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Steamed Sticky Rice

2013-08-13

Steamed Sticky Rice, also referred to as "Boji Sticky Rice" or "Longchuang Sticky Rice", is a traditional Hakka dish which is a regular feature ofHakka family meals. To make Steamed Sticky Rice, first pour rice milk into a winnowing pan or sieve, steam for five minutes until it turns into a thin sheet of rice

Hakka Meat Balls

2013-08-13

They are crispy and are quite different from meat balls in China’s east coastal areas. Meixian, a county in Guangdong province, is known for its Bingcun Meat Balls, which are described as "extremely crispy", and Yongding, a county of Longyan city, Fujian province, is known for beef tendon meatballs

Lei Cha

2013-08-13

Lei Cha Lei Cha, or ground tea, is a traditional Hakka tea-based beverage.

Ninghua raw fish slices

2013-08-12

Grass carp is used to make Ninghua raw fish slices. The fish must weigh roughly 1.25 kilograms to ensure the meat is fresh and tender.

Hakka taro dumplings

2013-08-12

Especially during the Chinese traditional Spring Festival, the taro dumplings represent the hopes and wishes of family members.

Shuqu cake

2013-08-12

Shuqu cake has a fresh flavor and is worthy of its “green food” title. Nowadays, it is becoming more and more popular thanks to its healthy ingredients.

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