Guangdong Hakka cuisine recipes: Hakka fried stuffed three treasures, Hakka Poon Choi, Hakka wine chicken, Hakka braised pork with pickled vegetables, Hakka fish raw.

1. Hakka Fried Stuffed Sanbao Stuffed Vegetables is a unique cooking method of the Hakka people. It is a way of sandwiching, stuffing, coating, wrapping the ingredients into another or several ingredients, and then heating them into dishes.

Stuffed Sanbao consists of stuffed green peppers, stuffed eggplants, and stuffed bitter melon. It can be fried, steamed, thickened, etc. No matter which way it is made, it is very fresh, tender, fragrant but not greasy, and has a unique taste.

2. Hakka Poon Choi Hakka Poon Choi is also generally called a large plate dish. The cooking method of the seemingly thick Poon Choi is very exquisite. It needs to be fried, fried, roasted, boiled, simmered and braised, and then put into pots in layers.

Become.

There is something more inside, consisting of more than ten kinds of raw materials such as chicken, duck, fish, oyster, yuba, radish, shiitake mushrooms, and pork.

Each table of diners only eats one pot of vegetables, which symbolizes reunion and creates an auspicious atmosphere.

3. Hakka Niangjiu Chicken Hakka Niangjiu is one of the oldest types of wine in my country, with a history of more than 2,000 years. It is an indispensable raw material for making Niangjiu Chicken.

Chop the ginger and fry in peanut oil until it turns red, then fry the chicken pieces until golden.

Add an appropriate amount of Niangjiu puree and water wine into the clay pot, and simmer slowly for more than an hour.

The fresh aroma of chicken and the mellow aroma of Niangjiu blend together, leaving a lingering aroma in your taste buds.

4. Hakka Braised Pork with Plum and Vegetables Hakka Braised Pork with Plum and Vegetables is one of Meizhou’s famous dishes and has a unique Lingnan food culture.

The cooking of the famous Hakka dish Braised Pork with Plum and Cabbage almost covers most of the cooking techniques of the ancient Central Plains, such as braising, boiling, deep-frying, pan-frying, steaming, stewing and other methods. The flavors of the pork and dried pickles penetrate each other to produce

It has the wonderful effect of producing fat but not greasy, harmonious meat and vegetables, and rich and mellow flavor.

5. Hakka Yusheng Hakka Yusheng is a big dish. Look at the fish breasts stacked on the plate like nephrite. The dipping sauce is made of high-quality soy sauce, mustard sauce, and ginger juice. It tastes soft, smooth, and plump. Just

The fish meat is fresh and slightly fishy, ??which is a wonderful flavor.