix sticky rice into thick paste, pick it up with a spoon and slip it down the pot wall into boiling hot oil soup. Generally, it is salty, but it is also sweet. The pasta made by this method according to everyone's preference is soft and smooth, and tastes excellent. If you add some authentic Hakka pickles. . . . . . Gee! !
Smash brown
If you understand the meaning of smashing in Hakka dialect, you may already understand that this is a suppressed brown seed, that's right! Compacting the glutinous rice in a wooden lattice and frying it in an oil pan, let me trust your wisdom again. You can see from the picture that it must be turned over constantly to make the brown turn golden. Soft and fragrant are the characteristics of smashing. If you are worried about Xiao Doudou, I would say that you are right, but it is a pity. . .
They are all Hakkas, and the food is a little similar. This is Bobai's falling into the water. . .
The baked chicken with salt at Dongcheng Road 150 is very good.
What food is there in Xingning, Guangdong? Xingning is a county-level city under the jurisdiction of Guangdong Province, managed by Meizhou City and located in the northeast of Guangdong Province.
Xingning cuisine is mainly Hakka cuisine with unique flavor. Hakka cuisines in Xingning mainly include: Kedu grass carp, Xingning pigeon, salted chicken, salted chicken feet, salted roast duck, salted duck legs, stuffed tofu, stuffed mushrooms, stuffed bitter gourd, stuffed eggplant, braised pork with plum, Lexian yuba, fish, Hakka beef balls and Hakka Niang wine.
Xingning native products mainly include Meizhou Golden Pomelo, Kedu Rice, Xingning Simiao Rice, Meizhou Plum Slices, Meizhou Pomelo, Kedu Rice, Jiaying Tea, Organic Camellia Oil, Hakka Niang Liquor, Organic Vegetables, Meizhou Longan, Longan Dried, Shimafan Bean, Nanhua Qilan Tea, Guantian Tea, Single fir Tea, Qilan Oolong Tea, Yunwu Tea, Litchi, Orange, Plum Fruit, and so on.
Recommend Xingning cuisine: brown-smashing, pot-rolling, shimafan bean, chicken neck, radish, Tian Ai, fermented bean curd, braised pork with plum, yellow hairpin, Polygonum cuspidatum, preserved rolls, pearl red, Lexian yuba, fried chicken wine and so on.
Brown smashing is a traditional snack in Guangdong.
Liuguo hairpin is a traditional Hakka snack.
Shimafan bean is a traditional snack in Shima area of Guangdong Province.
Chicken neck hairpin Hakka snacks.
Radish hairpin is a winter solstice food with Hakka flavor.
Tian Ai Zan Hakka snacks.
Stuffed tofu is a famous Hakka dish.
Braised pork with plum vegetables is a traditional Hakka dish.
Huang Cancan's fat food is popular in Hakka areas of Pingyuan, Xingning and Wuping in Guangdong and Fujian.
Rotten roll is a traditional name in Guangdong.
Lexian yuba is a specialty of Lexian Village, Xinbei Town, xingning city, Meizhou City, Guangdong Province.
Wait a minute.
Iron spoon, eaten many years ago, is really delicious.
Appreciate the infinite scenery of Hakka. Just like all kinds of ups and downs.
Smell the fragrance and know the years, and those who taste food also taste life.
First place: stuffed tofu
The representative of Hakka cuisine is fresh, tender, fragrant and nutritious. One family cooks and ten families are fragrant, which is a reserved dish for Hakka people on holidays. But traditionally, tofu is not a big meal.
Second place: salted chicken
Salty flavor is the characteristic of Hakka cuisine, and salted chicken best embodies this. The skin is smooth and smooth, so it is praised as the best chicken in the world. Dongjiang cuisine is also as famous as Chaozhou cuisine and Guangzhou cuisine in Guangdong, which is famous for eating chicken, because of its salted chicken.
Third place: fried large intestine
Stir-fried large intestine tastes good, bodes well, lasts for a long time, and money grows. It is a classic dish of "Fighting Four". There are mainly fried large intestine with shredded ginger, fried large intestine with soybeans, fried large intestine with sour bamboo shoots and so on. However, it is really incredible that it ranks third, but this is democracy.
Fourth place: braised pork
Braised pork is as famous as Hakka dishes such as braised pork with plum, braised pork with taro, and fried pork in Gannan. It is oily, soft and delicious, red and prosperous, and it is a must-have dish for happy events. I used to say that the dish used to press the bottom of the bowl was afraid that the food would be too bright and the owner would have no noodles. The jelly used in cook the meat has the effect of reducing blood fat.
Fifth place: Bowan stew
Braised meatballs, there are beef meatballs and pork meatballs. Add ingredients to the meatballs and stew them in boiling soup. Of course, this dish can also be Hakka steamed meatballs or family beef balls. The Hakka dialect "Maru" is homophone with "Yuan", which symbolizes happiness and reunion. Taking Niuroubo Pill as the representative, it tastes cool and strong. The most vivid statement is that Haobo Pill can bounce back to the desktop when it falls to the ground.
Sixth place: fish ball pot
Eating fish balls, Hakka dialect takes a sign of meaning, homophonic "food is not finished." Tender, smooth and sweet, a century-old classic. Use fish head soup as the base, put the cooked squid in a clay pot and sprinkle a little chopped green onion. The soup is rich and delicious, first-class.
Seventh place: brewed bitter gourd
Brewed bitter gourd, pepper, eggplant, bean sprouts, mushrooms and so on are widely distributed in Hakka areas and are home-cooked dishes. There is a saying that brewing bitter gourd, pepper and eggplant is "brewing three treasures" Among them, the brewed bitter gourd is a classic, sweet and delicious, with a long aftertaste. The best brewed bitter gourd is the kind that has been cooked for a meal and boiled in B cotton.
Eighth place: Phoenix reborn
It's a mess of pork bellies and chicken, with good name, good ingredients and good taste. Equally famous is the cold water pork belly of Shaoguan Longgui.
Ninth place: Niangchun
Stuffed spring is fried egg horn, a traditional Hakka home-cooked dish, which meets the requirements of Hakka people to "eat well and fish for big horns"
Tenth place: raw fish
Hakka people have a long history of eating raw fish. Except Xingning, they have the habit of eating raw fish in Ninghua, Wuhua and other places. The characteristic of Hakka raw fish is that the ingredients used are added with snail garlic vinegar. Now there are more kinds of raw fish, such as raw river fish, raw sea fish, raw shrimp and so on.
I'm from Gangbei, Xingning, and there are countless cuisines in Xingning. Besides those listed by netizens, there are yellow hairpin brewed in Gangbei, bull fighting pigs, fried hot and sour pork intestines and tripe, Niu Xianguang and beef venetian blinds.