Meizhou was established in 1988, located in the northeastern part of Guangdong Province, with the eastern part bordering Fujian's Longyan City and Zhangzhou, the southern part adjacent to Chaozhou, Jieyang, and Shantou, the western part adjoining Heyuan, and the northern part connected to Jiangxi's Ganzhou. It is the main gathering and settlement center for Hakka people.

In Meizhou, you can enjoy many Hakka delicacies, such as: Hakka salted chicken, Hakka braised tofu, Hakka dried vegetables, Hakka stir-fried pork, Hakka braised carp, Hakka mother's wine chicken, Hakka mother's wine, Meizhou preserved noodles, Meizhou salt-baked chicken, Hakka eight-treasure duck, Hakka crispy skin pork, Hakka pork belly, Hakka steamed chicken, Hakka fish balls, Hakka beef balls, five-flavor braised pork, Meizhou's district of Miaoyuan, Hakka wheat sprouts, Hakka sugar, Hakka plum, Hakka amaranth, Hakka sticky rice, Hakka glutinous rice, Hakka chicken neck board, Hakka pearl wine.ChrysanthemumCakeThree-flavor soup, Hakka salt brineDuck feetLarge field peach, peachCakeCotton yarnPeachLi peachLarge field peach cake, etc.Green onionsChickenIntroductionMeizhou green onion chicken is a local specialty in Meizhou's Pingyuan County, Guangdong.It is a famous local product.It belongs to Cantonese cuisine.Features of the dish:The ingredients are simple and easy to cook, with a smooth and tender texture, and a fresh and rich flavor.Nutritional value:Chicken meat contains a high protein content, which is easily absorbed and utilized by the human body, and has the effect of enhancing physical strength and strengthening the body.In addition, chicken meat also contains fat, calcium, phosphorus, iron, magnesium, potassium, sodium, vitamins A, B1, B2, C, E, and niacin;The content of chicken meat potassium sulfate amino acid is also very rich, so it can supplement the deficiency of beef and pork;Chicken meat has more vitamin A than other meats, although the amount is not as much as vegetables or liver, but compared to beef and pork, the content of vitamin A is much higher.Chicken meat is flat, warm, and sweet, entering the spleen and stomach meridians;It can warm the body and strengthen the body, replenish essence and marrow;It is used to treat deficiency-based fatigue, middle deficiency-based food deficiency, diarrhea, headache, palpitations, menstrual irregularities, postpartum breast milk deficiency, diabetes, edema, frequent urination, deafness and tinnitus;Chicken meat is good for treating malnutrition, cold, fatigue, menstrual irregularities, anemia, and weakness.From a Chinese medical perspective, chicken meat has the effects of warming the body and nourishing blood, replenishing deficiency, strengthening the spleen and stomach, promoting blood circulation, and strengthening bones and muscles.How to make:Ingredients:

1 chicken (about 2 kg), 1/2 cup of chopped green onions,Ginger

1/2 cup of chopped ginger,

peppera little, 4 tablespoons of oil;1 tablespoon of salt, 2 tablespoons of cooking wine,1/2 teaspoon of MSG, 5 segments of green onions, 5 slices of ginger;1/2 tablespoon of cornstarch, 1 tablespoon of water.Steps:

(1) First, clean and dry the chicken, evenly coat with the seasonings, and marinate for 2 hours.

Next, place the chicken on its back and steam in a steaming pot for 20-25 minutes.

(2) After the chicken is cooked, remove the meat and cut it into pieces, and then place it on top of the chicken with green onions and ginger.

(3) Heat 4 tablespoons of oil in a pan and pour it over the green onions and ginger.Take 1/2 cup of steamed chickenReserve the remaining broth, add 1/2 tablespoon of cornstarch and 1 tablespoon of water, then pour it over the chicken to make a delicious green onion chicken.Pingyuan mandarin orangesIntroductionPingyuan mandarin oranges are a geographical indication product.Pingyuan mandarin oranges, which are grown in the northern mountains of Pingyuan County, have the characteristic fruit top, hence the name "mandarin orange".Pingyuan mandarin oranges have unique varieties and qualities under the specific geographical and natural conditions of Pingyuan County. Their meat is crisp and juicy, their taste is slightly sweet and sour, and they are refreshing and delicious.

Pingyuan County is the largest mandarin orange production base in Guangdong Province.Features:Pingyuan mandarin oranges, under the specific geographical and natural conditions of Pingyuan County, have formed their unique varieties and qualities. Pingyuan mandarin oranges are rich in nutrients, containing vitamins B2, C, protein, fiber, fat, sugar, and calcium, phosphorus, iron, etc.Their meat is crisp and juicy, their taste is slightly sweet and sour, they are large and beautiful, their skin is thin, their pores are fine, and their color is orange-red. Their meat is crisp and tender, their texture is fine, their flavor is sweet and rich, they are seedless, early ripening and easy to store.Single weight is 250-400 grams, containing about 13% soluble solids,juicerate 60%, edible rate 70% or more.

Nutritional value:

Rich in nutrients, single weight is 250-400 grams, containing about 13% soluble solids, juice rate 60%, edible rate 70% or more, rich in vitamin C, sugar, acid, fiber, pectin, Hu, vitamin B1, vitamin B2, protein, fat, calcium, phosphorus, iron and other nutrients.

It has the excellent quality of "golden and beautiful, beautiful inside", and its natural ripening period is more than 5 months, which is the best fresh fruit, and is known as "the king of mandarin oranges".It is refreshing and can quench thirst and promote digestion.Growth environment:Ping???? County has a warm and humid climate, suitable for growing mandarin oranges.Therefore, it is easy to grow and harvest delicious mandarin oranges.

This is the main reason why Pingyuan mandarin oranges are famous.In addition, Pingyuan mandarin oranges have a unique aroma and taste, which is also the reason for their success.Finally, Pingyuan mandarin oranges are also known for their high quality and good taste.

This is why Pingyuan mandarin oranges are so popular.

In conclusion, Pingyuan mandarin oranges are a great choice for anyone looking for a delicious and nutritious fruit.

Chicken, dry, apply Seasoning A evenly, marinate for 2 hours.Place chicken breast-side up.Steam.Steam in a pot for 20-25 minutes with high heat.

After chicken is cooked, cut into pieces and arrange on a platter, then sprinkle with chopped scallions and ginger, and season with pepper.

Heat 4 tablespoons of oil in a pan, then pour over the scallions and ginger.Take 1/2 cup ofSteam chickenUse Seasoning B to thicken the remaining broth, and drizzle over the chicken for delicious scallion oil chicken.

Pear

Introduction

Pear is a geographical indication protected product.Pear from the northern mountains of Pingyuan County, its top has a pear, hence the name pear.Pear has unique varieties and inherent quality characteristics due to its specific geographical environment and natural conditions in Pingyuan County, its meat is tender, juicy and slightly sour, eating it is refreshing and appetizing.Pingyuan County is the largest pear production base in Guangdong Province.

Product characteristics:

Pear in Pingyuan County, due to its specific geographical environment and natural conditions, has formed its unique variety characteristics and inherent quality characteristics. Pear is rich in nutrients, contains vitamin B2, vitamin C, protein, ash, fat, sugar, crude fiber, calcium, phosphorus, iron and other components.Its meat is tender, juicy and slightly sour, its size and appearance are beautiful, its skin is thin, its pores are fine, and its color is bright orange. Its meat is tender, easily digested, and has a sweet and rich flavor.Each piece weighs 250-400 grams and contains about 13% soluble solids.Juice60% juice rate, 70% or more edible rate.

Nutritional value:

Rich in nutrients, each piece weighs 250-400 grams, contains about 13% soluble solids, juice rate is 60%, edible rate is 70% or more, rich in vitamin C, sugar,LemonAcidity, cellulose, pectin,CarrotNutrition, including vitamins B1, B2, protein, fat, calcium, phosphorus, iron and other nutrients.It has excellent qualities, "golden and beautiful", with a natural preservation period of more than 5 months, it is the best fresh fruit, and is known as "the king of pears".It is refreshing and appetizing, and promotes digestion.

Growth environment:

Pingyuan County has a good natural environment, a mild climate, abundant rainfall, and an annual rainfall of 1633.4mm, with a large diurnal temperature difference, and an average annual temperature of 20.7℃.The average temperature in January is 11.1℃, and the temperature difference between day and night during the fruit maturity period is more than 10-11℃, and the air humidity is 77%, which is very suitable for the growth of pears, and promotes the formation of excellent quality pears.

Planting overview:

Pingyuan County began to plant pears in 1983, and has been widely promoted after 1995, and is the main fruit variety in the county.Pingyuan County is the largest pear production base in Guangdong Province, and by 2007, the county has 30,000 acres of pear planting area, 15,000 acres of fruit-bearing area, and a total output of 10,000 tons, 95% of which are high-quality "New Holland" varieties.

Production protection scope:

In 2003, Pingyuan pears were certified as "non-polluting agricultural products".In 2006, the National Quality and Standards Bureau approved the geographical indication protection of Pingyuan pears.The geographical indication protection scope of Pingyuan pears is based on the scope stipulated in the "Reply on Pingyuan Pear Application of Origin Protection Planting Area" issued by the Pingyuan County People's Government of Guangdong Province, which is the current administrative area of Pingyuan County in Guangdong Province.

CongeeCook

Introduction

Congee is a well-rounded Chinese dish, belonging to the Cantonese cuisine.Characteristics of the dish:

The meat is tender and rotten.

Wash the green onions and cut them into pieces.Mince garlic.Put the green onions and minced garlic in a pot, add 1 tablespoon of salt, 2 tablespoons of white sugar, 2 tablespoons of light soy sauce, and 2 tablespoons of broth.

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The ingredients are prepared in the following way:The tofu is cut into small pieces.The vegetables are blanched and the stems are removed, then cut into small pieces.

The mushrooms are blanched and softened, then the stems are removed and the mushrooms are cut into small pieces.

The sauce is prepared by mixing 6 tablespoons of clear soup, 4 tablespoons of oyster sauce, and 1/4 tablespoon of cornstarch.

The pot is heated, and the mushrooms are sautéed until fragrant.

The tofu is added and cooked for 1 minute, then flipped and cooked for another 1 minute.

The blanched vegetables are added and cooked for 1 minute.

The sauce is added and cooked until it thickens.

The tofu and vegetables are tender and juicy.Tofu and Vegetables

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Tofu and Vegetables

Ingredients:

Firm tofu, green onions, garlic, vinegar, sugar, salt, carrots

Instructions:

Rinse and pat dry the fish, then remove the scales and gills.Make shallow cuts on both sides of the fish to help the seasonings penetrate.Place the fish in a steamer and steam for 15 minutes.While the fish is steaming, prepare the sauce by mixing together the vinegar, sugar, salt, and water.

Drain the fish and place it in a bowl.Slice the fish into bite-sized pieces.Heat a wok over medium-high heat.Add a little oil to the wok and then add the green onions, garlic, and ginger.Stir-fry for 1-2 minutes until fragrant.

Add the fish and cook for 2-3 minutes until cooked through.

Add the sauce and cook until it thickens.

Serve immediately.

Classic DishClassic DishClassic DishClassic DishClassic DishClassic DishClassic DishClassic DishClassic Dish

Classic Dish

Ingredients:

Fresh pork belly and chicken

Instructions:

Prepare the ingredients by cleaning and patting dry.Cut the pork belly into 10cm pieces.

Cut the chicken into pieces.

Place the chicken in the pork belly.Add the ginger, garlic, and other seasonings.Wrap the pork belly with banana leaves.

Wrap the banana leaves with a thin layer of grass paper.

Let the mixture dry for 1 hour.

Place the mixture in a wood-fired oven and cook for 2 hours.

Tips:

This is an old recipe that is also known as "Pig Belly Chicken".

Ma La Pork BellyMa La Pork Belly is a famous Cantonese dish.However, when you boldly chew a piece, you will find that it is absolutely notBraised Porkso greasy.Oil-absorbing preserved vegetables,Five-spiced porkand also accompanied by the aroma of preserved vegetables, the combination of five-spiced pork and greasy five-spiced pork is truly a perfect match.

Braised Pork with Preserved Vegetables, some people classify it as Hakka cuisine, and some classify it as Ganzhou cuisine, but no matter what cuisine it belongs to, it is indeed a long-standing dish in the south.Home-cooked dish|

Braised Pork with Preserved Vegetables, is just one of the braised pork, such as using ordinary dried vegetables, salted vegetables, or even dried beans,and even without these ingredients (such as:Dongpo Pork), but in general, different braised pork have different flavors and characteristics.However, the most popular braised pork in the folk and restaurants are braised pork with preserved vegetables.Many people may think that braised pork with preserved vegetables is just salted pork, but this is not entirely true, the preserved vegetables used in braised pork with preserved vegetables are preserved vegetables that have been pickled and dried, so preserved vegetables are one of the high-end ingredients in salted vegetables.

Features:

The color is reddish and shiny, the soup is viscous and delicious, the braised pork is neat and plump, and the taste is soft, mellow, and fragrant.

History and Culture

Preserved vegetables are a local specialty of Meizhou, and there is a beautiful legend in the local area: It is said that the people from the Central Plains migrated south from Ganzhou and Minxi to Guangdong, and the Hakka people cultivated and farmed, and survived. At that time, life was very poor.

A woman named Lu was washing clothes by the river, and her children were hungry and crying, begging for food. The woman felt very sad and cried, and her tears fell into the river.At this time, a fairy appeared and comforted the woman, and gave her a pack of seeds, then left.The woman was very grateful, and said, "Thank you, kind lady, I will repay you in the future."The fairy smiled and said, "It is my duty to help others, and I am named Mei."Then she disappeared.The woman Lu followed the fairy's instructions and planted the seeds, and within a few days, the seeds sprouted and grew, and by the winter, the plants grew very big and fat, and after cooking, they were sweet and tender, and the children were very happy.

Friends and neighbors asked what this was, and the woman Lu said, "It is the seeds that the fairy gave me, so we call it 'preserved vegetables.'"After that, with the help of friends and neighbors, preserved vegetables quickly spread throughout the Dongjiang River area, and were widely planted, and thus preserved vegetables came into being.Although this is a legend, it shows that preserved vegetables have a long history.Making

Main ingredients:

700g of pork, 100g of preserved vegetables.

Seasoning:

600g of vegetable oil (about 60g), 120g of lard

Chicken broth100g, 10g of wet starch, 20g of white sugar, 30g of soy sauce, a small amount of minced garlic.Method:

1. Cook the pork in a soup pot over low heat until it is 6-7 mature, then take it out.

Coat the pork with soy sauce.2. Heat the wok to 7-8 degrees, put the cooked pork in and fry until it is dark red, then immediately put it in cold water to remove the oil. (This is a key step in the making of this dish).

3. Cut the pork into large pieces about 10cm long and 0.8cm thick, arrange the pieces neatly in a bowl.

4. Wash and chop the preserved vegetables.

Heat the wok over high heat, sauté the minced garlic, then add the preserved vegetables and white sugar and stir-fry until evenly colored, then remove and place on top of the pork.5. In a bowl, mix chicken broth, soy sauce, and wet starch, pour into the pork bowl, then steam in a steamer over medium heat for 40 minutes.

6. After steaming, remove the pork and shred it.

Food tips:Do not add salt when cooking pork, as it will affect the taste.

Generally, the pork is fried the next evening, and then heated in a small pot on the morning of the second day, so that the pork is tender and delicious.

Red Braised Pork

IntroductionRed Braised Pork is a traditional Guangdong Chinese dish.Features of the dish:The meat is tender and soft, and the flavor is savory.Cut the green onions into pieces.

Cut the garlic into minced pieces.Wash the pork and rub with salt and the minced garlic.

Place the pork in a pot and add enough water to cover.

Bring to a boil over high heat, then reduce the heat and simmer for about 1 hour, or until the pork is cooked through.Red Braised PorkIngredients:600g pork trotters.Seasoning: 2 cloves of garlic, 1/2 bunch of green onions, 3 tablespoons of salt, 3 tablespoons of white sugar, 2 tablespoons of chicken broth, 1 tablespoon of lard, 0.5 tablespoon of cornstarch, 3 tablespoons of vegetable oil.Making process:Cut the green onions into pieces.Cut the garlic into minced pieces.Wash the pork and rub with salt and the minced garlic.Place the pork in a pot and add enough water to cover.

Bring to a boil over high heat, then reduce the heat and simmer for about 1 hour, or until the pork is cooked through.

In a wok, heat 3 tablespoons of vegetable oil over medium heat, add the minced garlic and stir-fry until fragrant.Add the pork and braised pork and stir-fry until the pork is cooked through and the color is bright red.

Add the green onions and cornstarch and stir-fry until thickened.

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Wash the green onions and cut them into pieces.

Cook the chicken in a pot with oil, stir-fry until golden.Remove excess oil from the pot, add the scallions and ginger, and stir-fry.Stir-fry with chopped green peppers.Stir-fry with chopped tomatoes.

Stir-fry with chopped mushrooms.Stir-fry with chopped carrots.

Stir-fry with chopped bell peppers.

Stir-fry with chopped water chestnuts.Stir-fry with chopped garlic.Stir-fry with chopped bean sprouts.Stir-fry with chopped bamboo shoots.

Stir-fry with chopped chives.

Stir-fry with chopped celery.

Stir-fry with chopped mushrooms.

Stir-fry with chopped water chestnuts.

Stir-fry with chopped green peppers.

Stir-fry with chopped tomatoes.Stir-fry with chopped mushrooms.Stir-fry with chopped water chestnuts.Stir-fry with chopped green peppers.Stir-fry with chopped tomatoes.Stir-fry with chopped mushrooms.Stir-fry with chopped water chestnuts.Stir-fry with chopped green peppers.Stir-fry with chopped tomatoes.Stir-fry with chopped mushrooms.

Stir-fry with chopped water chestnuts.

Stir-fry with chopped green peppers.

Stir-fry with chopped tomatoes.Stir-fry with chopped mushrooms.

Stir-fry with chopped water chestnuts.

Stir-fry with chopped green peppers.Stir-fry with chopped tomatoes.Stir-fry with chopped mushrooms.

Stir-fry with chopped water chestnuts.