yearn for.
Hakka snacks are made from local ingredients and have a unique flavor. They are often used by tourists to express their homesickness.
Different from ordinary local snacks, Hakka snacks are actually an extension of the staple food. From the perspective of historical inheritance, its purpose is first to satisfy hunger, so most of them are rice products.
The following is a collection of 21 popular specialty snacks in the Hakka region.
1. Persimmons: Making persimmons is a Hakka tradition. In order to survive the winter and migrate, the Hakkas are accustomed to making dry food for long-term storage after a good harvest. Persimmons are one of them, and they are also called persimmons by the Meizhou Hakka people.
It is "persimmon flower".
Gray in color, golden translucent gelatinous cross-section, soft, sweet, sweet and moist in nature, non-toxic, moisturizing the heart and lungs, relieving cough and reducing phlegm, clearing away heat and thirst, strengthening the spleen and clearing the intestines.
2. Jian Dui Jian Dui is a traditional and indispensable homemade New Year product for us Hakkas during the New Year.
In the past, during the Chinese New Year, no matter whether rich or poor, people would fry more or less fried dumplings.
Probably it means "round and round, round and round". The aroma of the fried dumplings just out of the pan is overflowing, crispy on the outside and soft on the inside. It is sweet and delicious. It is most delicious when paired with Hakka wine.
3. The preparation method and drinking custom of Hakka Leicha gradually spread to Fujian, Guangdong, Jiangxi, Taiwan and other regions as the Hakkas moved south. Today, they are in Ninghua County, Fujian Province, Lufeng City and Luhe City, Guangdong Province.
Hakka villages in Jiexi County, Jiangxi Province, Hunan Province, and Taiwan still retain this delicious culture and have developed different styles.
Leicha uses a special tiled porcelain beating bowl with concave patterns in the bowl, and the densely wooded Shancang tree on the mountain is used to make Leicha sticks. The raw materials of Leicha are tea leaves, fried peanuts, sesame seeds, coriander, and mint.
4. Yong Tau Foo This is also a relatively representative snack in Hakka cuisine. The production of Yong Tau Foo particularly tests the skills of a chef, because some condiments must be stuffed into the tofu, but the condiments must be put appropriately.
Because if you add too much, it may affect the taste, and it will also affect the appearance of the tofu. The real Yong Tau Foo tastes very rich.
5. Taro buns are made by cooking taro and mashing it into a puree, then adding some sweet potato flour. Knead your hands into the shape of a bun wrapper, and add some lean meat, shrimp and other seasonings inside.
After wrapping it, put it directly on the steamer and steam it until it is cooked, then take it out of the pan after it is hot. It tastes very fragrant, and after sprinkling it with sesame oil and chopped green onion, and then adding some secret spicy sauce, it is indeed very delicious.
tasty.
6. Cow ears are also called cow ear cakes. Its appearance is particularly similar to cow ears. It is a traditional Hakka snack and is also handmade. It is mixed with glutinous rice flour, crushed peanuts, and sesame seeds, and added
Some sugar, sand tea sauce, etc. are made into fillings and wrapped in pig ears, then fried in a pan until golden brown, and then can be eaten. This is also a favorite of Hakka people before tea.
An after meal snack.
7. Fried taro balls. Hakka fried taro balls are a festive delicacy for people during the Spring Festival, July half, and August half. Fried taro balls have a "crispy, fragrant, and crunchy" texture. After eating, they have endless aftertaste. Now they have become common people.
Everyday food at home.
8. Fried tofu rolls Fried tofu rolls are also a Hakka specialty. The production process is relatively complicated, but the taste is unique. It is an essential snack on the table of every Hakka household during the New Year.
9. Glutinous rice chicken is a Hakka specialty breakfast. The preparation method is to put chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into the glutinous rice, and then wrap it in lotus leaves and steam it in a steamer.
The glutinous rice chicken is filled with the fragrance of lotus leaves in the mouth, sticky to the teeth when chewed, and has the meaty fragrance of chicken.
10. Chui Wan Pork meatballs, grass balls, beef balls, collectively called Chui Wan, also called Bo Yuan, originated from Hakka.
According to historical records, many Han people from the Central Plains migrated southward since the end of the Jin Dynasty, forming the early Hakka ethnic group. Later, some Han people continued eastward to Fujian or southward to Guangdong and other places.
In order to escape the war in the Central Plains and suffer from migration, the Hakka people are looking forward to a peaceful and prosperous age, longing for family reunion and eternal peace and tranquility, so they specially made a delicacy with outstanding local characteristics and a strong festive color, that is
Round Hakka Chuiwan.
11. Alkaline water rice dumplings. The fifth day of the fifth lunar month is the Dragon Boat Festival. Different regions have different customs and habits. A small rice dumpling varies from region to region. The Hakka people are named after the alkaline water in the ingredients. They are also called "grey water rice dumplings".
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12. Soybean cake: Fried soybean cake is common in the Hakka area. It can also be fried into peanut cake. The appearance is generally golden round thin slices, with peanuts, soybeans, etc. in the middle half. It is crispy and delicious.
Hakkas in the Shaoguan area call this kind of cake copper spoon cake and bean shell cake.
13. Jelly is one of the traditional Hakka delicacies. It is similar to jelly but because it is made from natural plants, it is healthier than jelly.