The origin of Hakka cuisine?

Classification: Region >> Guangdong >; & gt Meizhou City

Problem description:

Hakka cuisine, also known as Dongjiang cuisine, together with Chaozhou cuisine and Cantonese cuisine, is called the three major cuisines in Guangdong. The formation of Hakka cuisine flavor is inseparable from the formation of Hakka people. For example, like Hakka dialect, Hakka cuisine also retains the traditional customs of Zhongzhou.

Analysis:

Potted dishes, as Hakka dishes, have a long history, also known as big dishes. Chinese cuisine originated from Hakka traditional "sumptuous cuisine". As the name implies, it is to put all the food in one big plate and mix it together to create a unique taste. Rich materials are stacked on a large plate layer by layer, and the most easily absorbed materials are usually placed below. When eating, eat plate by plate, layer by layer. The juice is rich and fragrant, which makes people get better gradually.

During the Ming and Qing Dynasties, villagers in Xiasha, Shenzhen called the potted dishes "Xin 'an potted dishes". At that time, eating potted vegetables used a wooden basin to hold vegetables, and a table used a wooden basin, a square table, four benches and a table for eight people, commonly known as "eating potted vegetables." Later, Xiasha people flourished, their lives became richer and richer, and more and more people made Yuanxiao, so they changed their names to "big pots of vegetables". They said that the potted vegetables in the village are authentic, and the techniques, ingredients and cooking methods are well preserved.

Potted vegetables are introduced to the world as a local specialty (Weichun cuisine) in Weichun, Yuen Long, Hong Kong. Exploring the origin of wai village dishes. Gourmet Tao Ge believes that Yuen Long Plain is a place rich in raw materials. But there are also some little-known reasons. For example, a clan with a little history is well-off, self-sufficient and well-fed. Parents are afraid that the second ancestor will go out to make trouble, so they try to marry their aunt, allow them to smoke cigarettes and let them stay at home all day. The young masters all stay at home, thinking about lunch after breakfast and dinner after lunch, of course, which forces the cooks to do their best to make delicious food to satisfy their appetite. Local materials, delicious and diverse dishes around the village came into being.

Pot dishes are more rustic than the famous "Yipin Pot". The cooking method of the seemingly rough pot dish is very elegant. They are made by frying, frying, burning, boiling, stewing and marinating, and then they are put in a pot layer by layer. There is even dried Kun in it, which consists of more than a dozen raw materials such as chicken, duck, fish, oyster, yuba, radish, mushrooms and pork. The way of eating potted vegetables also conforms to the traditional patriarchal clan system of China people. Diners at a table only eat a pot of vegetables, which means reunion and good luck. Everyone rummages in the basin with chopsticks, which is bound to present an interesting scene. The deeper the food in the basin, the more delicious it tastes. Traditional potted vegetables are packed in wooden pots. At present, most of them are from stainless steel pot, and there are also casseroles for restaurants, which can be heated at any time and have the characteristics of hot pot.

What is intriguing is that although there are customs of eating potted vegetables in Guangdong coastal areas, Hong Kong New Territories and even Southeast Asia, there are probably two versions of the origin of potted vegetables.

At the end of the Song Dynasty, General Wen Tianxiang was chased by Yuan soldiers and fled to the beach in Shenzhen (then Dongguan) via Lingdingyang. Usually writing articles is from Xin 'an County. In fact, Xin 'an County existed in the first year of Wanli in Ming Dynasty (1573), not to mention the Song Dynasty, even the Yuan Dynasty did not appear. At that time, it was getting late when Wen Tianxiang landed, and the troops only brought rice cakes and lacked vegetables. Wen Tianxiang's mood can be imagined: "Fear on the beach, Lingting in the ocean." . The boatmen sympathized with the loyal ministers and used their own pork, radish and fish and shrimp caught now. There weren't so many dishes on board, so they had to make do with it and bring it out in a wooden basin. Wen Tianxiang is a Hakka. Now most people in Xiasha village pretend to be Hakkas, which is not difficult to explain why Hakkas and Xiasha villagers are so enthusiastic about potted vegetables.

Another version is: At the end of the Southern Song Dynasty, the Emperor of the Song Dynasty fled the nomadic people and stayed in Yuen Long, Hong Kong. Just as his entourage went out to look for food, the villagers at that time learned that the emperor was coming and donated the most precious food in their homes to show their hearts. In desperation, they filled the utensils with wooden pots and served delicious food, which also made the pot dishes always put the most precious ingredients on the top. However, this legend is just a legend. If you study it carefully, there is always something suspicious, because it is disrespectful to use a wooden basin for washing your body as a container for holding vegetables, for fear that people at that time would be less disrespectful to the emperor.

No matter what the historical facts are, as a wonderful flower in the catering industry, the diversification of cooking methods of potted dishes, the random changes in the structure of ingredients and the happy and harmonious reunion atmosphere created when enjoying them are all rare in the final analysis.