What are the Hakka dishes?

The Hakka cuisine on the list refers to Dongjiang Hakka cuisine, which, together with Chaozhou cuisine and Cantonese cuisine, is called the three major cuisines in Guangdong.

The traditional Hakka specialties are: baked chicken with salt, stuffed tofu and braised pork. In addition to the traditional "old three articles" of salted chicken, stuffed tofu and braised pork, Hakka dishes in Heyuan city are more distinctive:

Steamed chicken with water: chickens raised at home or in the mountains with cordyceps grains are steamed in a pot with water, torn by hand or cut into six pieces to eat while it is hot, which is very fresh, sweet and tender. According to the data, the amino acid content of this kind of chicken raised by indigenous method is more than 1 times higher than that raised by concentrated feed, which shows that the nutritional value of the base is extremely high. ?

Whole-pig set meal: It mainly consists of eight parts of the most "essence" of pigs, such as whole pig soup, steamed pork red, pork offal, braised pork, etc., and some vegetables and pickled Chinese sauerkraut. This way of eating is similar to that of the past, when Hakka people killed pigs during the Spring Festival all the year round.

Whole beef set meal: We mainly eat tripe hillock, leaves of cowherb, tops of cowherb and beef bolt. Unlike other places, the leaves of cowherb eaten here do not have the black film removed, mainly for strengthening the stomach. ?

Tofu set meal: The Hakka people made tofu from the habit of wrapping it in jiaozi in the Central Plains, and came up with a way to make tofu because they moved to jiaozi without Michael in Lingnan. There are various cooking methods for Hakkas to eat tofu. The so-called tofu package includes tofu flowers for pre-meal, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, and tofu milk for snacks. ?

Fresh in Xingang Lake: The wild osmanthus fish, eel and catfish larvae in Wanlv Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed or fried. Almost all these fresh lakes with different flavors can be tasted in the restaurants in Xingang Town, Wanlv Lake Tourist Wharf.

Wuzhimaotao Decoction is a soup made of a wild tree root with five fingers on the mountain and pork ribs. It has attractive coconut milk flavor, calming the liver and improving eyesight, nourishing yin and reducing fire.

Characteristics of Hakka cuisine:

Compared with Chaozhou cuisine and Chaozhou cuisine, Hakka cuisine emphasizes "fat, salty and cooked", which is related to the living standards and habits of Hakka people in the past.

First of all, because they farm and live in the mountains, they have great labor intensity and less meat, and fatty food can effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of long-term food shortage, and most of them have porridge all the year round, and there is less water. The boiled porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning wood, and they feel that the more cooked the food, the more fragrant it will be.

It is true that the society is constantly changing, and Hakka cuisine is also constantly innovating; The change of Hakka cuisine in turn shows that the society is civilized, and the traditional Dongjiang cuisine has gradually formed its own local characteristics in the modern Heyuan Hakka pot head, with the reputation of "original flavor, delicious and pleasing".

Its original flavor mainly comes from three aspects:

1. The selection of raw materials emphasizes the wild domestic coarse food, that is, the pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a great relationship with the good ecological environment of Heyuan, especially the good water;

2. Cooking methods include boiling, stewing, steaming and stewing, which do not destroy the nutrition and fiber of food;

3. It is a kind of seasoning with little or no overweight, and it is usually seasoned with raw onion and cooked garlic. The so-called delicious, refers to the light taste, affordable price and the role of reconciliation. Its mediating effect is similar to the modern term "dietotherapy".

Many Hakka dishes have the functions of nourishing yin, reducing fire, clearing liver-fire, improving eyesight, strengthening waist and tonifying kidney, nourishing face and benefiting qi.