What are the Hakka specialties? What are the Hakka specialties?

1. Abacus.

Abacus is a traditional Hakka snack, its color is green and purple, the shape is the same as the abacus, very beautiful. The abacus is a must-have snack for the Hakka people during the New Year's holidays, because it symbolizes reunion, and they also look forward to making more money in the coming year like the abacus.

2. Fried taro balls.

The Hakka people are indispensable to taro balls during the New Year's holidays, the practice here is to peel and shred the taro, and then make it into a dry filling with sticky rice flour and salt for later use, and then put the dry filling into a pan to fry and take it out, put it in the jar and seal it, and then you can take it out and enjoy it when you are on holiday.

3. Tofu**.

The Hakka people eat tofu in a special way, and tofu ** includes tofu flowers, fried stuffed tofu, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc., in addition to the next meal, all fermented bean curd.

4. Steamed chicken.

Steamed chicken is a Hakka specialty, it is a dish made of free-range chickens that eat cordyceps grains in the mountains, the Hakka people put the whole processed chicken into the pot and steamed, with a stack of prepared sauce, and when eating, they tear it directly with their hands to eat, and the taste is particularly good.

5. Fried pumpkin balls.

Fried pumpkin balls is an indispensable dish for the Hakka people during the New Year's Festival, its method is to shredded pumpkin and sticky rice flour and salt together into a dry filling for later use, and then put the dry filling into an oil pan to fry and take out, and after it is completely cooled, put it in the jar and seal it, and you can take it out when you want to eat.

There are many Hakka specialties, and different local specialties are not the same, the following is a brief introduction to Meizhou as an example, I hope you can be satisfied.

Meizhou golden pomelo. Meizhou has been listed as a national high-quality pomelo production base, which is mainly produced in Meixian County, the golden pomelo fruit produced is of good quality, thin skin and soft net, crisp and sweet, dense and strong, with the effect of clearing heat and moistening the lungs, dissolving phlegm and relieving cough, regulating qi and stomach, reducing blood lipids, winning the effect of blood lipids, winning the national green food certificate, and the products sell well at home and abroad.

Dense grapefruit. Pomelo is mostly produced in Dapu County, with a planting area of more than 4,000 hectares, and the pomelo fruit produced is in good shape, tender flesh, seedless or less seed, moderate sweet and sour, and has been a rare fruit in Guangdong Province.

Tea. Meizhou has a long history of planting tea, rich in high-quality tea, a wide variety, Meixian Qingliang mountain tea, Dapu Xiyan tea, Pingyuan pot Du tea, Jiaoling Huangkeng tea, Xingning Dancong tea, Wuhua Tianzhu mountain tea, Fengshun Matu tea and so on are famous all over the world, sell well at home and abroad, and are well received by people. At the 1977 "China International Tea Exhibition" and the "98 China International Famous Tea, Tea Products and Tea Culture Exhibition" held in Beijing, 21 tea products exhibited in Meizhou won the Famous Tea Recommended Product Award.

Hakka Niang wine. Hakka Niang Liquor selects high-quality glutinous rice as the main raw material, refined through the traditional brewing process, rich in amino acids, trace elements, vitamins, and has the functions of qi and blood activation, and won the title of Guangdong Famous Brand Rice Wine in 1993.

Radish sprout tea. Radish seedling tea selects high-quality radish seedlings, washes, cuts short, adds refined salt, ginger shreds and pickles and then dries, brews and drinks with boiling water, has the effects of cooling and relieving, dissipating heat and removing temperature, eliminating appetite and appetizing, etc., suitable for men, women and children, all seasons, and is the traditional drink of Hakka people.

Dried plum cabbage. Dried plum cabbage is a traditional famous dish of the Hakka people, which is planted in a mountain village with an elegant environment, and is refined by traditional craftsmanship by using fresh and tender vegetables as the main raw material. It can be used as plum cabbage button pork, plum cabbage steamed pork ribs, plum vegetable soup and other meat condiments.

Pingyuan dried plum vegetables have been famous for a long time, and the products sell well at home and abroad.

Wave pills - meatballs.

Genuine, Seiko production, complete variety of colors. Hakka cuisine is fragrant all over the world, and Shangji meatballs are famous at home and abroad. Shang Kee Meatballs strives for perfection in the selection of various meatballs and the processing and production of ingredients, and constantly produces various varieties of colors and varieties, with more than 20 kinds of series of foods, with complete color, fragrance and taste, and good taste.

In addition, Meizhou City also has many famous and high-quality specialties, such as Changle Shochu in Wuhua, Baidu Beef Jerky in Meixian, Kuding Tea in Taipo, "Ganquan" brand mineral water, Fengshun's ** ginger candy, etc., which are also well-known at home and abroad.

1. Persimmons. Making persimmons is a tradition of the Hakka people - the Hakka people are accustomed to making them into dry food that can be stored for a long time after the harvest of crops for the needs of winter and migration, persimmons are one of them, and the Hakka people in Meizhou also call it "persimmon flower". The color is gray and white, the section is golden translucent gelatinous, soft, sweet, sweet and moist, non-toxic, moisturizing the heart and lungs, cough and phlegm.

Clear away heat and quench thirst, strengthen the spleen and clear the intestines.

2. Fry the pile. Fried dumplings are a traditional and indispensable homemade New Year's goods for the Hakka people. In the past, during the Chinese New Year, both poor and rich families would definitely fry some fried balls more or less.

Probably to take its "reunion, round and complete" meaning, just out of the pot of fried balls full of aroma, crispy on the outside and soft on the inside, sweet and delicious, accompanied by Hakka wine, the most delicious.

3. Hakka tea.

With the southward migration of the Hakka people, the production method and drinking customs of tea have gradually spread to Fujian, Guangdong, Jiangxi, Taiwan and other regions, and are now in Ninghua County, Fujian Province, Lufeng City, Guangdong Province.

Luhe County, Jiexi County.

Hakka villages in Jiangxi Province, Hunan Province, and Taiwan still retain this delicious culture and form different styles. Tea is made with a special tile porcelain bowl, the bowl is left with a concave pattern, take the mountain barn tree on the mountain with uniform wood to make a tea stick, the raw materials of the tea are tea leaves, fried peanuts, sesame, coriander, mint.

4. Stuffed tofu.

This is also Hakka cuisine.

The production of stuffed tofu is a special test of a chef's skills, because some condiments must be stuffed into the tofu, but this condiment must be put a little more suitable, because if you put too much, it may affect the taste, and it will also affect the beauty of the tofu, and the real stuffed tofu tastes very rich.

5. Taro buns.

This is made with taro cooked and mashed, then some sweet potato flour added.

And to make it, knead your hands into the shape of a bun skin, add some lean shrimp and other seasonings to it, and after wrapping it, put it directly on the steamer to steam and then steam, and then out of the pot after it is hot, it is indeed very fragrant to eat, and sprinkle with sesame oil.

After chopped green onions, it is accompanied by some secret hot sauce, which is indeed very delicious.

Hakka specialties include: five-finger peach, Hakka Niang wine, purple gold chili sauce, Bawang flower rice noodles, sour radish, dried bamboo shoots, tea tree mushrooms, dried plum vegetables, fragrant bean curd, Meizhou golden pomelo, Baidu beef jerky, osmanthus cake, crispy cake, ginger candy, radish seedling tea, etc.

The top ten famous dishes of Hakka are: Dongjiang salt chicken, red stewed pork, stuffed tofu, osmanthus fish in soup, stuffed three treasures, Niangjiu drunken river shrimp, clear pot grass carp, crystal chicken, shredded potato pot, salted duck.

The Hakka people are the only ethnic group that is not named after the region, but a Han ethnic group with the Hakka dialect as the mother tongue, and the primary communication language of the Hakka people is Hakka, which is a living fossil of ancient Chinese.

The term Hakka originated from the "guest system" during the Eastern Jin Dynasty and the Northern and Southern Dynasties and the "customer" system during the Tang and Song dynasties. According to statistics, there are more than 80 million Hakka people in the world, mainly distributed in Guangdong, Guangxi, Jiangxi, Fujian, Sichuan, Hainan, Hunan, Zhejiang, Taiwan and other regions in China.

There are many Hakka dry goods specialties, such as tea, golden pomelo, sweet potato, golden needle, plum cabbage, edible mushrooms, tea, bamboo rice, beef jerky, pork jerky, dried bamboo shoots, Hakka dried plum vegetables, health soup, etc.

The Hakka people are an important part of the local residents of Guangdong, Fujian, Jiangxi, Taiwan and other provinces in China, and as one of the Han immigrants who migrated south in ancient Chinese history, they are the imitation of the Han people with the most extensive distribution and far-reaching influence in the world.

The history of the ancient Hakka ancestors began in the Qin Dynasty and the Lingnan Rong Baiyue period, after the Yongjia Rebellion of the Western Jin Dynasty, the Wuhu Chaos of the Eastern Jin Dynasty, the Huangchao Rebellion at the end of the Tang Dynasty, the Song Dynasty crossed to the south, and the Han people in the Central Plains moved south to Qidaqing, and successively moved into the southern provinces.

Meizhou cuisine has distinctive Hakka cuisine characteristics, the dishes are fresh and salty, and the taste is crisp and tender. Traditional Meizhou cuisine is mainly poultry and aquatic products. Meizhou's specialties include salt-baked chicken, stuffed tofu, roasted pork with plum vegetables, vinegared fish, fried duck, stewed fish maw and so on.

In addition, the local Hakka Niang wine is also famous and worth trying. Meizhou's native products include Hakka Niang wine, Baidu beef jerky, Pingyuan dried plum vegetables, golden pomelo, Dancong tea, etc. Hakka Niang wine is 13 yuan per bottle, beef jerky is 15 yuan per box (200 grams), dried plum vegetables are 8 yuan per bag (500 grams), and Dancong tea is about 50-150 yuan per catty.

Meizhou Hakka specialties: Top ten famous Hakka dishes: Dongjiang salt chicken, red stewed pork, stuffed tofu, osmanthus fish in soup, stuffed three treasures, Niangjiu drunk river shrimp, clear pot grass carp, crystal chicken, potato shredded pot, salted duck.

Specialties: five-finger peach, Hakka Niang wine, purple gold chili sauce, Bawang flower rice noodles, sour radish, dried bamboo shoots, tea tree mushrooms, dried plum vegetables, dried fragrant beans, Meizhou golden pomelo, Baidu beef jerky, osmanthus cake, crispy cake, ginger sugar, radish seedling tea, etc.

There are so many kinds of Hakka snacks.

For example, "fried balls" are traditional homemade New Year's goods for the Hakka people.

It means "reunion, consummation".

Hakka fried taro balls are people's festival food in the Spring Festival, half of July, and half of August, and the fried taro balls have a "crispy, fragrant, and crispy" taste, and the aftertaste is endless after eating.

"Beef ear cake", as the name suggests, is named because of its similar appearance to the ears of the cow, is a traditional Hakka snack in Heyuan, and it is also an indispensable food for the Hakka people to celebrate the New Year.

Hello! 1. Hakka snacks include Hakka soup balls, Hakka soup balls are equivalent to rice balls, there are salty Hakka soup balls, and there are sweet Hakka soup balls, and Hakka people like to eat Hakka soup balls during the Lantern Festival.

2. The second is the Hakka taro bun, which is wrapped in sweet taro paste in a round bun made of tapioca flour, with smooth skin and fragrant filling, which is very delicious.

3. Hakka's duck claws are made with special techniques, and the duck claws are delicious to chew. Then there is the Hakka mille-feuille, a delicious dessert.

4. Hakka special snacks include dustpan boards, yellow rice boards and so on. It can be seen that there are a lot of Hakka snacks, and they are very popular, which meets the taste of most people.

Hakka specialty snacks.

1. Salt-baked chicken ranks first among the top ten Hakka dishes, and like most Hakka dishes, although the appearance is average, it tastes unusual, with crispy skin, tender meat, and crispy bones.

2. Stuffed bitter gourd, stuffed tofu and stuffed eggplant are the three treasures of the Hakka people, with attractive color, different shapes, unique taste, eaten in summer, to relieve heat and fever. Stuffed tofu is a popular dish, the Hakka area has many mountain springs, the spring water is clear, so the Hakka people have studied the cooking method of tofu. The stuffed tofu on the original pot is steaming hot and has a special taste.

Stuffed tofu usually contains lean meat, fish, dried shrimp, salted fish, shiitake mushrooms, etc.

3. "Fried balls" is a traditional homemade New Year's gift for the Hakka people during the New Year, which means "reunion and consummation". The Hakka people moved south from the Central Plains and lived in the mountains, where the climate was relatively humid and cold, so the taste of Hakka food was stronger and the amount of oil was more, which was conducive to keeping out the cold and dispelling dampness. Therefore, fried food is durable to preserve, so it has become a very favorite snack of the Hakka people in Meizhou and an indispensable hospitality product for the New Year's holiday.

Usually, street stalls also sell fried balls.

There are more than 200 kinds of snacks in Hakka, with a wide range of materials and varieties, with a strong local character, which not only shows the traditional customs of Hakka, but also describes the customs of the Hakka era, and is an important carrier of Hakka culture. It never gets tired of eating, with many varieties, fine selection of materials, and a lot of food, which vividly interprets the Hakka food culture.

Interestingly, Hakka snacks and rice products are the majority, with more than 100 kinds. This is because the Hakka people migrated from the northern plains to the southern mountains, and the grain crops changed from mainly planting wheat in the past to mainly planting rice, sweet potatoes, cassava, taro, etc., and it is also the most convenient and suitable to process rice grains into various snacks.

Hakka cuisine includes traditional salt-baked chicken, stuffed tofu and braised pork. Whole pig**: There are mainly the selection of the most "essence" of the pig's eight parts of the meat burger into the whole pig soup, steamed pig red, pig offal, braised pork, etc., with some green vegetables and pickled cabbage.

This way of eating is similar to the taste that the Hakka people had all year round when they nailed and killed pigs during the Spring Festival. Whole beef **: It is mainly to eat tripe gang, beef shutters, beef heart top and beef bolt meat, and other places, the beef shutters eaten here do not remove the black membrane on the top, it is said that it is mainly for stomach.

Hakka snacks have the characteristics of "fatty, salty, and cooked" in taste, which is related to the living standards and habits of the Hakka people in the past. First of all, because in the past, Meizhou people cultivated the mountains and lived in the mountains, the labor intensity was high and the meat food was less, and the fatty food could effectively satisfy hunger; Secondly, due to the long-term shortage of food in the Hakka people, even if the relatively wealthy households have to eat at least one meal of porridge a day, most of the parents have a porridge every year, and there is more water and less rice, and the porridge made into the pot "blows away a layer of waves and drinks an alley", and the salty vegetables are not only suitable for sending porridge, but also increase the salt in the body; Thirdly, there are many plants and trees in the mountainous areas, and the Hakka people have developed the habit of sparing firewood, and they feel that the more they cook, the more fragrant the food.