main ingredients: taro, white radish and sweet potato powder

auxiliary materials: chives, fresh lean meat, clean winter bamboo shoots, shrimps and mushrooms

seasoning: refined salt, monosodium glutamate, soy sauce, sesame oil, cooking wine, pepper, lard, a little sugar and bone soup.

Production method:

(1) Peel taro, cook it, roll it into mud, add proper amount of refined salt and sweet potato powder, and mix it into balls for later use;

(2) Cut the lean meat, winter bamboo shoots, dried shrimps, mushrooms and shallots into rice, peel and cut the white radish into pieces, cook it thoroughly in a boiling water pot, scoop it up and chop it up, and squeeze out the water with gauze;

(3) Heat lard in a wok, stir-fry lean meat, winter bamboo shoots, dried shrimps, mushrooms and scallion, add refined salt, monosodium glutamate, cooking wine, pepper and a little sugar, then add radish stuffing, add a little sesame oil and lard and chopped green onion, and mix the mature stuffing from the wok;

(4) firstly, knead the taro dough evenly, then knead it into strips, then cut it into particles with moderate and balanced size, knead it into a cylindrical shape with a thick bottom and a thin side, and put in stuffing to knead it into a tower-shaped green body with a big bottom and a small top;

(5) Put the raw Shao Shao Shao in a steamer, sprinkle some cold water on the surface, steam for about 2 minutes on high fire, take it out and put it in a plate, mix the cooked lard and soy sauce into juice, and pour it on the steamed Shao Shao Shao to eat. Main ingredients: foreleg meat, broth

Accessories: mushrooms, dried squid and sweet potato powder

Seasonings: chives, star anise, kaempferia kaempferia, ginger, angelica, soy sauce, salt, monosodium glutamate, sesame oil, garlic, dried Chili, cooking wine

Method of making:

(1) Cut lean meat into small pieces.

(2) Put the pot on fire, pour the broth, add star anise, kaempferia kaempferia, dried chili, ginger, garlic, mushrooms, dried squid, and scallions, and simmer to taste, then put the minced meat slices into the pot and boil them one by one, then skim off the floating foam, adjust the taste, and pour sesame oil and chopped green onion on the pot.

features: smooth, tender and delicious. Main ingredients: lean meat, winter bamboo shoots, mushrooms, carrots, chives, dried squid, water chestnut, tofu and sweet potato powder

Accessories: celery, broth and fat meat

Seasonings: refined salt, monosodium glutamate, cooking wine, pepper and sesame oil

Preparation method.

(2) Heat the pan, put the cut fat meat into it and fry it with low fire to get oil, then take it out, stir-fry the shallots and dried squid with the remaining oil, then pour it into the cut materials, stir-fry and adjust the taste, and scoop it up;

(3) Mix the clinker with tofu and sweet potato powder and knead them for later use;

(4) Add the stock to the wok, and when the wok is heated, turn it to low heat. Squeeze the mixed clinker into balls with your left hand, put it into the stock one by one with a spoon with your right hand, then cook it over medium heat, adjust the flavor and plate it.

characteristics: loose, crisp and fragrant. Ingredients: dried wet powder, broth

Accessories: lean pork

Seasoning: fried minced onion, ginger and garlic, sesame oil, refined salt, monosodium glutamate, sweet potato powder, cooking wine, chopped green onion, and excellent soy sauce

Production method:

(1) First, clean the pork bones, put them in a pot, add water, boil them over high heat, skim Yunfu foam and cook them slowly over medium heat.

(2) Cut the cleaned lean meat into small pieces, add the excellent soy sauce, monosodium glutamate and sweet potato powder, stir well, cook in a boiling water pot, scoop it up and pour it into the soup stock with good taste;

(3) put the wet powder in a boiling water pot with a colander, cook it, put it in a bowl, add the broth, cover the noodles with the blanched lean meat slices, and sprinkle with chopped green onion, fried minced onion, ginger and garlic and sesame oil.

characteristics: fragrant, refreshing, smooth but not greasy. It was created by Yi Bingshou, a gifted scholar in Ninghua County in Qing Dynasty, when he was the magistrate of Yangzhou. It is also the originator of instant noodles today.

main ingredients: wet flat noodles, broth

auxiliary materials: lean pork, mushrooms, carrots, onions and dried squid

seasoning: refined salt, monosodium glutamate, soy sauce, cooking wine, onion, ginger and garlic sesame oil, a little sugar, sweet potato powder and cooked sesame seeds.

Production method:

(1) Clean lean meat, mushrooms, carrots and dried squid are cut into shreds, and onions are cut into sections, and then the cut shredded pork is starched for later use;

(2) Heat the oil pan, that is, stir-fry the shredded pork with good pulp until it turns white, then take out the pan, add the remaining oil into the onion and shredded squid, stir-fry the carrots, shredded mushrooms and shredded pork that has slipped through the oil, and then add the refined salt, monosodium glutamate, sugar and cooking wine to the pan for later use;

(3) Put the boiled broth into a bowl, put the flat noodles into a boiling water pot for boiling, drain the water, put them into a broth bowl, cover the fried stuffing on the noodles, sprinkle with cooked sesame seeds, and drop a few drops of soy sauce and sesame oil on the table. Ingredients: front leg meat and flat skin

Accessories: stock

Seasoning: refined salt, monosodium glutamate, scallion, sesame oil, sugar, fried onion, ginger and garlic paste.

Production method:

(1) Wash and peel the front leg meat, cut it into thin slices, chop it, chop the scallion into fine foam, add refined salt, monosodium glutamate and grab it evenly;

(2) wrap the flavored minced meat in a flat food bag;

(3) Put the pot on a high fire, add the broth to boil, then put the wrapped flat meat in the pot and cook until it floats on the noodle soup. Ingredients: flour, lard, white radish

Accessories: leek

Seasonings: salt, essential oil, monosodium glutamate, baking soda

Preparation method:

(1) Add proper amount of water and flour to the flour, and mix and ferment for 5-6 hours.

(2) The stuffing is made very fastidiously. In operation, the stuffing is chopped by hand without a reamer. The white radish is cut into rice grains, boiled in water, dried, spiced green onion or leek, refined meat, refined salt, monosodium glutamate and fragrant lard, and mixed well to form the stuffing. Fill the leather bag with dumplings, put it on a deep-bottomed pan with oil, until it is full, add clean water, cover the lid and fry until the bottom of the fried bag is brown, and then leave the fire.

characteristics: the dough is flexible and the onion smells fragrant. Main ingredients: eggs and sweet potato powder

Accessories: broth and fat meat

Seasoning: salt, monosodium glutamate, edible and scallion

Production method:

(1) Mix the sweet potato powder and the broth into paste, remove the shell of the eggs, and pour them into the prepared paste;

(2) Heat the pan on the fire, wipe the pan with fat meat, pour a spoonful of the prepared paste into the pan with a hand spoon, shake it evenly, put it into sheets, and cut it into strips, which is called egg skin. Can be fried and boiled.

characteristics: smooth but not greasy, rich in nutrition. Main ingredients: high-quality japonica rice

Auxiliary materials: natural plant alkali

Production method:

(1) First, boiling alkali: put the ash made of bush branches or leaves, camellia oleifera shells and soybean stalks into a cloth bag to seal the mouth, then put it in a pot and add a proper amount of water to boil it. Usually, a bag of alkali ash is boiled twice, and the first boiled alkali water is reserved for later use, and the second alkali water is used for soaking rice;

(2) Pour the soaked rice into a wooden rice cooker, steam it, then put it into a wooden barrel, add alkaline water and stir it evenly, then put it into a rice cooker for the second time, then pour it into a stone mortar and smash it. After repeatedly rubbing the smashed yellow rice, you can rub it into various shapes of yellow rice. There are many ways to eat yellow glutinous rice, which can be cooked, mixed and fried, and can be salty or sweet. Ingredients: pork forelegs

Accessories: sweet potato powder

Seasonings: refined salt, flavor powder, cooking wine

Production method:

(1) Slice fresh lean meat, beat it with a round mallet, and mix well with clear water, refined salt, garlic and sweet potato powder to make lean meat glue;

(2) Rub the meat glue into pills by hand, put it in a pot, cook it and take it out for later use. It is suitable for cooking and frying. Ingredients: high-quality coix seed

Accessories: red dates, coix seed

Seasoning: white sugar

Preparation method:

(1) Wash the best coix seed and crush it in a pressure cooker (note: the water is 5-6 times that of coix seed);

(2) Wash red dates and medlar, put them in a cage and steam them with water for later use;

(3) mix that pressed coix seed soup and red dates with sugar.

characteristics: invigorating the spleen and removing dampness, which is suitable for both nutrition and medicine. Ingredients: glutinous rice

Accessories: white sugar, sesame seeds, soybeans

Seasoning: cooked tea oil

Preparation method:

(1) Take high-quality glutinous rice and soak it with clear water;

(2) put the soaked glutinous rice into a wooden steamer and steam it into glutinous rice;

(3) Pour the glutinous rice into a stone mortar, mash it with a mallet to make it into a soup, take it out and put it in a dustpan with a layer of seasoning powder in advance;

(4) Stick some cooked lard on your hands, and take a small piece from Ciba to make it into a suitable size. Dip in seasoning powder prepared from soybeans, sesame seeds and sugar, and serve.

characteristics: it tastes flexible, fresh and smooth, and it is full of sweetness. It is a necessary food for Hakkas to celebrate the harvest or the wedding birthday. Also known as "leek bag", it is a special food in Ninghua flavor snacks in Hakka ancestral home. In the past, leek bags were only released when entertaining distinguished guests, such as in-laws, new son-in-law who had just met, intimate friends and dignitaries who had met for the first time, to show the sincerity of their owners. Because of its popularity, leek buns are now a good snack for the public to eat.

main ingredients: high-quality rice and leek

auxiliary materials: fresh lean meat, bamboo shoots, Chinese cabbage (or radish)

seasoning: cooking oil, refined salt, dried shrimps and monosodium glutamate

production method:

(1) processing rice flour wrapper. Washing and soaking rice, grinding into thick rice slurry, pouring the rice slurry into a pot, stirring and boiling in warm fire to form a solid state, scooping it up, putting it into a dustpan, and repeatedly kneading it with hands dipped in cooking oil to form a rice dough, so as to prepare a rice steamed bun skin material for later use;

(2) stir-fry the stuffing. Dice lean meat, bamboo shoots, Chinese cabbage (or radish), cut leek into small pieces, stir-fry in a pan, add seasoning and take it out for later use;

(3) Squeeze the rice dough into thin skin, wrap it with leek meat stuffing prepared in advance, wrap it and steam it before serving. Ingredients: glutinous rice

Accessories: sesame seeds

Seasoning: white sugar, brown sugar and tea seed oil

Production method:

(1) Wash and soak glutinous rice in clear water for 1 hours, pick it up, filter and dry it and crush it into glutinous rice flour;

(2) Boil the sugar water, boil a proper amount of boiling water, then pour the sugar into the boiling water and simmer slowly until the sugar is completely melted;

(3) After the boiled sugar water is cooled, pour the glutinous rice flour into it and stir it thoroughly, and rub the glutinous rice flour repeatedly.

(4) steamed sugar cakes. Spreading the cleaned towel gourd cloth on the bottom of the rice cooker, putting the rice cooker into the pot after the water in the pot head boils, spreading one layer of evenly stirred sugar cake powder into the rice cooker for steaming, spreading the second layer after steaming, and opening a plurality of air holes in the middle of the rice cooker with bamboo sheets to ensure smooth steam until the rice cooker is fully steamed;

(5) After the sugar cake is steamed, it is squeezed from the bottom of the rice retort until the sugar cake is squeezed firmly, and then the rice retort is taken out. Then, the sugar cake is cut into squares with appropriate size and can be put on a plate for eating. Main ingredients: rice, soybeans, peanut oil (or rapeseed oil)

Accessories: chopped green onion

Seasoning: refined salt, chicken essence (or monosodium glutamate)

Production method:

(1) Take a proper amount of rice and shelled soybeans, wash and soak them with clear water, grind them into thick slurry, and put them into chopped green onion, refined salt and chicken essence to mix evenly for later use;

(2) Boil the oil in a pan. Dip the prepared rice paste into a special frying spoon for Dengzhan Cake with a spoon and spread it evenly. Put it in an oil pan and fry it. When both sides are golden yellow, take it out. When the oil is drained, it can be put on a plate and tasted. Its taste is crisp, fragrant and crisp. This is a popular snack in urban and rural areas of Ninghua Hakka, and it is named because its frying spoon for rice paste looks like an old-fashioned lighted lamp. In Ninghua, almost every household has the custom of eating tea. At ordinary times, I drink my own tea, and when guests come to my house, I will serve them. Even on festive occasions, in the future, the host will offer tea and thank the neighbors who have helped him. Leicha is so valued in Hakka daily life because it not only has the advantages of unique flavor, simplicity and health care, but more importantly, it is a communication tool for etiquette and contact feelings, and it is suitable for all seasons, regardless of men, women and children.

main ingredients: wild herbs (houttuynia cordata, plantain, mint, mugwort leaf, lobular money, etc.)

auxiliary materials: pig bone soup, peanuts, lentils, red beans, vermicelli, dried vermicelli, lean meat and pig small intestine

seasoning: tea seed oil, sesame seeds and refined salt

production method:

(2) Pour the pig bones into the pot, add peanuts and red beans and cook (leave enough soup) for later use;

(3) Pour the vermicelli and dried vermicelli into a pot and cook them, then add lean meat and pig intestines to cook them;

(4) brew tea. Prepare ground tea (divided into large, medium and small bowls) according to the required amount, take a certain amount of the above-mentioned main materials and auxiliary materials, pour them into the bowls, add tea seed oil, sesame seeds and refined salt and mix them to make them edible.

characteristics: tea is fragrant, refreshing, and not greasy. It can be used as both a drink and a meal, and is very popular. Main ingredients: flour

Accessories: lean pork, shrimp and scallion

Seasonings: lard, refined salt, chicken essence and sesame oil

Production method:

(1) Stir the flour into dough and knead it thoroughly, then roll it into thin slices with a rolling pin, and pat the dough with cassava flour packed in sand bags to prevent mutual adhesion.

(2) prepare stuffing. Chop the lean pork, shrimps and scallion into small pieces, heat the pot, pour lard, heat the pot, pour scallion and stir-fry until fragrant, pour lean pork and shrimps, add salt and chicken essence, stir well, and then take out the pot and plate for later use.

(3) steamed dumplings. Hold the dough with one hand, and put the stuffing in the middle of the dough with the other hand with a spoon, cover the stuffing with the four corners of the skin embryo, knead the steamed dumplings with beautiful and even fine patterns, and put them in a steamer to be steamed;

(4) steaming. After the boiling water in the pot boils, put the steamer into the pot, steam it with strong fire, and then take it out and put it on the plate. Ingredients: high-quality rice

Accessories: edible alkali

Seasoning: soy sauce, sesame oil, chopped green onion, broth or white sugar

Production method:

(1) Clean high-quality rice, add edible alkali and grind it into rice slurry for later use;

(2) Heat the pan head, wipe it evenly with vegetable oil, pour in the rice slurry, while rotating it along the pan with a "rolling stick" (a wooden stick made of maple, camphor or camellia oleifera branches), while heating it with slow fire until it is cooked, and then take it out. After cooling, cut it into four squares. You can add sugar for dessert, or cook it with broth and seasoning. Ingredients: glutinous rice

Accessories: red bean paste

Seasoning: white sugar (or brown sugar) and vegetable oil (tea oil, peanut oil and rapeseed oil)

Production method:

(1) First, the glutinous rice is washed and soaked in clear water for 1-12 hours, and the glutinous rice is picked up, drained and crushed into glutinous rice powder;

(2) Boil the sugar water, boil a proper amount of boiling water, then pour the sugar into the boiling water and simmer slowly until the sugar is completely melted;

(3) after the boiled sugar water is cooled, the glutinous rice flour is poured in and fully stirred, and the glutinous rice flour is repeatedly kneaded into dough with moderate dryness and humidity for later use;

(4) There are two kinds of fried pills: filled and unfilled. To make fried pills without stuffing, directly knead the dough into a round or oval shape and put it in a container; Making fried pills with stuffing, pinching the dough, and wrapping the prepared stuffing into conical, triangular or fan-shaped fried pills to be fried;

(5) Fried pills. After the oil is boiled in the pan, the prepared fried pills are put into the pan for frying. To prevent the fried pills from being caught in the bottom of the pan and burnt, the fried pills should be gently separated from the bottom of the pan with a spatula after being put into the pan, and fried until the fried pills surface and are golden in color, then they can be taken out of the pan and served on a plate. Main ingredients: high-quality soybeans

Accessories: pork belly

Seasoning: refined salt, soy sauce, star anise and tea seed oil

Production method:

(1) Wash and soak high-quality soybeans, grind and filter off bean dregs, boil soybean milk, add acid pulp and pour it into a vat of swimming pulp, and then pour it into a shaping mold to dry the water to form Tuozi tofu;

(2) Put the formed tofu in a cold water pot, put pork belly on the tofu, add a proper amount of salt, soy sauce, star anise and tea seed oil and cook until the tofu is around.