What are the Hakka dishes?

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

Traditional Hakka specialties are: baked chicken with salt, stuffed tofu and braised pork. In addition to the traditional "old three articles" such as brine chicken, stuffed tofu and braised pork, Hakka cuisine in Heyuan City is more distinctive:

Steamed chicken with water: Choose a chicken with Cordyceps granules raised at home or in the mountains, put the whole chicken in a pot, steam it with water, tear it by hand or cut it into six pieces and eat it while it is hot. It is very tender and sweet. The data show that the amino acid content of this kind of chicken raised by indigenous method is more than 10 times higher than that raised by concentrated feed, which shows that the nutritional value of this base is extremely high. ?

Whole pig set meal: it mainly includes the eight most "refined" parts of pigs, such as pork soup, steamed pork red, pig offal, braised pork and so on. And some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival.

Whole beef set meal: We mainly eat tripe, cowseed leaves, cowseed tops and beef strips. Different from other places, the black membrane of the leaves eaten here is not removed, mainly for strengthening the stomach. ?

Tofu set meal: Hakka tofu originated from the habit of wrapping jiaozi in the Central Plains. Because it moved to Lingnan without Michael wrapping jiaozi, it came up with a way to make tofu. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk. ?

Fresh in Xingang Lake: The wild osmanthus fish, eel and grouper larvae in Lvwan Lake are hard and smooth, sweet and delicious when steamed, stewed and fried. Almost all these freshwater lakes with different flavors can be tasted in restaurants in Xingang Town, Lvwan Lake Tourist Terminal.

Wuzhimaotao soup is a soup made of Wuzhimaotao and 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, 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 mountainous areas, they have high labor intensity and eat less meat and fatty foods to effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of the long-term lack of food, and most of them have porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing the salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is.

It is true that the society is constantly changing and Hakka cuisine is 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 and delicious taste".

Its original flavor mainly comes from three aspects:

1 is a kind of food that emphasizes wild domestic coarse seeds, that is, pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of Heyuan, especially the good water;

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

3, it is a seasoning that is rarely added or even overweight. It is generally seasoned with raw onions and cooked garlic. The so-called delicious, refers to the light taste, affordable price and the role of reconciliation. Its mediation function is similar to the modern term "dietotherapy".

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