What are the Hakka specialties?

Hakka specialties include: Finger Peach, Hakka Niang Liquor, Zijin Chili Sauce, Lady Enforcers Rice Noodles, Sour Radish, Dried Bamboo Shoots, Agrocybe aegerita, Dried Plum Vegetables, Dried Tofu, Meizhou Jinyou, Baidu Beef Dried, Osmanthus Jelly, Shortcakes, Ginger Sugar and Radish Miao Tea.

Ten famous Hakka dishes: Dongjiang brine chicken, braised pork, stuffed tofu, osmanthus fish, stuffed Sambo, drunken shrimp, stewed grass carp, crystal chicken, shredded potatoes and salted duck.

Shuan Jiu Pin: Shuan Jiu Men Tou is made of the nine most essential parts of beef, namely, the tip of beef tongue, tripe, heart crown, tripe tip, tenderloin, tripe, beef cardiovascular system, loin and tripe wall. It is made by strict material selection and fine knife work, supplemented by seasoning, rice wine and several Chinese herbal medicines. This dish is fresh, tender, crisp and delicious, and has the effects of invigorating stomach and kidney, dispelling cold and removing dampness. It is a delicious food with the same origin as medicine, and has been included in the national famous dishes menu.

White duck soup: White duck is white duck. According to legend, it is a special breed of emu (wild duck) mating with domestic white duck to lay eggs and hatch, which has been continuously selected by duck farmers. Its mouth is turquoise and its eyeballs are black; The meat is tender and the fat content is low; It can not only be used as a medicated diet, but also has medicinal values such as clearing away heat and toxic materials, diuresis, nourishing yin and reducing fire. It is a single or excellent prescription for treating measles, hepatitis, dysentery, tuberculosis and other diseases. At the same time, it is a rare nourishing product and the only medicated duck in China.

Powder rice: also known as "rolling rice", rice is soaked and ground into rice slurry, rubbed into a thin rice cake with a round dustpan and steamed. Stir-fried shredded pork, leeks, bean sprouts, fresh bamboo shoots, shrimp, mushrooms and other fillings are put into the rice cake and rolled into a tube, similar to fried dough sticks. The dustpan rice is delicious, but you can't get tired of eating more.

Braised pork with dried vegetables: the raw materials are dried vegetables and pork belly. First, cook the pork until it is medium-cooked, evenly spread with soy sauce, then dry it, then fry it with 80% fire until the skin bubbles, and cut it into pieces with a length of 3 cm and a width of 1 cm. Dried vegetables should be washed with soft water in advance, squeezed dry and chopped. Remove the film from the target fish, cut into pieces, and stir-fry with white sugar, soy sauce, garlic cloves, Shaoxing wine, etc. Then scoop in bone soup, stew for 5 minutes, then take out all the ingredients, put dried vegetables in the pot, cook for a while, and take out. Buckle the stewed meat slices into a bowl with the skin facing down, then sieve the fish slices and dried vegetable powder on the bowl surface, pour the stewed juice on it, and steam 1 hour. Finally, pour out the juice and buckle it on the disc. Serve with concentrated fruit juice.

Hakkas play ball: also known as wave ball, it is meat ball. The main varieties are pork balls, beef balls, beef tendon balls, fish balls, shrimp balls and chicken balls. Hakka hammer yuan tastes pure, tough and crisp, and the chewing head does not break the residue. People often say that "beating Yuan" means "falling on the table and jumping three times". Among them, Yongding beef balls and xia yang beef tendon balls are highly praised for their delicious taste. Meatballs are not only a regular dish, but also indispensable for drinking and feasting. They mainly use the word "circle" to express "reunion" and "perfection".

Shanghang Fish White: Shanghang Fish White is a specialty of Shanghang County, also known as boiled fish white. It is a meat paste made of fish and fat, with sweet potato powder, fresh water chestnut and scallion. This is a unique and wonderful dish with all colors and flavors.

Rinse wine: Rinse wine is a unique way for people in western Fujian to eat hot pot, that is, put meat slices, fish fillets and the like into a boiling pot mixed with rice wine, and cook them slightly before eating. There are two main types:

1), rinse beef wine is to take nine kinds of meat, such as ox tongue peak, ox tripe, ox heart crown, ox tripe tip, ox tenderloin, ox bee tripe, ox heart tube, ox loin and grass tripe wall, and put them into a pot to rinse, also known as rinse "Nine Doors", which means nine main characters such as Dan, Hua and Chou in a drama.

2), rinse pork wine is generally rinse pork liver, pork heart, pork loin, pork vermicelli, pork tongue, keel tender meat, etc. The meat washed with wine is very particular about cutting. Different kinds of meat should be cut into flowers, slices, strips and pieces, and then the water mixed with rice wine should be boiled in a pot or hip flask. At the same time, add spicy potato (a kind of herb for eliminating dampness and regulating qi), ginger and rattan root into the wine and cook them together to rinse the meat. Its taste is not only fresh and refreshing, but also relaxing and refreshing.

Sibaoyang Tofu: When you come to Liancheng County in western Fujian, you must try the local Sibaoyang Tofu, which is a special dish of Hakka people in western Fujian. This dish uses tofu, a local specialty, as raw material. Chop lean pork and tender beef into paste, add a little red mushrooms, mushrooms and scallions, and stuff the dough into a square inch of tofu. Then put the tofu with minced meat into the pot, add chicken soup and lobster sauce, and simmer. Sprinkle with pepper and chopped green onion, and wait until the soup is completely put away by tofu, then you can taste it. The tofu in the dish seems to be shaking, which is called "overflowing tofu"

Tingzhou River: As the saying goes, "If you don't eat the river, it's not Changting". Changting is the hometown of Tingzhou, and Baijianhe River is the most famous dish in Tingzhou, known as "the largest dish in Tingzhou". According to China Recipe, "Hejiang originated in Hetian Town, Changting County, Fujian Province". According to folklore, during the Kaiyuan period of Emperor Xuanzong of the Tang Dynasty, Hehe was chosen to be sent to Chang 'an, and was listed as a cockfighting hero, and always won.

Duan Mubao: According to legend, during the Guangxu period of Qing Dynasty, there was a prodigy Xue in Changting. 10 years old can write poetry, 13 years old is a scholar. His family is very poor. One year during the Lantern Festival, the burritos in the street smelled fragrant and Xue wanted to eat them. Hu's mother bought some burrito skins and wrapped some onions and garlic to satisfy his greed. He asked, "What is this dish?" Hu replied, "Handkerchiefs are miscellaneous." In his later adulthood, Lin Xue remembered the past and wrote a poem: "Every family reunites for the Lantern Festival, and every family wraps spring rolls. Thinking of my poor days, he smiled and asked what the handkerchief was wrapped in."

Burrito: The practice of burrito is similar to that of pancakes eaten by northerners, but it is more complicated, which is a famous point for Hakkas to maintain the customs of the Central Plains. During the Lantern Festival, every household has to do it. Spread the flour into pancakes first, then fry shredded winter bamboo shoots, shredded mushrooms, shredded pork, shredded cabbage and bean sprouts into delicious dishes, roll up the dishes with flour cakes and fry them in peanut oil.

Hakka tea-smashing: Tea-smashing is a unique drink of Hakka people, with unique production and flavor. The tools for "rolling" tea are rolling hands and bowls. The basic raw materials are tea, rice, sesame seeds, soybeans, peanuts, salt and orange peel, and sometimes some herbs are added. Put the raw materials into a bowl and grind them into paste-like tea cream. Pour them into boiling water and sprinkle with some chopped onions. This drink can not only quench thirst, but also satisfy hunger.

Tingzhou Dengzhan Cake: Tingzhou Dengzhan Cake is named after it looks like an ancient oblate soybean oil lamp. It is made by soaking rice and soybeans and grinding them into rice slurry, adding refined salt, monosodium glutamate and chopped green onion, scooping them into a special round spoon with a spoon and sinking them into a boiling oil pan. Rice slurry quickly swells into a ball in boiling oil and is cooked quickly until the bottom is golden. The entrance is crisp, because its rapid expansion process is like magic, and it is also called "magic cake".

Yongding taro bag: peeled with red taro potato powder, stuffed with meat, mushrooms and winter bamboo shoots, and steamed. Delicious, smooth and soft, suitable for both hot and cold.