In Pingyuan, the Hakka capital of the world, there is a Hakka delicacy called yellow rice cake. "Pingyuan yellow rice cake" is a traditional snack in Meizhou. It has a history of three to four hundred years. The locals in Pingyuan make yellow rice cake every Spring Festival to entertain relatives and friends.

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Huangpu is commonly seen in Pingyuan. At present, Pingyuan's Huangpu making skills have been included in the intangible cultural heritage list of Meizhou City as a traditional skill.

Huangpu is a traditional snack that Pingyuan people use to entertain relatives and friends during the Chinese New Year. Anyone who has eaten Huangpu is in awe of Huangpu. Admired tourists often come to Pingyuan to purchase Huangpu.

Huangpu can be steamed, boiled, or stir-fried. It has a smooth texture and excellent taste.

Production method 1. Wash and soak the rice one night in advance; 2. Collect yellow rice trees from the mountains, then burn the yellow rice trees into ash, then soak the yellow rice tree ash in water and filter, and then filter it to make alkaline water; 3. Put the rice into alkaline water

Steam the rice in a rice steamer. After steaming, add alkaline water and stir evenly to allow the rice to absorb the essence of the alkaline water. Then steam for another half an hour. 4. Place the steamed rice in a stone mortar and use a wooden mallet to

Beat vigorously into a paste; 5. Shape into long strips or lumps with your hands.

In this way, the yellow, fragrant and tender yellow rice cake is made.

A pestle and a stone mortar, the figure of the Hakka people swinging the hammer in front of the bamboo fence is undoubtedly the most beautiful picture of Hakka life customs. The traditional craftsmanship of Huangzhou maintains the "original taste" of quality for thousands of years!

There are many ways to eat yellow rice dumplings, whether they are stuffed, steamed, boiled, fried or stir-fried, they are all unique and delicious.

Steamed soft yellow rice cake slices, dipped in sugar or sauce, have a unique flavor.

Stir-fry and cut into small rice dumpling strips, and add with sauteed shredded squid, lean pork, winter bamboo shoots, mushrooms, and garlic sprouts.

Stir-fried into fried yellow rice dumplings with an attractive aroma, it is a famous Hakka delicacy.

Cooking: Slice the yellow rice cake, put it into the pot with pork, liver and other ingredients and cook until it tastes delicious and soft.

Deep-fried: Slice the yellow rice cake into slices, put it into a pot and deep-fry it for a fragrant, glutinous and refreshing taste.

After beating the yellow rice cake into a paste, knead the yellow rice cake into small pieces, roll it into a rice dumpling skin slightly thicker than the dumpling skin, wrap it with fillings, and steam it in a pot to give it a unique taste.