Why is it called Hakka cuisine?

Hakka cuisine is as old as the Hakka language and is an important part of Chinese food culture. Together with Guangzhou cuisine and Chaozhou cuisine, it is also known as the three major cuisines of Guangdong.

Hakka cuisine is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan and Shenzhen in Guangdong, Ganzhou in Jiangxi, Longyan and Sanming in Fujian, Hezhou, Yulin and Fangchengang in Guangxi, and Hsinchu, Miaoli and Taoyuan in Taiwan. Waiting places. The distribution range of Hakka cuisine mainly includes the Hakka strongholds in southern Jiangxi, western Fujian, eastern Guangdong, northern Guangdong and the east coast of the Pearl River Estuary in the Ganjiang, Tingjiang, Meijiang, Dongjiang and Beijiang river basins, as well as in Hunan, Yunnan, Shaanxi, Guizhou, Zhejiang and Qiong. Scattered Hakka residences in other provinces.

The formation of the flavor of Hakka cuisine is inseparable from the formation of the Hakka ethnic group. Hakka cuisine retains the traditional life customs and characteristics of the Central Plains. ?

The traditional Hakka signature dishes are salt-baked chicken, Hakka stuffed tofu, Hakka Poon Choi, pork belly chicken, stuffed bitter melon, braised pork with pickled vegetables, three cups of duck, three and three soups, pickled noodles, Ai cake, radish cake, bowl cake, white-cut river frog, Dou Tang, Tingzhou soaked pork loin, fairy jelly, unicorn detachment, Poon Choi, four-star moon cake, taro buns, taro dumplings, etc. Compared with Chaozhou cuisine, Hakka cuisine The taste of the dishes emphasizes "fat, salty and cooked", which is unique among Cantonese or Fujian cuisines.

Hakka cuisine can be divided into regions, including Meizhou style, Dongjiang style (Huizhou, Heyuan, Shenzhen, and other Dongjiang Hakka areas), Beijiang style (Beijiang Hakka areas mainly in Shaoguan and Qingyuan), and Western Fujian style. School (Changting, Longyan and other Fujian Hakka areas), Gannan School (Ganzhou and other Jiangxi Hakka areas)