Its taste is mainly salty, fat and cooked, and it is good at cooking delicacies and poultry. Hakka cuisine is mainly popular in Shenzhen, Guangdong, Ganzhou, Jiangxi and parts of Fujian, Guangxi and Taiwan Province provinces. Hakka cuisine has a strong cultural background, just like Hakka dialect, which retains the ancient charm, traditions and customs of Zhongzhou.
Hakka cuisine is an inseparable and important part of Han nationality's food culture. Due to its unique geographical location, products and customs, its ancient and unique flavor has been completely preserved, forming a distinctive and unique Hakka cuisine. Hakka cuisine, famous for its chicken-free, meat-free, duck-free and elbow-free, has become a wonderful flower in China's food culture.
Hakka dishes represent dishes.
Kimchi is a unique cooking method of Hakka people. It is a way of putting raw materials in, stuffing, coating, wrapping in another or several kinds of ingredients, and then heating them into dishes. Stir-fried three treasures can be described as an indispensable dish to accompany Hakka people to grow up and celebrate the holidays. Fermented Sambo consists of green pepper, eggplant and bitter gourd, which are fried, steamed and thickened.
No matter which method is used, it is very fresh and tender, fragrant but not greasy, and has a unique taste. As a representative dish of Hakka fermented dishes, this dish is very popular in Guangdong, Hong Kong and Macao. Hakka basin dishes, also known as big dishes, are more rustic than famous pots, and the cooking methods of seemingly rough basin dishes are very elegant.
Baidu encyclopedia-Hakka gourmet