Hakka Food Illustration - Hakka culture is a branch of Chinese culture, what Hakka food have you eaten? How is the flavor?

Origin and allusion to Hakka cuisine? How did it get its name?

Poon Choi has a long history as a Hakka dish, also known as Big Plate Cuisine (大盘菜), which originated from the Hakka tradition of "Fat Choy Big Plate Cuisine (发财大盘菜)", which, as the name implies, is a large plate in which all the food is put together to create a unique flavor. The richness of the ingredients is layered onto the plate, and the ingredients that are most likely to absorb the sauce are usually placed underneath. When you eat, you eat one plate at a time, layer by layer, the juices mingle, and the flavors are so rich and tangy that you feel like you're getting into a good scene.

Ming and Qing Dynasties, Shenzhen villagers in Xia Sha basin dishes called "Xin'an basin dishes", when eating basin dishes with wooden pots, a table with a wooden pot, a table of eight, four benches, eight people at a table, commonly known as "eating basin dishes". Later, when the people of Xiasha prospered and became more and more affluent, more and more people were having Lantern Festival, it was renamed as "Big Poon Choi". They say the village's pon choi is an authentic pon choi with well-preserved workmanship, ingredients and cooking methods.

Yuen Long Wai Tsuen in Hong Kong has introduced Poon Choi to the world as a local signature dish (Wai Tsuen Cuisine); about the origin of Wai Tsuen Cuisine. According to Tao, a gourmet, the Yuen Long Plain is the land of fish and rice, and is rich in raw materials. But there are also some lesser-known reasons. For example, the clans with a long history were rich and self-sufficient in farming, and had enough food and clothing. Parents were afraid that the second generation would go out and cause trouble, so they tried to marry them aunts and allowed them to smoke cigarettes, so that they stayed at home all day. When the young masters stayed at home, of course, they ate breakfast and wanted to have lunch, and when they ate lunch, they wanted to have dinner, forcing the cooks to do their best to satisfy their appetites by making delicious food. The local ingredients, delicious and varied Wei Village dishes were born.

Pot dishes than the origin of the "a pot" more rich in local flavor, looks like a rough pot of substantive cooking methods are very sophisticated, respectively, after frying, deep-frying, boiling, cooking, stewing, brining, and then layer after layer of pots into the inner more Qiankun, by the chicken, duck, fish, oysters, bamboo, radish, mushrooms, pork and other raw materials. The inside of the dish is even more special. Poon choi is also in line with the traditional Chinese clan law, a table of diners only eat a pot of food, a symbol of reunion, a peaceful weather. With chopsticks in hand, everyone keeps rummaging around in the basin, which will surely present a fun scene, and the deeper the dish is in the basin, the more flavorful it is. Traditionally, poon choi was served in wooden pots, but now most of them are made of stainless steel, and some restaurants use casseroles, which can be heated at any time and have the characteristics of hot pots.

What's intriguing is that although the custom of eating Poon Choi is practiced in the coastal areas of Guangdong, Hong Kong and the New Territories, and even in Southeast Asia, there are two versions of Poon Choi's origins.

The late Song general Wen Tianxiang rate under the command of the Yuan soldiers chased, over the Lingding Sea, fleeing to the current Shenzhen City (then Dongguan) of the beach, there are usually articles written as Xin'an County, in fact, Xin'an County, set up in the first year of the Ming Wanli (1573), not to mention the Song, even if the Yuan time has not yet appeared in this county. When Wen Tianxiang landed on the beach at that time, it was already late, and the troops only had rice cakes with them, and there was a lack of food. "Wen Tianxiang's state of mind could be imagined when he said, "I am afraid of the beach, I am afraid of the beach, and I am sighing in the Lingding ocean. The boatmen sympathized with the loyal minister, and used their own reserves of pork, radish, plus freshly caught fish and shrimp. There were not so many dishes on board, so they had to make do with what they had, and took wooden basins to serve it all together. Wen Tianxiang is a Hakka, now the village of Shenzhen Shimousha people to Hakka, so it is not difficult to explain why the Hakka and Shimousha villagers have such enthusiasm for the pot of food.

Another version is: the end of the Southern Song Dynasty, the Song Emperor to escape the Jin soldiers chased, in distress to the present-day Yuen Long, Hong Kong, just as the entourage of the four out of the food when the villagers learned that the emperor is coming, in order to express their feelings, they have been the most precious food at home to contribute to the haste to the right to fill the wooden pots as a utensil to carry the delicacies, which has also achieved the Poon Choi has always been the most expensive ingredients in the most top of the way. However, this legend is just a legend, to examine, there is always doubt, because washing the body of the wooden basin as a food utensil is, after all, a great disrespectful behavior, afraid of the people at that time is not so disrespectful to the emperor.

No matter how the historical facts, the basin as a catering industry as a wonder, the diversity of its cooking methods, the structure of the ingredients can be changed at will, to enjoy the kind of joy created by the reunion atmosphere, all of which in the final analysis is a rare "and taste" enjoyment.

Hakka Cuisine

Hakka cuisine can be divided into two categories: Hakka dishes and Hakka snacks.

Hakka cuisine is on the top of the list as Dongjiang Hakka Cuisine, which is known as one of the three major cuisines of Guangdong together with Chaozhou Cuisine and Cantonese Cuisine. The traditional Hakka signature dishes are: salt chicken, stuffed tofu and braised pork. Compared with Chiu Chow, Hakka cuisine is more "fat, salty and cooked", which is related to the living standard and habits of Hakka people in the past.

First of all, because in the past the Hakka people ploughing the mountains and live in the mountains, labor intensity and less meat, fat and greasy food can be effective hunger; secondly, the Hakka people due to long-term food shortage, even if the more affluent households to eat at least one meal a day porridge, most of the people for years and years, all the time thin rice, and more water and less rice, boiled porridge, "blowing off a layer of waves, drink to a lane! ", vegetables salty both suitable for sending porridge, but also increase the body salt; again, mountainous areas of grass and trees, developed the Hakka people do not cherish the habit of firewood, and they feel that the more the food is cooked to the fire the more fragrant.

The original flavor is delicious. It is true that society is constantly changing, and in today's new socialist era, Hakka cuisine is also constantly innovating. The traditional Dongjiang cuisine in the modern Hakka pot head, gradually formed its own local characteristics, has "original flavor, delicious and heart" reputation. Original flavor

The original flavor mainly comes from three aspects: First, the selection of materials to seek wild domesticated rough food, that is, no pollution of the "green food". It is worth mentioning that the good quality of these foods, good taste and the Hakka ecological environment is good, especially good water has a lot to do with the second is the cooking method using boiled, boiled, steamed and stewed and so on most of the time, do not destroy the nutrition and fiber of the food; third is rarely added or even do not add too much heavy and strong spices, usually with raw onions cooked garlic seasoning.

The so-called "delicious" refers to the light taste, affordable price and harmonizing effect. Its harmonizing effect is similar to the modern term "diet therapy". Many Hakka dishes have the effect of nourishing Yin and lowering fire, clearing the liver and eyesight, strengthening the waist and tonifying the kidneys, nourishing the face and benefiting the vital energy. At present, in addition to the traditional Hakka cuisine salt h chicken, stuffed tofu and braised pork these "old three", more characteristic of:

Steamed chicken with domestic or in the mountains with cordyceps cereal group of chickens, the whole placed in a pot of water steaming, hand-torn or cut into six large pieces to eat while hot, very sweet and tender. According to the information, this kind of chicken raised in the local method than the use of concentrate feed raised its amino acid content is more than 10 times higher, can be seen based on the nutritional value is very high.

The whole-pig set meal mainly consists of meat from the eight parts of the pig's most "essential" parts of the meat Fort into a whole-pig soup, steamed pork red, pork miscellaneous, braised pork, etc., with some green vegetables and pickled sauerkraut. This way of eating is similar to the past, the Hakka people all year round in the Spring Festival nailed the pig when the mouth to have the blessing.

The whole beef set meal is based on beef tripe, beef cypress leaves, beef heart and beef bolus, and unlike other places, the beef cypress leaves eaten here are not stripped of the black membrane on them, which is said to be mainly for stomach health.

The tofu set meal Hakka tofu is derived from the habit of wrapping dumplings in the Central Plains, and since there was no wheat to wrap dumplings in when they migrated to the south of the country, they came up with the idea of tofu. Hakka people eat tofu in all kinds of ways, the so-called tofu set includes tofu flower for pre-dinner, pan-fried stuffed tofu as a main dish, tofu casserole, tofu balls, glutinous rice stuffed with tofu, deep-fried tofu skin, etc., and tofu milk as a snack and so on.

Sin Kang lake freshness Wanlv Lake wild osmanthus fish, eel and stone catfish, meat smooth, sweet flavor, without mud fishy, or steamed or stewed or fried are very tasty.

Hakka snacks

Hakka snacks is another part of the Hakka diet, is the Hakka people on New Year's Eve and do the red and white celebrations to eat on the "good stuff", each snack is almost always associated with the agricultural seasons, or reflect a Hakka custom.

New Year's Lantern Festival Lantern Festival Hakka people always eat soup balls and hanging lanterns. There are two kinds of balls, salty and sweet, to take the good omen of "reunion". The custom of Hakka people is that after the Lantern Festival, after eating the soup balls, they will send their relatives home for the New Year to go out of the city, which means that they wish their relatives a year of peace and safety outside, and come back to have a reunion at the end of the year. In the Lantern Festival or a few days earlier, the previous year's "newborn" family in the ancestral home in the hall of the beam hanging large flower lanterns, and invited friends and relatives to eat sprinkles congratulations, during which the head of the family to carry to the last year's birth of a baby boy first to the ancestor shrine worship, and then worship the elders, the elders to give the "lishui "After the completion of the wish, the people drink, eat the lamp wine, the baby boy is officially joined the family ranks, the name will be injected into the genealogy. Generally, a son hangs a lantern, and the more lanterns that are hung in a house, the more colorful it is, indicating a prosperous population.

On February 2, the lanterns were taken down, the couplets and lai see posted for the New Year were burned, and the leftover foodstuffs, such as rice cakes and flowers, were cleaned up and eaten in preparation for the start of the spring agricultural work.

Wild mugwort is more tender during the Ching Ming period in March, and Hakka people pick it to make mochi to eat. After Ching Ming, rice planting begins, so there is a saying: "Eat the wild moxa patties, shoulder grinding damage." In Guangzhou's Wanlvhu restaurant, there is also a dish called "fried egg with wild wormwood", according to its Zhu boss, wild wormwood also has the effect of cooling and nourishing.

April 8, also known as the Water Festival, the summer festival, because it is in the table yellow does not come to life, the festival to eat the poor food, most of the food is Jie rice flour and wheat skin mixed and made of mochi.

May 5 Dragon Boat Festival Dragon Boat Festival to eat zongzi, in honor of Qu Yuan, but also eat stuffed bitter melon and just harvested soybeans made of stuffed tofu.

July 14, the first half of the crop harvest and the second half of the plowing has basically ended, there is a celebration of the harvest and the atmosphere of vacation and rest, the day of the family grinding tofu, duck, but also eat a variety of practices of fresh peanuts.

The Mid-Autumn Festival on August 15 is characterized by the eating of moon cakes, fried snails, chestnuts, pomelo, pears and other fruits. Mooncakes and snails indicate reunion, and people who work outside the home on this day go home for the festival. In the past, there was also a tradition of releasing Kongming lanterns for entertainment.

September 9, Chongyang Festival, also known as the Ghost Festival, the Hakka ancestors of the second burial are carried out on this day. The snacks eaten on this day are Jiuzhongpi.

November winter solstice Hakka region there is a saying called "winter (winter solstice) than the New Year (Spring Festival)", meaning than the Spring Festival is even more grand, because the autumn harvest, winter storage, agricultural work has been completed, a year of plowing crops, fruitful and delightful. The snack eaten on this day is turnip patties, because the weather is cold and dry, so the Hakka people are in this season of preserved pork, pickles, etc., in preparation for the Spring Festival, the day of the preserved pork can be kept for a long time.

The Spring Festival (New Year's Day) starts on December 25th, when Hakka people do not go out of their homes and are busy preparing food for the New Year and welcoming their loved ones back from afar. Hakka dishes such as sticky rice, mochi, braised pork and stuffed tofu are eaten on New Year's Day. Especially on New Year's Eve, no matter how far away the Hakka people have to rush home to eat "reunion dinner", and reunite with their relatives.

Hakka culture is a branch of Chinese culture, what Hakka food have you eaten? What are the flavors?

The Hakka people are a branch of the Han Chinese race characterized by Chinese ethnicity, the only one that is not named after a geographical area, a Han Chinese folk with the Hakka dialect as their mother tongue, and one of the natives of the southern Chinese provinces of Guangdong, Fujian, Jiangxi, and Taiwan.

The Hakka culture has a long history and is now a branch of Chinese culture, Hakka cuisine is also considered part of the culture, loved by many people, the following to share with you the main several Hakka cuisine, see if you have ever eaten.

1, salt h chicken

Salt h chicken is a prestigious Hakka dish, but also one of the local Hakka signature dishes in Guangdong, popular in Shenzhen, Guangdong, Meizhou, Huizhou, Heyuan, etc., has become a well-known classic dishes at home and abroad.

2, stuffed tofu

Stuffed tofu is a famous Hakka dish, common in Guangdong, Guangxi, Fujian, Jiangxi and other Hakka areas. Production materials need tofu, green onions, pork, etc., the flavor is light, is one of the most representative dishes of the Hakka regional food culture. The soup is thick, tender, smooth, flavorful and popular.

3, plum dishes buckle meat

Plum dishes buckle meat, Han traditional dishes, Hakka dishes, production materials are pork, plum dishes, green onions, ginger and so on. Usually, the meat is boiled in a soup pot, add dark soy sauce, deep-fried for color, and then cut into slices. After adding green onion, ginger and other seasonings fried for a few moments, and then under the soup with a small fire simmering, the meat into a bowl, covered with segments of preserved mustard greens, poured into the original broth steamed through. When leaving the dish, the meat back buckle in the dish. After the dish, the meat rotten flavor, taste salty slightly sweet, fat but not greasy.

4, Yongding taro package

Yongding taro package is a traditional snack produced in Yongding, Fujian, belonging to the Min cuisine. Taro potato flour skin, with meat, mushrooms, asparagus as a filling into a package, steamed. Fresh and fragrant, smooth and soft, hot and cold.

5, radish {

Radish {(Hakka dialect), in the Chaoshan region and southern Fujian called vegetable package @, vegetable head {, is a characteristic traditional snack, belongs to the Hakka cuisine. The practice varies from place to place, but the practice is similar, are shredded radish and bacon, shiitake mushrooms, shrimp, peanuts, scallions, ''and other ingredients to make a filling, wrapped in glutinous rice dough, usually in the shape of dumplings, or according to their own tastes together with other ingredients into a variety of shapes, can be steamed, boiled and fried.

6, Hakka pork belly chicken

Pork belly chicken is a Guangdong Hakka dish, also known as "phoenix cast", there are a variety of practices, are some of the different herbs, however, the flavor is very good.

7, Hakka omelette corner

Hakka omelette corner is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine. It is one of the classic dishes of Hakka people, with rich and varied fillings stuffed into the egg, and the golden-colored egg angle is so fragrant that it makes people salivate.

8, tea

In the long history of traditional culture, tea counts as a unique scenery in the Hakka food culture. Tea is generally made from rice, peanuts, sesame, green beans, salt, tea, cangzhi, ginger and other raw materials, pounded into a paste with a bowl, boiled water and even, plus fried rice, fragrant and delicious.

9, Hakka meatballs

Hakka people love to eat meatballs, meatballs are both snacks, but also a home-cooked dishes, the Hakka people are mainly to take the "pill" and "round" homophonic, meaning reunion, complete. Meatballs are categorized into pork meatballs, fishballs, beef meatballs, beef tendon meatballs, and so on, depending on the ingredients used. Its characteristics are, pure flavor, maintain the original meat flavor, toughness and crispness.

The above is to share with you 9 Hakka food, flavor is very good, to the Hakka settlement friends can find to taste, welcome Hakka friends to leave a message to add.

I am a grain of sand, dedicated to recommending food to everyone, like me to follow me, your attention is my constantly updated power!

Why do some Hakka people eat bitter melon on Dragon Boat Festival? What is the best way to eat bitter gourd?

Talking about the Hakka Dragon Boat Festival to eat stuffed bitter melon original reason, it is said that the origin of the brewing of the bitter melon is that some people want to eat bitter melon and some people want to eat meat, so the brewing of the bitter melon is a happy ending, which profoundly demonstrates the Hakka people's wisdom and profound Hakka dietary culture. Hakka people from childhood every holiday home will have stuffed tofu, stuffed bitter melon, stuffed peppers, stuffed eggplants, there was a rumor, one of the Hakka folk tales series, Hakka cuisine, Hakka stuffed tofu origin, according to legend, a long time ago, a five Chinese and a Xingning is a good brotherhood, and later because of the order of the time of the contradiction between the one who want to eat pork, one wants to eat tofu, and then the clever restaurant! Then, the clever restaurant owner came up with a way to make the best of both worlds and made the stuffed tofu. Animation shows the wisdom of the Hakka people and the deep Hakka food culture.

One week in the eyes of Jun, Hakka people are brewing food masters, really anything can be handy to start brewing.

The Dragon Boat Festival to eat stuffed bitter melon, one is also in line with the local cooking flavor, two, bitter melon and have the effect of fire detoxification.

Eating bitter gourd to color green end yellow when cooked to eat, more to take its heat effect.

Stuffed bitter gourd, bitter gourd cut into small pieces after the meat (of course, can also be glutinous rice stuffing) into the hollowed out bitter gourd inside, and then put into the pot fried, and then braised with the fire, bitter gourd is no longer raw flavor, and the stuffing perfect combination.

The bitter gourd is bitter, but it will never pass the bitter flavor to "others", such as using bitter gourd to cook fish, stewed fish, fish never stained with bitter flavor.

Stuffed bitter melon practice is not complicated, but the taste will be quite a big difference, some people directly steamed on the table, only simple and fresh; some people also want to adjust the sauce splashed on the natural layers of flavor

Bitter melon taste bitter, southerners eat more for vegetables. Summer and fall can be eaten bitter melon, used as a meal with jasmine, only feel delicious, do not feel its bitter.

The bitter flavor of bitter gourd, combined with the freshness of the meat filling and the smoothness of the sauce, makes it easy to eat.

Bitter melon so do out, not greasy, but with some meat feeling, rich sauce, in fact, very suitable for with the seemingly bland staple food, so the perfect match is of course delicious two rice, or hand Kun out of half a catty handmade pull noodles.

Dieters should be careful, I'm afraid you eat a bowl is too little, eat two bowls and lick the plate!