It is an important part of the Han nationality’s food culture and is mainly popular in Shenzhen, Huizhou, Heyuan and Meizhou in Guangdong; Ganzhou in Jiangxi; Longyan, Sanming and Zhangzhou in Fujian; Hezhou and Yulin in Guangxi; Hsinchu County and Miaoli County in Taiwan and other places.

The formation of Hakka cuisine culture is inseparable from the formation of the ancient Hakka ethnic lineage.

What type of cuisine is Hakka cuisine?

Is it Cantonese cuisine?

I have the answer for you!

What type of cuisine is Hakka cuisine?

Is it Cantonese cuisine?

Hakka cuisine belongs to the Cantonese cuisine.

An important part of Han nationality food culture, it is mainly popular in Shenzhen, Huizhou, Heyuan and Meizhou in Guangdong; Ganzhou in Jiangxi; Longyan, Sanming and Zhangzhou in Fujian; Hezhou and Yulin in Guangxi; Hsinchu County and Miaoli County in Taiwan and other places.

The formation of Hakka cuisine culture is inseparable from the formation of the ancient Hakka ethnic lineage. Just as the Hakka language retains the ancient charm of Zhongzhou, Hakka cuisine also retains the traditional life customs and characteristics of Zhongzhou.

Hakka cuisine occupies an important position in Chinese cuisine with its unique flavor.

Among the three major schools of Cantonese cuisine, Guangzhou cuisine and Chaozhou cuisine have experienced the "Chinese-Vietnamese fusion" stage after the Qin Dynasty, while Dongjiang cuisine has not.

This is because the Hakka people went through many hardships and dangers during their migration. Many groups moved in an organized manner, and whole villages and entire clans migrated. After moving to the Dongjiang River Basin in Guangdong, they settled in large groups over a wide area, including today's Heyuan, Huizhou,

Most areas in Meizhou and other cities, as well as small areas in Dongguan, Qingyuan, Yingde, Qujiang and other areas.

In such a relatively vast area, the Hakka people have a large proportion and are mainly guests. Naturally, their living customs are not easily assimilated by the local indigenous people. Instead, they have assimilated the local living customs, including many people who moved here from different areas.

different living customs.

Therefore, the flavor of the dishes that are the characteristics of the ancient Central Plains is naturally preserved.

The second reason is that in terms of geographical conditions and products, the Dongjiang area is relatively close to the Central Plains, the ancestral home of the Hakkas. Both are inland and far away from the sea. The non-staple foods used for food are domestic poultry and mountain food.

Game and seafood are less.

There is a saying in guest dishes that "it is not clear without chicken, it is not fresh without meat, it is not fragrant without duck, and it is not rich without duck". Therefore, the characteristics of the dishes that have been formed long ago are preserved and continued. In addition, it is also related to the closed traffic environment of Dongjiang River.

, Eastern Guangdong is a mountainous area with inconvenient transportation and little influence from the outside world. This allows Hakka cuisine to take shape, evolve and become its own specialty over a long period of time.