Hakka food is full of flavors

"Don't laugh at the peasant's wine and wine, and keep enough chickens and dolphins in good years". When you come to Meizhou, Ganzhou, Tingzhou, Huizhou, Zengcheng and other places where there are the most Hakka people, you will be deeply attracted by the Hakka dishes with thousands of flavors. Many overseas travelers who have been away from their hometown for many years are addicted to tasting Hakka food left in their childhood memories as soon as they return to their hometown. A 9-year-old overseas Chinese once said emotionally that it is not as good as the farmhouse food in his hometown to taste all the delicacies and drink all the jade liquid and nectar! Nowadays, in many big cities in China, it is not difficult to find the "figure" of Hakka dishes. Even in many Chinese restaurants overseas, Hakka dishes such as braised pork, clear water carp balls, Meizhou stuffed tofu and Meizhou salted chicken are also popular ... Hakka diets can be divided into two categories: one is Hakka dishes and the other is Hakka snacks.

First of all, because the Hakkas used to farm and live in the mountains, the labor intensity was high and there was little meat and food, so the greasy food could effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of long-term food shortage, and most of them have porridge all the year round, and there is less water. The boiled porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning wood, and they feel that the more cooked the food, the more fragrant it will be. There are many theories about the origin of Hakka, the main ones are Hakka Zhongyuan theory and Hakka mixed-race theory. The Central Plains theory of Hakka holds that the main body of Hakka is immigrants from the Central Plains, while the mixed-race theory of Hakka holds that "the Hakka * * * is the same body, which is produced by the mixing of the Han people who moved south and the ancient Vietnamese immigrants in the triangle area of Fujian, Guangdong and Jiangxi." From the Song Dynasty, the Han people in the Central Plains moved southward in large scale, passing through Jianghuai and Jiangxi to the border areas of southern Jiangxi, western Fujian and northern Guangdong, and finally formed a relatively mature and stable Hakka clan. Since then, Hakka people have moved abroad to the whole country and even all over the world based on the border areas of Fujian, Guangdong and Jiangxi. The four Hakka States are Meizhou, Ganzhou, Tingzhou and Huizhou.

After going through difficulties and obstacles, the Hakkas lived in the border areas of Fujian, Guangdong and Jiangxi. Because the Central Plains and the border areas of Fujian, Guangdong and Jiangxi belong to the inland hinterland, the non-staple foods used by Meizhou Hakka dishes are domestic livestock and mountain game, and there are few seafood. There is a saying that "no chicken is unclear, no meat is not fresh, no duck is not fragrant, no elbow is not thick". Over time, Hakka dishes have gradually become their own.

In Meizhou, the common Hakka cuisine can be divided into two categories: Hakka cuisine and Hakka snacks. Hakka cuisine, Chaozhou cuisine and Guangzhou cuisine are also called the three major cuisines in Guangdong. The formation of the flavor of Hakka cuisine is inseparable from the formation of Hakka people. Just as Hakka dialect retains the ancient charm of Zhongzhou, Meizhou Hakka cuisine also retains the traditional life customs of Zhongzhou. With the continuous improvement of people's living standards in Meizhou, people are increasingly interested in food culture. Many Hakka traditional and innovative dishes have more and more eaters because of their unique flavor and economic benefits.

The society is constantly changing, and Hakka cuisine in Meizhou is also constantly innovating. In recent years, it has gradually formed several advantages of "original flavor and delicious taste": First, it emphasizes the selection of wild domestic coarse food, that is, "green food" without pollution; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which do not destroy the nutrition and fiber of food; Third, little or no seasoning is added, and it is generally seasoned with raw onion and cooked garlic; Fourth, the diet pays attention to the effectiveness of health care, and more folk Chinese herbal medicines are used to regulate yin and yang, clear away pathogenic fire and tonify diarrhea. Today, the innovation of Hakka cuisine is reflected in three aspects: first, from traditional Hakka cooking methods such as steaming, stewing, stewing and brewing to drawing lessons from other cuisines, such as frying, frying and frying; Second, from using only wild poultry meat as raw materials to using high-grade foods such as delicacies and seafood as materials; Third, from the simple appearance and simple colors in the past to the pursuit of today's excellent color, fragrance, taste and shape, all of which show that Meizhou Hakka cuisine is constantly learning from others and innovating.

traditional Meizhou Hakka dishes attract diners with strong Shan Ye flavor and distinctive rural characteristics. Compared with Guangzhou cuisine, Hakka cuisine is good at home cooking, which is simple and generous and reasonable in nutrition. Moreover, cooking is more, and the soup is clear without adding too many ingredients, emphasizing what meat tastes like. On September 24th this year, the national judges selected by Guangdong Cuisine Association judged the top ten Hakka traditional dishes and the top ten innovative dishes in Meizhou. This competition created the atmosphere of Hakka food culture in Meizhou, and had a far-reaching impact on promoting the development of the tourist food industry in our city and creating an "excellent tourist city in China".

In recent years, many tourism enterprises in our city are also skillfully using Hakka dishes to create characteristic tourism brands and promote the development of tourism industry with food culture. For example, in recent years, Weilong Hotel, Feitian Tea Resort, Yannan, Meizhou has launched a series of Hakka dishes and Hakka-style snacks that are highly praised by tourists; Yanming Lake Tourism Resort in Meixian District, Meizhou City has developed more than 2 varieties of medicinal food soup with southern medicine as raw material; The county party committee and government of Dabu have taken the lead in promoting local food culture. This year, a high-standard Tongren Road food street has been built and opened. In recent years, Meizhou Xingyuan Hotel, relying on Chengde Building, a large Hakka dragon enclosure with exquisite architecture, has carefully created a brand with Hakka food culture characteristics of "Eat Hakka food for a day, be a Hakka for a day and live a Hakka life for a day", attracting many overseas Chinese and tourists from the Pearl River Delta.

Hakka cuisine is an important carrier of Meizhou's grand goal of "being the world's guest capital and a cultural Meizhou", which has unique conditions for carrying forward Hakka food culture. At present, the Meizhou Municipal Party Committee, the Municipal Government and relevant functional departments are preparing to actively build a platform for the establishment of the city-wide cooking industry association, insisting on holding a tourism and food festival with the contents of "famous shops, chefs, dishes and snacks" and applying for the creation of "China Hakka Cuisine Hometown", so as to make unremitting efforts for the Hakka tourism and food industry in Meizhou to reach a new height.

However, we should also be soberly aware that at present, Hakka cuisine in Meizhou is not sufficiently inherited from tradition, and some traditional and ancient Hakka dishes and cooking methods of Hakka snacks are gradually lost, while in terms of innovation, there is a tendency to blindly imitate other cuisines. In addition, Meizhou Hakka cuisine is far inferior to Guangzhou cuisine and Chaozhou cuisine in brand packaging and publicity, and is inferior to western food and some Chinese fast food restaurants in industrialization, modernization and popularization. The capital of Hakka cuisine in western Fujian: Changting

Changting County, Fujian Province is a well-known overseas Hakka capital and the most representative city where Hakka people live together in history. Every year, a large number of Hakkas from Hong Kong, Macao, Taiwan and Southeast Asia return to Tingting to seek their roots and ancestors, and hold a ceremony to pay homage to Hakka mother river as a world guest.

Tingzhou cuisine is famous both at home and abroad, and is known as "Eating in Changting". In 24, Changting was named as "the hometown of Hakka cuisine in China" and "the famous food city in Fujian". One of the most important features of Changting cuisine is that its "original flavor" is very prominent. MSG is rarely used in cooking, even without MSG. In addition, sugar is also used less. Food coloring has never been used. There are many dishes in the menu, such as steaming, stewing, brewing, stewing and cooking. Stewed beef brisket, steamed white eel, soft-shelled turtle swimming in the river, stewed fish belly, stewed fish, steamed whole fish, clear soup frog, steamed mandarin ducks and pigeons, Shuang Yan Yingchun, etc. All these dishes have a unique Hakka flavor, and "Changting dried bean curd" ranks first among the eight dry dishes in Tingzhou, with a history of more than 1, years, which is well-known at home and abroad. It was once a tribute to the past dynasties with Changting persimmon brown sugar. Changting river river is one of the five famous chickens in China. "White chop river river" has always been listed as the first dish in Changting. In 1986, it was awarded the title of "Local Special Flavor Dishes" by Fujian Province. "Kirin is born out", also known as "paparazzi wrapped in pork belly", is also one of Changting's famous dishes. Won the title of "high-quality dishes" in Fujian Province. Changting cuisine has won more than 1 provincial and municipal delicacies awards. In the prosperous times, when you linger over the beautiful ancient city of Changting, who can't help but be deeply intoxicated by the delicious food here! Meijiang District: Meizhou Salt Baked Series (chicken, chicken wings, chicken feet, duck feet, etc.); Meatball series (pork balls, beef balls); Fried shredded taro, fried shredded pumpkin, fairy hairpin, Meizhou stuffed tofu and Meizhou marinated noodles

Meixian District: Shatian pomelo (Meizhou Jinyou) and its series products, dried vegetables, Meizhou Hakka Niang wine, Song Yuan maltose and Bingcun boiled steamed pills

Changting: Tingzhou Jiuniang, white gourd retort, white chopped river river and taro dumplings. Yangtianjiu, Hou Rongji beef jerky, braised pork, Huiwan

Pingyuan: persimmon, radish seedling tea

Jiaoling: green tea, Baidu Sixiang beef jerky

Tai Po: fragrant dried bean curd, yuba, bamboo shoots, mouse version, fishing noodles

Fengshun: ginger sugar, and tied sticks. Soaking duck's feet

Liancheng red-hearted sweet potato: It is one of the famous "Eight Great Jobs in West Fujian" with a history of 2-3 years. In the Qing Dynasty, it was a precious spot at the palace banquet as a tribute, with the good name of "Golden Potato Chips", and Liancheng became a famous "Hometown of Red-hearted Sweet Potato Dried" at home and abroad. Liancheng village has soft soil, moderate acid and alkali and suitable climate, which is very suitable for the growth of this red-hearted sweet potato. This kind of dried sweet potato retains its natural color and quality. It is yellow and red in color, fragrant and sweet in taste, soft in texture and rich in nutrition. It is exported to Southeast Asia, North America and other countries and regions.

Liancheng White Moose Duck: Liancheng White Moose Duck is produced in Liancheng County, Longyan City, Fujian Province, with black mouth, black feet and white feathers. According to the Book of Ten Medicines in Qing Dynasty, Liancheng White Duck is an adjuvant therapeutic food for many diseases, such as hemoptysis and consumptive tuberculosis. Both Chinese medicine and folk believe that it has the effects of clearing away heat and toxic materials, nourishing yin, reducing pathogenic fire, eliminating phlegm, inducing resuscitation, calming the heart, calming the nerves, stimulating appetite and invigorating the spleen, and is widely used to treat measles, liver fire, nameless low-grade fever and blood dysentery in children, and has the effect of relieving pain and adjuvant treatment for cancer patients. Daoguang period in Qing Dynasty was listed as a treasure and a tribute. According to the experiment in the biology department of Xiamen University and the central room of the Provincial Academy of Agricultural Sciences, Liancheng white-skinned duck contains 17 kinds of amino acids and 1 kinds of trace elements necessary for human body, and its cholesterol content is extremely low. In November, 1999, China Poultry Industry Association held the Seminar on the Development of Liancheng White-tailed Duck Industry in Beijing, which agreed that the white-tailed duck is an excellent rare germplasm resource in China and a national quintessence of ducks. Liancheng white mule duck is the leading industry of agriculture in Liancheng County. Liancheng White Raccoon Duck, also known as Liancheng White Duck, which is listed as one of the excellent livestock breeds in China by the Ministry of Agriculture and Forestry, is the only medicinal duck in China. Liancheng is the hometown of China white duck.

Fengshun Bundle Board: Also known as rice noodle board and rolled board, it is a great creation that the Hakka ancestors moved from north to south. Because there is no wheat and no flour to make spring rolls, rice flour is used to make skin instead of spring rolls. The north wind and the south taste are unique. In southern Meizhou, almost every family can cook it, everyone loves it, and street food stalls also sell it from time to time.

Shuan Jiu Pin: Liancheng's traditional famous dish for washing wine, commonly known as Shuan Jiu Men Tou, is made of nine most essential parts of beef, namely, the peak of beef tongue, the tripe, the crown of beef heart, the tip of beef belly, the barren beef belly, the beef cardiovascular system, the beef loin and the beef belly wall, through strict selection of materials, fine knife skills, supplemented by seasoning, rice wine and several Chinese herbal medicines. This dish is fresh, tender and crisp, and the soup is delicious. It has the effects of invigorating stomach and kidney, dispelling cold and removing dampness, and is a delicacy with both medicine and food. Because the meat of nine parts of the cow is eaten, which almost includes the main essence of the cow, it is also said that "a cow was eaten at one meal".

Yongding taro bun: Taro bun is one of the classic cuisines of Hakka people, and it has a long history. "If there is no mountain, no guest will live in the mountain" and "Sweet potato and taro are half a year's grain". Most Hakkas live in mountainous areas, and taro is the main miscellaneous grain. Therefore, when eating miscellaneous grains, the taste is constantly changing, and various foods such as taro buns, taro dumplings and taro meatballs emerge as the times require. The taro bun is a kind of steamed stuffed bun made of taro and appropriate amount of cassava flour. The making method is simple. Generally, a large and perishable taro is washed, cooked in a pot with the skin attached, then taken out and peeled, mashed (rotten) in a dustpan, added with appropriate amount of sweet potato flour and refined salt, and rolled into steamed stuffed bun skin with a rolling pin. The stuffing is lean pork, mushrooms, shredded winter bamboo shoots (or dried bamboo shoots), shrimps, shredded carrot, scallion, etc., which are chopped, stir-fried with refined salt and monosodium glutamate, and filtered to get the stuffing. After the taro is wrapped, put it in a steamer with gauze, steam it with strong fire for 15 minutes, and the aroma will be like butterflies fluttering around the house, which is mouth-watering. At this time, put the pan on the plate, add sesame oil, lard and other seasonings, and a steaming, fragrant taro bag will be done. The skin is smooth and tender while it is hot, and the stuffing is fragrant and beautiful. In addition to steaming, taro buns can also be cooked by various cooking methods such as boiling, frying and frying, and their tastes are different.

Yongding Xiayang Beef Balls: The famous hometown of overseas Chinese, Yongding Xiayang Town, spreads such a jingle (see the earth building in Chuxi, watch the tiger and leopard villa, wash the hot springs in the hometown of overseas Chinese and taste the foreign meatballs. ) There are so many delicious foods in Xiayang, such as mousepads, horsehead rings, braised dog meat, etc., and the most famous one is Xiayang beef balls. The well-known Xiayang Beef Ball ranks among the Hakka cuisines with its unique flavor of flexibility, looseness and fragrance, which can be described as a must in western Fujian! Xiayang beef balls are said to have been introduced from Xingning, Meizhou, Guangdong Province, with a history of more than 3 years. Today, there are more than 3 beef ball stalls, and their products are sold to Fuzhou, Xiamen, Shenzhen and neighboring counties and townships. The production of Xiayang beef balls is similar, but the flavor is quite different. Production process: select fresh beef arm meat, remove fascia fat, evenly cut into layers of meat with a thickness of one centimeter, and drain the water with a dry cloth; Then chop it and beat it repeatedly to make the meat color bright red and flexible, add appropriate amount of salt and potato powder, knead it repeatedly, and knead it into meatballs with a big thumb; Then rinse it in a cold water basin for half an hour, pick it up, put it in a casserole with bone soup and cook it with charcoal fire; When the meatballs are fluffy and swollen, add a small amount of spices such as pepper, monosodium glutamate and chopped green onion to eat.

Soaked duck feet: Duck feet with superior meat quality are selected for soaking duck feet in the ocean, and the unique pickling secret of the old shop is matched. The finished duck feet are all attractive in color and have a strong fragrance, and some garlic and balsamic vinegar are added to the formula, which are both flavoring agents and natural preservatives, ensuring the flavor of authentic duck feet soaked in the ocean! Take a bite, it's a little sour, a little sweet, and a little spicy. The more you eat, the more you don't want to stop. This product has bright color, crispy taste, sour and spicy taste, golden and attractive color, spicy and pure, slightly sweet and sour, and duck meat is extremely fresh, fragrant and crisp. The taste is slightly sour, a little spicy, crisp and refreshing, with a sour and spicy aftertaste. The food is crisp, fragrant and smooth, and the aroma is overflowing, which is very suitable for public leisure dinners. Have a taste. I can't forget the delicious taste. Duck feet soaked in Xiayang has conquered all the people who have eaten it with its unique and excellent taste. At present, it has become an indispensable delicacy in hotels and restaurants in some big cities, and it is a necessary good food for entertainment, leisure, booze and home travel! Of course, the duck feet soaked in Hulei Town, Yongding County are also quite famous now, which has a unique flavor!

has been included in the national famous menu.

Taro dumplings: Taro dumplings are jade-colored, shaped like a half-moon, and filled with stuffing made from pork, mushrooms, green onions and other raw materials. The skin is tender and fragrant, and it is smooth and palatable. It is a traditional famous food that people in urban and rural areas of Liancheng must make on holidays, and it has been in Liancheng for hundreds of years. According to legend, the taro made in the early days was shaped like "rice peach" (longevity peach), commonly known as "peach", and because the taro dumplings had to be eaten hot after being served, the fragrance would be scattered after being cooled, so it was also nicknamed "burning" (while