What are the recommended cuisines in Meizhou, the Hakka capital of the world?

Meizhou is a Hakka region, when it comes to food, everyone will think of the first Hakka dish, one of the thirteen stuffed dishes Hakka Stuffed Bean Curd, Hakka Salt?h Chicken, Plum Cabbage Buckle Meat, Hakka Open Pot Meatballs, Hakka Beef Meatballs Red? Hakka Beef Balls Hakka sweet dumplings, Hakka sweet dumplings (rice cake) (rice cake), stuffed pork, Hakka noodles, Hakka noodles with pickles. Hakka noodles, Hakka noodles with pickles, Niang wine. Hakka Salted Chicken, Hakka Stuffed Bean Curd, Braised Pork with Preserved Vegetables, Hakka Stewed Pork, Hakka Roasted Carp, Hakka Nyonya Chicken, Hakka Nyonya Wine, Meizhou Pickled Noodles, Meizhou Salted Chicken Claw, Hakka Pork Belly Wrapped in Chicken, Hakka Fish Balls, Hakka Beef Balls, Changle Shaoxing Wine, Meixian Malt Sugar, Pingyuan Ci Oranges, Green Elemis, Plum Dried Vegetables, Rice? Hakka beef meatballs, Hakka barbecue wine Chicken Neck Plate, Pearl Wine, Chrysanthemum Cake, Three and First Soup, Hakka Salt Marinated Duck's Palm, Dada Fruit and Persimmon Cake, Cotton and Yang Peach Plum, Dried Tofu in Tai Po, Baihou Mango, and Dada Fruit and Persimmon Cake.

Hakka Salt?h Chicken

Hakka Salt?h Chicken is a traditional dish of Meizhou, Guangdong. The main ingredient is chicken, and the main cooking process is salt?h. Salt?h chicken has a unique method of production, rich flavor, crisp skin and smooth meat, and is accompanied by sand, ginger, oil and salt, which has an excellent flavor. The color is yellowish, the skin is crisp and tender, the bones are fresh and fragrant, the flavor is attractive, is commonly used in banquets and delicacies.

Chicken protein content ratio is higher, more varieties, and high digestibility, it is easy to be absorbed and utilized by the human body chicken, have to enhance stamina, strong body role. In addition contains an important role in the human body's biological development of phospholipids, is one of the important sources of fat and phospholipids in the dietary structure of the Chinese people. Chicken has a good therapeutic effect on malnutrition, cold and fear of cold, fatigue, menstrual disorders, anemia and weakness. According to the motherland medicine, chicken has the efficacy of warming the middle and benefiting the qi, replenishing the deficiency and filling the essence, strengthening the spleen and stomach, activating the blood vessels, and strengthening the tendons and bones. Chicken liver is sweet and warm, can nourish the blood and liver, where blood deficiency, dark eyes, night blindness and cataracts can eat more. In addition, it can nourish the heart and tranquilize the mind, nourish Yin and moisturize the skin.

Meizhou salt?h chicken claw

Meizhou salt?h chicken claw is a colorful and flavorful Han Chinese dish, belonging to the Cantonese cuisine. It first originated in Meizhou City, Guangdong Province, and Meizhou Salt?h Chicken Feet are found in the streets and lanes of Meicheng City in the Meizhou District (including Meijiang District and Meixian District). Due to the Central Plains and the eastern mountainous areas of Guangdong are inland hinterland, so the Meizhou Hakka cuisine used in the food side dishes are domesticated livestock and mountain game, less seafood, "no chicken is not clear, no meat is not fresh, no duck is not fragrant, no elbow is not thick," the saying, day by day, Hakka cuisine slowly become a family of its own, and the Hakka salt ?h chicken claw is from the Hakka salt The Hakka chicken claw is a Hakka snack from the Hakka salt chicken.

Nutritionists point out that because people eat a variety of foods throughout the day, on average, chicken has the highest cholesterol content. Cholesterol will greatly increase the incidence of cardiovascular disease, if the elderly, women eat chicken every day, then there will inevitably be excess cholesterol stored in the body, which is not only not conducive to health, but also increase the chances of heart disease, cerebral thrombosis induced.

Hakka rice wine

Hakka rice wine is a kind of yellow wine. The main raw material of Hakka rice wine is glutinous rice or black glutinous rice, fermented with natural microorganisms and pure alcohol, without alcohol and any additives, it is a pure natural green drink, which can be drunk directly or boiled with chicken and so on. It can be drunk directly or boiled with chicken, etc. It is now scientifically proved that Hakka Nyonya Wine is very rich in nutrients, which contains more than 40 kinds of amino acids and other substances necessary for human body, which is several times more than the nutritional value of beer and wine. Hakka Niangjiu has the effect of activating the meridians, activating blood circulation, promoting metabolism, etc. Recent studies have also proved that it has the effect of breast enlargement.

Hakka stuffed tofu

Hakka stuffed tofu, also known as minced pork stuffed tofu, Dongjiang stuffed tofu, is one of the famous Hakka dishes, said to be related to the northern dumplings. Usually, fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu and filled in with mushrooms, minced meat, green onions, garlic and other condiments, and then cooked for a long time in a casserole dish over a low fire, and eaten with seasonings such as monosodium glutamate (MSG) and pepper. Hakka Stuffed Tofu is tender, smooth and nutritious when cooked.

Buckle Meat with Preserved Vegetables

Buckle Meat with Preserved Vegetables, a traditional Han Chinese dish, is a Cantonese Hakka dish, Guangdong Province, Hakka signature. The ingredients for making it include five-flower meat, dried prunes, white onion, and sliced ginger. Usually the pork is boiled thoroughly in a soup pot, added with dark soy sauce, deep-fried for color, and then cut into slices. After that, add green onion, ginger and other seasonings to fry for a few moments, and then under the soup with a small fire simmering, the meat into a bowl, on top of the plum cabbage segments, pour the original soup steamed through. Walking vegetables, the meat back buckle in the dish. After the dish, the meat rotten flavor, eat salty slightly sweet, fat but not greasy.

Meizhou Pickled Noodles

Meizhou Pickled Noodles is a traditional Han Chinese snack, the Hakka people after several major migrations, part of the diet of the Central Plains to the south of the crystallization of the formation of a unique local cuisine. Many of the Hakka people who work outside are often nostalgic about the flavor of their hometown pickled noodles, even if the Hakka people who work far away from home around the world, but also can not stop because of the pickled noodles complex evoked by the hometown feelings. Today, the Meizhou pickled noodles is not only a Meizhou specialty snack, but also become the overseas Hakka people homesick for the love of home.