Hakka in Ninghua is an important ethnic group of Han nationality who migrated from the Central Plains to the south. Hakka has not only created splendid Hakka culture, but also left a deep impression on Hakka dishes in the reproductive life of Ninghua for more than 1 years. Hakka snacks are made of local materials, which are economical and practical, with unique local flavor and colorful food culture. All kinds of special snacks are branded with Hakka flavor and become a special food in China cooking.

steamed dumplings is the most unique snack for Hakka people in Ninghua. It is prepared by mashing taro seeds into taro paste, mixing with appropriate amount of sweet potato powder, fully kneading to make stuffing skin, then mashing with radish, draining water, adding shredded lean meat, shrimp skin, fresh bamboo shoots and mushrooms, frying, and mixing with chopped green onion and appropriate amount of lard to make stuffing.

The stuffing skin made of taro mud is wrapped with stuffing, kneaded into a cup-shaped cone without handle, steamed and placed on the table. It is hot drunk with high-quality soy sauce, lard, sesame oil and other condiments. It smells really good. Although it is filled with pasta, it tastes better than pasta and has become a unique local food in Ninghua.

In the early years, the Han nationality in the Central Plains moved south to Shibi area in Ninghua to avoid war. They not only brought advanced farming techniques, but also brought some eating habits of the Central Plains to Ninghua. At first, the Han people in the Central Plains liked pasta, and they usually liked to make a steamed food wrapped in meat stuffing, which they called Shao Shao.

however, after moving to ninghua, ninghua is located in the south, which is a rice and grain producing area. Since ancient times, wheat has been planted less, and there are not many staple foods such as rice and pasta. Due to the lack of flour, this kind of stuffed food is gradually reduced, which deeply regrets the people who moved to Shibi.

However, the sweet potato flour produced in Ninghua is too sticky to replace flour at all. Later, a smart woman named Zhang came out of Shibi Village. She tried to cook taro, peel it and mix it with sweet potato flour to make stuffing, not flour. Then she wrapped the stuffing in it. Unexpectedly, all steamed pasta is as exquisite as pomegranate carving, looks like pomegranate cracked in autumn, and is even better than flour.

Taro

Due to the emphasis on stuffing materials, this cooking method has gradually spread and become a household name, becoming the most famous snack of Hakka people in Ninghua.

Ninghua Shaomai has a unique style and distinctive local characteristics. The key point is that the stuffing is made of taro and sweet potato powder. Its smooth and delicate taste is unique in this country.

Although the stuffing was originally introduced to Ninghua by China people, the cooking and sales of Ninghua not only inherited the cooking skills of Central Plains pasta, but also developed and innovated, with a strong and unique Hakka flavor.

When farm work is a little idle, mother-in-law, daughter-in-law and sister-in-law sit around, talking and chatting, spreading out the stuffing in the bag, making careful preparations, and laying it out one by one, just like a work of art, that is to say, it is really delicious for their families to give full play to everyone's skills, which is really a very pleasant enjoyment.

A bowl of soft, glutinous and delicious hot soup is really a classic.