Hakka cuisine

Hakka diet can be divided into two categories: one is Hakka cuisine, 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 the long-term food shortage, and most of them have porridge all the year round, and there is less water, so the boiled porridge "blows away a layer of waves and drinks a lane", which is not only suitable for sending porridge, but also increases the 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.

Original flavor

mainly comes from three aspects: First, the selection of materials emphasizes wild domestic coarse food, that is, pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a great relationship with the good ecological environment of Hakka people, especially the good water; 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.

Original flavor and delicious

It is true that the society is constantly changing, and in today's new socialist period, Hakka cuisine is also constantly innovating. The traditional Dongjiang cuisine has gradually formed its own local characteristics in the pots of modern Hakkas, and has the reputation of "original flavor and delicious taste".

Delicious and delicious

Delicious and delicious means light taste, affordable price and harmonious function. Its mediating effect is similar to the modern term "dietotherapy". Many Hakka dishes have the functions of nourishing yin and reducing fire, clearing liver and improving eyesight, strengthening waist and tonifying kidney, nourishing face and benefiting qi. At present, in addition to the traditional Huizhou baked chicken with salt, stuffed tofu and braised pork, Hakka dishes are featured as follows:

Whole pig set meal

The eight most "essence" parts of the pig are selected to make whole pig soup, steamed pork red, pork offal and braised pork, with some vegetables and pickled sauerkraut. This way of eating is similar to that of the past, when Hakka people killed pigs during the Spring Festival all the year round.

The whole beef set meal

mainly consists of tripe, tripe, tripe and beef bolt. Unlike other places, the tripe eaten here has not removed the black film on it, which is said to be mainly for strengthening the stomach.

Tofu Package

The Hakka people made tofu from the habit of packing jiaozi in the Central Plains, and came up with a way to make tofu because they moved to jiaozi without Michael in Lingnan. There are various cooking methods for Hakkas to eat tofu. The so-called tofu package includes tofu flowers for pre-meal, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin, and tofu milk for snacks.

Fresh in Xingang Lake

The wild osmanthus fish, eel and catfish larvae in Wanlv Lake are hard and smooth, sweet in taste, without fishy smell, and delicious when steamed, stewed or fried.

Steamed chicken

Choose chickens raised at home or in the mountains with Cordyceps grains. Put the whole chicken in a pot and steam it with water. Tear it by hand or cut it into six pieces and eat it while it is hot. It is very fresh, sweet and tender. According to the data, the amino acid content of this kind of chicken raised by indigenous method is more than 1 times higher than that raised by concentrated feed, which shows that the nutritional value is extremely high.