~ Hakka snacks ~ (urgent ~ ~ urgent)

Hakka diet can be divided into two categories: one is Hakka dishes and the other is Hakka snacks.

Hakka cuisine on the list refers to Dongjiang Hakka cuisine, which is also called the three major cuisines in Guangdong with Chaozhou cuisine and Cantonese cuisine. Traditional Hakka specialties are: baked chicken with salt, stuffed tofu and braised pork. Compared with Chaozhou cuisine, Hakka cuisine emphasizes "fat, salty and cooked", which is related to the living standards and habits of Hakka people in the past. First of all, because they farm and live in mountainous areas, they have high labor intensity and eat less meat and fatty foods to effectively satisfy their hunger; Secondly, Hakka people have to eat porridge at least once a day because of the long-term lack of food, and most of them have porridge all the year round and have less water. The cooked porridge "blows away a layer of waves and drinks a lane", which is salty and suitable for sending porridge and increasing the salt in the body; Thirdly, there are many plants and trees in mountainous areas, and Hakka people have developed the habit of burning firewood, feeling that the more cooked the food, the more fragrant it is. It is true that the society is constantly changing and Hakka cuisine is constantly innovating; The change of Hakka cuisine in turn shows that the society is civilized, and the traditional Dongjiang cuisine has gradually formed its own local characteristics in the modern Heyuan Hakka Pot Head, with the reputation of "original flavor and delicious taste". Its original flavor mainly comes from three aspects: First, the selection of materials emphasizes wild domestic coarse grains, that is, pollution-free "green food". It is worth mentioning that the good quality and taste of these foods have a lot to do with the good ecological environment of Heyuan, especially the good water; Second, the cooking methods are mostly boiling, stewing, steaming and stewing, which does not destroy the nutrition and fiber of food; Third, with little or no seasoning, it is generally seasoned with raw onions and cooked garlic. The so-called delicious, refers to the light taste, affordable price and the role of reconciliation. Its mediation function 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 brine chicken, stuffed tofu, braised pork and other "old three articles", Hakka cuisine in Heyuan City is more distinctive:

Steamed chicken is selected from chickens raised with Cordyceps granules at home or in the mountains. The whole chicken is boiled in water, torn by hand or cut into six pieces to eat while it is hot. It is very tender and sweet. The data show that the amino acid content of this kind of chicken raised by indigenous method is more than 10 times higher than that raised by concentrated feed, which shows that the nutritional value of this base is extremely high.

The whole pig set meal mainly includes the eight most "refined" parts of pigs, such as steamed pork red, pork offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival.

The whole beef set meal is mainly made of tripe hill, cowherb leaves, beef heart top and beef suppository. Different from other places, the black film on the leaves eaten here is not removed, mainly for strengthening the stomach.

Tofu-wrapped Hakkas made tofu from the habit of wrapping jiaozi in the Central Plains, and came up with a way to make tofu because there was no wheat wrapped in jiaozi when they moved to Lingnan. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk.

The wild osmanthus fish, eel and grouper larvae in the fresh Lvwan Lake of Xingang Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried. Almost all these freshwater lakes with different flavors can be tasted in restaurants in Xingang Town, Lvwan Lake Tourist Terminal.

Wuzhimaotao soup is a soup made of Wuzhimaotao and ribs. It has attractive coconut milk flavor, calming the liver and improving eyesight, nourishing yin and reducing fire.

Hakka snacks are another part of Hakka diet, and they are "good things" for Hakka people to eat at festivals, weddings and funerals. Almost all kinds of snacks are related to farming season or reflect a custom.

On the Lantern Festival in the first month, Hakkas eat glutinous rice balls and hang lanterns. Soup pills are salty and sweet, which bodes well for "reunion". After the Lantern Festival, it is the custom of Hakkas to send their relatives home for a long trip for the New Year, eat soup and medicine, and express their wish to be safe outside for one year and come back for reunion at the end of the year. On the Lantern Festival or three days earlier, the family of "Gardin" would hang big lanterns on the beam of the central hall of their ancestral home the year before, inviting friends and relatives to dinner and congratulations. During the period, the head of the household took the baby boy born last year to worship at the ancestral hall first, and then went to the elders, who expressed their wishes to Li. After that, everyone drank and drank. Even if the baby boy officially joined the family, his name was injected into the genealogy. Generally speaking, sons hang lanterns, and the more lanterns hung in any enclosure, the brighter they will be, indicating that people are prosperous.

On February 2, I took off my lanterns, burned the couplets and "Li" posted in the New Year, and cleaned up the leftover food such as rice cakes and flowers, ready to do farm work in the spring.

On the Qingming Festival in March, wild wormwood is tender, and Hakka people pick it and make it into cakes to eat. Transplanting began after Tomb-Sweeping Day, so there is a saying: "Eat wild wormwood and wear shoulders."

April 8th is also known as the Water Festival and the Long Summer Festival, because the food eaten during the festival is poor in appearance when it turns yellow, and most of it is made of Jie Mi flour and wheat bran.

On May 5th, Dragon Boat Festival, we ate zongzi to commemorate Qu Yuan, and we also ate bitter gourd and tofu made of freshly harvested soybeans.

The harvest of crops in the first half of July 14 and the cultivation in the second half of July 14 have basically ended, and there is an atmosphere of bumper harvest and festive holidays. On this day, every household is in grinding bean curd, eating ducks and fresh peanuts in various ways.

Eat moon cakes, fried snails, chestnuts, grapefruit, yamanashi and other fruits and vegetables in Mid-Autumn Festival on August 15. Moon cakes and snails represent reunion, and people who go out to work on this day have to go home for the New Year. In the past, there was a tradition of playing with Kongming lanterns as entertainment.

The Double Ninth Festival in September is also called Ghost Festival, and the second burial of Hakka ancestors was held on this day. The snacks eaten this day are nine layers of skin.

1 1 From the winter solstice, there is a saying in Hakka area that "winter (winter solstice) is the Chinese New Year (Spring Festival)", which means it is more grand than the Spring Festival, because the autumn harvest is in winter, the farming has been finished, and the crops have been cultivated for one year, which is rich and gratifying. The snack to eat this day is radish sauce. Because the weather is cold and dry at this time, Hakkas prepare for the Spring Festival with bacon and pickles at this time. The cured pork on this day can be preserved for a long time.

The Spring Festival (Chinese New Year) begins on1February 25th, and I am busy preparing food for the Spring Festival to welcome my relatives who have come back from afar. Eat oily fruit cages made of glutinous rice in the New Year, as well as Hakka dishes such as braised pork and stuffed tofu. Especially on New Year's Eve, no matter how far away, Hakkas will go home to have a "reunion dinner" and reunite with their relatives.

Hakka stuffed sanbao

The brewed bitter gourd, pepper and eggplant are all in one dish, with different colors, beautiful shape and unique taste.

Braised pork with dried vegetables

The master marinated 500g pork belly, fried it until it was slightly sweet and yellow, and stewed it with dried mustard for 90 minutes. Because it is made of dried mustard from Heyuan, it tastes delicious, absorbs the fat of flower buds, is not greasy, highlights the original flavor of dried mustard and the sweetness of flower buds, and is an innovation of Hakka famous dish Mei Cai.

Dongjiang fish balls

In addition, materials such as prawns, duck kidneys, Hong Kong (squid produced in Aotou Port, Huiyang, the local people refer to Hong Kong for short, the best quality) and ham can be chopped up, fished up with fish glue, and kneaded into fish balls, which are called "Baihua fish balls".

Dongpo braised pork

Dongpo meat: also called "braised meat". According to legend, when Su Dongpo was relegated to Huizhou, he liked to make "braised pork" with pork belly and spices. It was delicious and not greasy, and it was a good appetizer. Since then, Hakka people have called "braised pork" "Dongpo pork".

Whole pig packaging

The most "refined" parts of a pig are eight parts, such as pork buns, steamed pork red, pig offal and braised pork. , with some vegetables and pickled sauerkraut. This way of eating is similar to that in the past. Hakka people kill pigs all the year round during the Spring Festival.

Whole beef set meal

With tripe hillock, cowherb leaves and cowherb tops as main raw materials, snacks with different flavors can be made, which can be served with wine and midnight snack. It is characterized by its freshness, crispness, and stomach strengthening.

Tofu set meal

Hakka bean curd originated from the habit of wrapping jiaozi in the Central Plains. Because it moved to Lingnan instead of wrapping jiaozi with wheat, it came up with a way to make tofu. Hakka people have various cooking methods to eat tofu. The so-called tofu set meal includes pre-meal tofu flower, fried tofu, tofu pot, tofu balls, glutinous rice tofu, fried tofu skin and snack tofu milk.

New Hu Gang county

The wild osmanthus fish, eel and catfish larvae in Lvwan Lake are hard and smooth, sweet in taste, and delicious when steamed, stewed and fried. Almost all these freshwater lakes with different flavors can be tasted in restaurants in Xingang Town, Lvwan Lake Tourist Terminal.

Wuzhimaotao decoction

Hakka traditional soup is the most common one. Five-finger peach is a wild specialty in the mountainous area of Dongjiang River basin. It is a kind of tree root with leaves like five fingers. Take ribs or chicken pieces and the roots of five-finger peach to boil soup, which has attractive coconut milk flavor and has the effects of calming the liver, improving eyesight, nourishing yin and reducing fire.

dried bean curd

Dried bean curd is one of the famous "eight dried bean curd" in Hakka. Its size is about two and a half inches square, as thin as paper, golden yellow, transparent, slightly salty when chewed, easy to carry and store, and generally can be stored for two to three months. This is a special food made by Hakkas to adapt to the migratory life.

Tofu pill

Tofu balls are the general name of this dish and can be divided into three categories. The first kind is boiled tofu balls. After mashing tofu, mix in sweet potato powder, diced meat, diced bamboo shoots and diced mushrooms, and add seasoning. After the soup is boiled, scoop it into the pot one by one. When the tofu balls float to the surface, they can be eaten. This dish is often cooked. The second category is steamed tofu balls. Mash tofu, add diced meat, sweet potato powder and other seasonings, knead into balls, steam them in a steamer, and eat them with seasonings, which is delicious and can satisfy hunger; The third category is New Year's Day food, the most famous of which is Ninghua's "Matsumaru". Ninghua people must eat "pine balls" on the first day of the first month and in the early spring, which means that people who eat "pine balls" can be young and relaxed, so it is a common dish of Hakka New Year Festival. Tofu is the main ingredient of pine cones, which is mixed with fried peanuts, onions, sweet potato powder, diced mushrooms and diced water chestnuts. Knead into balls, fry in oil pan until yellow, and drain. During the Spring Festival, when guests visit, it will be the last dish of the whole banquet, dedicated to relatives and friends, wishing them all the best and relaxing in the new year.

Egret chicken

Choose fat bristle brain meat and chicken leg meat, chop them with a knife, mix them with proper amount of egg white, refined powder and salt, spread them in a pot and steam them in the pot. If you think they are too greasy, you can use the oil floating on the surface for other purposes, steam it for a while, and you can eat it. The quality is loose and smooth, the taste is sweet, it melts in the mouth, and it is delicious. This dish is suitable for all seasons and is not available at ordinary banquets.

Bag duck

This dish is suitable for all seasons and is only available at a rich banquet.

Whole mushroom

This dish is suitable for all seasons, and it is the best in vegetarian feast.

Yifu noodles

This dish is suitable for all seasons, but it is not common at a rich banquet. I'm afraid Guy's carelessness will damage his reputation. Hakka traditional dishes are well-known far and near, which shows the uniqueness of Hakka people. These traditional famous dishes with Hakka flavor often make Hakka people who have lived in different places unforgettable and evoke their infinite feelings for their hometown.

Preserved abalone in white sauce

Cut fresh abalone into pieces on both sides, cook with high-grade broth and high-flavor products for 10 minute, thicken with wet lake, pour cooked chicken oil into the pot, put it in the center of the plate, and surround it with parrot-shaped vegetable buds with ham strips. The taste is tender, smooth and mellow.

Fish lips in chicken sauce

Fish lip is the top grade of seafood, also called fish head, which is the dry product of plow shark head. First, fish lips are made of water. After being soaked in water and soup for many times to remove fishy smell, they are boiled with old chicken juice. This dish is soft and glutinous, rich in juice and rich in nutrition, and it is a famous dish for a big banquet.

Orange fish brain

Also known as fish brain bone, made of shark cartilage, this dish is crystal clear and smooth, and it is the first-class dish in seafood. Octopus fish brain is a soup made of fish brain and orange, which is yellow and white, smooth and sweet, slightly sour, and is one of the main desserts in Chinese cabbage.

Arowana

Fresh snakehead fish is selected for cooking, which is dragon-shaped and unique in color, fragrance, taste and shape. In 1990, the first national cooking competition for young workers was praised as "Silver Dragon Sleeping in Snow", "Golden Dragon Soaring", "Panlong Celebrating Yunnan" and "Longkou Containing Beads", which is a masterpiece that integrates national tradition, food culture and public psychology.

Anchovies roll

Slice the fish, add seasonings such as chopped green onion, wrap it in shrimp paste, put a prawn with a tail in it, roll it forward with its tail exposed, then pat the flour, hang the egg liquid and dip it in bread crumbs evenly. Stir-fry the cooked lard in sodium until it is 70% cooked, put it in a fish roll and fry it for half a minute, then fry it with low fire for three minutes, and then fry it with high fire for one minute. Pick up the shrimp and put it on a plate with ketchup.

Anchovy shrimp

Remove the head, leave the tail and shell, remove the sand line, wash and drain, dip in the starch, beat it into fan-shaped pieces with a mallet, cook it in boiling water, remove it and cool it with clear water, then put it in an iron pot and cook it in clear soup, with two pieces of chicken breast, ham, tomato slices, vegetables and seasonings. This is a traditional soup dish in Wenzhou. The shrimp meat is transparent, the shrimp tail is bright red, delicious and smooth, fragrant and delicious.

Fish lips in casserole

Fish lips are the dry product of the head of the plow shark. After soaking in water to remove the fishy smell, it is mixed with fresh-keeping raw materials such as scallops, hens and ham. Stewed in a casserole and eaten in the original pot. The main products are soft and waxy, and the juice is rich in flavor and nutrition.

Peach blossom shrimp rice

This is a hot dish with prawn as the main ingredient. Blindly boil shrimp heads into fried shrimp balls with shrimp brains, which are as beautiful as peach blossoms; Another fan-shaped shrimp dish is made of shrimp meat and cooked by pot stickers. A dish with two flavors, good color and flavor, served with tomato sauce.

Gedan fish brain

Cut the fish brain into bowls, add clear soup, ginger wine and other seasonings, steam it in a fire cage, take it out and put it in a lotus leaf bowl. In addition, use 10 spoon, apply frozen chicken oil, knock into pigeon eggs, decorate with fragrant leaves and minced ham, steam over low heat, remove the spoon and put it around the fish brain. Then pour the cooked and seasoned high-grade broth into a bowl.

Potato shredding pot

Sweet potato shreds are local specialties, refined with various seasonings. Sweet potato shreds are refreshing, smooth but not astringent, and delicious.

Niangzui river shrimp

Niang wine is mellow, shrimp is refreshing, fresh, sweet and delicious, and rich in nutrition. It was originally the main tonic for Hakka women to confinement, and it had a unique flavor on the banquet.

Osmanthus fish soup

Osmanthus fragrans, a specialty of Lvwan Lake, is elaborately made, finely crafted, ivory in color, delicious, sweet and smooth.

Braised grass carp

Grass carp raised with local high-quality water sources and cooked with a variety of condiments are tender and delicious.

Salted duck meat

The local specialty local duck is well-made, golden in color and rich in flavor, and it is a unique wine-accompanying dish.

Crystal chicken

As an innovative product in Hakka cuisine, the chicken is yellow, moist and bright, original, tender and delicious, and the soup is fragrant.

Stewed pork with brown sauce

Golden color, unique flavor, refreshing, soft and smooth, fat but not greasy.

Dongjiang stuffed tofu

Following the traditional Hakka cooking skills, the tofu is smooth and tender, the stuffing is delicious, the original pot is served, and the mouth is spicy.

Dongjiang brine chicken

Golden color, crisp skin and tender meat, crisp bone and fragrant, nourishing, is a traditional famous dish in Hakka cuisine. It is said that it was carefully made by a wise Hakka woman, which greatly increased her husband's appetite after a long illness and made him recover quickly after eating. This cooking method has also been handed down.