When I was young, I was fascinated by the ancient town because of the saying,"There are two most beautiful small cities in China, one is Changting, Fujian, and the other is Phoenix, Hunan..." However, many ancient towns in China that have been visited in recent years have not been to Changting, Fujian...

After coming to Xiamen for ten years, I sometimes think about it. When I came to Xiamen, I still thought that it was close to Changting and I had to go and have a thorough experience...

Although I have never been to Changting, I have never eaten too much Hakka cuisine.

The Keting-Hakka official cuisine on the 4th floor of Hall A of JFC Pinshang Center on Huandao Road will be seen as soon as you get out of the elevator. It is simple and atmospheric, and incorporates the mountain and water style of Hakka culture.

The design on the right side of the restaurant is inspired by the door of the old Tingzhou People's Courtyard, while the prominent part in the middle is Changting's city wall design. There are tree plants, stone benches and wooden piers on the left side of the restaurant. General Manager Tu introduced that this design represents the dock of Tingzhou... Step by step, it seems that people are really walking in the ancient town of Tingzhou...

Keting's Hakka cuisine respects tradition, highlights the main ingredients, and is original. It also incorporates many new elements,

Frustrated plum and thin-skinned walnuts: The unique oily aroma of plump walnuts is mixed with the aroma of creamy plum, instantly returning to the memory of creamy plum candies I ate in my childhood.

Thousand Silk of Lime: After being dried, the taste of the Thousand Silk is firm and chewy. The bean aroma is mixed with the freshness of lime, making it sour and appetizing.

Crispy fried burdock: Not only is it beautiful, but it highlights the main ingredients and original flavor. It is the most prominent feature of Hakka diet. Moreover, the burdock becomes more and more fragrant. It is an excellent dish to go with rice wine.

Shrimp stuffed with morels: A fresh but refreshing dish. The morels are stuffed with shrimp glue. The shrimp glue is fresh and sweet and elastic. The morels are fragrant and delicious. The Huaishan slices seem to be spread randomly at the bottom are slippery. It is crispy and sweet. This dish exudes the aura and freshness of the mountains.

Hakka rice wine: The color is like amber, with rich rice aroma and wine aroma, and silky on the entrance. Don't be greedy. This Hakka rice wine, known as the Red Army Coke, has great stamina.

Red mushroom boiled stone jelly: A sincere example of soup, full of nourishing feeling,

Braised pork with plum vegetables: I am the kind of woman who is particularly obsessed with the aroma of plum vegetables. I have eaten pork with plum vegetables countless times, but this is the first time I have seen it served in the form of spring rolls. After frying, the crust is crispy and delicious, and the fat and lean pork belly and the rich plum vegetables are eaten together. Well, with the rich layers and taste, I can eat three more rolls.

Salt wine Hetian chicken: One side of water and soil becomes one side of dish. Changting's unique world-famous chicken Hetian chicken is used as raw material and is on the throne. The tender and smooth chicken is full of soup. The seasoning of the salt wine is very authentic. Drinking this soup will be addictive.

Taiwanese sausage: It's not exactly Hakka food, but the rice wine used for Taketing is wonderful.

Steamed yam cake: Open the cage and cover, the yam is full of aroma, and the entrance is dense and soft. It is a good staple food.

Soaked pork loin in tea oil: The pork loin moistened by tea oil is smooth and tender, and the liver is soft, glutinous and delicate, which tastes better than traditional soaked pork loin.

Salt and pepper wild bee pupae: High-protein bee pupae with golden and crispy appearance. The salty and delicious bee pupae have a slight burst of juice in each bite. You must try it to know the wonderful taste.

Kiwifruit beef grains: When the fruit is put into the vegetables, the freshness of the fresh beef grains is irresistible when the large pieces of fresh beef grains are melted into the kiwifruit.

Kung Pao Duobao fish: The powder-wrapped fish retains the tender and tender meat quality well, and is moderately fresh and spicy. Who says that Hakka people don't eat spicy food?

Dragon fruit wine soup garden: It was a little amazing when served. The red color of the dragon fruit brought the wine and glutinous rice balls to the taste wonderful. This creative dessert brings to the extreme the combination of north and south, eclectic and unique flavor system of Hakka cuisine.

Don't doubt that the price of such exquisite Hakka food, which costs millions of hardcover and costs only about 100 per person, is another good choice for families, colleagues, and friends to have dinner together.

Keting-Hakka Official Cuisine