Hakka snacks are another part of Hakka diet, which is a "good thing" for Hakka people to eat on holidays and weddings and funerals. Almost all kinds of snacks are related to the farming season or reflect a custom. On the Lantern Festival in the first month, Hakka people eat soup balls and hang lanterns. There are two kinds of soup pills, salty and sweet, which bodes well for "reunion". It is the custom of Hakkas to send their relatives home for the New Year to travel far away after the Lantern Festival and eating soup pills, expressing their wish that their relatives will be safe outside for one year and come back for reunion at the end of the year. On the Lantern Festival or three days earlier, the families who "added Ding" in the previous year would hang big lanterns on the beams in the central hall of their ancestral houses and invite friends and relatives to come and eat and congratulate them. During this period, the head of household brought the baby boy born last year to pay homage to the ancestral shrine first, and then to the elders, who expressed their wishes to "Li". After that, everyone drank heartily and drank wine, and even if the baby boy officially joined the family, his name was injected into the genealogy. Generally speaking, a son hangs a lantern, and the more lanterns hung in any enclosure, the brighter it will be, indicating that people are prosperous. On February 2nd, I took off the lanterns, burned the couplets and "Li" posted in the New Year, cleaned up and finished the food left over during the New Year, such as rice cakes and flowers, and prepared to do farm work in the spring. During the Qingming period in March, the wild wormwood was tender, so the Hakkas picked it and made it into cakes to eat. Transplanting began after the Qingming Festival, so there is a saying: "Eating wild wormwood will wear your shoulders." April 8th is also called Water Festival, long summer Festival, because the food eaten on holidays is poor when the appearance is yellow, and most of them are made by mixing Jiemi flour and wheat bran. On May 5th, Dragon Boat Festival, we eat zongzi to commemorate Qu Yuan, and we also eat stuffed bitter gourd and tofu made from freshly harvested soybeans. The harvest of crops in the first half of July 14th and the cultivation in the second half of July 14th have basically ended, and there is an atmosphere of festive harvest and holiday rest. On this day, every household in grinding bean curd eats ducks and fresh peanuts in various ways. Eat moon cakes, stir-fried snails, chestnuts, grapefruit, yamanashi and other fruits and vegetables in the Mid-Autumn Festival on August 15th. Moon cakes and snails all represent reunion, and people who go out to work on this day have to go home for the holidays. In the past, there was a tradition of playing Kongming lanterns for entertainment. The Double Ninth Festival on September is also called Ghost Festival, and the second burial of Hakka ancestors is held on this day. The snack I ate this day was nine layers of skin. There is a saying in the Hakka area on the winter solstice in November called "Winter (Winter Solstice) is a big Chinese New Year (Spring Festival)", which means it is even more grand than the Spring Festival, because the autumn harvest is in winter, the farming has been finished, and the crops have been cultivated for one year, which is rich and gratifying. The snack to eat this day is radish paste. Because the weather is cold and dry at this time, Hakka people prepare for the Spring Festival with preserved pork and pickled vegetables at this time. The preserved pork on this day can be kept for a long time. The Spring Festival (Chinese New Year) began on December 25th, and I was busy preparing food for the Spring Festival and welcoming my relatives who had returned far away. Eat glutinous rice-made oily fruits and large cages during the New Year, as well as Hakka dishes such as braised pork and stuffed tofu. Especially on New Year's Eve, no matter how far away it is, Hakkas have to go home to have a "reunion dinner" and reunite with their relatives. Hakka brewed bitter gourd, pepper and eggplant in a dish with different colors, beautiful shape and unique taste. Braised pork with dried vegetables, the chef marinated 500 grams of pork belly, fried it until it was sweet and slightly yellow, and stewed it with dried mustard for 90 minutes. Because it is made of dried mustard greens from Heyuan, it tastes fragrant, absorbs the fat of the flower nest, and has a non-greasy taste, highlighting the original fragrance of dried mustard greens and the sweet taste of the flower nest. It is an innovation in braised pork with Hakka famous dish plum vegetables. In addition, prawns, duck kidneys, Hong Kong (squid produced in Huiyang Aotou Port, the local people call it Hong Kong for short, with the best quality), ham and other materials can also be chopped and fish glue. Dongpo meat Dongpo meat: also known as "deduction of meat". According to legend, when Su Dongpo was relegated to Huizhou, he liked to use pork belly with spices to make "braised pork", which was delicious and not greasy, and was a good appetizer. Since then, the Hakkas have called "braised meat" "Dongpo meat". The whole pig package mainly includes eight parts of the most "essence" of pigs, steamed pork red, pork offal, braised pork, etc., with some vegetables and pickled sauerkraut. This way of eating is similar to that of the past, when Hakka people killed pigs during the Spring Festival all the year round. The whole beef set meal is mainly made of tripe hill, cypress leaves and beef heart top, and can be made into snacks with different flavors, which can be served with wine and midnight snack. Its characteristic is that the black membrane is not removed from the leaves of cowherb cypress, which is refreshing and crisp, and can also strengthen the stomach. Tofu Package Hakka people made tofu from the habit of packing jiaozi in the Central Plains, and came up with a way to make tofu because they moved to Lingnan without Michael to pack jiaozi. There are various cooking methods for Hakkas to eat tofu. The so-called tofu package includes tofu flowers for pre-meal, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, and tofu milk for snacks. The wild osmanthus fish, eel and stone catfish larvae in the fresh Wanlv Lake in Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed or fried. Almost all these fresh lakes with different flavors can be tasted in the restaurants in Xingang Town, Wanlv Lake Tourist Wharf. Wuzhimaotao Soup is the most common in Hakka traditional soup. Five-finger peach is a wild specialty in the mountains of Dongjiang River basin, and it is a kind of tree root with leaves like five fingers. Take pork ribs or chicken nuggets and the root of Ficus hirta to make soup, which has attractive coconut milk flavor, and has the effects of calming the liver and improving eyesight, nourishing yin and reducing fire.