What is Hakka?

Hakka rice?

Hakka Hakka, also known as the Hakka ethnic group, is a Han ethnic group in Guangdong, Fujian, Jiangxi and other places in China. It is one of the ethnic groups with a wide distribution range and far-reaching influence in the world.

The origin of the Hakka began during the period when the Qin Dynasty conquered Lingnan and merged with Baiyue, and continued through the Wei, Jin, Southern and Northern Dynasties, Tang and Song Dynasties. Due to wars and other reasons, they gradually moved to the south of the Yangtze River, and then to Fujian, Guangdong, and Jiangxi. At the latest, a relatively stable Hakka group was formed in the Southern Song Dynasty.

——The Hakka people then migrated to the southern provinces, even Southeast Asia and other parts of the world, and eventually became an important ethnic group among the Han nationality that spans the world and has unique humanities.

The formation of the characteristics of Hakka food has a lot to do with the living environment and living standards of the Hakka people.

In the early days, the Hakka people mostly lived in areas with high mountains and cold water. The ground was wet and foggy. Food should be warm and hot, and cold food should be avoided. Therefore, they mostly used stir-fry and less raw and cold food. They were more prominent in the use of spicy food. The dishes were "fresh, moist and fragrant".

", mellow" characteristics.

When you go out, you have to climb mountains. The production conditions are difficult, the labor hours are long and the intensity is high, and more fat and salt are needed to supplement the large amount of heat energy consumed. The diet is good at cooking wild game, which is a little salty and oily.

Due to long-term migration and the lag in economic development in concentrated areas, Hakka people live a hard life and use local materials to prepare pickles, dried vegetables, dried radish and other foods that are durable and durable. They can be eaten with sweet potato rice at home and suppress flatulence, and can be served with wild vegetables when going out.

Satisfy hunger, which forms the characteristics of "salty, ripe and old".

From the formation of the above characteristics, it can also be seen that the Hakka people have a strong ability to adapt to the environment and have created a unique food culture.

On the other hand, the Hakka people not only inherit the traditions of their ancestral homeland, but also absorb many dietary characteristics of the places they migrate through, and are better at integrating with the indigenous people in the settlements, which forms the richness of the Hakka cuisine.

Hakka recipes include sweet and sour dishes from the Wuyue region, spicy foods from the Bashu, Huguang and Guangdong regions, and pickled dishes from the Fujian and Guangdong regions.

In addition, although the Hakka people live a simple life, they are very hospitable, advocate worshiping their ancestors and attaching importance to seasonal and festive food. They have different ways of eating and different dietary customs depending on people, events and times, making their food culture even more colorful.