In the Ming and Qing dynasties, the villagers in Xiasha, Shenzhen called potted vegetables "Xin 'an potted vegetables". 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, people in Xiasha prospered, their lives became richer and richer, and more and more people made lantern festivals, so they were renamed as "big pots of vegetables". They call the village's potted vegetables authentic with well-preserved workmanship, ingredients and cooking methods.
In Wai Village, Yuen Long, Hong Kong, potted vegetables are introduced to the world as local specialty dishes (Wai Village dishes). On the origin of wai village dishes. According to Taoge, a gourmet, Yuen Long Plain is a land of plenty of 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 ancestors will go out and make trouble, so they try to marry their aunts and allow them to smoke cigarettes, so that they can stay at home all day. The young masters stayed at home, of course, thinking about lunch after breakfast and dinner after lunch, which forced the cooks to do their best to make delicious food to satisfy their appetite. Local materials, delicious and varied 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 dishes is very elegant. They are cooked by frying, frying, burning, boiling, stewing and marinating, and then packed in pots layer by layer. There is even dried Kun inside, which is composed of more than a dozen raw materials such as chicken, duck, fish, oyster, yuba, radish, mushrooms and pork. The way of eating potted vegetables is also in line with the traditional patriarchal clan system of China people. Diners at a table only eat one potted vegetable, which means reunion and auspicious weather. Everyone holding chopsticks, rummaging in the basin, is bound to present an interesting scene, and the deeper the dish in the basin, the more delicious it tastes. Traditional potted vegetables are loaded in wooden pots. At present, most of them are stainless steel pots, and some restaurants use casseroles, which can be heated at any time and have the characteristics of hot pot.
What is intriguing is that although the coastal areas of Guangdong, the New Territories of Hong Kong and even Southeast Asia all have the custom of eating potted vegetables, there are probably two versions of the origin of potted vegetables.
At the end of the Song Dynasty, Wen Tianxiang, a general, was chased by Yuan soldiers and fled to the beach in Shenzhen (Dongguan at that time) through Lingdingyang. Usually, an article was written as Xin 'an County. In fact, Xin 'an County was located in the first year of Wanli in the Ming Dynasty (1573), not to mention the Song Dynasty, even though it did not appear in the Yuan Dynasty. At that time, it was getting late when Wen Tianxiang landed on the beach, and the troops only brought rice cakes with them and lacked dishes. Wen Tianxiang's state of mind can be imagined: "Fear on the beach says fear, and Lingting talks in the ocean.". The boatmen sympathized with the loyal subjects, and used their own pork, radish, and fish and shrimp caught now. There were not so many dishes on board, so they had to make do with it and bring them out with wooden basins. Wen Tianxiang is a Hakka. Nowadays, most people in Xiasha Village pretend to be Hakkas, so it is not difficult to explain why Hakkas and Xiasha villagers are so enthusiastic about potted dishes.
Another version is: At the end of the Southern Song Dynasty, the Emperor of the Song Dynasty fled from the nomads and was stranded in Yuen Long, Hong Kong. Just as his followers were out looking for food, the villagers at that time learned that the emperor was coming, and they donated the most precious food in their homes as a token of their wishes. In a hurry, they filled the utensils with wooden pots and filled them with delicacies, which also made the pot dishes always put the most precious ingredients at the top. However, this legend is just a legend. If you want to study it carefully, there is always something suspicious, because it is disrespectful to use a wooden basin for washing your body as a food container after all, for fear that the people at that time would not be so disrespectful to the emperor.
No matter what the historical facts are, as a wonderful flower in the catering industry, potted vegetables are diversified in cooking methods, the structure of ingredients can be changed at will, and the happy and harmonious reunion atmosphere created when enjoying them is all rare in the final analysis.
Hakka cuisine
Hakka diet can be divided into two categories: one is Hakka dishes, and the other is Hakka snacks.
Hakka cuisine on the list refers to Dongjiang Hakka cuisine, which is called Guangdong's three major cuisines together with Chaozhou cuisine and Cantonese cuisine. Traditional Hakka specialties are: salted chicken, 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 farm and 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 long-term food shortage, and most of them have porridge all the year round, and there is less water. The boiled porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning wood, and they feel that the more cooked the food, the more fragrant it will be.
It is true that the society is constantly changing, and in today's new socialist era, 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 taste and flavour
The original flavor mainly comes from three aspects: first, the selection of materials emphasizes the wild domestic coarse food, that is, the "green food" without pollution. It is worth mentioning that the good quality and taste of these foods have a great relationship with the good ecological environment of Hakka people, especially the good water; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which do not destroy the nutrition and fiber of food; Third, little or no seasoning is added, and it is generally seasoned with raw onion and cooked garlic.
Delicious and delicious, the so-called delicious and delicious, refers to the light taste, affordable price and reconciliation. Its mediating effect 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 articles" of salted chicken, stuffed tofu and braised pork, Hakka dishes are characterized by:
The steamed chicken is selected from chickens raised at home or in the mountains with cordyceps grains. The whole chicken is steamed in a pot with water, torn by hand or cut into six pieces to eat while it is hot, which is very fresh, sweet and tender. According to the data, 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 package mainly includes eight parts of the most "essence" of pigs, steamed pork red, pork offal, braised pork, etc., with some vegetables and pickled sauerkraut. This way of eating is similar to that of the past, when Hakka people killed pigs during the Spring Festival all the year round.
The whole beef set meal is mainly made of tripe hill, leaves of cowherb, top of beef heart and beef bolt. Unlike other places, the leaves of cowherb eaten here have not removed the black film on them, which is said to be mainly for strengthening the stomach.
Tofu Package Hakka people made tofu from the habit of packing jiaozi in the Central Plains, and came up with a way to make tofu because they moved to Lingnan without Michael to pack jiaozi. There are various cooking methods for Hakkas to eat tofu. The so-called tofu package includes tofu flowers for pre-meal, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, and tofu milk for snacks.
The wild osmanthus fish, eel and stone catfish larvae in the fresh Wanlv Lake in Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed or fried.
Hakka snacks
Hakka snacks are another part of Hakka diet, which is a "good thing" for Hakka people to eat on holidays and weddings and funerals. Almost all kinds of snacks are related to the farming season, or reflect a Hakka custom.
On the Lantern Festival in the first month, Hakkas always eat soup balls and hang lanterns. There are two kinds of soup pills, salty and sweet, which bodes well for "reunion". It is the custom of Hakkas to send their relatives home for the New Year to travel far away after the Lantern Festival and eating soup pills, expressing their wish that their relatives will 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 families who "added Ding" in the previous year would hang big lanterns on the beams in the central hall of their ancestral houses and invite friends and relatives to come and eat and congratulate them. During this period, the head of household brought the baby boy born last year to pay homage to the ancestral shrine first, and then to the elders, who expressed their wishes to "Li". After that, everyone drank heartily and drank wine, and even if the baby boy officially joined the family, his name was injected into the genealogy. Generally speaking, a son hangs a lantern, and the more lanterns hung in any enclosure, the brighter it will be, indicating that people are prosperous.
On February 2nd, I took off the lanterns, burned the couplets and "Li" posted in the New Year, cleaned up and finished the food left over during the New Year, such as rice cakes and flowers, and prepared to do farm work in the spring.
During the Qingming period in March, the wild wormwood was tender, so the Hakkas picked it and made it into cakes to eat. Transplanting began after the Qingming Festival, so there is a saying: "Eating wild wormwood will wear your shoulders." In Wanlv Lake Winehouse in Guangzhou, there is also a dish called "wild wormwood fried eggs". According to its boss Zhu, wild wormwood also has the effect of cooling and nourishing.
April 8th is also called Water Festival, long summer Festival, because the food eaten on holidays is poor when the appearance is yellow, and most of them are made by mixing Jiemi flour and wheat bran.
On May 5th, Dragon Boat Festival, we eat zongzi to commemorate Qu Yuan, and we also eat stuffed bitter gourd and tofu made from freshly harvested soybeans.
The harvest of crops in the first half of July 14th and the cultivation in the second half of July 14th have basically ended, and there is an atmosphere of festive harvest and holiday rest. On this day, every household in grinding bean curd eats ducks and fresh peanuts in various ways.
Eat moon cakes, stir-fried snails, chestnuts, grapefruit, yamanashi and other fruits and vegetables in the Mid-Autumn Festival on August 15th. Moon cakes and snails all represent reunion, and people who go out to work on this day have to go home for the holidays. In the past, there was a tradition of playing Kongming lanterns for entertainment.
The Double Ninth Festival on September is also called Ghost Festival, and the second burial of Hakka ancestors is held on this day. The snack I ate this day was nine layers of skin.
There is a saying in the Hakka area on the winter solstice in November called "Winter (Winter Solstice) is a big Chinese New Year (Spring Festival)", which means it is even 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 paste. Because the weather is cold and dry at this time, Hakka people prepare for the Spring Festival with preserved pork and pickled vegetables at this time. The preserved pork on this day can be kept for a long time.
The Spring Festival (Chinese New Year) began on December 25th, and I was busy preparing food for the Spring Festival and welcoming my relatives who had returned far away. Eat glutinous rice-made oily fruits and large cages during 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 it is, Hakkas have to go home to have a "reunion dinner" and reunite with their relatives.
Hakka culture is a branch of China culture. What Hakka foods have you eaten? How does it taste? Hakka is a branch of Han nationality with the characteristics of Huaxia nationality, the only ethnic group that is not named after the region, a Han ethnic group whose mother tongue is Hakka dialect, and one of the locals in Guangdong, Fujian, Jiangxi, Taiwan Province and other provinces in southern China.
Hakka culture has a long history, and it is also a branch of Chinese culture at present. Hakka food is also a part of culture, and it is loved by many people. Let's share some main Hakka foods with you to see if you have eaten them.
1, salt h chicken
Chicken with salt H is a well-known Hakka dish and one of the signature dishes of local Hakka in Guangdong. It is popular in Shenzhen, Meizhou, Huizhou, Heyuan and other places in Guangdong, and has now become a famous classic dish at home and abroad.
2. Stuffed tofu
Stuffed tofu is a famous Hakka dish, which is common in Guangdong, Guangxi, Fujian, Jiangxi and other Hakka areas. The production materials need tofu, green onions, pork, etc., and the taste is light, which is one of the most representative dishes of Hakka food culture. The soup is mellow, tender and smooth, delicious and popular.
3. Braised meat with plum vegetables
Braised pork with plum, a traditional dish of Han nationality, belongs to Hakka cuisine, and is made of pork belly, plum, scallion and ginger slices. Usually, pork belly is cooked thoroughly in a soup pot, with soy sauce, fried and colored, and then cut into pieces. After that, add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low fire, put the pork belly into a bowl, spread the plum vegetables on the upper floor, and pour in the original soup to steam thoroughly. When you take the food, buckle the meat in the plate. After cooking, the meat tastes rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.
4. Yongding taro bag
Yongding taro bag is a traditional snack produced in Yongding, Fujian Province, which belongs to Fujian cuisine. Red taro and potato powder are used to make skin, and meat, mushrooms and winter bamboo shoots are used as stuffing to make bags and steamed. Fresh, fragrant, smooth and soft, suitable for both hot and cold.
5. Radish {
Radish {(Hakka dialect), called Caibao @ and Caitou {in Chaoshan area and Minnan area, is a characteristic traditional snack and belongs to Hakka cuisine. The practices vary from place to place, but the practices are similar. They are all made of shredded radish, bacon, mushrooms, shrimp, peanuts, onions and other ingredients, wrapped in glutinous rice balls, usually made into jiaozi shapes, or made into various shapes with other materials according to their own tastes, which can be steamed, boiled and fried.
6. Hakka pork belly chicken
Chicken with pork belly is a famous Hakka dish in Guangdong, also known as "Phoenix reborn". There are many ways to make it, all of which are different in medicinal materials, but the taste is very good.
7. Hakka omelet corner
Hakka fried egg horn is a traditional famous dish in Guangdong province, belonging to Cantonese cuisine. One of the classic Hakka home-cooked dishes, the fillings in the eggs are rich and varied, and the golden egg horns are so delicious that people are drooling.
8. Tea smashing
In the long-standing traditional culture, lei tea can be regarded as a unique landscape in Hakka food culture. Rice, peanuts, sesame seeds, mung beans, salt, tea, litsea cubeba and ginger are generally used as raw materials, which are mashed into paste with a mortar, boiled with water and mixed evenly, and fried rice is fragrant and delicious.
9. Hakka meatballs
Hakkas love to eat meatballs, which are both snacks and a home-cooked dish. Hakkas mainly use the homonym of "pill" and "circle", meaning reunion and perfection. Meatballs are divided into pork balls, fish balls, beef balls and beef tendon balls due to different materials. It is characterized by pure taste, keeping the original meat taste and crisp toughness.
The above are 9 Hakka cuisines to share with you, all of which are very delicious. Friends who come to Hakka settlements can try them. Welcome Hakka friends to add comments.
I am a lonely dust and a grain of sand. I am committed to recommending local cuisines to everyone. If you like me, pay attention to me. Your attention is the driving force for me to keep updating!
Why do some Hakkas want to eat brewed bitter gourd during the Dragon Boat Festival? What is the perfect match for brewing bitter gourd? Speaking of the reason why Hakka people eat bitter gourd during the Dragon Boat Festival, it is said that the origin of bitter gourd brewing at that time was that some people wanted to eat bitter gourd and some people wanted to eat meat, so everyone was happy when they brewed bitter gourd, which profoundly showed the wisdom of Hakka people and the profound Hakka food culture. Hakka people always make tofu, bitter gourd, pepper and eggplant at home during holidays since childhood. There was a rumor that Hakka cuisine, one of the series of Hakka folk stories, and the origin of Hakka tofu, was said that a Wuhua person and a Xingning person were sworn brothers a long time ago, but later there was a contradiction when ordering food. One wanted to eat pork and the other wanted to eat tofu. Later, the clever restaurant owner came up with one. Animation shows the wisdom and profound Hakka food culture of Hakka people.
In Zhou Jun's eyes, Hakka people are all masters of cooking, so they can really start cooking anything easily.
Eating brewed bitter gourd on Dragon Boat Festival is in line with the local cooking flavor, and secondly, bitter gourd has the effect of clearing fire and detoxifying.
Eating bitter gourd is delicious only when the color is green and yellow, and it has the effect of clearing away heat and relieving summer heat.
Brewing bitter gourd is to cut bitter gourd into small pieces, then put the meat stuffing (of course, it can also be glutinous rice stuffing) into the hollowed bitter gourd, then put it in a pot for frying, and then stew it with fire. Bitter gourd has lost its flavor and is perfectly combined with the stuffing.
Bitter gourd is bitter, but it will never pass on the bitterness to "others". For example, if you cook and stew fish with bitter gourd, the fish will never be bitter.
The method of brewing bitter gourd is not complicated, but the taste will be quite different. Some people steam it directly and serve it, only it is simple and fresh; Someone wants to pour the sauce on it, which naturally adds a few layers of fragrance.
Bitter gourd tastes bitter, and southerners eat more vegetables. Bitter gourd can be eaten in summer and autumn, which is used as a meal with Mo, but it is delicious and not bitter.
Bitter bitter gourd, with delicious meat stuffing and smooth sauce, is not greasy.
Bitter gourd is not greasy, but it has some meat dishes. The rich sauce is actually very suitable for the seemingly dull staple food, so the perfect match is of course delicious rice or half a catty of hand-pulled rice.
The dieter is cautious, and he is afraid that you will eat a bowl too little, and you will lick the plate after eating two bowls!