The eating habits of Meizhou Hakka people include three meals a day, with rice as their staple food.

In the old days, people cooked rice in a pot in the morning, scooped it up with a grate, and put it in a "rice steamer" for the day's consumption.

Followed by taro, cassava, millet, etc.

Most people usually eat mainly green vegetables.

The food likes fat and salty taste, so tofu is better when it is "fat, salty and roasted".

Every household in rural areas has pickles. The preparation method is to dry mustard greens in the sun, rub them with salt (pickle them) into an urn, and seal the mouth of the urn tightly with vegetable leaves.

This pickle is a common dish on farm kitchen tables.

Cooking food pays attention to color, aroma and taste, and seasonings include salt and soy sauce.

Ginger, glutinous rice, onions, garlic, chili, vinegar, sugar, pepper, MSG, potato starch, etc.

Hakka people like to eat braised dog meat.

There are many dog ??meat stalls in counties and small rural market towns.

There are local proverbs such as "dogs eat all the mountains in the summer solstice" and "sheep in the winter solstice, dogs come in the summer".

In the old days, there was a saying that "dog meat should not be served on the table", which means that dog meat should not be included in banquet dishes.

This custom has long since been broken.

The popular "dog meat hot pot" is a delicacy at banquets.

Yanju Chicken, Yong Tau Foo, Braised Pork, Meat Balls, etc. are all long-standing traditional foods with unique Hakka flavor and are still popular today.

Among them, Yanju Chicken is tender, fragrant, moist and nourishing, and is a popular dish commonly used at Hakka banquets.

According to legend, the origin of Yanju Chicken evolved from the story of Fuxi who taught people to cook sacrifices, wrap fresh fish in mud and throw it into the fire to roast.

It is also said that hundreds of years ago, a Changle (now Wuhua County) businessman bought a fat chicken from other places and planned to take it home for the Spring Festival. However, the journey was long and it was difficult to carry a live chicken, so he slaughtered the chicken and salted it.

Wrapped in a bag.

Halfway through the journey, I couldn't find any food, so I had to follow the beggar's method in my hometown, wrap the chicken in paper, paste it with mud, put it in the fire and simmer it before eating. Unexpectedly,

The chicken tastes great!

Later, this way of eating was continuously improved and became a famous traditional Hakka dish.

The preparation method is: raw materials: one fat and tender chicken (weighing about 2 pounds).

2 cents of ginger slices, 2 cents of green onion strips, 5 cents of coriander, 2.5 cents of refined salt, 1.5 cents of MSG, 5 cents of minced star anise, 2 cents of sesame oil, 5 cents of minced ginger, 2.5 cents of cooked lard, 3 cents of peanut oil, 2 pieces of gauze paper

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Preparation method: 1. Heat a wok over fire, add 8 minutes of refined salt, add the minced ginger after heating, mix well, take it out, divide it into 3 small plates, add 3 yuan of lard to each plate, and serve as a side dish.

Mix 1 and a half pieces of lard, 1 pound of refined salt, sesame oil and MSG to make a sauce.

Brush 1 piece of gauze paper with peanut oil and set aside.

2.

Heat a wok over high heat, add coarse salt and stir-fry until high temperature (salt turns slightly red), take out 1/4 of the salt and put it into the casserole, put the chicken on the salt, and then cover the chicken noodles with the remaining 3/4 of the salt

Put the lid on the pot and cook over low heat for about 20 minutes until cooked.

Take out the chicken, remove the gauze paper, peel off the chicken skin, tear the meat into pieces, remove the bones, add seasonings and mix well, put it on a plate, build it into the shape of a chicken, put coriander on both sides of the chicken and serve.

Serve with sand ginger oil and salt.

The Yanju chicken prepared according to this method has smooth skin, smooth meat, strong bone flavor, and is appetizing and delicious.

Yong tau foo uses fresh tofu, lean pork, a small amount of sea mullet, salted fish or eggs as raw materials, either stewed or boiled. Some fry the tofu until it is half red, which is called braised yong tau foo.

The ingredients used to make Yong Tau Fu are abundant and frugal, but the preparation techniques are very particular.

Tofu should be made from gypsum tofu that is tender and elastic; ingredients: pork belly, salted black fish, dried shrimps, dried fish, mushrooms, lard, soy sauce, potato starch, pepper, refined salt, chopped green onion.

, coriander in appropriate amounts.

First, mash the above ingredients, mix well, and season to make a meat filling. Then stuff the meat filling into tofu cut into long cubes (or cut into triangular pieces). Finally, put the stuffed tofu into a hot oil pan.

Fry over slow fire until half cooked, add appropriate amount of soup and cook until cooked through.

When eating, use potato starch as a base and sprinkle with chopped green onion, coriander, and pepper.

When eating Yong Tau Foo, be sure to eat it while it's hot and wrap it with fresh lettuce. Not only will it be interesting to eat in this way, but you will also be able to truly taste the flavor of Yong Tau Foo.

Red mushroom tofu, in Renju Town, Pingyuan County, Meizhou City, there is a unique local traditional food "red mushroom tofu".

This kind of red mushroom tofu uses the tofu residue after making tofu as raw material. The tofu residue is spread on a bamboo dustpan and placed in a cool place. After a few days, a layer of eosinophilic bacteria will grow on the tofu residue.

This kind of red mushroom tofu is cooked with pork liver and lean meat in soup. It is very delicious and is an indispensable dish for local people to celebrate festivals and entertain relatives and friends.

It is said that only the water, soil and air in Renju can cultivate this kind of red fungus tofu.

To braised pork, three layers of lean pork are cooked, mixed with soy sauce, and fried in a boiling oil pan until crispy. This is called "Sounding Braised Pork", then cut into long cubes and placed in a bowl, topped with pickles (or dried pickles).

) and then put it into the pot and steam it over a slow fire until it tastes delicious.

Meatballs are minced with fresh meat, added with seasonings such as potato starch and pepper, squeezed into balls, cooked in pork soup over slow fire, tender, smooth and crispy.

Fried chicken with wine, also called ginger wine chicken, is a nutritional supplement that mothers must eat during the first month of pregnancy. From the first meal after delivery to the full moon, women must eat ginger wine chicken as their staple food.

Fried Chicken Wine uses male (capon) chicken stir-fried with ginger and cooked with glutinous rice and yellow wine. It is rich in nutrients and has the effects of removing wind and activating blood circulation.

A newborn son must send ginger wine to his maternal family to enjoy with his family, which is called "sending ginger wine".

Asking about pregnancy information, commonly known as "Does ginger wine smell good?"

Mr. Chen Baisha has a poem that goes: "The wind blows the fragrance of ginger and wine across the room", which refers to this custom.

Fried chicken wine has strict requirements on ingredients and simple preparation method, and its effect on pregnant women is extraordinary.

Ingredients: One large capon of more than three kilograms (a large rooster must be used on the first day after birth), three kilograms of old ginger, one tael of old red, 4 taels of peanut oil, three kilograms of cooked glutinous rice wine, 1 kilogram of brown sugar, and a little refined salt

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Preparation method 1. Slaughter the chicken and chop into pieces and set aside.