Basic Features Editor

The basic features of Hakka cuisine are that the ingredients are mainly meat, with less aquatic products; the main ingredients are highlighted, the original flavor is emphasized, and the taste is soft and fragrant; Paying attention to fire skills, it is good at stewing, roasting, potting and brewing, and is especially famous for its casserole dishes. It has a simple shape and obvious local style. Today, Hakka cooking techniques are still preserved in farmers' homes or restaurants, and there are still many wonderful manual techniques. Such as wine method: a typical dish is rose wine and double pigeon. The method is to kill the two pigeons, wipe them dry, and spread them in an earthenware bowl. Place two bamboo chopsticks horizontally under the pigeons so that there is a little distance between the pigeon body and the bottom of the bowl to allow the heat to circulate. Take a glass of rose wine and place it between the two pigeons. between the cups, then put the whole bowl into the iron pot, add a clay pot as a lid, and cook the pot over medium heat. When the pigeons are cooked, there is still half a cup of sake in the cup, but the wine flavor is gone, only the pigeon meat is fragrant and fragrant. . This method is only seen in Hakka recipes. Nowadays, in order to save time and simplicity, farmers have created the "Three Cups of Chicken" method on this basis. It is even more simple and wonderful: take a cup of wine, a cup of soy sauce, and a cup of water, mix them in a pot, and fill the pot halfway with Use a few bamboo chopsticks to hold up a whole slaughtered chicken, cover it and cook it over high heat for half an hour, and you can enjoy the sweet, fragrant, soft and delicious chicken.

In addition, there are many practices in today's Hakka cooking techniques that can be traced back to their origins. They are extremely ancient and unique in modern recipes. For example, the history of Dongjiang meatballs can be traced back to more than 2,000 years ago. "Book of Rites Zhuliu" lists eight delicacies, and the fifth delicacy is called "pounding delicacies." The method is: "To take the meat of cattle, sheep, elk, deer, and stags, you must brachial (read Mei, spine and side meat). Every thing Like a cow, beat it on its side, remove its bait (tendons), cook it, remove its tremors, and rub its meat." This method was called "Tiao Wan Zhi" in Jia Sixie's "Qi Min Yao Shu" of the Southern and Northern Dynasties. It is famous for its elasticity and ability to jump. It can be seen that the "punching" technique of Hakka cuisine comes from the ancients and comes from the Central Plains. All these show that Hakka cooking, as a food culture in folk culture, has a strong ancient meaning and is the crystallization of wisdom condensed by Hakka people in their lives for thousands of years.

Nowadays, the trend of returning to basics in the food industry is getting stronger. It is undoubtedly of great practical significance to carry forward the essence of Hakka food culture and inherit its exquisite and magical cooking skills.