What are the Hakka dishes?

Hakka dishes include: stuffed tofu, Hakka salted chicken, raw fish, fried spring horn, ai wan, preserved eggs, steamed chicken with water, etc. Stuffed tofu: Stuffed tofu is filled with chopped mushrooms, squid, shrimp, pork and so on. , mixed with a small amount of monosodium glutamate, white salt, starch, stuffed in the middle of fresh tofu blocks, or steamed or braised, or stewed, fried or boiled, and can be eaten when cooked. Hakka brine chicken: Saltiness is the characteristic of Hakka cuisine, which is well reflected in brine chicken.

Hakka dishes include: stuffed tofu, Hakka salted chicken, raw fish, fried spring horn, ai wan, preserved eggs, steamed chicken with water, etc.

1. Stuffed tofu: chopped mushrooms, squid, shrimps, pork, etc. It is selected as the stuffing of bean curd, with a small amount of monosodium glutamate, white salt and starch, and stuffed into the middle of fresh bean curd blocks, or steamed or braised, or stewed or fried or boiled, and can be eaten after being cooked. In winter, boiled tofu is the representative of Hakka cuisine.

2. Hakka brine chicken: Saltiness is the characteristic of Hakka cuisine, which is best reflected in brine chicken. Dongjiang cuisine in Guangdong, which is famous for eating chicken, is as famous as Chaozhou cuisine and Guangzhou cuisine because of its brine chicken.

3. Raw fish: Hakka raw fish is characterized by adding snail garlic vinegar. Now there are more kinds of raw fish, such as river fish, sea fish and shrimp.

4. Fried Spring Corner: Fried Spring Corner is fried egg corner, a traditional Hakka home-cooked dish, which meets the requirements of Hakka people to "eat well and catch big horns".

5. Ai Wan: Mashed with Ai Wan and made into Ai Wan with pork, which has a strong aroma and unique flavor.

6, cold dishes and eggs: When I was a child, every household would have cold dishes, which is relatively rare now. Scrambled eggs with pickles are crispy and delicious, with porridge and delicacies.

7. Steamed chicken: Choose chickens raised at home or chickens with Cordyceps granules raised in the mountains. Put the whole chicken in a pot and steam it with clear water. Tear it by hand or cut it into six pieces with a knife and eat it while it is hot. It is very fresh, sweet and tender.