Analyzing the future development ideas of Hakka cuisine based on contemporary dietary nutrition perspectives

Hakka people are hard-working, enthusiastic and generous, and are famous at home and abroad. Since the end of the Eastern Han Dynasty, the Hakka people have formed their own unique customs and culture in the process of continuous migration southward. The folk houses include the world-famous Hakka earth buildings; the food has its own unique Hakka cuisine, which is famous for its light, nourishing and health-preserving properties. Through the efforts of several generations of hard-working Hakka people, the colorful Hakka cuisine has become an indispensable part of Chinese food culture.

Hakka food culture was created after the Han people from the Central Plains migrated to the south and settled down. They combined the original customs with the customs and habits of the local people in the south based on the climate conditions of the south and the local people's living and production customs. Create a new food culture. Food is the material basis for the formation of a culture. The formation of food culture is closely related to the natural environment, social structure, religious beliefs, etc., through the study of the relationship between Hakka food culture and geographical environment. It can more accurately understand the history and connotation of Hakka culture, and at the same time, it has certain reference and reference value for the future catering industry, tourism industry and even economic development in the Hakka area.

1

1. Characteristics of Hakka food culture

The Hakka people are immigrants from the Central Plains. Due to various historical reasons, after moving to the Lingnan mountainous area, they completely The language and eating habits of the Central Plains have been preserved here; and because most of the areas where Hakkas live are far away from the ocean, Hakka cuisine is characterized by inland-style dishes that are heavy in oil, rich in flavor, salty and soft.

Hakka cuisine mostly uses poultry and game as the main ingredients, pursuing the original flavor, that is, "rice has the aroma of rice, and meat has the flavor of meat." There is a saying that "it's not clear without chicken, it's not fresh without meat, it's not fragrant without duck, it's not rich without goose". Paying attention to fire skills, it is good at steaming, baking, stewing and stuffing, and is especially famous for its casserole dishes. Hakka cuisine pays attention to the four seasons, such as "winter sheep, summer dog, spring chicken and autumn duck".

Hakka settlements are mainly located in the big triangle in the Fujian-Guangdong-Jiangxi border area. There are not only the Wuyi Mountains spanning southern Jiangxi and western Fujian, but also Dayuling and Luoxiao Mountains, one of the five ridges that traverse southern Jiangxi. , as well as the Tortoiseshell Mountains, Caimei Mountains, Bopingling Mountains, Songmao Mountains and the remaining five mountains in western Fujian. There are also Xiangshan Mountains, Yinna Mountains, Fenghuang Mountains, Sakya Mountains, etc. in eastern Guangdong. The combination of tall and rolling mountains and low rolling hills forms basins of varying sizes. Generally speaking, Hakka settlements are mainly mountainous, interspersed with riverbed valleys. The Hakka ancestors moved from the north to the south, absorbed the long-term dietary experience of the indigenous residents that was adapted to the local geographical environment, and gradually formed their own new dietary concepts and cooking techniques:

1

The cooking methods focus on stewing, focusing on the original flavor and freshness, and the simple and unpretentious knife skills. The cooking methods of Hakka food are mainly stewing and boiling, with less frying and roasting.

Hakka food philosophy believes that stewing and boiling can keep the original flavor of food and make it less likely to get angry. Traditional Hakka dishes such as boiled chicken, steamed fish, stuffed tofu, stuffed bitter melon, braised pork with pickled vegetables, steamed minced bones, etc. all use this cooking method. Hakka cuisine pays attention to the original flavor, and generally does not add seasonings such as MSG and white wine. Instead, it is more common to use soups made from wine troughs and animal bones as condiments. Therefore, Hakka cuisine generally tastes fresh and delicious, and is suitable for all ages. Hakka cuisine is relatively rough in terms of knife skills. Among the typical Hakka dishes of braised pork with pickled vegetables, the pork belly is cut large, thick, and square, and the knife skills are obviously not delicate enough. In ordinary households, the ingredients used to make soup, such as bone, meat and pork, are also in large pieces.

2

The selection of ingredients is mainly based on local products

The labor object of cooking production is cooking raw materials, and the cooking raw materials in the region directly affect the direction of the dishes. direction development. Most of the Hakka areas in Guangdong and Jiangxi are typical southern mountainous areas. The delicacies, river freshness, fruits and vegetables, livestock and poultry produced in the mountainous areas have naturally become the main ingredients of Hakka cuisine. Famous Hakka dishes such as stir-fried fish and stuffed tofu from southern Gansu, Dongjiang salt-fried chicken and braised pork with pickled vegetables from eastern Guangdong, and nine-pin hotpot and braised pork with mushrooms from southern Fujian are all made by Hakkas using the above-mentioned raw materials.

3

Highlight dry-cured wax products

There are two main reasons why dry-cured wax products appear in Hakka food culture: First, Hakka In many mountainous areas, transportation is inconvenient, and people cannot often buy fresh meat, so they pickle the excess meat and store it in their homes for easy access at any time. The second is the pickled food, which has a rich flavor and is suitable for Hakka tastes. But now, these historical functions of dry-cured wax products no longer exist. They have become a famous Hakka flavor food and an important part of the Hakka diet. The famous Hakka dry-cured products include pickled plum vegetables, braised chicken feet, braised duck feet, braised chicken kidneys, bacon, etc. These foods are delicious and deeply loved by people.