The following are 2 1 kinds of special snacks popular in Hakka area.
1. Persimmon
Making dried persimmons is a tradition of Hakkas-in order to meet the needs of winter and migration, Hakkas are used to making dried persimmons and preserving them for a long time after harvest. Persimmon is one of them, and Meizhou Hakkas also call it "persimmon flower". The color is gray, the cross section is golden yellow, translucent and gelatinous, soft and sweet, sweet and non-toxic, moistening the heart and lungs, relieving cough and phlegm, clearing heat and quenching thirst, strengthening the spleen and clearing the intestines.
deep-fry
Fried piles are an indispensable traditional homemade new year's goods for Hakkas during the New Year. In the past, during the Spring Festival, rich and poor families were sure to cook more or less. Probably taking the meaning of "round and round, round and rolling", the fried dumplings just out of the pot are full of fragrance, crisp outside and soft inside, sweet and delicious, and they are the most delicious with Hakka wine.
3. Hakka broken tea
With the southward migration of Hakkas, the making method and drinking custom of lei tea gradually spread to Fujian, Guangdong, Jiangxi and Taiwan Province. Today, Hakka villages in Ninghua County, Lufeng City, Luhe County, Jiexi County of Jiangxi Province, Hunan Province and Taiwan Province Province still retain this delicious culture and form different styles. Smashing tea is made of a special pottery bowl with concave lines on it. Tea-smashing sticks are made of even and dense mountain houses. The raw materials for smashing tea are tea leaves, fried peanuts, sesame seeds, coriander and mint.
Make tofu
This is also a representative snack in Hakka cuisine. The production of fermented tofu especially tests the chef's skill, because some condiments must be stuffed into tofu, but this condiment must be put properly, because if it is put too much, it may affect the taste and the aesthetics of tofu. The real fermented tofu tastes very rich.
5. Taro buns
This is made by mashing taro into mud after cooking, and then adding some sweet potato powder. Knead your hands into the shape of steamed bread, and add some seasonings such as thin shrimp to it. After wrapping it, put it on a steamer and take it out when it is hot. It's really delicious, sprinkled with sesame oil and chopped green onion, and added with some secret hot sauce.
6. Cow ears
Also known as cow ear cake, its shape is particularly similar to cow ear. This is a traditional Hakka snack, and it is also made by hand. It is made of glutinous rice flour, broken flowers, raw rice grains and sesame seeds, and some white sugar and sand tea sauce are added to make stuffing wrapped in pig ears. Then fry in the oil pan until golden brown, and you can eat it. This is also the favorite snack of Hakka people before and after tea.
7. Fried taro balls
Hakka fried taro balls are popular foods during the Spring Festival, July 30th and August 30th. The fried taro balls taste crisp and fragrant, and have an endless aftertaste after eating. Now they have become the daily food of ordinary people.
8. Fried carrion rolls
Fried rolls are also a Hakka feature, with complex production technology, but delicious and unique taste, and are indispensable snacks on the Chinese New Year table of Hakka households.
9. glutinous rice chicken
This is a special Hakka breakfast. It is made of chicken, barbecued pork, ribs, salted egg yolk, mushrooms and other fillings. Put it into glutinous rice, then wrap it with lotus leaves and steam it in a steamer. The entrance of glutinous rice chicken is full of lotus leaf flavor, which sticks to the teeth when chewing and has the meat flavor of chicken.
10. Cooking bowls
Pork balls, bighead balls and beef balls are also called Yuan Bo, which originated from Hakka dialect. According to historical records, since the late Jin Dynasty, many Han people in the Central Plains moved south, forming an early Hakka clan. Later, some Han people moved eastward to Fujian or southward to Guangdong and other places. In order to escape the sufferings of war and migration in the Central Plains, the Hakkas look forward to peace and prosperity, long for family reunion, and enjoy peace and harmony forever, and specially make a kind of flavor food with outstanding local characteristics and strong festive colors-round Hakka pounding pills.
1 1. garlic dumplings
The fifth day of the fifth lunar month is the Dragon Boat Festival, and different regions have different customs and habits. Due to different regions, a kind of small zongzi is named after Hakka because of its alkaline water, and it is also called "grey water zongzi".
12. Bean cake
Hakka people generally have the custom of frying bean cakes, or they can fry them into peanut cakes, which are generally golden round slices with peanuts and soybeans in the middle, which are crispy and delicious. Hakka people in Shaoguan call this kind of cake copper spoon cake and bean skin.
13. bean jelly
It is one of the traditional Hakka cuisines, similar to jelly, but healthier than jelly because it is made of natural plants. This kind of food is deeply loved by local people and is suitable for all ages.
14. Sophora japonica powder
It is a special dessert snack of Hakka people in summer, and the entrance is smooth and tender. Using the ensemble of Sophora japonica and rice, it is similar to rice flour and its production is similar to rice flour.
15. Fried Buckwheat Hairpins
In Hakka area, there are many buckwheat with thick leaves, but the buckwheat head is very brittle. Hakka people eat buckwheat by frying and chopping buckwheat, adding water and eggs into flour to make a thick paste, adding proper amount of salt and chopped buckwheat, and optionally adding peanuts. The best thing is fresh river shrimp with shells. Hairpins are also divided into thick and thin, thick inside and soft outside, thin and crisp, with strong aroma and beautiful country game.
16. Boba
Bowl hairpin (hairpin, bowl hairpin) is a snack that Hakka people often eat, and it is also a guest of worship. It is fermented, and cracks will appear when the noodles are lifted from the bowl, which is called "smile" by Hakka people. It means a sign of happiness, so the more you laugh, the better. This is a common food for Chinese New Year holidays and weddings. Some people also write "hairpin", which means to get rich.
17. Binding hairpin
This binding material is simple to make, and a piece of rice noodle can be wrapped with dried bean curd, minced meat and minced garlic and steamed to make breakfast and snacks. The dried bean curd and garlic in it are blended with the rice flavor of river powder, and the bite is memorable.
18. Sweet praise
Hakka people have a saying that they can't survive the Spring Festival without steaming sweets. Hakka people must keep some sweets for the New Year until the second day of February. On the second day of February, they will cut sweet candy into small pieces, then fry them in oil and eat so-called "supporting bones" (because February of the lunar calendar is the beginning of spring sowing), which means they will have intense work. Sweet grapefruit has a strong, sweet and tough taste. There are many ways to eat sweet preserves, which can be cut into small pieces and fried in oil. Crispy outside and tough inside, sweet and delicious, unique in flavor or soft in small pieces after steaming, and can be eaten directly in cold salad.
19. Bamboo shoots
Bamboo shoots, Tai Po Hakka snacks. Potato flour is used as the skin, with winter bamboo shoots, squid, shrimps, mushrooms, dried beancurd, pork belly and other fillings, and wrapped into a "bamboo shoot hairpin" which looks like jiaozi and is bigger than jiaozi. It is steamed with strong fire, and a little sesame oil is added when eating. It's smooth and delicious.
20 Xia Huang
Shrimp gizzards are also a must for Hakkas. The stuffing is shrimp and chopped green onion. After frying, they taste crisp and delicious, and they also smell of fried shrimp. They are fragrant and fragrant. Eat them with salt and pepper while they are hot. They are full of fragrance and have endless aftertaste.
2 1. aquatic
Shuimo is also called Gaimo, which is the name of Hakka and Shuimo in other places. Sluice is a special snack in Beihai. It is white and crystal clear, and its taste is smooth and elastic. The top is covered with a layer of fragrant seasoning, accompanied by seasonings such as soy sauce and garlic. Water residue is sour, salty and delicious. There are usually 5-6 floors, which is more layered.
In fact, there are many popular folk dishes in rural areas. Some young people may have eaten them in rural areas before, but as time goes by, many rural snacks are actually rare. However, even after a long time, Hakka people who like to make their own country snacks can still taste the traditional snacks they ate as children, and their practices have not changed. What other Hakka snacks do you have for a long time?