Meizhou, a prefecture-level city under the jurisdiction of Guangdong Province, enjoys the reputation of "the hometown of Guangdong Han opera, the hometown of Guangdong Hanle, and the hometown of golden grapefruit". Meizhou's gourmet snacks can be said to be diverse, so there are many unimaginable tastes among the many gourmet snacks.
Hakka stuffed tofu, matchbox-sized water tofu fried to a golden brown, pork and fish stuffing "stuffed" into it, put in green onions, sesame oil, in chicken soup clay pot simmered until the aroma overflows. It is said that Hakka brewed tofu was first created by a pair of brothers and sisters in Wuhua Changle Town (now Huacheng Town), so the original name of Hakka brewed tofu is also called "Changle Stuffed Tofu".
Salt baked chicken is a characteristic traditional Hakka dish, but also one of the local Hakka signature dishes in Guangdong, come to Meizhou to play, this is a must-taste food, select local tender chicken, slaughtered after removal of internal organs washed and dried, and then wrapped the whole chicken tightly with bamboo straw paper, buried in a stir-fried hot salt pile through the fire baked. After removing it, it is torn into pieces of silk meat and plated, and then served with ginger oil or sesame oil, which tastes quite good.
The plan of the year lies in the spring, the plan of the day lies in the morning, and it is impossible to have a delicious breakfast. Walking up the streets of Meizhou in the early morning, you can always see a family of threes and threes, sitting on the side of the road, enjoying themselves. Order a pickled noodle, taste it slowly, and enjoy the fresh morning air and relaxation. In the hearts of Meizhou people, soup is the "golden partner" of pickled noodles, especially the "third and first soups" in Meizhou.
Method: Mix some "fermented seeds" made of sake lees (nowadays people use baking soda flour) in the rice flour paste, fully fermented and poured into a small clay bowl to steam, and the steamed "fat dumplings" rise from the bowl surface, like a small peak with a spire, and cracks appear, which the Hakka call "laughter", which is a sign of the arrival of happy events, so the hair dumplings should be "the more laughable the better".
Chrysanthemum cake is one of the traditional Hakka pastries belonging to Shejiang, Meixian County, and the color of chrysanthemum cake is a golden yellow, and the small one makes the shape of a chrysanthemum. In fact, there is no chrysanthemum in the chrysanthemum cake, but the taste of the chrysanthemum cake is soft and sticky, the taste is sweet and fragrant, and the sweet flavor is full of flavor.
Abacus is a well-known Hakka dish in Dapu County, Guangdong Province. It is made of cooked taro, tapioca starch, coriander, shallots, shrimp, shiitake mushrooms, fish sauce and other powders to make a grain of abacus- shape, the abacus plate beads are round, the taste is smooth and smooth Q. In addition, the minced meat and shiitake mushrooms and other favorite vegetables are fried, and they can be used as dishes or staple foods, which is very delicious.
"Fried round" is a traditional homemade New Year goods of the Hakka New Year, which means "reunion and consummation". The Hakka people moved south from the Central Plains, living by the mountains, the climate in the mountains is relatively wet and cold, so the Hakka food taste is more intense, the amount of oil is more, which is conducive to cold and damp. Therefore, fried food is resistant to preservation, so it has become a very popular snack of meizhou Hakka and an indispensable hospitality for the New Year's Festival. Usually, street stalls also have fried rounds for sale.
Fish powder is one of the characteristic traditional foods of Songkou Ancient Town, fish powder, using mud carp as the main material, with soft and tough rice noodles, plus special lees, just highlight the characteristic flavor of Songkou. It is widely popular because of its unique fish aroma and sake lees aroma, and bold attempts and innovations have created an enduring ancient town cuisine, which has become the memory of the older generation of Hakka families in Nanyang.
Open the pot meat balls, first cut the fresh freshly slaughtered mane lean meat into small strips, soak the dried shrimp and wash them softly with water, absorb the water, stir into the cut lean meat, add the dried potato flour, mix the flavor, mix well and squeeze into a small circle, put it into the dish, put it in the steamer basket and steam it for about 10 minutes just cooked out of the pot.
Radish board has the function of eliminating phlegm and dissolving qi, the taste is sweet and the price is low, and it is deeply loved by the Hakka family. Radish plates made from radish plates and sticky rice flour are Hakka rice cakes. According to each person's preference, adding five-spice powder, shrimp, shiitake mushrooms, pork, etc. with the fragrance of radish, pouring two bowls of old wine, is an indispensable enjoyment of Xingning people in the New Year.