Chicken stew
The perfect combination of Hakka Niang wine and chicken, preferably cock, fully embodies the innovation of Hakka people and is inseparable from the geographical environment in Meizhou. It used to be eaten by women in confinement, but now it has become popular.
Braised pork with prunes
Half-fat and half-lean meat will be broken in the mouth, and the fat meat will be fat but not greasy. When you add dried prunes, you will drool.
Stuffed tofu
This is also one of the four dishes that go everywhere, but the tofu outside is really bad. Made of mountain spring water, that's the "noble" tofu that falls into the ash and can't be patted or blown, and is served with minced meat and slowly fried with fine fire. . . Coming! Make a bowl of tofu! ! In modern times, fermented tofu is an essential dish for Xingning people in the New Year. According to the habits of Xingning people, tofu is "paid for in a garden" (that is, it means you can't give it all).
Chicken neck plate
Use water to make "seven-point glutinous and three-point sticky" rice noodles into small balls, put them in a hot oil pan, pat them with a spatula, then turn them over and pat them with a spatula, repeat them repeatedly, and pat them into thin slices and fry them until cooked. Take it out while it is hot, sprinkle with white sugar and chopped peanuts, and roll it carefully. Cut it into circles with a knife and erect it, yo! It's really like a chicken neck. Take a bite, it's fragrant and sweet!
Xingning wormwood pills
Steamed glutinous rice, mixed with wormwood leaves, and mashed into rice paste. Some peanuts or sesame seeds were wrapped in the middle, and the green cakes were steamed in a pot, which became the famous Hakka food "Ai Ai".
Xingning belongs to Lingdong area, a gathering place of Hakkas. In Zhou Jun's impression, the famous local specialties should be Xingning single fir tea and Lexian yuba, and there is also a online celebrity-class Daping Buluo steamed bun tofu, which is popular because it looks like a steamed bun. Hakka fermented tofu made from it is perfect!
As for the others, besides the popular Cantonese Hakka dishes such as stuffed tofu, braised pork with plum vegetables and salted chicken, Xingning still has several special snacks with rich flavor.
First of all, there are many delicious "combs" in Xingning, but the most famous one is the comb.
Lingdong people call the "cake" made of wet flour "hairpin", and the chicken neck hairpin is the chicken neck cake. It is made of rice flour with three parts sticky and seven parts waxy, and then it is fried in oil. While frying, it is pressed with a spatula until it is pressed into thin slices. Finally, it is sprinkled with sugar and peanuts, rolled up and cut into circles, because it is a little bit different from the chicken neck.
The mouth of the chicken neck hairpin is sweet and crisp, and the stuffing can also be shredded coconut and sesame, but people still like to eat the most traditional white sugar peanuts.
Then there are chicken fried wine and Ai Bao chicken. The former is a delicious stew of male chicken, ginger and Hakka Niang wine, which was originally eaten by Hakka women during their confinement. The latter uses dried wormwood to cook chicken soup, which is full of fragrance and has excellent nourishing effect.
So when I came to Xingning to taste Hakka dishes, Zhou Jun suggested ordering both. Women drink chicken fried wine and men drink Ai Bao chicken, which is a perfect match.
Finally, I recommended a famous local Han Hakka snack in Xingning-pickled noodles.
The so-called "salting" is actually mixing noodles with seasonings prepared in advance, and golden garlic and diced meat, which exist as souls, are essential.
It's the most common food for local people for breakfast and supper. Remember to serve it with a bowl of meatball soup or wormwood lean broth.
Xingning is located in Guangdong province, and its food culture is relatively developed. Xingning was once called "Little Nanjing". Because of the convenient water transportation, the business flourished, and businessmen from all over the world also brought the food culture of their hometown, so the food culture of Xingning was greatly influenced by foreign cultures to some extent. The author recommends several kinds of food in Xingning.
1. Polygonum multiflorum Thunb
Polygonum multiflorum Thunb is a specialty food snack in Xingning, which is made of glutinous rice, sesame, taro, maltose and other ingredients through more than 2 processes. The surface of Polygonum cuspidatum is covered with a layer of silvery frost, which has a unique flavor and a crisp and sweet taste. It is said that it originated in the Ming Dynasty, when Zhu Yunming, a gifted scholar, worked in Xingning, he made such a delicious food according to the practice of Jiangnan snacks. Together with the taro, a specialty of Xingning, it became a very popular local delicacy. Polygonum hydropiper
Second, stir-fried pork tripe
This is a delicious food in Xingning, which is very famous in the local area. Stir-fried pork belly has always been famous for its crispy taste and the characteristics of being scattered on the ground. It is a unique delicacy. In Dongxing Hotel in Xingning, this dish is often in short supply, and it is a kind of food that many diners must order here.
Third, stir-fried beef hanging anus in bad sauce
Beef hanging anus is also a very famous food in Xingning. Don't be surprised by its name. After tasting it, you will find it extremely delicious. In the production process, as long as the right amount of salt and monosodium glutamate, raw powder, soda seasoning. Another is to put it in hot soup and cook it. When eating, you only need to add some hot and sour soy sauce. The rich meat flavor is slightly sweet and sour, which is very popular among diners.
In addition to the above introduction, there are other delicacies in Xingning, such as Ai Bao Chicken, Chicken Stir-fried Niang Wine, Fried Dumplings, Fermented Tofu, Fermented Bitter Melon, etc. You are welcome to add some shortcomings.
Wen /Cola
Salt-baked Chicken
Salt-baked Chicken is a long-standing Hakka dish, which has been deeply loved by people at home and abroad since ancient times. Hakka people choose local tender chickens, do not cut them into pieces after slaughter, remove their internal organs and dry them in the air. Then, they wrap the whole chicken tightly with straw paper coated with a little cooking oil, and bury it in the fried hot salt pile with slow fire.
Lexian yuba
Lexian yuba is a specialty of Lexian Village, Xinbei Town, xingning city, Meizhou City, Guangdong Province. The bean curd stick in Lexian Village is golden in color, sweet and delicious, and is rich in protein, amino acids, calcium and other elements needed by human body. It is a green food to prolong life.
Xingning Xinpeilexian Village has beautiful scenery and clear and sweet spring water. It has a history of processing and making yuba since the Ming Dynasty.
In the late Qing Dynasty (197), Daihu Daihong in Lexian Village introduced the technology of making yuba from Daiwu, the same surname in Longchuan County, and went to Hecheng, Longchuan to cast a yuba pot (mixed with copper). In addition, I studied the technology myself, and chose gupi green beans in Xinfeng, Jiangxi Province, to burn Lucao, and processed the yuba with golden color and transparency, which was easy to rot when cooked, white soup and delicious.
yuba, refined from high-quality soybeans and mountain spring water by traditional techniques and modern technologies, is rich in protein, amino acids, calcium and other elements needed by human body. It can be vegetarian, fried, boiled, delicious, refreshing, unique in taste, rich in nutrition, famous at home and abroad, and well-known in Xingning area.
jingnan sanhuali
jingnan sanhuali is a specialty of jingnan town, xingning city, Meizhou city, Guangdong province. Jingnan Town has a superior climatic environment and traditional planting habits of the masses, and vigorously develops the cultivation of Sanhua plum. At present, there are 12, mu of Sanhua plum in the town, with an output of 25, tons.
Jingnan Town has a good ecological environment, rich human resources and numerous special foods. In recent years, the town has adapted to local conditions, made full use of specialty resources such as plum fruit and tea, combined the development of exquisite and efficient agriculture with leisure, sightseeing and cultural tourism, and made great efforts to create an original ecological leisure atmosphere of "enjoying flowers, picking fruits, enjoying tea and visiting Zen". At present, there are more than 1, mu of Sanhua plum in this town.
radish hairpin
Radish has the function of eliminating phlegm and transforming qi, tastes sweet and cheap, and is deeply loved by Hakka people. Radish board made of radish board and sticky rice flour is a Hakka rice cake. According to everyone's taste, adding spiced powder, shrimp, mushrooms, pork, etc. to match the fragrance of radish and pouring two bowls of old wine is an indispensable enjoyment for Xingning people in the New Year.
Xingning raw fish fillet
It is similar to Wuhua fish fillet, but its preparation method and eating method are slightly different, among which Daping fish fillet is the best. After scaling the fresh fish, cut it open and bleed it, then cut it open, deboned it and sliced it again. The fish fillet is thicker than Wuhua fish. Put the fish fillets on the bamboo screen and serve them, and season them with camellia oil.
Pearl red wine
It once represented the highest honor in Xingning, and it won the grand prize in the world twenty years ago. At that time, it had not evolved to be bought with money. It is a kind of yellow rice wine, brewed with a unique pearl rice. With it, Xingning Winery has become a Guangdong Pearl Red Wine Factory. In recent years, there is not much demand for yellow rice wine in the domestic and international markets, and the winery can only operate in a bleak way.
Longtian longan
Longtian local longan varieties show greater advantages. Local longan is mainly divided into two categories: one is green husk, with large round fruit, thick and crisp meat and more water, which is suitable for fresh sale; The other is red leather, which has medium fruit shape, small core and thick meat, and less water, and is suitable for making dried longan and soaking wine.
Jingnan Baoshan Persimmon
Jingnan Town is located in a mountainous area, with a subtropical monsoon maritime climate in Guangdong. It has evergreen seasons, abundant rainfall, abundant sunshine, short frost period, mild and humid climate, and unique natural resources. There are mountains and mountains in the west, and Baoshan in the north. The village is flat, beautiful mountains and rivers. Located in the main road of land traffic between Xingmei and Meizhou, it is a border town, with 25 national highway crossing it and Meihe Expressway passing 1.92 kilometers south. The town has a long history and is famous for its clear, sweet and crisp fruit-Baoshan persimmon.
Jingnan Chicken Neck Hairpin
Use water to make "seven-point glutinous and three-point sticky" rice noodles into small balls, put them in a hot oil pan, pat them with a spatula, then turn them over and pat them with a spatula, repeat them repeatedly, and pat them into thin slices and fry them until cooked. Take it out while it is hot, sprinkle with white sugar and chopped peanuts, and roll it carefully. Cut it into circles with a knife and erect it, yo! It's really like a chicken neck. Take a bite, it's fragrant and sweet!
Shi ma fan dou
if you fan dou, so does peanut. In Shima, people use a rather strange method to make bean: first, mash the brick mud of the old house (which must be nitrated), add salt and bean, cook it together, take it out, roll it in the same mud powder, mix it with rice slurry to make the mud stick to the bean, and sun it until it is half dry, that is, put it in a special bamboo container and bake it with fire until it is dry. The peanuts made in this way are by no means comparable to the red mud peanuts in the market. Unfortunately, it has been rarely produced because of its complicated production and easy sticky mud.
Liu Guo Bang
Liu Guo Bang is a very vivid noun. It is made by mixing sticky rice into a thick paste, picking it up with a spoon and slipping it down the pot wall into the boiling hot oil soup. Generally, it is salty, but it is also sweet. The pasta made by this method according to everyone's preference is soft and smooth, and tastes excellent. If you add some authentic Hakka pickles. . . . . . Gee! !
smashing brown
If you understand the meaning of smashing in Hakka dialect, you may already understand that this is a suppressed brown seed, and that's right! Compacting the glutinous rice in a wooden lattice and frying it in an oil pan, let me trust your wisdom again. You can see from the picture that it must be turned over constantly to make the brown turn golden. Soft and fragrant are the characteristics of smashing. If you are worried about Xiao Doudou, I would say that you are right, but it is a pity. . .
They are all Hakkas, and the food is a little similar. This is Bobai's falling into the water. . .
The baked chicken with salt at No.15 Dongcheng Road is very good.
What good food is there in Xingning, Guangdong? Xingning is a county-level city under the jurisdiction of Guangdong Province, managed by Meizhou City and located in the northeast of Guangdong Province.
Xingning cuisine is mainly Hakka cuisine with unique flavor. Hakka cuisines in Xingning mainly include: Kedu grass carp, Xingning pigeon, salted chicken, salted chicken feet, salted roast duck, salted duck legs, stuffed tofu, stuffed mushrooms, stuffed bitter gourd, stuffed eggplant, braised pork with plum, Lexian yuba, fish, Hakka beef balls and Hakka Niang wine.
Xingning native products mainly include Meizhou Golden Pomelo, Kedu Rice, Xingning Simiao Rice, Meizhou Plum Slices, Meizhou Pomelo, Kedu Rice, Jiaying Tea, Organic Camellia Oil, Hakka Niang Liquor, Organic Vegetables, Meizhou Longan, Dried Longan, Shifandou, Nanhua Qilan Tea, Guantian Tea, Danzong Tea, Qilan Oolong Tea, Yunwu Tea, Litchi and Orange.
Recommend Xingning cuisines: brown-smashing, pot-rolling, shimafan bean, chicken neck, radish, Tian Ai, stuffed tofu, braised pork with plum, yellow hairpin, Polygonum hydropiper, preserved rolls, pearl red, Lexian yuba, chicken fried wine and so on.
Brown smashing is a traditional snack in Guangdong.
Liuguo Zan is a traditional Hakka snack.
Shima Fandou is a famous traditional snack in Shima, Guangdong Province.
Hakka snacks with chicken neck.
Radish Zan is a winter solstice food with Hakka flavor.
Tian Ai Zan Hakka snacks.
tofu-stuffed Hakka dishes.
Braised pork with plum is a traditional Hakka dish.
Huang Cancan's hairpin food is popular in Hakka areas of Pingyuan, Xingning, Guangdong and Wuping, Fujian.
rotten roll is a traditional Guangdong name.
Lexian yuba is a specialty of Lexian Village, Xinbei Town, xingning city, Meizhou City, Guangdong Province.
wait.
Iron spoon, which I ate many years ago, is really delicious.
Enjoy the infinite scenery of Hakka people. Just like all kinds of ups and downs,
people who smell the fragrance know the years, and those who taste good food also taste life.
First place: the representative of Hakka cuisine with bean curd
It is fresh, tender, fragrant and rich in nutrition. One family cooks and ten families are fragrant, which is a reserved dish for Hakka people on holidays. But traditionally, tofu is not a big meal.
second place: salted chicken
salty flavor is the characteristic of Hakka cuisine, and salted chicken best embodies this. The skin is smooth and smooth, so it is praised as the best chicken in the world. Dongjiang cuisine is also as famous as Chaozhou cuisine and Guangzhou cuisine in Guangdong, which is famous for eating chicken, because of its salted chicken.
third place: stir-fried large intestine
stir-fried large intestine tastes good, bodes well, lasts for a long time, and makes money grow. It is a classic dish of "Fighting Four". There are mainly fried large intestine with shredded ginger, fried large intestine with soybeans, fried large intestine with sour bamboo shoots and so on. However, it is really incredible that it ranks third, but this is democracy.
fourth place: braised pork
braised pork is as famous as braised pork with plum vegetables, braised pork with taro, fried pork in Gannan and other famous Hakka dishes. It is oily and soft, delicious, red and prosperous, and it is a must-have dish for happy events. I used to say that the dish used to press the bottom of the bowl was afraid that the food would be too bright and the owner would have no noodles. The jelly used in cook the meat has the effect of reducing blood fat.
Fifth place: Bowan Stewed
Bowan Stewed, there are beef meatballs and pork meatballs. Add ingredients to the meatballs and stew them in boiling soup. Of course, this dish can also be Hakka steamed meatballs or family beef balls. The Hakka dialect "Maru" is homophone with "Yuan", which symbolizes happiness and reunion. Taking Niuroubo Pill as the representative, it tastes cool and strong. The most vivid statement is that Haobo Pill can bounce back to the desktop when it falls to the ground.
sixth place: fish ball pot
eating fish balls, which is a sign in Hakka dialect and homophonic "not enough to eat". Tender, smooth and sweet, a century-old classic. Use fish head soup as the base, put the cooked squid in a clay pot and sprinkle a little chopped green onion. The soup is rich and delicious, first-class.
seventh place: brewing bitter gourd
brewing bitter gourd, pepper, eggplant, bean sprouts, mushrooms and so on, which are widely distributed in Hakka areas and are home-cooked dishes. There is a saying that brewing bitter gourd, pepper and eggplant is "brewing three treasures" Among them, brewing bitterness