Hakka Famous Cuisine in Meizhou Hakka Culture

Stuffed tofu is one of the three famous dishes of Hakka cuisine. This dish is based on jiaozi brewed in the north. Because there is more rice and less wheat in the south, and there are abundant soybeans, people cook tofu as dumpling skin into meat stuffing, which is particularly delicious, so it becomes a famous Hakka dish. Stuffing depends on everyone's taste or family wealth. Generally, pork with pork belly is better, with a little mushrooms, squid, shrimps and so on. Add monosodium glutamate and salt, put the stuffing into the tofu block the size of a matchbox, cook it with vegetable oil and fry it, and then cook it for more than 10 minutes. In the northern mountainous area of Xingning, tofu is brewed with pork and onion, which has a unique flavor. Jiaoling people like to use sea black salted fish or thin eggs as stuffing. Nanxiong people have the practice of oily tofu. There is a famous "Four Fort Stuffed Tofu" in Liancheng, Fujian, which is tender and refreshing, delicious and will not be forgotten after eating. The stuffed tofu in the temple diet is filled with peanuts, leeks, onions and yuba. Suitable for frying, frying and boiling plants, fragrant but not greasy. In terms of brewing methods, people in Meijiang District and Meixian District of Meizhou City are the most peculiar and triangular. Cooking techniques include stewing, frying, frying, boiling, steaming, medium-cooked, medium-cooked and hot pot. All kinds of things, competing for each other.

There are n versions about the origin of sufu, and the following is one of them.

Once upon a time, people from Ning, Yixing and China, Yiwu were congenial and very close, and they got married in the same year.

One day, they met in Meicheng, Meizhou, and invited each other to a restaurant for dinner. When discussing what to eat, Xingning people said to eat pork and five pieces of China tofu. They quarrel with each other. The shopkeeper was afraid that they would quarrel and lose their business, so he came up with a clever plan: mix chopped pork with delicious seasoning, then brew pieces of tofu, stir-fry it first and then cook it, making it fragrant and sweet for two people to eat together. Since then, sufu has become a famous Hakka dish. Ingredients: authentic Meizhou plum vegetables and fine pork belly are selected and processed by traditional Meizhou cooking skills.

Features: fear of color, smell and traditional Hakka cuisine. Tea smash is a unique flower in the vast and exquisite tea art of the motherland. This custom generally exists only among Hakkas. When making tea, the drummer sits down, holds a ceramic bowl on his legs, puts a handful of green tea into the bowl, and holds a rolling pin half a meter long, knocking and spinning frequently. Add sesame seeds, peanuts and herbs (vanilla, yellow flowers, fragrant leaves, rattan grass, etc.). ) pour it into the bowl while grinding. When the contents of the bowl are mashed, the tea will be ground. Then, filter the ground tea with a spoon sieve, put it in a copper pot, add water and boil it, and it will be fragrant in a short time. Pinlei tea is particularly rich and has a long taste ... It is said that Leicha has the effect of detoxification, which can be eaten and used as medicine. It can quench thirst and satisfy hunger. On the other hand, tea-smashing originated in the Central Plains, flourished in the middle and lower reaches of the Yangtze River, and still spreads in Hakka settlements in Fujian, Guangdong and Jiangxi.

Meizhou Hakka people are enthusiastic, and most of them entertain guests with tea. There are two kinds of hospitality: meat and vegetables. Treat vegetarian guests with peanuts, cowpeas or soybeans, glutinous rice, kelp, sweet potato vermicelli, dried japonica rice, cold dishes, etc. For people who eat meat, add fried shredded pork or small intestine, sweet bamboo shoots, shredded mushrooms, fried tofu, vermicelli, chives and other ingredients.

Hakkas have traveled south to Wan Li Road, wading through mountains and rivers, sleeping in the wind and eating, and going through hardships. When they arrive at their place of residence, they need to start from scratch and gradually develop a character of perseverance, outward development and courage to take risks. It is this character that gives the Hakkas the motivation to seek a new world tirelessly. Isn't there something in common between Lei Cha's personality and Hakka spirit? Broken tea, taken from Shan Ye, cooked during the journey, reflecting the sun, the moon and the stars, stained with wind, frost, rain and snow; The product is elegant and leisurely, adding a rough and heroic outline. It is the treasure of Hakkas and the "source" of hikers ... Every food culture is a poetic and enlightening philosophy of life.