Hakka cuisine is rich in flavor and simple in its approach to ingredients, do you know the secret of its deliciousness?

Cantonese cuisine has what is known as a? The Teochew, Canton and Hakka cuisines are the three main types of Cantonese cuisine. Although the creators of Hakka cuisine live in the coastal provinces, but often live in mountainous areas far from the sea, still retains the habit of eating inland flavors, pay attention to the oil heavy flavor, eat a? Rice has rice flavor, meat has meat flavor? Hakka cuisine for the original flavor of the ingredients, the precise control of the fire are very careful, so as to ensure that the finished product is delicious.

I. Selected ingredients

In the culinary world, Hakka cuisine has? No chicken is not clear, no meat is not fresh, no goose is not beautiful, no duck is not fragrant, no elbow is not thick? The Hakka cuisine has a saying. It is easy to see that Hakka cuisine is very particular about the choice of ingredients. Although they do not seek to eat any expensive ingredients, the material of each ingredient should be good and fresh in quality, so as to ensure that the dishes made taste good.

They not only pay attention to the choice of the main ingredients, on some side dishes such as pickles, the Hakka people are also very careful. Hakka people use pickles that are sour and salty, but they are often handmade by families and vary in the degree of saltiness.

When cooking with it, cooks tend to think specifically about the flavoring effect of the pickles. Ideally, it is just right to add only the savory vegetables for seasoning, without the need for additional salt. If the cook thinks that the salty flavor of the salted vegetables is too heavy, often also need to soak the salted vegetables to remove a certain amount of salt, to avoid affecting the final taste of the finished dish.

2, pay attention to the fire

The Hakka people have traditionally chosen mountainous areas rich in grass and trees as their place of residence, so there will not be a lack of firewood, and when cooking, they also pay special attention to cooking slowly over a fine fire, and will be able to control the fire to the full.

They believe that different ingredients are suitable for different fire different practices, can not? The more you control the fire, the more flavorful the dish will be. In the Hakka cuisine practices, focus on the fire power of the steam, baked, boiled, brewed, etc. are common practices, their casserole dishes are the most famous.

Three, wine instead of oil

Many people have a problem when cooking with vegetables: if you add too little oil, the texture of the dish will seem dry, but also easy to stick to the pan; but once you put a lot of oil, but not in line with the concept of modern health and wellness.

The Hakka cuisine, however, has long solved this problem, they have to wine to increase the aroma, add wine to reduce the habit of oil, do out of the dishes both long aftertaste and will not be too heavy with grease, which has an important significance for the Hakka people's health.

Meizhou, Guangdong Province, was named by the China Cuisine Association? Chinese Hakka cuisine hometown? , and at the same time, the number of centenarians here is also high, with ? The hometown of longevity ? s reputation.

In China's gastronomic system, Hakka cuisine, due to the unique historical conditions and geographical environment, has formed a self-contained culinary style over a long period of time. Because of the original flavor, and care about the fire, its eating habits are also very in line with the modern trend of healthy diet.