Among the major cuisines in China, Cantonese cuisine not only occupies an important position, but even impacts the original market of other cuisines with a "Cantonese cuisine style". Now, all over the country, there are basically more or less Southern style restaurants represented by Cantonese cuisine, with its exquisite cooking technology and a variety of dishes, elegant environment and so on to win the favor of the majority of diners.
In Cantonese cuisine, Hakka cuisine also occupies an important position, Hakka cuisine and Chaozhou cuisine, Guangzhou cuisine constitute the three major genres of Cantonese cuisine. Hakka cuisine, also known as Dongjiang cuisine, is characterized by heavy oil and strong flavor, more meat and less aquatic products. Now it is mainly popular in Meizhou, Huizhou, Heyuan, Shenzhen, Shaoguan in Guangdong, Hezhou and Yulin in Guangxi, Longyan, Sanming, Zhangzhou in Fujian, Ganzhou in Jiangxi, Hsinchu and Miaoli in Taiwan Province.
Today's introduction to you is an authentic Hakka cuisine located in Meixian County, Meizhou City, Guangdong Province, people who understand Hakka cuisine are well aware that Hakka cuisine in the Hakka farm is the place that retains the deepest Hakka food culture, this shop is like this, hidden in a century-old ancestral house of Hakka, that is, the unique Dragon House of Hakka. In this way, even if the authentic price of the dish is not expensive, it is little known for various reasons, and it is generally introduced to his home by old customers or acquaintances.
This picture comes from the Internet
There are not many dishes at his house, that is, some traditional Hakka dishes, such as plum button meat, stewed chicken, pig intestine, stuffed tofu and so on. Some of the raw materials of the dishes are planted or raised by themselves, and some are purchased from the countryside, and the methods and tastes are old traditions, which can be said to be a very simple Hakka dish. And the price is not expensive, and you can eat a few dozen yuan per capita.
The most representative of the "fat, salty and cooked" taste of Hakka cuisine is the plum vegetable buckle meat, and his family's plum dish button meat is also ordered by old customers every time they go. The appearance of his plum vegetable buckle meat is mouth-watering, the color sauce is red and shiny, and a piece of about 1 centimeter wide is neatly laid on top of the fragrant plum dish, and even the soup inside the dish is full of temptation. Buckle meat is made of pork belly, looks fat, but it is fat and not greasy to eat, smooth taste, soft and rotten, especially the skin of the buckle meat to eat a different flavor, should be fried, crispy and soft. The bottom of the plum dish is the store's own planting and drying, or purchased in the local countryside, smell fragrant, eat very refreshing and flavorful, especially absorb the fat of pork belly, not only make the meat fat but not greasy soaked with aroma, but also make the plum vegetables eat more mellow.
The mugwort fish ball soup of this shop is also very popular, the fish balls are made of Anhui fish, there is tofu inside, it looks like there is no feature of the white, but the umami taste of the Anhui fish balls and the clear fragrance of wormwood Are too clever, refreshing and fragrant. Hakka people usually drink soup before meals, so this dish is also a must-order for many people.
His family's water stewed chicken, tofu pot, pepper large intestine, etc. are also very authentic Hakka cuisine taste, chicken is their own guests ordered and slaughtered on the spot, stewed chicken to eat is really the original taste. The meat of the pot meatballs is also made of native pork, which is fatter and very granular, but it is soft and sticky and fragrant, and even the sweet potato leaves he fried at home are very crisp and tender.
In general, the Hakka dishes made by this shop are considered authentic, but perhaps because they are hidden in traditional Hakka enclosures, few people know about it, which is somewhat regrettable. Food can also reflect the cultural characteristics of a region, is part of the local customs, hope that more Hakka food culture in the development of history to be passed on.