A short trip to Yongding, Fujian, which is the famous hometown of earth buildings and one of the gathering places for Hakka people in China.

The Hakka people migrated from the Central Plains to the South in ancient times. Because they were guests from a foreign land, they were called Hakka people.

In Chinese history, this large-scale migration began with the famous "Five Husties Rebellion" in history, and went through the "Anshi Rebellion" in the Tang Dynasty, the "Jingkang Rebellion" in the Song Dynasty, and the rebellion against the Qing Dynasty in the late Ming Dynasty.

Probably when the northern peoples invaded the south at that time, a large number of people would migrate from the north to avoid the war and migrate to the south, where the language and eating habits were extremely unfamiliar.

Putting aside the suffering of displacement, this southward migration objectively brought the advanced production tools and production concepts from the north to the south, allowing the south to slowly move closer to a relatively advanced civilization from being a "barbarian" at that time.

The delicacies and eating habits brought by the Hakka ancestors from the north have also been integrated and preserved in a very strange but natural way.

The Hakka people also use their own way to inherit many Central Plains customs brought by their ancestors, such as worshiping the Kitchen God, eating glutinous rice balls, eating dumplings, or substitute food for glutinous rice balls and dumplings.

The large bowls and bowls used in Hakka banquets, as well as the customs of "ten bowls" and "six of the six" when entertaining guests, and chicken heads and fish heads should be aimed at the most distinguished guests, etc., are all in line with the customs of the Central Plains officials.

Banquet or the banquet culture of the Central Plains gentry.

The cooking methods of Hakka cuisine are famous for the techniques of boiling, stewing, stuffing, braising and boiling. They pay attention to "using soup to enhance the freshness" and "using salt to determine the taste". The taste is famous for its "fat", "salty" and "fragrant", which is quite typical of the Central Plains.

Legacy.

However, Hakka cuisine and today’s dishes from the Central Plains have already evolved into their own excellence after thousands of years of evolution.

Gourmets and foodies from the Central Plains, how many of these famous Hakka dishes can you recognize?

If I could name them all, I would treat them to a feast of authentic Hakka cuisine!

This dish is called "Taro Bun", which is said to be derived from the glutinous rice balls in the north.

There are few places in the south where wheat can be grown, so flour for making glutinous rice balls has become a big problem.

Feeling homesick, the Hakka people looked for alternatives, and this is how taro buns were born.

Its skin is made from taro mashed into puree and then mixed with local cassava flour to make something similar to dough. Its material and method are similar to glutinous rice balls.

The main raw materials for its filling include beef, lean pork, squid, bamboo shoots, mushrooms, pepper, fish juice, etc. The method is to first chop the meat and squid into pieces, pour them into the pot and add an appropriate amount of lard and fish juice.

, MSG, etc., stir-fry together until the aroma is fragrant, then add cold water and cook it into a paste.

Although the content of the filling is far different from that of glutinous rice balls, the paste form still has similarities.

The filling is wrapped in a skin made of taro paste and potato starch, which is similar to glutinous rice balls. However, the taro buns are made into a very unique bell and drum shape, which is very different from the small and cute glutinous rice balls.

Taro buns can be boiled in water or steamed.

When cooked, take out a serving plate and pour in sesame oil made from lard and chives. (Only lard can be used, not vegetable oil. Hakka people love to eat lard. It may be that the fragrance of lard is unmatched by vegetable oil.

), sprinkle with pepper and green onions, and you can enjoy the delicious taro buns.

Fragrant and strong seasonings such as lard, pepper, and fish sauce are fully utilized here. Different-tasting ingredients such as beef, pork, dried squid, and bamboo shoots are perfectly kneaded together.

It seems that the Hakka people's thousands of years of ancestral inheritance and integration with reality are all condensed in this small and inconspicuous taro bag.

This is one of the most famous Hakka dishes, called "Yong Tofu".

In fact, I have never really understood this honor before, because there seem to be many Hakka dishes that are better than it.