1. Attractions in Dabu, Meizhou Dabu’s cooking dishes are salty, strong, spicy and fragrant. The snacks are mostly processed with grain as the main raw material. There are many varieties and unique tastes, forming a unique Hakka style snack, which is quite famous.

Famous dishes and snacks in the territory include: boiled chicken, meatballs, stuffed tofu, braised pork with plums, chicken blood hairpin, daddy, bamboo shoot hairpin, eight-treasure rice, pancakes, leaf hairpin, rat hairpin, duck soup, etc.

The traditional American Hakka cuisine in Dabu County has various varieties and unique flavors, which fully reflects the characteristics of Hakka food culture.

It is well-known and deeply loved among overseas Chinese, compatriots from Hong Kong, Macao and Taiwan, and fellow countrymen at home.

Therefore, Tai Po is the capital of traditional Hakka cuisine.

Baihou Pancake (the most authentic one in Baihou Town, Dabu County, not far from Julio Town, the county seat, about 15 minutes by car) has a history of more than 200 years.

According to legend, it is one of the four kinds of cakes (pancakes, mung bean hairpins, bean soup, and fern powder hairpins) that Baihou Yang Zanxu brought back to his hometown when he was an envoy to Shanxi.

Pancakes are said to be hidden treasures.

Its production method: first, use flour to make the skin.

Add an appropriate amount of water and a little salt water to the flour, knead until soft and pliable, place on a heated pan, flatten and roll out thinly.

The baked cake is as thin as paper.

The second is to make stuffing.

Usually it is meat, dried tofu, minced garlic, shiitake mushrooms, shrimp, shredded squid, etc.

As raw material, stew with appropriate amount of cooking oil and soy sauce until cooked.

They are wrapped in a pizza cake and then spiced with pepper or hot sauce so they are ready to eat.

They are delicious, sweet and delicious.

The ingredients of duck pine soup (can be eaten in the county) are pure white starch, brown sugar, lard, ginger, and tangerine peel.

The method of making it is to stir-fry the cornstarch, then add an appropriate amount of water to the brown sugar to thicken it, filter it through coarse gauze to remove impurities, put it back into the pot, sprinkle with ginger and tangerine peel, and add an appropriate amount of oil.

While cooking, sift the fried cornstarch evenly over the coarse sugar with a fine sieve, while slowly adding oil and stirring constantly until the soup becomes dark brown, bright and moist, and the aroma erupts.

It tastes sweet and crunchy.

Ziyidan (you can eat it in the county seat) has a history of more than 300 years.

The production essentials are: first, use glutinous rice flour to make the dough, knead it into soft and tough, divide it into small balls, sprinkle with an appropriate amount of cornstarch, and press it into a hairpin skin; second, make the filling, usually using sliced ??meat, shredded squid, dried tofu, white garlic, and shiitake mushrooms.

, dried shrimps, etc. to make stuffing.

Add an appropriate amount of cooking oil and soy sauce, stew until cooked, then wrap it with hairpin skin, tie it into a square shape, wrap it with clean leaves, coat it with cooking oil, put it in a steamer, steam it over high heat, add seasonings, and it's ready

edible.

Pearl hairpins (which can be eaten in the county) were originally called rat hairpins. The famous writer Duet thought the name was inelegant, so he changed its name to pearl hairpins.

Its main raw material is glutinous rice.

The method is to soak it in cold water for several hours, then grind it into powder, then mix it with boiling water, knead it repeatedly until it is medium, and form a ball, then put it on the pot and use a special thousand-hole hairpin eraser, and rub it in the hairpin eraser.

Press the ball and rub it back and forth to clean every 1-2 inch hairpin, and drop it into the pot for hairpins.

It can be boiled or fried before eating, and served with diced meat, chopped green onions, peppers and other condiments.

It is delicious.

The pearl hairpins in the Xihe area of ??Dabu County are the most famous.

The main raw materials of mung bean hairpin (can be eaten in the county) are mung beans, glutinous rice, brown sugar, and an appropriate amount of orange cake, jujube meat, longan meat, melon slices, etc.

It is made in the same way as a hairpin.

Use glutinous rice flour as the skin, bean paste and seasonings as the filling, wrap it in the skin, tie it into a rectangle with clean banana leaves, coat it with cooking oil, and steam it in a steamer.

It tastes sweet and delicious when eaten, so it is called gold panning on the beach.

According to experimental determination, it is rich in vitamin T. The main method is to mix glutinous rice and rice flour, add filtered brown sugar water or boiling water, stir, sprinkle with a little edible red coloring, knead until soft and tough, knead into small balls, and roll into small balls with the palm of your hand.

Cylindrical strips, about 15cm long, steamed in a steamer.

Most people in rural Dabu regard this man Ding Zan as a New Year sacrifice, which means their families are happy and their people are prosperous.

The main raw materials of Abacus (which can be eaten in the county) are taro and starch in a ratio of 2:1. The ingredients include minced meat, shredded squid, mushrooms, shrimp, etc.

Preparation method: Peel the taro, wash it, slice it, sprinkle some salt, steam it thoroughly, add hot water, mix well and knead it until it is firm, then knead it into strips, cut it into particles, knead it into a round shape, and then use your thumb and index finger to make it.

Press it into an oblate shape with concave sides, like beads on an abacus.

Then put it into a pot of boiling water and cook, scoop up the dripping water, then put it into the pot and stir-fry with the ingredients.

Pour in the soup cooked with pork bones, sprinkle with chopped green onion or pork chops, and serve.

It tastes smooth and delicious.

The production of bamboo shoots (can be eaten in the county) includes two parts: hairpin skin and fillings.

The hairpin skin is made of potato flour, mixed and kneaded with boiling water, and an appropriate amount of cooked taro or sweet potato is added to make small round hairpins; the filling is mainly half-fat and half-lean pork and bamboo shoots (preferably winter bamboo shoots), which are chopped separately.

, then add shrimp, shredded squid, mushrooms, pepper, and salt.

Then wrap the meat filling with a hairpin skin, knead it well, and seal it into a half-moon shape.

Put it into a pot of boiling water and cook until the hairpin pieces float and are cooked.

Then you can add seasonings and eat.

As for the bean hairpin, its skin is made the same as the bamboo shoot hairpin, but the difference is that the filling is mainly red beans or white beans, which can be salty or sweet.

After cooking, soak them in hot oil to better showcase the deliciousness of the hairpins without sticking to each other.

Dried tofu (can be eaten in the county) Dabu American dried tofu has a history of nearly 200 years.