Potted dishes, as Hakka dishes, have a long history, also known as big dishes. Chinese cuisine originated from Hakka traditional "sumptuous cuisine". As the name implies, it is to put all the food in one big plate and mix it together to create a unique taste. Rich materials are stacked on a large plate layer by layer, and the most easily absorbed materials are usually placed below. When eating, eat plate by plate, layer by layer. The juice is rich and fragrant, which makes people get better gradually. 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. Potted vegetables are introduced to the world as a local specialty (Weichun cuisine) in Weichun, Yuen Long, Hong Kong. Exploring the origin of wai village dishes. Gourmet Tao Ge believes that Yuen Long Plain is a place rich in raw materials. But there are also some little-known reasons. For example, a clan with a little history is well-off, self-sufficient and well-fed. Parents are afraid that the second ancestor will go out to make trouble, so they try to marry their aunt, allow them to smoke cigarettes and let them stay at home all day. The young masters all stay at home, thinking about lunch after breakfast and dinner after lunch, of course, which forces the cooks to do their best to make delicious food to satisfy their appetite. Local materials, delicious and diverse dishes around the village came into being. 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. What is intriguing is that although there are customs of eating potted vegetables in Guangdong coastal areas, Hong Kong New Territories and even Southeast Asia, there are probably two versions of the origin of potted vegetables. At the end of the Song Dynasty, General Wen Tianxiang was chased by Yuan soldiers and fled to the beach in Shenzhen (then Dongguan) via Lingdingyang. Usually writing articles is from Xin 'an County. In fact, Xin 'an County existed in the first year of Wanli in Ming Dynasty (1573), not to mention the Song Dynasty, even the Yuan Dynasty did not appear. At that time, it was getting late when Wen Tianxiang landed, and the troops only brought rice cakes and lacked vegetables. Wen Tianxiang's state of mind can be imagined: "On the beach, we can talk about fear, while in the ocean, we can talk in the pavilion. "The boatmen sympathized with the loyal subjects and used their own pork, radish and fish and shrimp caught now. There weren't so many dishes on board, so they had to make do with it and bring it out in a wooden basin. Wen Tianxiang is a Hakka. Now most people in Xiasha village pretend to be Hakkas, which is not difficult to explain why Hakkas and Xiasha villagers are so enthusiastic about potted vegetables. Another version is: At the end of the Southern Song Dynasty, the Emperor of the Song Dynasty fled the nomadic people and stayed in Yuen Long, Hong Kong. Just as his entourage went out to look for food, the villagers at that time learned that the emperor was coming and donated the most precious food in their homes to show their hearts. In desperation, they filled the utensils with wooden pots and served delicious food, which also made the pot dishes always put the most precious ingredients on the top. However, this legend is just a legend. If you study it carefully, there is always something suspicious, because it is disrespectful to use a wooden basin for washing your body as a container for holding vegetables, for fear that people at that time would be less disrespectful to the emperor. No matter what the historical facts are, as a wonderful flower in the catering industry, the diversification of cooking methods of potted dishes, the random changes in the structure of ingredients and the happy and harmonious reunion atmosphere created when enjoying them are all rare in the final analysis. Hakka food Hakka diet can be divided into two categories: one is Hakka food and the other is Hakka snacks. Hakka cuisine on the list refers to Dongjiang Hakka cuisine, which is also called the three major cuisines in Guangdong with Chaozhou cuisine and Cantonese cuisine. Traditional Hakka specialties are: baked chicken with salt, stuffed tofu and braised pork. Compared with Chaozhou cuisine, the taste of Hakka cuisine emphasizes "fat, salty and cooked", which is related to the living standards and habits of Hakka people in the past. First of all, because the Hakkas used to live in the mountains, the labor intensity was high, and there was little meat and food, and fatty food could effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of the long-term lack of food, and most of them have porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing the salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is. 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, 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. At present, in addition to the traditional "old three kinds" of salted chicken, stuffed tofu and braised pork, Hakka cuisine has the following characteristics: steamed chicken is domestic or raised in the mountains, and the whole chicken is steamed with Cordyceps granules in a pot with water, torn or cut into six pieces by hand and eaten hot, which is very fresh and sweet. 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 the nutritional value of the base 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. Hakka snacks Hakka snacks are another part of Hakka diet, and they are "good things" that Hakka people can only eat during holidays and weddings. Almost every snack is related to farming season or reflects a Hakka custom. On the Lantern Festival in the first month, Hakkas always eat glutinous rice balls and hang lanterns. Soup pills are salty and sweet, which bodes well for "reunion". After the Lantern Festival, it is the custom of Hakkas to send their relatives home for a long trip for the New Year, eat soup and medicine, and express their wish to be safe outside for one year and come back for reunion at the end of the year. On the Lantern Festival or three days earlier, the family of "Gardin" would hang big lanterns on the beam of the central hall of their ancestral home the year before, inviting friends and relatives to dinner and congratulations. During the period, the head of the household took the baby boy born last year to worship at the ancestral hall first, and then went to the elders, who expressed their wishes to Li. After that, everyone drank and drank. Even if the baby boy officially joined the family, his name was injected into the genealogy. Generally speaking, sons hang lanterns, and the more lanterns hung in any enclosure, the brighter they will be, indicating that people are prosperous. On February 2, I took off my lanterns, burned the couplets and "Li" posted in the New Year, and cleaned up the leftover food such as rice cakes and flowers, ready to do farm work in the spring. During the Qingming Festival in March, the wild wormwood was tender, so the Hakkas picked it and made it into cakes. Transplanting began after Tomb-Sweeping Day, so there is a saying: "Eat wild wormwood and wear your shoulders. There is also a dish called "Fried Eggs with Wild wormwood" in Lvwanhu Tavern. According to its boss Zhu, wild wormwood also has the effect of cooling and nourishing. April 8th is also known as the Water Festival and the Long Summer Festival, because the food eaten during the festival is poor in appearance when it turns yellow, and most of it is made of Jie Mi flour and wheat bran. On May 5th, Dragon Boat Festival, we ate zongzi to commemorate Qu Yuan, and we also ate bitter gourd and tofu made of freshly harvested soybeans. The harvest of crops in the first half of July 14 and the cultivation in the second half of July 14 have basically ended, and there is an atmosphere of bumper harvest and festive holidays. On this day, every household is in grinding bean curd, eating ducks and fresh peanuts in various ways. Eat moon cakes, fried snails, chestnuts, grapefruit, yamanashi and other fruits and vegetables in Mid-Autumn Festival on August 15. Moon cakes and snails represent reunion, and people who go out to work on this day have to go home for the New Year. In the past, there was a tradition of playing with Kongming lanterns as entertainment. The Double Ninth Festival in September is also called Ghost Festival, and the second burial of Hakka ancestors was held on this day. The snacks eaten this day are nine layers of skin. 1 1 From the winter solstice, there is a saying in Hakka area that "winter (winter solstice) is the Chinese New Year (Spring Festival)", which means it is more grand than the Spring Festival, because the autumn harvest is in winter, the farming has been finished, and the crops have been cultivated for one year, which is rich and gratifying. The snack to eat this day is radish sauce. Because the weather is cold and dry at this time, Hakkas prepare for the Spring Festival with bacon and pickles at this time. The cured pork on this day can be preserved for a long time. The Spring Festival (Chinese New Year) begins on1February 25th, and I am busy preparing food for the Spring Festival to welcome my relatives who have come back from afar. Eat oily fruit cages made of glutinous rice in the New Year, as well as Hakka dishes such as braised pork and stuffed tofu. Especially on New Year's Eve, no matter how far away, Hakkas will go home to have a "reunion dinner" and reunite with their relatives.

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