There is a Hakka dish called Huangzan in Pingyuan, Meizhou, the world's guest capital. "Plain Yellow Zan" is a traditional snack in Meizhou, which has a history of 300 to 400 years. Every Spring Festival, every household in Pingyuan makes yellow praises to entertain relatives and friends. Huang Chai is very common in the plain. At present, the production skill of Pingyuan Huangchai has been listed as a traditional skill in Meizhou intangible cultural heritage list.

Huangzan is a traditional snack for Pingyuan people to entertain relatives and friends in the New Year. People who have eaten Huang Zan are amazed, and tourists often come to the plain to buy Huang Zan. Huangchai can be steamed, boiled and fried, with smooth taste and excellent taste.

manufacturing method

1. Wash and soak the rice one night in advance;

2. Collect the Huangchai tree on the mountain, then burn the Huangchai tree into ash, then soak the Huangchai tree ash in water and filter it into alkaline water;

3. Put the rice into the rice cooker and steam it. After steaming, add alkaline water and stir well, let the rice absorb the essence of alkaline water and steam for another half an hour.

4. Put the steamed rice into a stone mortar and beat it into paste with a mallet;

5. Knead into strips or blocks by hand. In this way, Huang Cancan and Xiangnen Huangchai were shaped.

A hammer, a pestle and a mortar, the figure of Hakka waving a hammer in front of the bamboo fence is undoubtedly the most beautiful picture of Hakka life customs, and Huang Zan's traditional craft has maintained the "original flavor" of quality for thousands of years!

There are many ways to eat Huang Chai, whether it is boiled, steamed, boiled, fried or fried, it is unique and delicious.

evaporate

Steamed soft yellow hairpin slices dipped in sugar or sauce have a unique flavor.

deep-fry

Cut into small strips and add fried shredded squid, shredded lean meat, shredded winter bamboo shoots, shredded winter mushrooms and shredded garlic seedlings. Stir-fried Huangchai is a famous Hakka food with attractive aroma.

boiling

Slice Huangchai, and cook it in a pot with pork, pork liver and other ingredients. It tastes fresh, fragrant and soft.

increase sharply

Slice Huangchai and fry it in the pot, which is delicious and refreshing.

beer

Beat Huangchai into paste, knead it into small pieces, roll it into a skin slightly thicker than the dumpling skin, wrap it with stuffing, and steam it in a pot, which has a special flavor.

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Although the production process of Huang Zan is complicated, it does not affect the Hakka people's love for Huang Zan. This carefully polished food makes tourists full of praise, and even the wanderers in the distance never forget it!