What are the Hakka dishes?

There are many Hakka dishes, the more famous ones include Braised Pork with Plum Vegetables, Hakka Stuffed Three Treasures, Drunken River Shrimp, Salty Duck, Shredded Potato Pot, Crystal Chicken, Salt Baked Chicken, Qingshui Steamed Rice Balls and Stuffed Rice Balls. Tofu, etc.

Dongjiang Fish Balls

In addition, you can also use prawns, duck kidneys, squid produced in Hong Kong (Huiyang Aotou Port, the locals call it Hong Kong, the quality is the best) (Good), ham and other ingredients are chopped into pieces and mixed with fish maw, then rolled into fish balls, called "baihua fish balls".

Dongpo Pork

Dongpo Pork: also called "Dongpo Pork". It is said that when Su Dongpo was demoted to Huizhou, he liked to use pork belly mixed with spices to make "braised pork". Since then, the Hakka people have called "braised pork" "Dongpo pork".

Whole pig set meal

Mainly includes meat burgers made from the eight most "essence" parts of the pig, made into whole pig soup, steamed pork belly, pork offal, braised pork, etc., with some side dishes Green vegetables and house pickled sauerkraut. This way of eating is similar to the taste that Hakka people had in the past when they killed pigs during the Spring Festival all year round.

Whole beef set meal

Mainly made of beef tripe, beef cypress leaves, and beef heart tops, it is made into different flavor snacks, which can be paired with wine or a late-night snack. Its characteristic is that the black film of the beef cypress leaves is not removed, which is refreshing and crisp, and can strengthen the stomach.

Tofu set meal

The Hakka Yong Tau Fu originated from the habit of making dumplings in the Central Plains. When they migrated to Lingnan and there was no wheat to make dumplings, they came up with the way to eat Yong Tau Fu. Hakka people cook tofu in various ways. The so-called tofu set includes tofu pudding for pre-dinner meals, fried tofu for the main course, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, etc., as well as snacks fermented bean curd and so on.

Xingang Lake Fresh

The wild mandarin fish, eel and catfish larvae from Wanlu Lake have firm and smooth meat, sweet taste and no muddy smell, and can be steamed, stewed or Delicious fried. You can almost taste these lake delicacies with different flavors in the restaurants in Xingang Town, Wanlu Lake Tourist Terminal.

Wuzhi Maotao Soup

The most common Hakka traditional soup. Five-finger peach is a wild specialty in the mountains of the Dongjiang River Basin. It is a root with leaves that resemble five fingers. Take pork ribs or chicken nuggets and make a soup with five-finger peach roots. It has an attractive coconut milk aroma and has the effects of calming the liver and improving eyesight, nourishing yin and reducing fire.

Dried tofu

Dried tofu is one of the famous "Eight Dried Tofu" of Hakka people. It is about two and a half inches square, as thin as paper, golden yellow, transparent, slightly salty when chewed, easy to carry and store, and can generally be stored for two to three months. This is a special food created by the Hakka people to adapt to their migratory life.

Tofu balls

Tofu balls is the general name of this dish, which can be divided into three categories. The first type is boiled tofu balls. After mashing the tofu, mix in sweet potato powder, diced meat, diced bamboo shoots, and diced mushrooms, along with condiments. After the soup boils, use a spoon to scoop them into the pot one by one. Wait until the tofu is cooked. The balls can be eaten when they float on the water. This dish is often used as a homemade dish; the second type is steamed tofu balls. After mashing the tofu, add diced meat, sweet potato powder and other seasonings and shape into balls, steam them in a steamer, and eat them with seasonings. They are delicious and can satisfy your hunger; the third category is New Year's delicacies, the most famous It can be regarded as Ninghua’s “pine meatball”. People in Ninghua must eat "pine balls" on the first day of the first lunar month and the beginning of spring. They take the meaning of "pine", that is, people who eat "pine balls" can be young and relaxed for a whole year. Therefore, it is commonly used in Hakka New Year festivals. Dishes. The main ingredient of "Song Meat Balls" is tofu, mixed with fried peanuts, onions, sweet potato powder, diced mushrooms, diced water chestnuts, etc., shape into balls, fry in oil pan until yellow, remove and drain. During the Spring Festival, when guests come to visit, it is served as the last dish of the entire banquet to relatives and friends, wishing them all the best and ease in the new year.

White Dew Chicken

Choose fat pig bristle brain meat and large chicken leg meat, chop and mash them with a knife, then mix with an appropriate amount of egg green, refined flour and salt, and spread them in a basin Put it in a pot and steam it. If you think it is too greasy, you can use the excess oil floating on the surface for other purposes, steam it for a while, then take it out and eat it. The texture is soft and smooth, the taste is sweet, it will melt in the mouth, and you can enjoy it with relish. . This dish is suitable for all seasons and is not just for ordinary banquets.

Budou duck

This dish is suitable for all seasons and is only served at sumptuous banquets.

Whole mushrooms

This dish is suitable for all seasons and is a good dish for meat and vegetable banquets.

Yifu Noodles

This dish is suitable for all seasons, but it is not often found in sumptuous banquets. The cover may not be done well, which will damage its reputation. The famous traditional Hakka dishes are well-known and praised by everyone, showing the unique ingenuity of the Hakka people. These traditional famous dishes with Hakka flavor are often unforgettable for Hakka tourists who have lived in foreign countries for a long time, arousing endless nostalgia for their hometown.

Preserved Abalone in White Sauce

Cut the fresh abalone into pieces on both sides, cook it with high-grade clear soup and high-quality condiments for 10 minutes, thicken it with wet starch, pour in cooked chicken oil, put it into the pan, and serve it in a round dish In the center of the plate, there is a parrot-shaped vegetable bud holder with ham strips inserted around it. The taste is fresh and mellow.

Fish lips in chicken sauce

Fish lips are the top quality of seafood, also known as fish heads. They are the dried products of the heads of sharks. The fish lips are first boiled with water, boiled with water and soup several times to remove the fishy smell, and then cooked with old chicken juice. This dish is soft and glutinous in quality, rich in juice and rich in nutrients. It is a great dish for banquets.

Orange fish brain

Also known as fish brain and bone, it is made of shark cartilage. This dish is crystal clear and has a smooth texture. It is the best seafood dish. Orange fish brain is a soup made from fish brain and tangerine. It has the characteristics of yellow and white, smooth and sweet, slightly sour and delicious. It is one of the main sweets in Ou vegetables.

Arowana

Cooked with fresh black fish, it is in the shape of a dragon and its color, aroma, taste and shape are outstanding. At the first National Youth Cooking Competition in 1990, it was praised as: "Silver Dragon Lying in the Snow", "Golden Dragon Soaring", "Coiling Dragon Lighting the Sky" and "Dragon Mouth Holding Pearls". It is a combination of national traditions, food culture and public psychology. Yu Yilu's masterpiece.

Anchovy rolls

Cut the fish into slices, add green onion and other condiments, apply shrimp paste, put a large shrimp with tail on it, and put the shrimp tail in Roll the exposed parts forward, then pat them with flour, sprinkle with egg wash and evenly coat with bread crumbs. Use high heat to fry the medium-cooked lard until medium-cooked. Add the fish rolls and fry for half a minute. Change to low heat and fry for three minutes. Then change to high heat and fry for one minute. Remove the shrimps and place them on the plate with their tails outwards. Medium, served with tomato sauce.

Phoenix tail shrimp

Peel off the heads and tails of large river shrimps, remove the sand lines, wash and drain, dip in dry starch, and tap lightly with a wooden mallet into fan-shaped slices. Put it into a pot and simmer it in boiling water over high heat. Remove it and put it in water to cool down. Then put it into the wok and cook it in clear soup. Add two slices of chicken breast, ham, tomato slices, green vegetables and condiments. This is a traditional soup dish in Wenzhou. The shrimp meat is transparent and the shrimp tails are bright red. It is delicious, smooth, fragrant and delicious.

Casserole fish lips

Fish lips are dried products from the head of the plow shark. After being soaked in water to remove the fishy smell, they are made with scallops, hens, ham and other fresh ingredients. Served with side dishes, stew in a clay pot over low heat and serve in the original pot. The main product is soft and glutinous, the juice is rich and mellow, and it is rich in nutrients.

Peach Blossom Shrimp Fan

It is a double hot dish with prawn as the main ingredient. One is to boil shrimp heads into shrimp brain oil and stir-fry shrimp balls, which are as bright as peach blossoms; the other is to use shrimp meat to make fan-shaped shrimp dishes and cook them using the pot sticker method. Two flavors in one dish, delicious in color and taste, served with tomato sauce.

Pigeon eggs and fish brains

Cut the fish brains into pieces into a bowl, add high-energy clear soup, ginger wine and other seasonings, steam them over high heat, take them out and serve them in a lotus leaf bowl . Use another 10 spoons, apply frozen chicken fat, crack in pigeon eggs, garnish with coriander leaves and minced ham, steam over low heat, remove from the spoon, and place around the fish brain. Then pour the boiled and seasoned high-grade clear soup into a bowl and serve.

Potato Shreds Pot

Selected local specialty sweet potato shreds and refined with a variety of condiments. The potato shreds are refreshing, smooth but not astringent, delicious and fragrant.

Hakka Stuffed Three Treasures

Stuffed bitter melon, stuffed peppers and stuffed eggplants are all on one plate, with different colors, beautiful shapes and unique tastes.

River shrimp drunk with Niangjiu

The Niangjiu wine is mellow, the river shrimp meat is refreshing, sweet and delicious, and rich in nutrients. It was originally the main tonic for Hakka women during confinement. It was served at the banquet. It has a unique flavor.

Osmanthus fish in soup

Carefully made from the specialty osmanthus fish of Wanlv Lake, with fine knife skills, milky white fish color, delicious taste, sweet and tender.

Stewed Grass Carp

Cross carp raised in local high-quality water sources and cooked in a pot with a variety of seasonings, the meat is smooth and tender and the fish tastes delicious.

Salty Duck

Carefully made from the local specialty duck, it is golden in color and rich in fragrance, making it a unique dish to go with wine.

Crystal Chicken

An innovative product in Hakka cuisine, the chicken is yellow and bright, with original flavor, tender meat and delicious soup.

Braised pork

Golden color, unique flavor, refreshing and soft, fat but not greasy.

Dongjiang Yong Tofu

Adhering to the traditional Hakka production techniques, the tofu is smooth and tender, and the fillings are delicious. It is served in the original pot, hot and scalding, and the fragrance is overflowing.

Dongjiang Salt Baked Chicken

Golden in color, with crispy skin and tender meat, crispy bones and fragrant flavor, it is a traditional dish in Hakka cuisine.

It is said that a wise Hakka woman made it specially to appetize her chronically ill husband. The husband recovered quickly after eating it, and this cooking method has been passed down.