2, fresh fish boiled powder: first of all, fresh, freshly slaughtered fish head, fish, fish intestines with handmade fish balls, boiled milky thick soup, poured into cooked vermicelli, a bowl of fresh fish boiled powder will be done.
3. Authentic salted chicken: select local tender chicken, slaughter it, gut it, wash it and dry it, then wrap the whole chicken tightly with bamboo paper, bury it in the fried hot 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 and tender, the aroma is overflowing, and it has a good warm-keeping function.
4. Braised pork with plum vegetables: Dice the fat and thin pork (three layers of meat), cook the pork first, then fry the pigskin in an oil pan, then put the fine plum vegetables, shredded ginger, garlic kernels, refined salt, soy sauce and white sugar in a bowl, and steam them in the pan with slow fire. Features: delicious, soft and smooth, moderately salty and sweet, fat but not greasy, and good in color and fragrance. Braised pork with plum and baked chicken with salt have become the "leaders" of Hakka cuisine, enjoying high popularity.
5. Stuffed tofu: the stuffing is chopped mushrooms, squid, shrimp, pork and a small amount of salted fish. Add proper amount of monosodium glutamate, white salt and starch, and stuff into the middle of fresh tofu blocks, or steam or stew, or cook or stir-fry, and serve after cooking. Stir-fry in the pot until it is half dark red, that is, braised tofu, sprinkled with a little onion, dipped in spiced sauce and eaten while it is hot. "salty fat" is full of flavor and has a unique flavor.
6. Hakka Niang Wine Chicken: Slaughter a local chicken or rooster, clean it and cut it into pieces. Stir-fry peanut oil, shredded ginger and chicken nuggets in a pot, then pour in1~ 2kg Meizhou Hakka Niang wine and simmer. Sweet and smooth, delicious and beneficial. Hakka women give birth to children and the elderly are weak after illness. Most people eat Niang wine chicken to make up for their health.
7. Mash: After grinding rice into pulp, mix it with proper amount of soil and alkaline water, then rinse the pulp with boiling water and steam it in a small bowl. The bowl bulges all around, and the middle is concave into a nest shape, and it is covered with sweet soy sauce (red flavor), hence the name "flavor Nostoc flagelliforme". You can also slice it and fry it. Or cut into pieces, add onion, garlic, diced meat and pepper and fry until cooked. It is delicious, tough and smooth, and is deeply loved by guests at home and abroad.