The formation of the flavor of Hakka cuisine is inseparable from the Hakka ethnic group, and it retains the traditional life customs and characteristics of the Central Plains. The taste of Hakka cuisine emphasizes "fat, salty and cooked", making it unique among Cantonese or Fujian cuisines. Let’s introduce the traditional Hakka cuisine! Hello! I’m glad to answer your question. Hakka cuisine contains many of my favorite cuisines. Below I will share a few of my favorite Hakka dishes. My husband is a Hakka, and many of the Hakka dishes I know are stuffed, such as tofu stuffing, garlic stuffing, gourd stuffing, radish stuffing, etc. Basically, everything that can be stuffed is stuffed.

There are so many delicious things, especially all kinds of snacks! It is very unique and the taste of hometown always makes people have endless aftertaste. When talking about Hakka food, many people may first think of braised pork with pickled vegetables, stuffed tofu, Hakka savory chicken, pickled noodles and the like. Add oil to the pot, heat the oil until it is 60 to 70% hot, put the marinated pork into the pot, fry slowly over low heat until golden brown, fry until the pork is golden brown, then put it into cold water.

When you come into contact with Hakka cuisine, you can feel that it is stuffed with everything: stuffed tofu, stuffed bitter melon, stuffed eggplant, stuffed lotus root, stuffed radish, stuffed bean curd skin, stuffed pepper, stuffed beans, stuffed pig red , stuffed eggs, stuffed mushrooms, stuffed scallions... in short, there are many kinds. However, what exactly is stuffed vegetables? Because there is less wheat in Lingnan, Hakka immigrants used tofu instead of flour and stuffed the meat filling into the tofu, just like flour wrapped in meat filling. Stuffed vegetables is a unique practice in Hakka cuisine. It usually uses meat vegetables as fillings to stuff into vegetarian dishes, and pays attention to the original flavor of the combination of meat and vegetables.

The salty aroma of salt-baked chicken is a Hakka characteristic, and salt-baked chicken just reflects this. The skin is crisp, the meat is smooth and the bones are delicious. It is known as the best chicken in the world. Dongjiang cuisine is also known as the Chaozhou cuisine and Guangzhou cuisine because of its salt-baked chicken in Guangdong, which is famous for its chicken. Yong tau foo is a famous Hakka dish. Hakka people must have a plate of yong tau foo on the table during Chinese New Year, festivals, or when they have guests at home. The beans are grown by the Hakka themselves, so the tofu is fresh and smooth, and the taste is quite delicious.