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 the coastal areas of Guangdong, the New Territories of Hong Kong and even Southeast Asia, potted vegetables, as a wonderful flower in the catering industry, have a variety of cooking methods, and the structure of ingredients can be changed at will. In the final analysis, it is rare to create a happy and harmonious reunion atmosphere when enjoying them.
Hakka food: Hakka food can be divided into two categories: one is Hakka food and the other is Hakka snacks.
Hakka cuisine: Hakka cuisine in Dongjiang, together with Chaozhou cuisine and Cantonese cuisine, is one of the three major cuisines in Guangdong. 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.
Authentic and delicious: indeed, society is constantly changing, and in today's new socialist period, 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". Original he flavor
Original flavor: mainly 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: delicious and delicious means 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.