The hottest Hakka recipes: Hakka fried and stuffed with three treasures, Hakka ponzu, Hakka chicken with niangjiu, Hakka pork with preserved vegetables, Hakka sashimi.

1, Hakka Pan-fried Stuffed Sambo

Stuffed vegetables are a unique Hakka cooking style, a way of pinching, stuffing, coating, or wrapping ingredients into another ingredient or ingredients, and heating them up to form a dish. Stuffed Three Treasures consists of stuffed green pepper, stuffed eggplant, and stuffed bitter gourd, and is available in fried, steamed, and thickened varieties, all of which are very fresh, tender, and soft, with a distinctive aroma and taste.

2, Hakka Poon Choi

Hakka Poon Choi, generally also known as the big dish, looks like a rough pot of substantive cooking methods are very careful, respectively, after frying, deep-frying, burning, boiled, stewed, brined, and then potted into layers. There is more inside, by chicken, duck, fish, oysters, bamboo, radish, mushrooms, pork and other raw materials. A table of diners only eat a pot of food, meaning reunion, a peaceful weather.

3, Hakka Niangjiu chicken

Hakka Niangjiu is one of the oldest types of wine in China, has a history of more than 2,000 years, is to do Niangjiu chicken indispensable ingredients. Mince the ginger and stir-fry it in peanut oil until reddish yellow, then stir-fry the chicken pieces until golden brown. Add the appropriate amount of Niangjiu original syrup and water wine together into a casserole, and slowly boil through over an hour on a gentle fire. The fresh aroma of the chicken and the mellow fragrance of the Niangjiu are lip-smacking and flavorful, leaving a lasting impression on the taste buds.

4, Hakka pork with preserved mustard greens

Hakka pork with preserved mustard greens is one of the famous dishes of Meizhou, which is quite distinctive of Lingnan food culture. Roasted Hakka famous dishes plum vegetable buckle meat, almost covering most of the ancient Central Plains cooking techniques, such as boiling, boiling, frying, pan-frying, steaming, stewing and other methods, so that the flavor of pork and dried salted vegetables penetrate into each other, only to produce a fat but not greasy, meat and vegetarian harmony, heavy and mellow taste of the wonderful effect.

5, Hakka sashimi

Hakka sashimi for a major dish, looking at the jade like stacked on the plate of chopped fish, dipping materials have the best soy sauce and mustard sauce, ginger, eat up the texture of the tender, soft and smooth, rich and moist, just chopped fish fresh slightly fishy aroma, that is a wonderful flavor.