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Xinzhude special snacks
Kansai is the main producing area of Cao Xian on the island, and the Cao Xianxiang produced is sweet and pure. The local Hakkas cooked chicken in Cao Xian and exhibited the famous Kansai dish Cao Xian Chicken. The sweet smell of Cao Xian combines the tender, smooth, fresh, delicious and refreshing of chicken, which is different from Hakka dishes with heavy taste. This dish can be eaten in Hakka restaurants in Kansai and its neighboring towns. Emei Township, which is famous for its tea production, has also introduced Oriental Beauty Chicken Soup stewed with Oriental Beauty Tea, Tea Chicken Goose smoked with Oolong Tea, and tea meals such as leisure meatballs made of Jinfeng Pear and steamed fish with fragrant slices, which are neither oily nor greasy and taste excellent.
In addition, farmers in Wuzhishan District of Wufeng Township also have a convenient geographical location. They set up a local chicken town along the way, with seasonal fruit picking on both sides, forming a rural food area; The local town here wins with all kinds of local dishes, fresh wild vegetables and Hakka local tastes. In addition, the local flavor created by the local restaurant is deliberately created, so let's have a drink away from the noise of the countryside. However, because there are Atayal people in Jianshi and Xiuluan mountainous areas in the east of hsinchu city, you can taste Atayal food in rural shops.
Early Hakka immigrants mostly lived on hillsides and hills, so Hakka dishes were mostly produced in mountainous areas, and chickens, ducks and geese were the most common staple foods. Farming in mountainous areas is not easy, and labor is extremely tiring. Therefore, sour, fragrant, salty and fat have become the characteristics of Hakka cuisine. One is to supplement the salt lost by labor, and the other is salty and delicious. Hard-working Hakkas also use the harvested rice fields to grow carrots, beans, mustard and other vegetables, making full use of the land; The inedible vegetables are soaked in water and made into rich vegetables, dried plums, dried radishes and other submerged vegetables, which become the best side dishes. Hakka cuisines such as braised pork with plum and Fucai soup are all developed from plum and Fucai, and become the necessary dishes in Hakka restaurants.
fried dumpling
In Taiwan Province Province, rice flour, potato flour and other processed foods are called "fruits" and can be eaten in various ways. Among them, the "North Fryer" in Chengbei Street, hsinchu city is the most famous, with sweet potato chips, taro chips, rice cakes, meat pots, garlic, oyster sauce and other flavors. There is a knack for frying delicious clams. Except for the formula, pulping process and frying temperature, we should not be careless, otherwise the taste will be too hard, or the surface will be burnt and the inside will not be cooked. "North Gate Fried Casserole" sells casseroles with the same appearance and color, and the appearance will not change after cooling.
fried?rice?noodles
Hsinchu rice flour is a well-known ingredient in Hsinchu, Taiwan Province Province. Rice flour with rice as raw material was originally introduced from Fujian, China. Because of the strong wind and unique climate in Hsinchu area, it is very suitable for making rice noodles, so it has gradually developed into a local specialty.
In classification, Hsinchu rice flour can be divided into "gouache" and "boiled noodles". Among them, coarse rice flour, called gouache, is short in shape and is the prototype of rice flour. The most common practice is to cook rice noodle soup with meat. At present, it is widely known that fine rice flour that becomes cooking powder is pressed into fine vermicelli, steamed in a steamer, and then air-dried and preserved. In Hsinchu area, the northeast monsoon blows from June 10 to February 12 after the rice harvest season. Because of less rainfall and strong wind, it is suitable for drying rice noodles and the season with the best quality of rice noodles. In Taiwan Province Province, the common method of cooking noodles is to cook rice noodles into soup similar to noodle soup, stir-fry rice noodles and pour soy sauce and gravy, which is also a common desktop color.
Gongwan
"Miyamaru" is one of the best snacks in Hsinchu, which is deeply loved by men, women and children in Hsinchu. It is said that Lian was the earliest inventor of Hsinchu tribute pills, and although he changed hands later, he still used the signboard of "Hai Rui".
The most important thing in making "Hsinchu tribute pills" is to choose meat, not fresh pork. This is mainly because the fiber of fresh pork is alive, and the coagulability is enhanced after mashing and hammering, and the most remarkable feature of the made tribute pill is that it is elastic and firm to bite.
Hsinchu meatballs are made of pure pork with soy sauce and monosodium glutamate, so they are called meatballs. As for why the name was changed later, it was because the meatballs "hammered" and "punched" in Minnan dialect were naturally called meatballs.
Large intestine with shredded ginger
It is ordinary Hakka rice. The method is to clean the pig's large intestine, cut it into pieces, add water to the pot, cook it with onion and ginger until it is rotten, and then stir-fry it in the 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 "noodles", Hakka settlements in the south are called "noodles", 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
Also known as bad mother meat, it is made by fermenting glutinous rice and monascus with sugar and salt into bad mother, and then soaking chicken, duck and other meat 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
Stir-frying, marinating and marinating are common cooking methods of Hakka cuisine, and braised pork with dried plum vegetables is marinated 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
Sausage is what Hakka people call it, also called vermicelli sausage, hookah sausage or white smoked sausage. Although the appearance is similar to sausage, the taste is quite different. It tastes fragrant and soft, and it's 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
The common dip in northern Hakka villages 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.
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