What are the dishes of authentic Hakka cuisine, what are the dishes of authentic Hakka cuisine

Authentic Hakka dishes include Yanju chicken, stuffed bean pay, tofu rolls, fried rolls, red braised pork, pork balls, fish balls and so on.

Authentic Hakka dishes include Yanju chicken and Hakka stuffed beans. Authentic Meixian chicken feet, spring rolls, fried rolls.

Hakka dishes include: stuffed tofu, Hakka salted chicken, raw fish belly, fried spring horn, moxa balls, preserved cabbage eggs, steamed chicken, etc. Stuffed Tofu:

The filling of stuffed tofu is chopped into shredded mushrooms, squid, shrimp, pork, etc., mixed with a small amount of monosodium glutamate, white salt, starch, stuffed into the middle of the tender tofu cubes, or steamed or stewed, or boiled or fried or boiled, and can be eaten after cooking. Hakka Salt Chicken: Salty and fragrant are the characteristics of Hakka cuisine, and salt chicken best reflects this.

Dongjiang cuisine is also famous in Guangdong, which is famous for eating chicken, along with Chaozhou cuisine and Guangzhou cuisine. The raw materials are chicken, salt and salt powder, etc., which have a salty and fragrant taste and a tender taste.

Hakka cuisine has the characteristics of "salty, cooked and fragrant", which is inseparable from the characteristics of the Hakka people living in mountainous areas. The basic feature of Hakka cuisine is that the ingredients are mainly meat, and there are fewer aquatic products; Highlight the main ingredients, the original flavor, pay attention to the soft and fragrant; Pay attention to fire skills, and are good at stewing, roasting, boiling, and brewing, especially famous for casserole dishes; The shape is simple and the local style is obvious. The traditional Hakka signature dish is:

Meizhou salt chicken, stuffed tofu and braised pork.

The first course: stuffed tofu.

Ingredients: Tofu, pork belly, shiitake mushrooms, green onions, (bonito skin), etc.

Method: Cut the tofu into small cubes, chop the peeled pork belly, shiitake mushrooms, green onions, etc., with monosodium glutamate, salt and other condiments, mix and beat together into meat filling, and then embed the meat filling into the tofu and steam it in a pot.

When eating, it is fried, stewed, and stewed.

The second course: stuffed bitter gourd.

Ingredients: bitter gourd, pork (fat and lean), salt, green onions, etc.

Method: Wash the fresh bitter gourd, cut it into 3cm wide pieces, and then use a metal spoon to hollow out the center of the gourd and seeds. Finally, put the bitter gourd segments into boiling water and cook over high heat for 2 minutes, remove and drain for later use.

Fill the stuffing of the beaten pork and shiitake mushrooms into the bitter gourd section one by one. Boil the water in the steamer over high heat, put the bitter gourd into the cage drawer, cover, and steam over high heat for 40 minutes until it is fully cooked.

The third course: white chopped chicken.

Ingredients: 1 farmer's chicken, sand ginger, green onion, light soy sauce, etc.

Method: White chop chicken production: After the farmer chicken is slaughtered and cleaned, the iron pot boils a pot of water, puts the whole chicken into the boil and scoops it up and dries it slightly, and the bone marrow of the chicken is cut out with blood (that is, the meat is cooked and the bones are not cooked).

To serve, use a knife to plate the chicken pieces and dip them into the sauce.

Dipping sauce: Chop the sand ginger and green onion separately, and then boil it with hot oil, or use tea oil. To release their aroma, some friends like to add two spoonfuls of light soy sauce.

Traditional Hakka signature dishes are: salt-baked chicken, stuffed tofu and braised pork. Compared with Chaozhou cuisine, the taste of Hakka cuisine is more "fatty, salty, and cooked", which is related to the living standards and habits of Hakka people in the past.

Hello dear, glad to answer for you. Keqiao oak cuisine is mainly popular in Meizhou, Huizhou, Shenzhen, Heyuan, Shaoguan in Guangdong, Ganzhou in Jiangxi and other places. The traditional Hakka signature dishes are salt-baked chicken, Hakka stuffed tofu, Hakka poon choi, pork belly chicken, stuffed bitter gourd, plum cabbage button pork, three-core sock cup duck, stuffed oysters, stuffed spring rolls, three and the first soup, pickled noodles, mugwort, radish dumplings, bowl dumplings, white chopped Kawada chicken, doutang, Tingzhou pickled pork kidney, fairy jelly, unicorn rebirth, four-star moon-looking, taro buns, taro dumplings, etc.

Hakka cuisine is a local cuisine of Guangdong, Fujian, Jiangxi, Guangxi, and Taiwan.

Hakka cuisine, as ancient as the Hakka language, is an important part of the Chinese Han food culture, and is a new food culture created by the Han people of the Central Plains after migrating to the south and settling down. Hakka cuisine is mainly popular in Meizhou, Huizhou, Shenzhen, Heyuan, Shaoguan in Guangdong, Ganzhou in Jiangxi, Longyan, Sanming and Zhangzhou in Fujian, Hezhou and Yulin in Guangxi, Hsinchu and Miaoli in Taiwan Province.

The traditional Hakka signature dishes are salt-baked chicken, Hakka stuffed tofu, Hakka poon choi, pork belly chicken, stuffed bitter gourd, plum cabbage button pork, three cups of duck, stuffed oysters, stuffed spring rolls, three and the first soup, pickled noodles, mugwort, radish rice, bowl of rice, white chopped Hetian chicken, doutang, Tingzhou pickled pork kidney, fairy jelly, unicorn rebirth, four-star moon, taro buns, taro dumplings, etc.

Branding

With the continuous improvement of people's living standards, the development speed of Ganzhou's catering market has accelerated significantly. On the basis of inheriting the traditional Hakka diet, many catering companies continue to innovate and improve their varieties, enriching the connotation of Hakka cuisine in southern Gansu. Although there has been some progress in the brand building of Hakka food culture in southern Gansu, there are also many problems.

Brand awareness is not strong, positioning and recognition are different. Departments, catering enterprises, and practitioners have not yet had a good understanding of the brand building of Hakka food culture in Gannan, and they have not seen that Hakka cuisine itself is a kind of culture, and many catering enterprises have still stayed at the level of experts, scholars and industry associations in the positioning and understanding of Hakka cuisine brand in Gannan. Without really forming a joint force, there is no food street or snack street with Songcheng cultural characteristics in the central urban area of Ganzhou.