In the Hakka capital of Meizhou, there is a food called yellow acquaintance, teach you to make authentic "Pingyuan yellow acquaintance"!

In the Hakka capital of the world, Meizhou Pingyuan, there is a kind of Hakka cuisine called yellow cognac, "Pingyuan yellow cognac" is a traditional snack in Meizhou, which has a history of three to four hundred years, and the local people in Pingyuan make yellow cognac to entertain their friends and relatives every year in the Spring Festival. It is common in Pingyuan, and its production techniques have been included in the list of intangible cultural heritage of Meizhou City as a traditional technique.

The yellow fever is a traditional snack for people in Pingyuan to entertain their friends and relatives on New Year's Day. Anyone who has eaten the yellow fever has always admired the yellow fever, and there are often tourists who come to Pingyuan to purchase the yellow fever. It can be steamed, boiled or fried, and has a smooth texture and excellent flavor.

Making Methods

1. Wash and soak the rice one night in advance;

2. Collect the yellow rice trees on the mountain and burn them into ash, then soak and filter the ash in water, then filter the alkaline water;

3. Steam the rice in the rice steamer, then add the alkaline water to the rice and stir well to let the rice absorb the alkaline water. And stir evenly, so that the rice to absorb the essence of the lye, and then steamed for another half an hour;

4, the steamed rice in the stone mortar, with a mallet vigorously pounded into a paste;

5, with the hands of the pinch of the long strip or lump shape. The yellowish, fragrant, and tender yellow acquaintance is then molded into shape.

A pestle and mortar, a stone mortar, Hakka people in front of the bamboo fence waving the hammer figure, is undoubtedly a picture of the most beautiful Hakka life customs, the traditional craft of the Yellow Knowledge to maintain the quality of thousands of years of "original flavor!

There are many ways to eat yellow rice, whether it is stuffed, steamed, boiled, fried or stir-fried, all are unique and delicious.

Steaming

Steaming soft slices of yellow rice, dipped in sugar or sauce, the flavor is unique.

Fried

Cut into small strips of met, with shredded squid, lean pork, asparagus, mushrooms, garlic. Stir-fried into the appetizing aroma of fried yellow mets, which is a famous Hakka delicacy.

Cooking

Sliced yellow rice is cooked in a pot with pork and liver.

Frying

Slicing and deep-frying the yellow rice in a pot makes it very sticky and flavorful.

Stuffing

After pounding them into a paste, they are pinched into small pieces, rolled out into a dough thicker than a dumpling skin, wrapped in stuffing, and then steamed in a pot for a unique flavor.

?

The process of making yellow rice is tedious, but it doesn't affect the Hakka people's love of yellow rice, which is a delicacy that tourists can't get enough of, and travelers from afar can't get enough of it!