The feelings of the Hakka family for Yufang Restaurant in Shenzhen can be glimpsed from the endless stretch at the door during the meal. This restaurant was located in Xin'an in 1996, and moved from Bao'an District 22 to District 19 a few years ago, but what has not changed is the proper home-style taste and Hakka gourmets that often come from far and wide to find taste.

The owner of Yufang Restaurant is a native of Heyuan Zijin, emphasizing authenticity from ingredients to flavors. Zijin Eight Knife Soup is known as the first soup in Hakka, although this statement is domineering, but it is by no means in vain. Eight knives refers to cutting one knife from each of the eight parts of the pig's body, namely pig heart, pig loin, pig liver, pig powder sausage, pig separator (pig diaphragm), pig lung, pig tongue, and front meat (lean meat between pig ears and pig hands), respectively, cut off and plated, waiting for the pot. Different from the old fire soup in Guangfu, the eight-knife soup pays attention to cutting, cooking, and eating. The cook adds the eight-knife meat to boiling water and cooks it for 10 minutes, and when the lid is opened, the meat is like a flower, and salt and pepper are added to make a bowl of eight-knife soup that is very flavorful. Yu Fang's Badao Rice Noodles are its signature and are served throughout the day, with a rich and smooth soup and a warm and fragrant peppery flavor, making it a perfect partner for Heyuan Cake Noodles. Yufang cooks the crispy and unflavored cake flour smoothly, while retaining the fresh rice aroma, and a bowl of refreshing stomach. However, the number of eight knives of meat on the rice noodles fluctuates, and if you are lucky enough to cover the entire bowl of noodles, you can't see the rice noodles, on the contrary, there are only a few pieces of lean meat, if you are really stingy, you may as well appeal directly to the owner of the store.

Stir-fried large intestine with green vegetables is also a Hakka stir-fry that Yufang has quite a skill. "Green" is a homonym for hot in Hakka, and water green vegetables are washed mustard greens with vinegar and salt, and can be used to stir-fry vegetables or mix porridge after pickling for a day. Yufang's water green vegetables are not like pickles or sauerkraut, and the acidity and saltiness are just dragonflies and water, but they are tender and crispy, and they can be eaten with several chopsticks in a row. Fat intestines can best see the sincerity of a restaurant, if it is too clean, it will leave a thin intestinal wall, and sometimes it will even be a little bitter; If you can't clean it up, it will be dirty, and it will be even more difficult to eat. Yufang's fat intestine itself has a thick and tough texture, although there is no residual fat on the inner wall, but it can be chewed more and more fragrant, crisp and thick, and the entrance with the water green vegetables is a rice artifact.

In addition, ginger is also an ingredient that Yufang prefers and is good at cooking, and it is very greasy and appetizing when used to stew duck or stir-fry beef. 4 yuan/piece of mugwort leaves are huge, dark green and glutinous, the concentration of mugwort leaves is extremely high, the taste is simple and clumsy, slightly bitter, as if chewing mugwort leaves. Classic Hakka dishes such as fried stuffed tofu, stuffed egg rolls, stuffed bitter gourd and other dishes are also large in portion and full of taste. If you don't know how to start with a large number of signature dishes, the small blackboard on the wall of the store will give today's recommended dishes.

Yu Fong has been open for more than 20 years, and even the small bamboo chairs in the store have become a symbol of conversation among diners. In addition to feelings and memories, Yufang's steady production day after day, affordable and affordable cost performance, is the core competitiveness. Although the environment is simple, it is better to be tidy, the red checkered tablecloth is bright and lively, the tables and chairs are not sticky, and even the toilet is cleaned; The waiter's aunt's face is sometimes stinky, and she can't take care of it when she is busy, but she has a deep understanding of her own dishes, and she is neat and familiar with her own work such as ordering, introducing dishes, pouring tea, and placing orders, which is more professional than the young waiters who don't know anything about other restaurants. There is no parking space near the restaurant, so it is recommended to use public transportation to eat.