Yongding Specialties

There are many special foods in Yongding, mainly Hakka stuffed tofu, boiled meatballs, salt-baked chicken and pork with preserved vegetables, etc. These are Hakka specialties. Hakka people have a full understanding of the matching methods of ingredients and have perfectly combined meat and vegetables to enhance our taste. If you prefer Hakka cuisine, you can learn how to prepare several Hakka dishes.

Hakka Yong Tau Foo

Cut the fried tofu or white tofu into small pieces, dig a hole in the center of each piece of tofu, fill it with mushrooms, minced meat, onions, garlic and other condiments, then cook it in a casserole over low heat for a long time, and add MSG, pepper and other seasonings when eating. This is a famous Hakka dish in Yongding.

Cooking Meatballs

Usually, meatballs are made during festivals and are also used to entertain guests at home. The method is very simple, but the cooking time is very important. It is best to eat it right after it comes out of the pot so that you can taste the best flavor of the meat and the sweetness of the tapioca flour, so it is called "meatballs out of the pot". A tropical dish of three delicacies. It looks like it tastes really good if you eat it while it's hot~!

Salt-baked chicken

Generally, a tender hen weighing about one kilogram is selected. After slaughtering, the internal organs are removed, washed, and dried. Two scallions and a little ginger slices are put into the chicken cavity. Some cooking oil is applied, and the whole chicken is wrapped with a whole piece of clean straw paper. The paper is sprayed with wet water and then put into the pot. The chicken is covered with fried coarse salt and simmered over low heat for about an hour. Then, take it out of the pot, remove the bones, tear the chicken off, and serve it on a plate. A small condiment dish is placed next to the plate, which contains sesame oil, minced ginger and other condiments for diners to dip in. The salt-baked chicken is golden in color, with crispy skin, smooth meat, and even the crispy bones are edible. It will not cause heat or dryness after eating, and has the effect of clearing the heart and moistening the lungs.

Braised pork with preserved vegetables

Use pork belly or a small amount of lean meat, fry or pan-fry it first, add garlic and some glutinous rice wine and soy sauce, then add fennel, star anise and other spices, salt, sugar, soy sauce, put them into boiling water and cook, cut into thin slices, fry until golden brown, then put them together with Yongding dried vegetables in a bowl, put them into the pot and steam until the meat is tender and the aroma is strong. This is the famous Yongding preserved vegetable braised pork, with crispy meat and tender vegetables, fresh and mellow flavor, and goes well with rice or wine.

Hakka Bamboo Rice

When was bamboo tube rice invented? Who invented it? It is now impossible to verify. I heard from the old people in the earth building that bamboo tube rice was a picnic method created by the Hakka people in the remote mountainous areas who had been engaged in outdoor labor for a long time. At that time, people often moved around in the mountains and sometimes could not return to their homes for several days. The mountains were deserted and cooking became a big problem, so the Hakka people could only use local ingredients to cook bamboo tube rice. The bamboo tube rice on the dinner table today evolved from that time.

Kirin Reborn

In the past, Hakka people in Tulou made this dish by first stuffing ginseng into the stomach of a sparrow, then stuffing the sparrow into the stomach of a pigeon, then stuffing the pigeon into the stomach of a hen, then the hen into the stomach of a puppy, and finally stuffing the puppy into the stomach of a pig. They would sew the stomach of the pig with thread, add chicken broth, salt, onions, cooking wine, soy sauce, and brown sugar, and steam it in a pot over high heat until cooked. It is fragrant and is good for the spleen and stomach.