I am very lucky to answer your question. My hometown is a small mountain village in Longchuan County, Heyuan City, Guangdong Province. Heyuan City is one of the Hakka cities. Regarding the culture and history of the Hakka people, if you want to know more about the Hakka culture

You can check it out on the encyclopedia, which records the origin, history and other culture of the Hakka people and explains it in detail.

There are many special delicacies in Heyuan, such as beef tendon cake, five-finger peach chicken, Hakka stuffed tofu, Qingming rice dumplings, fried nuts, etc.

Let me briefly explain the three special delicacies that I prefer to eat.

The first specialty food: Hakka Yong Tau Foo. The making process of Hakka Yong Tau Foo is complicated.

You need to go through various processes such as soaking, grinding, squeezing, boiling, adjusting, pressing, cutting, frying, stuffing and stewing before you can have a meal of Hakka Yong Tofu that is full of color, flavor and flavor.

Let’s briefly explain the process of making Hakka Yong Tau Foo.

"Soaking": First, choose soybeans with full grains and no insect mouths. Soak the beans in clean water every other night. The soaking time should not be too long or too short, otherwise the pulp of the beans will be reduced, thus affecting the yield of tofu.

"Grinding": Grind the beans early the next morning. Use a spoon to scoop the soybeans and water into the top of the stone mill. Turn it clockwise. The soybean milk will slowly seep out from the stone mill and follow the grooves.

Flow into the bucket.

Grinding tofu is very labor-intensive, and only in this way can the tofu made by hand be delicious, because the stone grinder can press and grind the soy milk fine enough.

Although there are electric stone grinders on the market now, the pulp is produced too quickly and the tofu produced is not tender enough.

"Squeezing": Use a filter bag to filter the beaten bean water and filter the bean dregs to squeeze out the bean juice.

"Boil": Pour the filtered soy water into a large pot and boil it over firewood. When it boils, it is what we call soy milk.

"Tune": After boiling, pour the soy milk into the ancestral vat and let it cool for a while.

Then use brine to "modify" the tofu curd.

Preparing the brine is a key step. If you add too much brine, the tofu will become old. If you add too little brine, the tofu may fail to be made. Therefore, use a spoon to drop the brine into the soy milk bit by bit, stir slowly, and cool the surface after preparing the brine.

It will form a layer of "yuba" that we eat.

Every time before my grandfather puts it on the shelves, he will give me the layer of "yuba" on the surface to eat. I like to dip it in white sugar and eat it. It tastes sweet and delicious.

"Pressing": Scoop the solidified soy milk into the tofu grid lined with filter bags, and use a large vat of heavy objects to press out the remaining water. It will take about half an hour to press.

"Cut": Then cut the tofu into squares. The tender white tofu is ready. After cutting, put it in a basket and drain it.

"Frying": Put the white tofu into the pot and fry until both sides are golden brown. When frying the tofu, turn it over in time to prevent it from burning and affecting the taste. Be gentle when turning it over, otherwise the tofu will break easily.

The fried tofu is then cut in half in the middle with a knife.

"Chop": Cut off the fat from a large piece of half-fat and half-lean pork, add a few mushrooms and a bowl of prepared salt water to make tofu filling.

Grandpa chops the meat with his own hands every time. He says that the meat produced by machines outside does not taste as good as the meat chopped by hand.

"Stuffing": Hold the tofu with your hands, and "poke" the pork into the center of the tofu block with your hands. I will pierce the tofu every time. The tofu stuffed by my grandma has a lot of skin and will not break, so this "poke" of the meat is also good.

Be skillful and skillful.

"Stew": Put all the "stuffed" tofu into a large pot, cover it and "stew" it slowly over low heat.

The fire must be moderate, not high and low, and "simmer" until the tofu is cooked.

Once out of the pot, you can enjoy Hakka Yong Tau Foo, which is tender, juicy, endless aftertaste, and full of texture.

The second special food: Qingming Cake Qingming Cake is also called "Ai Cake" and "Qingtuan". Qingming Cake is one of the Hakka delicacies. Every year during Qingming Festival, grandma will make Qingming Cake for us to eat. "It rains a lot during Qingming Festival."

"After the spring rain before and after the Qingming Festival, when the wormwood in the hometown grows the most lush and fresh, and the Qingming Festival is the day for sweeping tombs, relatives are reunited at home, so people use the wormwood to make Qingming rice dumplings.

Qingming rice dumplings are made from glutinous rice flour and mugwort and stuffed with peanut, sesame and brown sugar filling. The finished Qingming rice dumplings are steamed in a pot for 20 minutes.

Soft, glutinous and sweet, I want to eat it just thinking about it!

The third special delicacy: fried oil fruit. Fried oil fruit is also called "Jiandui".

Every year before the Chinese New Year, every household will make fried fruits.

This is a special snack that is indispensable for every meal during the New Year period.

This method is relatively simple. Just knead glutinous rice flour and sugar together, then shape into long or round shapes and fry them in an oil pan until golden.