For the Hakka, any ingredient can be solved by "brewing", and in front of the brewing dish, even if you are full, there is a good reason to add a bowl of rice.
Hakka brewed three treasures, brewed bitter melon is quite delicious! Figures / MarketMap
Although "everything can be brewed" in Hakka cuisine, there is one dish that still firmly occupies an irreplaceable position - stuffed tofu.
01 Meizhou stuffed tofu favored by Dr. Sun Yat-sen
It is said that in the summer of 1918, Dr. Sun Yat-sen came to Songkou Town, Meixian County, Guangdong Province, to inspect. Before leaving, he was invited to eat a Hakka banquet, although the dishes on the banquet were rich, he was still attracted by the stuffed tofu, and the Hakka gentry introduced "stuffed tofu, sending wine and sending rice" in a strong Hakka accent. Sun Yat-sen could not understand it, and his companions translated it before they suddenly realized.
Freshly brewed tofu. Photo / Visual China
Stuffed tofu favored by Sun Yat-sen, which is made by every Hakka family, is a well-deserved Hakka dish. Tofu, a cheap and easy-to-get civilian food, has always been a good companion for the Hakka.
02 Exquisite chetian stuffed water tofu
In addition to the Meizhou stuffed tofu that Sun Yat-sen ate, the stuffed water tofu in Chetian also had to be mentioned.
Chetian Town, surrounded by mountains and rivers. Photo / Guanyang people in Guanyang
Chetian is a town in Longchuan County, Heyuan City, Guangdong Province, which has always had the custom of making tofu. The water quality here is excellent, and the Chetian people use the local green-skinned soil soybeans with clean well water to make tofu with a unique flavor.
The special feature of authentic Chetian tofu is that the soy milk that has been marinated and stirred into the shape of a tofu brain will be wrapped independently in a small cloth and pressed. Finally, the tofu must be brushed with tea oil and roasted over a charcoal fire until slightly browned. Locals call this step "Kang".
Stuffed tofu made by frying and simmering. Graph / Network
The tofu here is a perfect combination of fragrant soybeans and sweet well water, and it is also a good ingredient for making stuffed tofu.
To make stuffed tofu, you should fill the tofu with meat filling, fry it in a pot until golden brown, and then put it in a clay pot. Topped with garlic and soy sauce, the chef will sprinkle a handful of fresh shallots to your liking.
Hot tofu is on the table. Graph / Network
To eat stuffed tofu, you must use chopsticks and spoons together to put a piece of stuffed tofu into a bowl, otherwise the delicate it is easy to crack.
When the tofu slips into your mouth, you first taste the crispness of the tofu that is fried over high heat, and then the softness of the tofu. The rich aroma of local pork filling is mischievously integrated with tofu, and this non-greasy meat flavor and bean flavor make people unforgettable after tasting it.
Stuffed oil tofu, foreigners love to call it tofu bubble. Photo / Visual China
Stuffed tofu is like the secret language of hakka, and Hakka people who are wandering away can eat a bite of stuffed tofu, just like coming home.
Not only Guangdong, but also the Hakka people scattered in Fujian, Jiangxi, and Guangxi cities and counties, it is not unusual to make a big pot of stuffed tofu in the festival, and it is not unusual to eat it for a few days.
What stuffed dishes have you eaten? What is your favorite stuffed dish?
Wen 丨 millions