There are quite a lot of Hakka delicacies. The Hakka people are basically concentrated in Jiangxi, Fujian and Guangzhou, so you can eat authentic Hakka delicacies in these three places. I have been lucky enough to go there several times and I really can’t forget the Hakka delicacies. I will share it with you below.

Let’s take a look at some of the Hakka delicacies that left a deep impression on me.

1. Yong Tofu Hakka Yong Tofu, also known as Minced Pork Yong Tofu and Dongjiang Yong Tofu, is one of the famous Hakka dishes and is said to be related to the dumplings in the north.

Usually, cut fried tofu or white tofu into small pieces, dig a small hole in the center of each small piece of tofu, fill it with mushrooms, minced meat, onions, garlic and other condiments, then cook it in a clay pot over low heat for a long time, and then eat it again.

Just add MSG, pepper and other seasonings.

2. Hakka Salt-Baked Chicken Dongjiang Salt-Baked Chicken is a signature Hakka dish. The salt-baked chicken is made in a unique way, with rich flavor, smooth skin and smooth meat. It is served with sand ginger oil and salt, and has an excellent flavor.

It is slightly yellow in color, crispy in skin, tender in meat, fragrant in bones and meat, and has an attractive flavor. It is a commonly used delicacy at banquets.

3. Braised pork with pork with plums and vegetables. Plum vegetables are a traditional Hakka specialty. They are golden in color, fragrant, sweet and refreshing, neither cold nor dry, nor wet nor hot. It is said to be a "righteous" dish. It is carefully made with plum vegetables, pork belly, seasonings, etc.

The made "Mei Cai Braised Pork" has long been famous. It is said that it, together with salt-baked chicken and stuffed tofu, are known as the three treasures of Hakka people.

4. Taro buns. Taro buns are a Hakka snack. They are made of taro and an appropriate amount of tapioca flour, and then filled with fillings. The preparation method is simple.

Generally, large and easily rotten taro is washed, cooked with the skin in a pot, then taken out and peeled off, placed in a basin and mashed (mashed) into taro puree, then add an appropriate amount of cassava flour and refined salt, and roll it with a rolling pin.

Into bun skin.

The filling is made of lean pork, shiitake mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimps, shredded radish, green onion and other ingredients. Chop them into pieces, add refined salt and MSG, stir-fry in the pot, and filter out the soup to make the filling.

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5. The ancestors of the Hakkas migrated from the Central Plains to the South and settled in the South. They also brought the eating habits of the Central Plains and made "dumplings" during every festival. However, when they settled in the South, the local area did not produce wheat, so they could not make dumplings.

of flour.

Smart Hakka people make starch from locally grown potatoes and potato roots into dough, and use local abundant bamboo shoots, shiitake mushrooms and meat to make bamboo shoots shaped like "dumplings".

Bamboo shoots have become a famous Hakka snack.

6. Beef Doudou Soup, Doudou Soup, a traditional snack, belongs to Hakka cuisine.

There are two reasons for the name of Doudou soup: 1. When making Doudou soup, all the ingredients are put in a leaky cover and boiled before being put into a bowl, so it means making it in a pocket, hence the name.

"Dou Tang"; 2. In Hakka, "Duan" (the original meaning is to hold it in the hand) is pronounced as "Dou" (dou), which means to hold the soup for eating.

Why eat it with a hand? Because this kind of soup was first made by vendors who walked through the streets and alleys (in ancient times, all vendors walked the streets carrying a load). Later, because it was delicious, Hakka people habitually made this kind of soup

The soup was named Doudang.