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客家菜都具有“咸香味浓、菜汁浓厚”的特色，就像每次回老家时，外婆做的充满爱意的菜，有浓浓的“家乡味”，既亲切又让人感到安心。 客家酿三宝的精髓在于肉与菜的融合，没有多加香料调配的肉馅，红葱头就能轻易地将肉的鲜味提出来。
源于传统的客家菜肴，在豆腐内填入馅料制成。酿豆腐的馅料种类 繁多，一般为鱼肉或猪肉蓉，还包括辣椒、豆角、豆腐、苦瓜 等。客家盐焗鸡是一款美味菜品。
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烹饪：要用心，要专注，要耐心，才能烹饪出美味的佳肴…
.烹饪所花的努力，都是为了大家入口那刻幸福的笑容。
做一个合格的厨师必须做到多看，多学，多思，多问。
做饭给家人吃，看到盘子光光的时候，幸福感满满的。
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