It is true that the society is constantly changing, and in today's new era of socialism, Hakka cuisine is also constantly innovating. The traditional Dongjiang cuisine has gradually formed its own local characteristics in the pots of modern Hakkas, and has the reputation of "original flavor and delicious heart".
The original flavor mainly comes from three aspects: First, the selection of materials emphasizes wild domestic coarse grains, that is, pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of Hakka people, especially the good water; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which does not destroy the nutrition and fiber of food; Third, with little or no seasoning, it is generally seasoned with raw onions and cooked garlic.
Delicious and delicious, the so-called delicious and delicious, refers to the light taste, affordable and harmonious. Its mediation function is similar to the modern term "dietotherapy". Many Hakka dishes have the functions of nourishing yin and reducing fire, clearing liver and improving eyesight, strengthening waist and tonifying kidney, nourishing face and benefiting qi. In 20 14, in addition to the traditional "old three articles" of brine chicken, stuffed tofu and braised pork, Hakka brine chicken "brine chicken" was a famous dish in Guangdong. Originated in Dongjiang, Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor. Later, the salt industry in Dongjiang, the capital of Dongjiang, was developed. In order to entertain guests and strive to make the best dishes, local restaurants created a method of roasting fresh chicken with hot salt, so the dishes began to linger in Dongjiang Yu, and Dongjiang is the seat of Hakka people, so they called this kind of chicken "Hakka Salt Roasted Chicken". Steamed chicken is selected from chickens raised with Cordyceps granules at home or in the mountains. Steam the whole chicken in a pot with water, tear it by hand or cut it into six pieces with a knife and eat it while it is hot. It is very fresh, sweet and tender. The data show that the amino acid content of this kind of chicken raised by indigenous method is more than 10 times higher than that raised by concentrated feed, which shows that its nutritional value is extremely high. The whole pig set meal mainly includes the eight most "refined" parts of pigs, such as steamed pork red, pork offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival. The whole beef set meal is mainly made of tripe hill, cowherb leaves, beef heart top and beef suppository. Different from other places, the leaves of Vaccaria seed eaten here have not removed the black film on them, which is said to be mainly for strengthening the stomach. Tofu-wrapped Hakkas made tofu from the habit of wrapping jiaozi in the Central Plains, and came up with a way to make tofu because there was no wheat wrapped in jiaozi when they moved to Lingnan. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk. The wild osmanthus fish, eel and grouper larvae in the fresh Lvwan Lake of Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried. Pot dishes, also known as "cauldron dishes", have been circulating in rural areas around Guangdong and Hong Kong for nearly a thousand years, with Huang as the main one. It is said that when Emperor Qianlong visited the south of the Yangtze River, he was unforgettable after tasting them, so he was famous for imitating the trip of "Thousand Banquets".
During the Ming and Qing Dynasties, villagers in Xiasha, Shenzhen called the potted dishes "Xin 'an potted dishes". At that time, eating potted vegetables used a wooden basin to hold vegetables, and a table used a wooden basin, a square table, four benches and a table for eight people, commonly known as "eating potted vegetables." Later, Xiasha people flourished, their lives became richer and richer, and more and more people made Yuanxiao, so they changed their names to "big pots of vegetables". They said that the potted vegetables in the village are authentic, and the techniques, ingredients and cooking methods are well preserved.
Pot dishes are more rustic than the famous "Yipin Pot". The cooking method of the seemingly rough pot dish is very elegant. They are made by frying, frying, burning, boiling, stewing and marinating, and then they are put in a pot layer by layer. There is even dried Kun in it, which consists of more than a dozen raw materials such as chicken, duck, fish, oyster, yuba, radish, mushrooms and pork. The way of eating potted vegetables also conforms to the traditional patriarchal clan system of China people. Diners at a table only eat a pot of vegetables, which means reunion and good luck. Everyone rummages in the basin with chopsticks, which is bound to present an interesting scene. The deeper the food in the basin, the more delicious it tastes. Traditional potted vegetables are packed in wooden pots. At present, most of them are from stainless steel pot, and there are also casseroles for restaurants, which can be heated at any time and have the characteristics of hot pot.