My favorite flavor food

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Explanatory text

My favorite flavor food

Hakka cuisine is famous As a Hakka, I am always proud of the rich specialties and food culture of my hometown.

One day, we went to a restaurant for dinner. I ordered a plate of Yong Tau Foo, which is my favorite food.

Yong Tau Foo is a traditional Hakka delicacy. Dad said it has a history of more than a thousand years. Wow,

It’s so long, how did it come about? I'm excited. The production process is very simple. First buy back the tofu

and prepare the meat filling as seasoning. To make the meat filling, you must first chop the pork, then mix in cuttlefish, green onions, shiitake mushrooms, etc.

You can also add some pepper, and the delicious meat filling is ready. Then the ‘brewing’ started. First cut the tofu

into small pieces of similar size, then hold it gently with your hands, use chopsticks to draw a 'ditch' in the middle, and adjust the tofu. Stuff the good meat filling into it, and the Yong Tau Foo is ready. Yong Tau Foo requires even and appropriate strength, otherwise it will break easily. Dad patiently explained to me, and while he was talking, a hot plate of Yong Tau Foo

was served. The cousin acted first and quickly picked up a piece of chopsticks and put it in his mouth. Wow! It burned me to death

! He immediately screamed and blew continuously, looking a little embarrassed and in pain. Everyone laughed when they saw it

and laughed at him for being too impatient to eat hot tofu

The cousin nodded deeply after hearing this. I also took a piece to taste. As soon as I put it in my mouth, a fragrance spread everywhere. Tofu is tender, smooth and delicious.

Extremely delicious. The meat filling is fluffy, fragrant, and rich, which is endlessly memorable. Mmm, yummy! A plate of yong tau foo was completely wiped out in a short time, and everyone shouted that it was a satisfying and enjoyable meal.

Not only did I eat

yong tau foo today, I also learned about the Hakka way of making yong tau foo and its long history. I love eating Yong Tau Fu, but also

I love our Hakka culture and my beautiful hometown.