Hakka Side Dishes Served with Wine and Meal-[dried Soy Sauce and River Fish]

Guangdong cuisine is divided into three categories: Cantonese cuisine, Chaoshan cuisine and Hakka cuisine. Cantonese cuisine has a wide range of materials and many varieties; the Chaoshan region has a long coastline and rich seafood, which determines that Chaoshan cuisine is mostly based on seafood; while Hakka cuisine uses poultry and river fresh. The dried river fish made today is a commonly used ingredient in Hakka cuisine. Almost every Hakka restaurant has dishes made with dried river fish, which are steamed, fried, braised, ,,,,, and there are quite a few methods.

I have lived in Shenzhen for 7 years. In the past few years, I have been mainly Cantonese and Chaoshan cuisine when I went out to find food, or it was local cuisine and rarely Hakka cuisine. This may have something to do with the bad things I want to see and eat. When a table comes up, I will definitely choose the most delicate and best-looking dishes and eat first, and some dishes that look bad, must be eaten by others. After I say it is delicious, I will move.
Hakka dishes tend to taste better than they look good, so I ignored them. Until the beginning of this year, I stayed in Nankun Mountain for a few days. The local area is mainly Hakka cuisine. After eating for a few days, I feel pretty good. Especially the stir-fried vegetables and dried river fish left a deep impression on me.

In fact, before this, I had a shadow of dried fish. When I was in college, there was a Hunan MM in the same dormitory. Every time I came back from vacation, I would bring us dried rose fish. Back then, I liked it very much, but after my senior year internship, I returned to school and waited for graduation. In those few months, I was accidentally stuck in the throat by my beloved dried rose fish, but I was tortured. The foreign body sensation in my throat was so uncomfortable that I couldn’t fall asleep. I don’t know how many times I ran in the Department of Otology. I used a laryngoscope. I couldn’t see the stuck things. I had to do a gastroscope. I didn’t see anything. I only saw a lot of scratches, which were said to be deep. I don’t remember how long I took the medicine. Since then, I have seen dried fish. I'm afraid.

The trip to Nankun Mountain at the beginning of the year was with a friend. She has been there many times and is quite familiar with the local area, so she is responsible for ordering dishes every day. Every meal has dried fish, and every time the dried fish is at least half of it. She killed it. I'm surprised, is it so delicious? I have a lot of bad things, and I am also curious, so at the last meal in Nankun Mountain, I couldn’t help asking her: "Is it so delicious?" She didn’t say anything, and threw one to me. I can only eat it, which completely overturns my previous impression of dried fish. Although dried fish is not so hard, it tastes very good. No wonder she likes it so much.


After returning from Nankun Mountain, I never ate dried fish again. I went to Mandi’s sister’s house last week and stopped by the farmer’s Hakka specialty store to buy rice wine. The store strongly recommended their wild dried river fish to me (as for its wild true and false) We won’t discuss sex here). I didn’t plan to buy it, but someone enthusiastically asked me to try it. I bought some because of my thin skin. The store taught me to steam it with ginger, but I remember eating it in Nankunshan. There are tempeh and green peppers, so I made this [Dried Soy River Fish] by myself. Wow, it's delicious. I also have rice. If I don’t pay attention, I will finish half a bowl of rice, and I have another half bowl. , You know I rarely eat rice, half a bowl is a lot for me, and two and a half bowls are simply super level. "