The basic characteristics of Hakka cuisine The basic characteristics of Hakka cuisine are that it mainly uses meat and less aquatic products; it emphasizes the main ingredients, original flavor, and emphasizes softness and fragrance; it pays attention to fire skills, including stewing, roasting, potting, and stuffing.

It is famous for its casserole dishes; its shape is simple and its local style is obvious.

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 double pigeon with rose wine.

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 pigeons and the bottom of the bowl to allow the heat to flow. Take a glass of rose wine and place it on both sides.

between the cups, then put the whole bowl into the iron pot, add an earthen basin 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.

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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 half the pot

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 trace their origins, are extremely ancient, and are 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). Each item

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" in the Southern and Northern Dynasties.

It is famous for its elasticity and ability to jump.

It can be seen that the "pounding" 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.