1. Salted baked chicken is a famous dish commonly used in Hakka banquets. With tender chicken as raw material, the chicken is slaughtered, eviscerated, washed, dried, and not cut into pieces. Then the whole chicken is wrapped in straw paper and cooked with slow fire in parched hot salt. Salted baked chicken is tender, delicious and delicious. Scale-removing, cleaning, removing head, tail, fins, wings, skin and bones of mandarin fish, cutting into fish slices, chopping with a knife into paste, adding snow powder, pepper, white salt and monosodium glutamate as ingredients, mixing well, squeezing the paste into balls and cooking. The fish is round and smooth and delicious.

3. vinegar fish vinegar fish is a delicious dish. Mandarin fish is used as raw material, and raw stiff, garlic, sour vinegar, white sugar, white salt and shredded radish are used as seasoning. Wash the mandarin fish in scales, cut several knives on the back of the fish, rub it with refined salt, marinate it for a while, and fry it in raw oil. Then stir-fry the raw and stiff garlic until fragrant, and pour it on the fish with sugar water and vinegar. The fish is sweet and sour and fragrant.

4. Braised pork with plum vegetables is a traditional Hakka dish that is appreciated by refined customs. Use three layers of beautiful pork, with plum blossoms, and soy sauce, sugar, garlic and ginger as seasonings to cook the pork, mix with soy sauce, put it in a pot and steam it with slow fire. The food is delicious and salty.

5. The crystal meat is crystal clear in appearance, which is a good product for sobering up. Skinned fat pork with white sugar, hazelnut sugar, melon slices and other ingredients. First, cook the pork, cut it into mandarin duck pieces, marinate it with white sugar for one day, then clip the melon slices, add ingredients and put them in a bowl for steaming. The meat is sweet and tender, fat but not greasy.

6. Beating meatballs is a Hakka soup with rich nutrition and unique flavor. Using fresh beef or lean pork as raw materials, potato powder, pepper and seasoning, chop fresh meat into paste with thick iron pad, add seasoning, squeeze into meatballs, and cook with pork bone soup on slow fire. Roufajia Pills are tender, smooth, crisp, and have a unique flavor, which is loved by all ages.

7. Fermented tofu is a traditional and famous dish for Hakka people to entertain relatives and friends on holidays. Fresh tofu, lean pork, a small amount of salted fish or eggs are used as raw materials. Boned salted fish, fried and fragrant, chopped with pork, embedded in tofu blocks, or steamed with slow fire, can be eaten, and some of them are cooked in a pot until they are half red, which is called braised tofu, which has a Hakka flavor.

8. Dipping duck in duck is a delicious food for Hakka people in summer. May and July are the season when ducks are on the market, and you can taste this delicious seasonal dish at any time in Hakka urban and rural areas. Dipped ducklings are made of tender ducklings as raw materials, and raw stiff ducklings, garlic, vinegar, white sugar and glutinous rice are sprinkled as ingredients. Slaughter the duck, gut it, wash it, scald it, smear it with fresh lard, and cut it into rectangular pieces. Then dip it in stiff oil, gold or garlic vinegar, which has a unique flavor.

9. Yanshoutang medicinal cake Yanshoutang medicinal cake is a kind of health food. It has the effects of promoting digestion, invigorating stomach, expelling diseases, removing cold and warming, and is suitable for all ages. Yanshoutang medicinal cake has a history of 3 years. According to legend, Huang Sangui, a native of Xiabao, Xingning County, opened a Chinese medicine shop in Huokou Market, Xingning County in 1686, and got the prescription taught by Wuhua old Chinese medicine practitioners, which was ground into powder with more than ten kinds of Chinese herbal medicines and made from glutinous rice and brown sugar.

1. Taste cellar board Taste cellar board is the most popular food in Hakka. After rice is ground into pulp, it is mixed with a small amount of soil and alkaline water, washed with boiling water and steamed in a small bowl. Steamed noodles swell around, concave in the middle into a nest shape, served with sweet soy sauce (red flavor), so it is called taste cellar plate. There are often fried cellar plates on the streets of Meixian County, which is a traditional flavor food unique to Hakka people.

11. Chrysanthemum cake Chrysanthemum cake is a specialty of Shejiang District in Meixian County. The cake, such as chrysanthemum, is soft and tough, sweet and delicious. Chrysanthemum cake has been in the market as early as more than 1 years ago, and it is rich in decline so far. It uses glutinous rice as raw material, and adds malt, white sugar, hazelnut sugar, raw oil, etc., which are kneaded into cake blanks, steamed and cooled.

12. Polygonum multiflorum Thunb. is a famous specialty in xingning city with a unique flavor of pine, fragrant, crisp, crisp and sweet. Polygonum flower is made of glutinous rice, taro, sesame malt, crude oil, etc., through 2 processes. Polygonum multiflorum produced by xingning city Candy Factory is strip-shaped with silvery white tidbits outside, which is crisp, fragrant and delicious.

13. Xianrenban Xianrenban is a cool drink that Hakkas like in summer. Xianrenban and a small amount of soil alkali (medicine C) are used to boil water, and after filtering to remove residue, a little starch is added to cook it, and after cooling, it condenses into a brown translucent gel. When eating, sugar and honey are used to moisten the throat and quench thirst. It is not only a good product for relieving summer heat, but also has medicinal value, and has certain curative effect on hypertension and cold.

14. Baihou Pancake Baihou Pancake is a traditional flavor snack in Baihou District of dapu county. Baked with refined flour, lean pork, dried mushrooms and shrimps, dried bean curd, pig's foot soup, garlic white, etc.

15. marinated noodles and marinated powder: the main food of Hakka breakfast. Blanching fine noodles or vermicelli in boiling water, and adding lard, garlic, shallots, etc. to make noodles; Then, pork, pig intestines and pig livers are added with gouqi leaves or cabbage leaves to make soup.