Pan Fried Niang Dou fu 煎酿豆腐

Panfried Niang Doufu with light cornstarch on a bed of lettuce.

An all-time favourite for those who love wholesome Hakka cuisine.


For deep-fried yong tofu, please check out an earlier post :
http://hakkafood.blogspot.com/search?q=niang+dofu

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Alkaline Rice Dumpling with bean filling 简粽

This is a followup to an earlier post on meat dumplings :

http://hakkafood.blogspot.com/2008/12/rice-dumpling-with-meat-filling-zhong.html



Here's the nostalgic alkaline, chewy, soft and sticky glutinous rice dumpling with mung bean filling, drizzled with brown or yellow syrup. In Hakka, it's called "gun shui joong". A good dumpling is uniformly soft in texture. This demands meticulous sorting of random long grain rice from the glutinuous rice before mixing the ingredients and cooking them.

A simple Hakka meal for guests

A meal served at Zheng Cheng Lou at Yongding County, South China : rice and dishes.

From top left : Mei Cai Kou Ro; fried fresh water fish; steamed fish ball; salted chicken; marrow stew with meat, fried tofu and melon soup (centre).

Link :

http://oneworldtalk.freeforums.org/hakka-cuisine-t158.html

以家常便饭待客