Happy Mid-Autumn Festival

Spend a good time with a full moon and have a reunion

The annual Mid-Autumn Festival is coming!

It's rare for till, raising my cup, I asked the bright moon

to have a family reunion

How can it be accompanied by delicious food?

Eating

is the best sustenance for Hakka people to miss their hometown during the Mid-Autumn Festival

Beating fish is one of the traditional famous dishes of Hakka people who enclose houses. It has good color, fragrance, taste and shape, and has the effects of refreshing the mind, improving eyesight and diuresis and promoting sleep. It is a good food for nourishing and keeping fit, and has always been one of the first-class dishes in folk banquets.

There is a folk saying in Longnan that "he who doesn't know how to beat fish is not a great chef". The ancestral fish-beating was developed by the chef Liu Huaigu (Chaoyang County, Chaozhou, Guangdong Province) in the Qing Dynasty, and later spread to Longnan. Xu Shouheng, a native of Longnan who was an official in Beijing during the Guangxu period, gave a banquet to the officials, and specially asked the chef to beat fish. Unexpectedly, the officials liked beating fish very much, and the officials praised each other. For a time, Longnan beat fish famous in Beijing.

Hakka bean curd

Hakka ancestors used to live in the Central Plains, where wheat was produced and flour was often used to make jiaozi. Later, due to war and other reasons, Hakka ancestors migrated to the south to live. Lingnan area produces more rice, less wheat and little flour, so fermented tofu has become a substitute for jiaozi.

Spring rolls

The founder of spring rolls is the Hakkas in Wai House. According to legend, they are transformed from spring cakes brought to the south by Hakkas from the Central Plains. Because there are many kinds of vegetables in the south, later, the bread became thinner and thinner, and the vegetables were more refined. Coupled with cold salad or deep frying, it formed the present appearance of spring rolls. Hakka people in Longnan especially like to make spring rolls with Chinese toon sprouts mixed with egg skin and shredded pork as stuffing. As time goes by, this snack filled with Chinese toon buds is called "Spring Roll".

cheng Yan Zhu Tang

cheng Yan Zhu, one of the most distinctive delicacies in Longnan, was originally named longan Zhu. According to legend, during the reign of Kangxi in Qing Dynasty, Xu, a native of Longnan, traveled day and night to send a tribute of live dragon head fish to Beijing to get the court's approval, and the court sent an imperial envoy to Longnan to reward him. Xu treats pearl powder with food. After the imperial envoy finished eating, he won admiration in a row. Asked about its name, Xu replied that it was "longan and pearl soup", which means like the head fish. Imperial envoys made a taboo in this name, banishing "longan" and calling it "pearl powder". In 1982, it was rated as a high-quality grain replica at the Jiangxi Grain, Oil and Food Fair, and was named as Cheng-yan Pearl.

making pearl soup is not easy. Firstly, the potato powder is washed into dough with boiling water; Secondly, put the dough into a round-bottomed pot and spread it out (without burning). Gently press the dough clockwise on the pot and keep rotating, so that the dough slowly decomposes into particles like pearls, which is called "pearl rice". Then, the uniform pearl rice is filtered by a rice sieve.

Hakka small fried fish

is made from local river fish, with fresh and attractive taste, smooth and tender texture, slightly spicy and sour taste, fresh and strong fish flavor and unique flavor. It is said that the origin of this dish is related to Wang Yangming, a philosopher and thinker of the Ming Dynasty. In 1516, the court ordered Wang Yangming to be the governor of Nan 'an, Ganzhou, Tingzhou and Zhangzhou. Wang Yangming, a native of Yuyao, Zhejiang, loves to eat fish all his life. A chef Ling cooks fish for him every day, often changing the pattern of cooking fish. Once when the chef was cooking fish, he used a little wine (rice vinegar) as wine in his hurry. Wang Yangming ate this fish with different tastes and was full of praise. This "small fried fish" has been famous ever since.

Hakka grey water hairpin

Grey water hairpin is a traditional Hakka snack and dish. It is a pure green food, which is absolutely environmentally friendly. Whenever a relative's family holds a happy event, as a relative, he should make a grey water hairpin and go to congratulate him with other gifts. Grey water hairpin can be steamed or fried, and there are two general colors, yellow or green. Yellow is mixed with an ingredient called Sophora japonica when it is ground into pulp, and green is mixed with fresh leek to be ground into pulp.

Hakka chestnut potato meatballs

The potatoes are made of taro, sweet potato or chestnut potato as the main ingredients, which are finely brushed into paste with ginger brush, then kneaded into a round shape with sweet potato powder, and then fried, which is crisp, fragrant and delicious with a long aftertaste.

Longnan cut cake

Cut cake is also called white cut cake, and melon slices, sugar, peanuts, sesame seeds and scallion oil are all essential raw materials for making cut cakes. When cakes are made into bricks, they are usually cut into pieces or blocks with a knife to eat. The cakes are very fragrant and pure.

It is understood that Hakka people have been making sweet cakes for hundreds of years, and there are many kinds of cakes. No matter on holidays, visiting relatives and friends or offering sacrifices and blessing, Hakka people will bring cakes with them, which means good luck. It is an indispensable table food for Hakka Mid-Autumn Festival. The Mid-Autumn Festival is coming. When you are tired of eating moon cakes with ice skin, fruits, five kernels and red bean paste, do you want to eat a slice of cake from your hometown ...

Although these traditional Hakka foods can't satisfy the taste of people's petty bourgeoisie now,

they are passed down as always.

I hope these foods will remind you of this rich and long Hakka no matter where you are in the world.