First place: stuffed bitter gourd
Stuffed bitter gourd is a traditional dish, belonging to Hakka cuisine. The practice is to chop pork, add eggs, salt, cooking wine and ginger (chopped) and mix well to make pork stuffing. Wash bitter gourd, remove seeds, cut into sections, put the prepared meat stuffing into bitter gourd and steam it in a pot. Steamed bitter gourd is salty and crisp, light and refreshing, with attractive aroma and slightly bitter and fresh fragrance.
Second place: stuffed tofu
Stuffed tofu is one of the most representative Hakka dishes, which is commonly found in Hakka areas such as Guangdong, Guangxi, Fujian and Jiangxi. Production materials need tofu, green onions, pork and so on. The taste is light, the soup is mellow, tender and delicious, and it is very popular.
Third place: Braised chicken with pork belly
Wuhuaji is a traditional local dish in Guangdong Province, belonging to Hakka cuisine, also known as Wuhuaji and Phoenix Reincarnation. Popular in Shenzhen, Huizhou, Heyuan, Meizhou and other eastern Guangdong areas, it is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with strong medicinal flavor and pepper aroma.
Fourth place: Braised pork with plum vegetables
Braised pork with plum, traditional Han dishes, Hakka dishes. The production materials are pork belly, plum vegetables, onions, ginger slices and so on. Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces.
Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly.
When you take food, buckle the meat on the plate. The cooked meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
Fifth place: brine chicken.
Baked chicken with salt is a special traditional Hakka dish, and it is also one of the specialties of local Hakkas in Guangdong. Popular in Guangdong Meizhou, Shenzhen, Huizhou, Heyuan and other places, it has become a classic dish at home and abroad. The raw materials are chicken, salt and roasted powder with salt, which tastes very salty.
Sixth place: boiled meatballs
Boiled meatballs are a traditional snack in Meizhou and an authentic Hakka dish. Chop pork belly, dried squid, mushrooms, dried shrimps, etc. , add cassava flour and mix well, then divide into round balls of moderate size and steam in the pot for 12- 15 minutes.
Sprinkle some pepper, chopped green onion or coriander on it before cooking. It's delicious and fragrant.
Seventh place: Braised pork
Braised pork is an out-and-out Hakka-style dish, and it is also an essential local dish for Hakka people to entertain relatives and friends.
The common practice is to cut the pork belly into small pieces of 3×2 cm; Add water to the rock sugar wok, add soy sauce and cook into sugar gum, add chopped breast meat, wine and salt, mix well and simmer until cooked; Put the stewed breast meat neatly in the buckle bowl and then buckle it on the plate.