Below is a compilation of 21 popular Hakka snacks.
1. Persimmon Cake
Making persimmon cake is a tradition of the Hakka people - Hakka people used to make dry food for long-term storage of crops after harvest for winter and migration, and persimmon cake is one of them, which is also called "Persimmon Flower" by the Hakka people in Meizhou. "The color is grayish-white, and the cross-section is golden. The color gray and white, the cross-section of the golden translucent gelatinous, soft, sweet, sweet and wet non-toxic, moistening the heart and lungs, cough and phlegm, clearing away heat and quenching thirst, strengthening the spleen and intestines.
2. Pan Fried Pile
Pan Fried Pile is a traditional and indispensable homemade New Year's product of our Hakka people. In the past, no matter how poor or rich a family was, they would always fry some pan-fried dumplings at least once in a while. Probably because of the meaning of "reunion and fullness", the freshly fried dumplings are full of aroma, crispy on the outside and soft on the inside, sweet and savory, and delicious when accompanied by Hakka wine, which is the most delicious.
3. Hakka Tea
The method of making and drinking Hakka tea was gradually spread to Fujian, Guangdong, Gan, Taiwan and other regions with the southward migration of the Hakka people, and nowadays Hakka Chuang in Ninghua County, Fujian Province, Lufeng City, Luhe County, Jiexi County, Guangdong Province, Jiangxi Province, Hunan Province, and Taiwan, etc., still retain this delicious culture and have formed different styles. The tea is made with a special tile porcelain ringing bowl, which is left with concave lines, and the wooden and dense mountain barn trees on the mountain are taken to make the tea stick, and the raw materials of the tea are tea leaves, fried peanuts, sesame seeds, cilantro, and mint.
4. Stuffed tofu
This is also more representative of Hakka cuisine in the side of a snack, the production of stuffed tofu is a special test of a chef's skills, because the tofu to be stuffed with some of the condiments, but the condiments must be put in the right place a little bit, because if you put too much, then it may affect the texture of the, and will affect the degree of beauty of the tofu, the real stuffed tofu! The real stuffed tofu is very rich in flavor.
5. taro package
This is to use taro after cooking mashed into mud, and then add some sweet potato flour and made out of the hands will be kneaded into the shape of the bun skin, in the inside will add some lean meat and shrimp and so on some of the seasoning, wrapped up directly after the steamer on the steamer and then steaming, hot and then out of the pot to eat is really very fragrant, and sprinkled with sesame oil and scallions, and then with some secret spicy sauce, and then with some of the best-seller of the year. After sprinkling with sesame oil and scallions, and then with some secret spicy sauce, it is really very delicious.
6. Cow's ear
also called cow's ear cake, its appearance and the cow's ear is particularly similar to the traditional Hakka snacks, but also handmade it is with glutinous rice flour and crushed peanut grains and sesame seeds stirring mix, add some sugar and salsa and so on into the filling wrapped in pig's ear in the middle of, and then put into the frying pan stir-fried to a golden brown, then you can It is also a favorite snack of Hakka people before and after tea.
7. Fried taro balls
Hakka fried taro balls are people in the Spring Festival, July half, August half of the festival food, fried taro balls with "crispy, fragrant, crispy" texture, after eating a long aftertaste, and now has become a common people's daily food.
8. Fried rot roll
Fried rot roll is also a Hakka specialty, the production process is more complex, but delicious and unique, Hakka families during the New Year an essential snack on the table.
9. Glutinous Rice Chicken
It is one of the Hakka specialties. The method is to put chicken, barbecued pork, pork ribs, salted egg yolks, mushrooms and other fillings into the glutinous rice, and then put it into the steamer with a lotus leaf. Glutinous rice chicken is filled with the fragrance of lotus leaves, and when chewed, it is sticky with the aroma of chicken meat.
10. Pork balls
Pork balls, carp balls, beef balls, collectively known as Pork balls, also known as wrestling round, originated in the Hakka. According to historical records, since the end of the Jin Dynasty, a lot of Han people from the Central Plains began to migrate southward, forming the early Hakka folk, and then some Han people continued to move east into Fujian or south to Guangdong and other places. To escape the war in the Central Plains, suffered the pain of migration of the Hakka people, looking forward to peace and prosperity, the desire to reunite the family, and always enjoy peace and quiet, specially produced a local characteristics of the prominent and with a strong colorful celebration of the flavors of food, that is, round Hakka whacked balls.
11. Alkaline rice dumplings
The fifth day of the fifth lunar month is the Dragon Boat Festival, different regions have different customs, a small rice dumplings due to regional differences, the Hakka people due to the ingredients in the alkaline water and the name, also known as the "gray water rice dumplings".
12. soybean cake
The Hakka region generally have the custom of deep-fried soybean cake, can also be fried into the appearance of peanut cake is generally a golden yellow round slices, the middle half of the package with peanuts, soybeans, etc., crispy and delicious. Shaoguan area Hakka called this cake copper spoon cake, bean shell children.
13. cold powder
belongs to one of the traditional Hakka cuisine, similar to jelly but because it is made of natural plants, so more healthy than jelly. The food is loved by the locals and is suitable for both young and old.
14. Sophora powder
is a Hakka summer specialty desserts and snacks of a kind, smooth in the mouth. Take the acacia flowers and rice ensemble, for similar rice noodles smooth and strong, the production of the same rice noodles have the same flavor.
15. fried buckwheat know
Hakka region, buckwheat more, thicker leaves, buckwheat is very crisp, Hakka people eat buckwheat is also eaten with fried, buckwheat chopped up, flour, water and eggs and into a thick paste, add the right amount of salt and chopped buckwheat, you can also add peanuts, the best thing is to add the shells of the fresh river prawns. The best thing is to add fresh shrimp with the shells on. They are also divided into thick and thin, with the thick ones being soft and crunchy on the inside and the thin ones being transparent and crunchy, with an aroma that makes you feel like you are in the countryside.
16. Bowls
Bowls are a common snack for Hakka people and are also the main attraction at ceremonial occasions. It is fermented, and when the dough rises from the bowl, cracks appear, which the Hakka people call "smiles". Meaning that the signs of good fortune, so the bowl board to "the more smile the better" This is the New Year's festivals and red and white commonly used food, some people also write "hair meet", meaning rich and wealthy.
17. Bundle of knowledge
Bundle of knowledge is a simple material and simple to make, a piece of rice flour skin wrapped dried beans, minced meat and garlic can be steamed, used for breakfast and snacks. The aroma of dried beans and garlic blends with the rice flavor of the rice noodles, giving you a great aftertaste when you bite into it.
18.Sweet Confessions
The Hakka people say that they will not celebrate the New Year without steaming sweet confessions. The Hakka people must keep a portion of the sweet rice for the New Year until the second day of February, on the second day of the sweet rice will be cut into small pieces and fried in oil to eat "so-called support the waist bone" (because the second month of the lunar calendar is the beginning of the spring planting and sowing), which means that will be carried out intense labor. Sweet rice is characterized by its thick, sweet and tough taste. The sweet sweet know a lot of ways to eat, can be cut into small pieces with oil fried, crispy outside and tough inside, sweet and delicious, unique flavor or cut into small pieces of steamed soft to eat, more can be directly "cold food".
19. Bamboo Shoots
Bamboo Shoots, Tai Po Hakka snacks. It is made from potato flour, stuffed with asparagus, squid, shrimp, mushrooms, dried tofu and fresh meat, wrapped into a dumpling-like but larger than dumplings called "Bamboo Shoots Confessions", steamed over high heat, and then smeared with a little sesame oil to be eaten, which has a smooth texture and a very good flavor.
20Shrimp Quail
Shrimp Quail is also a Hakka specialty, stuffed with small shrimp, green onions, etc., after deep-frying, eat crispy can be enclosure, but also exudes the strong aroma of deep-fried shrimp, the aroma of the nose, while hot, dipped in salt and pepper to eat, the mouth and mouth, the aftertaste is endless.
21. Water quail
Water quail is also called "cover quail", cover quail is the name of the Hakka people, other places called water quail. The water is a special snack in Beihai, it is white and crystalline, smooth and elastic, covered with a layer of fragrant condiments on the top, and then with soy sauce and garlic and other seasonings, sour and salty, water is generally 5-6 layers, eat a kind of more layers.
In fact, in the countryside there are a lot of popular people like to eat folk dishes, may be some young people used to eat in the countryside, but with the passage of time, in fact, many of the rural snacks are rare, but like to homemade all kinds of rural snacks Hakka, even if it is a long time after the time, but you can still taste the traditional snacks that used to be eaten when you were a child, and the practice is unchanged. What other Hakka snacks have you eaten and always remembered?