1, Hakka fried three treasures
Brewing vegetables is a unique cooking method of Hakka people. It is a way of putting raw materials in, stuffing, coating, wrapping them in another or several kinds of ingredients, and then heating them into dishes. Fermented Sambo consists of green pepper, eggplant and bitter gourd, and it can be fried, steamed and thickened. No matter which method, it is very fresh, fragrant and tender, fragrant but not greasy, and has a unique taste.
2. Hakka potted dishes
Hakka potted dishes, also commonly known as big dishes, seem to be rough, and the cooking methods of potted dishes are very elegant, which are made by frying, frying, burning, boiling, stewing and marinating, and then filling the pots layer by layer. There is also dried Kun inside, which is composed of more than a dozen raw materials such as chicken, duck, fish, oyster, yuba, radish, mushrooms and pork. A table of diners only eats a pot of vegetables, which means reunion and auspicious weather.
3. Hakka Niang Jiuji
Hakka Niang wine is one of the oldest kinds of wine in China, with a history of more than 2,000 years. It is an indispensable raw material for making Niang wine chicken. Chop ginger and stir-fry with peanut oil until reddish yellow, then stir-fry chicken pieces until golden yellow. Add a proper amount of mother wine puree and water wine and put them into a sand pot, simmer for more than an hour and slowly cook thoroughly. The fresh fragrance of chicken and the mellow fragrance of Niang wine make people taste buds fragrant.
4. Braised pork with Hakka plum dishes
Braised pork with Hakka plum dishes is one of the famous dishes in Meizhou, which has Lingnan characteristics. Roasting braised pork with plum vegetables, a famous Hakka dish, almost covers most cooking techniques in the ancient Central Plains, such as blanching, boiling, frying, frying, steaming, stewing and other methods, so that the tastes of pork and dried pickles penetrate each other, resulting in a wonderful effect of fat but not greasy, harmonious meat and vegetables, and heavy and mellow taste.
5. Hakka raw fish
Hakka fish is a big dish. Looking at the fish fillets stacked on the plate like nephrite, the dipping materials are excellent soy sauce, mustard sauce and ginger juice. It tastes soft, smooth and plump, but the fish fillets are fresh and slightly fishy, which is a wonderful charm.