Hakka traditional snack culture

Because of the living environment, Hakka people make many special snacks every day. Hakka snacks made of wooden pots taste better, and those made of vegetables will taste better, even attracting everyone. Hakka snacks, with local materials and unique flavor, are often used by wanderers to express their homesickness. Unlike ordinary local snacks, Hakka snacks are actually an extension of the staple food. Historically, its purpose is to satisfy hunger first, so most of them are rice products.

The following are 2 1 kinds of special snacks popular in Hakka areas.

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, 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 Chinese New Year, both rich and poor families would definitely speculate more or less. Probably taking the meaning of "round and round, round and full", the fried round just out of the pot is full of flavor, crisp outside and soft inside, sweet and delicious, and it is 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. Tea smashing is made of a special pottery bowl with concave lines in it. Broken tea sticks are made of even and dense mountain trees. 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 bean curd is a special test of a chef's skill, because tofu must be stuffed with some condiments, but this condiment must be put properly, because putting too much may affect the taste and the beauty of tofu. The real fermented bean curd has a strong flavor.

5. Taro buns

This is made of cooked taro, mashed into mud, and some sweet potato powder. Knead your hands into the shape of steamed buns, and add some seasonings such as lean shrimp. Wrap it and steam it on a steamer. Take it out when it is hot. It's really delicious. Sprinkle with sesame oil and chopped green onion and add some secret hot sauce. It's really delicious.

6. ox ears

Also known as cow ear cake, it is particularly shaped like cow ear. It's a traditional Hakka snack, and it's also handmade. It is made of glutinous rice flour, broken flowers, raw rice grains, sesame seeds, and some white sugar and sand tea sauce. Then fry in the oil pan until golden brown, and you can eat it. This is also a snack before and after tea that Hakka people like.

7. Fried taro balls

Hakka fried taro balls are popular foods during the Spring Festival, July 30th and August 30th. The fried taro balls are crispy and have an endless aftertaste. 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 table of every household in Hakka New Year.

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. Into glutinous rice, then wrapped in lotus leaves and steamed in a steamer. The entrance of glutinous rice chicken is full of lotus leaf fragrance, which sticks to the teeth when chewing and has the meat flavor of chicken.

10. Blow the bowl

Pork balls, bighead balls and beef balls, also called Yuan Bo, 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 continued to move eastward to Fujian or southward to Guangdong. In order to escape the war in the Central Plains, suffer from migration, yearn for peace and prosperity, long for family reunion, and enjoy peace and harmony forever, Hakkas specially made a kind of flavor food with outstanding local characteristics and rich festive colors-round Hakkas pounding pills.

1 1.

The fifth day of the fifth lunar month is the Dragon Boat Festival, and different regions have different customs and habits. Because of different regions, there is a kind of small zongzi named after Hakka people because of the alkaline water in the ingredients, 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 shell.

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. The food here is deeply loved by local people and suitable for all ages.

14. Sophora japonica powder

It is a special dessert snack of Hakka in summer, and the entrance is smooth and tender. Using the ensemble of Sophora japonica and rice, similar to rice flour, make similar 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 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 the noodles will crack when 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 making a fortune.

17. Binding hairpins

This binding material is simple to make, and a piece of rice noodle can be wrapped in dried bean curd, minced meat and minced garlic and steamed to make breakfast and snacks. The dried bean curd and garlic in it are mixed 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 Chinese New Year 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, fry them in oil and eat so-called "supporting bones" (because February in the lunar calendar is the beginning of spring sowing), which means they will have intense work. Sweet poms has a thick, 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 steamed in small pieces, which can be eaten directly in cold salad.

19. Bamboo shoots

Bamboo shoots, Tai Po Hakka snacks. With potato flour as the skin and stuffing such as winter bamboo shoots, squid, shrimps, mushrooms, dried bean curd, pork belly, etc., it is wrapped into a "bamboo shoot hairpin" which looks like jiaozi and is bigger than jiaozi. Steam with strong fire and add a little sesame oil to eat. It's slippery and delicious.

20 Xia Huang

Shrimp gizzards are also a must for Hakkas. The stuffing is shrimp and chopped green onion. After frying, it tastes crisp and delicious, and it also exudes the aroma of fried shrimp. They are fragrant and fragrant. Eat them with salt and pepper while they are hot. They are full of fragrance and endless aftertaste.

2 1. water heater

Shuimo is also called Gaimo, which is the name of Shuimo in Hakka and 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, with 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 the countryside, and some young people may have eaten them in the countryside before, but with the passage of time, many rural snacks are actually rare. However, even after a long time, Hakka people who like homemade country snacks can still taste the traditional snacks they used to eat as children, and their practices remain unchanged. What other Hakka snacks have you eaten for a long time?