Ginger shredded large intestine is an ordinary Hakka rice. First, clean the pig's large intestine, cut it into sections, add water, cook it with onion and ginger until it is rotten, and then stir-fry it in an oil pan. The method of shredded ginger and large intestine is simple, and the key is to choose the right ingredients. The fat pig large intestine, together with the first-class tender ginger rich in June and July, is sour, tender and smooth, and has the best taste.

hairpin

As a representative of Hakka cuisine, Hakka villages in the north are called "hairpins", Hakka settlements in the south are called "Mianpa", Cantonese is called "rice noodles" and Taiwan Province Province is called "Zongzi". Chopsticks made of glutinous rice are easy to cook. Stir-fry red onion, add thick oil broth, chopped onion and vegetables, thin slices of meat and bring to a boil. Dry-fried or boiled soup has its own flavor, but generally boiled soup can taste the original flavor. Because the materials used are simple, the key to whether the strips are delicious or not lies in the Q degree of the strips and the fragrance of the onions. Xinpu hairpins are made of well water, which is different from tap water in other areas, so it tastes sweeter. But it is the most famous Hakka village in the north, because it insists on traditional manual methods to make it taste tough.

Red fermented grain meat

Red fermented meat, also known as fermented yeast meat, is fermented by glutinous rice, red yeast, sugar and salt, and then chicken, duck and other meat are soaked in it, which has both wine and meat flavor and nourishing effect. Red fermented grains used to be a precious Chinese New Year dish for Hakkas, but now it has become popular and can be tasted on ordinary days.

Braised pork with dried plum

Braised pork with dried plum is a common cooking method in Hakka cuisine. Braised pork with dried plum is soaked in water and marinated. Firstly, the picked mustard is dried in the sun, then coated with salt, sealed and flooded to make dried plums; Cooked with stewed pork belly or pig's trotters, the sour crispness of dried plum vegetables and the oily aroma of fat meat are integrated into one, which becomes the delicious braised pork of dried plum vegetables and is one of the necessary signature dishes in Hakka restaurants.

Smoked sausage

Smoked sausage is what Hakka people call sausage, also known as vermicelli sausage, hookah sausage or white smoked sausage. Although the appearance is similar to that of sausage, the taste is quite different. It tastes fragrant and soft, and it is a little strong. The preparation method is that sweet potato powder, lean meat and spices are evenly mixed, poured into pig's small intestine, cooked, cooled, cut into pieces and dipped in sauce for eating; A dipping sauce made of rice sauce, sugar, salt, pepper, etc. It is sweet and spicy, and the special flavor of smoked sausage can be best eaten with smoked sausage.

Orange jam

Orange sauce is a common dip in northern Hakka villages, which is sweet and sour and has appetizing effect. The production method of orange sauce is to wash the lime, dry it, then remove the seeds, add seasoning such as salt and sugar, cook until it is rotten, and then remove the residue. Since limes are only produced once a year, Hakkas make orange sauce with the annual lime production period of 1 1 and 12, and then bottle it for one year. Because the production process of orange sauce is manual, it is difficult to produce in large quantities, which is commendable.

Grapefruit Tea

Citron tea, also known as pomelo and Tuocha, belongs to pressed tea like Yunnan Tuocha. The main raw material for grapefruit and tea in citron tea is the agricultural special products of Zhuxian County. The grapefruit planting area in the county is mainly in Emei, Beipu and Kansai, with a total area of about 158 hectares and tea planting area of about 400 hectares. It is a unique health tea made by Hakkas in the slack season.