Marinated noodles
The fried lard on the day is mixed with the noodles to fully integrate the wheat aroma and the meat aroma, and then a few drops of the finishing touch of the fish sauce, the meat aroma of the lard and the umami of the fish sauce form a unique sea and land sink in the mouth, which has achieved this traditional Meizhou flavor.
Hakka salt-baked chicken
There is no oil under the skin of the chicken, so it will not feel too greasy to eat, and the chicken is not too salty but has the aroma of marinade, so it is a good choice to eat alone or with rice.
Bitter bamboo shoot pot
Using wild bitter bamboo shoots from the mountains, stewed together with pork foot wrist meat or three-layer meat, Hakka pickles, soybeans, and oysters, the meat slices and bamboo shoots are eaten together, the taste is unique, and the sweet and refreshing aftertaste of bitter bamboo shoots is rising, and the aftertaste is endless.
Other recommendations:
Tofu pot, pork lard noodles, fish head pot, old fire soup, egg dumpling pot