Hakka cuisine refers to the dishes cooked by Hakka people. As most Hakkas are located in mountainous areas, they have had the habit of eating wild vegetables since ancient times. Therefore, Hakka cuisine, with wild vegetables and dried vegetables as the main raw materials, is salty and has a strong Shan Ye flavor. Hakka cuisine has many local classic dishes, such as: oily chicken, bacon glutinous rice, hibiscus eggs, kung fu chicken, braised chicken with straw mushroom, fried cake, stewed hooves with bamboo sheng, braised pork with cabbage and so on. , full of flavor and endless aftertaste.
Hakkas are an ethnic group in southern China. There has been a unique food culture since ancient times. Because it grows in mountainous areas, the dishes are mainly wild vegetables, with salty taste and lasting aftertaste. Hakka cuisine is different from Sichuan cuisine in its acrimony and Cantonese cuisine in its lightness and uniqueness.
Introduction of Hakka specialties:
1, Hakka brine chicken
"Baked chicken with salt" is 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 Shouma, Dongjiang was developed, and local restaurants competed to entertain guests with the best dishes, so they created a way to make fresh chicken eat until now, so the dishes began to work in Dongjiang, and Dongjiang is the seat of Hakka people, so they called this kind of chicken "Hakka hot-rolled chicken".
Step 2 steam chicken with water
Choose domestic chickens or chickens that run in the mountains to win the beauty of public goods. Put the whole chicken in Yinlitian and steam it in 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.
Baidu encyclopedia-Hakka gourmet