Take a puppy that is just born 10 to 15 days and weighs about one and a half kilos. Kill it, gut it and roll it into a ball. Then choose a medium-sized fresh pork belly, wash it, cut a small mouth at one end, put the puppy into the pork belly, and then add five slices of ginger, a little salt and rice wine. Then, wrap the chopped pork belly with a small rope, put the whole pork belly in a clay pot, cover it tightly, put it in a pot, cover it tightly, and stew it on low heat 1 hour. When opening a banquet, put the pottery bowl on the table, lift the lid, and suddenly a strong fragrance of generate comes out. The guests tasted it while it was hot. Thick but not greasy, fragrant but not dry. Formerly called "Kirin Rebirth", it is one of the rare dishes in Hakka area, especially in Changting area.

River R.

It is the most famous Hakka dish and is called "the biggest Hakka dish". Hehe, the "China Famous Chicken" produced in Hetian Town of Changting, is cooked with Hakka rice wine. The skin is yellow and crisp, and the meat is tender and delicious. This is a must-have dish in the festive banquet of Changting's New Year's Day, and it is also a must-have dish for people at home and abroad to visit Changting. As the saying goes, "If you don't eat rivers, you won't be in Changting".

Rinse wine

Commonly known as "Shuan Jiu Men Tou", Liancheng is a delicious food with the same origin as medicine, which has been included in the national famous dishes menu. Shuan Jiupin is made of nine most important parts of cattle, namely, the tip of the tongue, tripe, crown of the heart, tip of tripe, lean meat in tripe, tip of tripe, cardiovascular system, loin and tripe wall. After strict selection of materials, fine knife skills, supplemented by spices, rice wine and several Chinese herbal medicines, the soup is crisp and refreshing, and has the effects of invigorating stomach and kidney, dispelling cold and removing dampness. Because eating the meat of nine parts of a cow almost contains the main essence of the cow, it is also called "eating the cow at one meal".

Steamed pork belly with green vegetables

Yongding famous dish. Use three layers of meat or a small amount of lean meat, fry or fry first, add garlic, add some glutinous rice wine and soy sauce, pour dried Yongding vegetables into the pot, add some sugar, mix well, pick them up, put them in a bowl, and steam them in the pot until the meat is rotten and fragrant. Crispy meat is tender and smooth, fresh and mellow.

Bao Si tofu

According to legend, Sibaoyang tofu has a history of more than 300 years. During the Ming and Qing Dynasties, the woodcut printing industry in Bao Si was very prosperous. Because fried food is easy to get angry, printers who work day and night pay attention to clearing heart and moistening stomach, nourishing yin and nourishing yuan. Tofu culture has a long history in Bao Si. It uses China's unique (Mayyellow) beans as the main raw materials, and cooked soybean milk and cooked gypsum are used to make white tofu. Seasonings should be carefully selected from fresh lean pork and tender beef without fascia, and a little red mushrooms, mushrooms and onions should be chopped into fresh meat sauce for stuffing. Take the minced meat balls and stuff them into the fresh tofu blocks that are square inches long and pecked into holes with your little finger. After the pig in the pot is fried, gently put the tofu with meat stuffing up into the pot, add fresh chicken soup and sprinkle a little black lobster sauce, simmer until it is cooked, and uncover the lid. Only the tofu in the pot turns yellow and white, which seems to be shaking in the slow fire. Sprinkle a little pepper and chopped green onion at this time, and when the soup is completely put away by tofu, you can taste it (while it is hot). That dish of tofu, with light yellow in white, seems to be shaking, called (overflowing tofu).