What have you eaten in Guangdong Hakka specialty snacks?

There are still many Hakka dishes. Hakka people are mainly concentrated in Jiangxi, Fujian and Guangzhou, so they can only eat authentic Hakka dishes in these three places. I've been there several times, and I'm crazy about Hakka food. Let's share some impressive Hakka cuisines with you. 1, make tofu

Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes and is said to be related to jiaozi in the north. Usually, the 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 seasonings such as mushrooms, minced meat, onions and garlic are put into it, and then it is put into a casserole and cooked with seasonings such as monosodium glutamate and pepper for a long time.

2. Hakka brine chicken

Dongjiang brine chicken is the signature of Hakka cuisine. The salted chicken is unique in making, rich in flavor, smooth in skin and meat, and excellent in flavor. Pale yellow in color, crisp and tender in skin, fresh and fragrant in flesh and blood and attractive in flavor. This is a common delicacy at banquets.

3. Braised meat with plum vegetables

Plum cuisine is a traditional Hakka specialty with golden color, fragrant smell, sweet and refreshing taste, neither cold nor dry, neither wet nor hot. It is called "steam" dish, and the "braised pork with plum vegetables" carefully made with plum vegetables, pork belly and seasonings has a long reputation. It is said that it is also called "the Three Treasures of Hakka" with brine chicken and Nian Tofu.

4. Taro buns

Taro buns are Hakka snacks. It is a kind of steamed stuffed bun stuffed with taro and cassava flour. The manufacturing method is simple. Generally, large and perishable taro is washed, cooked in a pot with skin, peeled, mashed (rotten) into taro paste in the pot, added with appropriate amount of cassava flour and refined salt, and rolled into steamed stuffed bun skin with a rolling pin. The stuffing is made of lean meat, Lentinus edodes, shredded winter bamboo shoots (or dried bamboo shoots), shrimps, shredded radish, scallion and other materials, which are chopped, added with refined salt and monosodium glutamate, stir-fried and filtered out to obtain the stuffing.

5. Bamboo shoots

Hakka ancestors moved from the Central Plains to the south to settle down. They also brought the eating habits of the Central Plains, and always included "jiaozi" on holidays. But when they settled in the south, wheat was not produced locally, so they could not get the flour packaged in jiaozi. Clever Hakkas make starch dough from locally grown sweet potatoes and roots, and make bamboo sticks shaped like "jiaozi" from local abundant bamboo shoots, mushrooms and meat. As a festive New Year greeting food, bamboo sticks have long been a prestigious Hakka snack.

6. Beef soup

Tang Dou is a traditional snack, which belongs to Hakka cuisine. Tang Dou's name has two reasons: 1. When making Tang Dou, all the ingredients are put into the leaky lid, scalded and put into the bowl, so it means doing, so it is called "Tang Dou"; 2. In Hakka, "Duan" (originally meant to be held in one's hand) is pronounced "Dou", holding soup. Why did you eat it? Because this soup was first made by vendors who walked around the streets (all vendors in ancient times were picking goods all over the street). Later, because of its delicious taste, Hakka people habitually named this soup Tang Dou.