2, fresh fish boiled powder. First of all, fresh and slaughtered fish heads, fish meat and fish intestines are served with handmade fish balls, and the milky thick soup is boiled and poured into cooked vermicelli, and a bowl of fresh fish boiled powder is ready.
3. Authentic brine chicken. Select local tender chicken, slaughter and gut it, wash and dry it, then wrap the whole chicken tightly with bamboo paper, bury it in the fried salt pile and cook it with slow fire. Take it out, tear it into shredded pork, put it on a plate, and add ginger oil or sesame oil. The skin is soft, delicate and fragrant, which has a good warm-keeping function.
4. Braised meat with plum vegetables. Dice the pork (three layers of meat), first cook the pork, and then fry the pigskin in the oil pan. After picking up, add the finest plum vegetables, shredded ginger, shredded garlic, refined salt, soy sauce and white sugar, put them in a bowl and steam them with slow fire. Features: delicious, soft and smooth, moderately salty and sweet, fat but not greasy, with good color and fragrance. Braised pork with plum vegetables and baked chicken with salt have become the "leaders" of Hakka cuisine and enjoy high popularity.