Where does Dongjiang make tofu? What cuisine does Dongjiang make tofu /siji/rulei/759.html Hakka cuisine, also known as Dongjiang cuisine, is also known as Guangdong's three major dishes together with Chaozhou cuisine and Cantonese cuisine. The formation of the flavor of Hakka dishes is closely related to the formation of Hakka people (20 pieces). For example, like Hakka dialect, Hakka dishes also retain the traditional life customs of Zhongzhou [1]. It is said that this dish originated from jiaozi in the north. Because of the lack of wheat in the south, Hakka people used fermented tofu to pin their feelings for the culture of jiaozi and the Central Plains in the north. It is the favorite of rural Hakkas whenever they are happy or busy. One of the series of Hakka folk stories, Hakka cuisine and the origin of Hakka fermented tofu, is said that a long time ago, a Wuhua man and a Xingning man were sworn brothers. Later, because there was a contradiction when ordering food, one wanted to eat pork and the other wanted to eat tofu. Later, the clever restaurant owner came up with a way to kill two birds with one stone and made fermented tofu. Animation shows the wisdom and profound Hakka food culture of Hakka people. This product is a traditional and famous dish in Meizhou (of which Wuhua County is the most famous for its bean curd) and other Hakka areas. It is often used on holidays or for entertaining guests, nourishing the body and regulating osteoporosis. Where does Dongjiang make tofu? What cuisine does Dongjiang make tofu/siji /siji/rulei/759.html