Hakka special food

Although Hakka cuisine is famous for "no chicken, no meat, no duck and no soup", there are many Hakka restaurants in number, but its reputation is not as good as that of Sichuan cuisine, Hunan cuisine, xinjiang cuisine Mongolian barbecue and other foreign characteristics, and it is even more dare not compare with Guangfu cuisine and Chaozhou cuisine from Guangdong at will. These two bosses have long been popular all over the country and become spokesmen for luxury and luxury. After all, the ingredients of Hakka cuisine are mainly poultry meat, which is congenitally insufficient compared with the delicacies of Guangfu cuisine and Chaozhou cuisine. We can only work harder on techniques and rely on the appearance of ordinary home cooking to experience some unusual real skills.

Hakka cuisine attracts diners with its rich Shan Ye flavor and distinctive rural characteristics, pays attention to harmonious collocation, and is authentic and authentic. Among them, I appreciate the temperament of Hakka's strong traditional culture, which is really pure when it is prosperous. In fact, although Hakka dishes are not very popular in Shenzhen, they have not passed like spicy crabs for so many years, just because Hakka dishes are not fancy and are very suitable for families of all sizes.

Salted baked chicken ranks first among the top ten Hakka famous dishes. Like most Hakka dishes, it looks ordinary, but it tastes unusual, with crispy skin, tender meat and crisp bones. It is said that it was specially made by a wise Hakka woman in order to make her husband's appetite after a long illness. The husband who was sick in bed ate more and thought more, and soon recovered. Others, such as crystal chicken and salted duck, are also fine poultry dishes in Hakka cuisine. Although it took a long time to cook, it did not waste the refreshing and soft effect of the soup. The most important thing is to be fat but not greasy. Even "dieters" who really want to stay in shape and seriously diet will relax their vigilance after taking the first bite, unconsciously take a bite of incense, suddenly wake up and exclaim. Brewed bitter gourd, tofu and eggplant are the three treasures of Hakka people, with attractive colors, different shapes and unique tastes. You can eat them to cool off in summer. There are also some common seafood in Hakka dishes, such as stewed grass carp, sweet-scented osmanthus fish in soup, drunk river shrimp, etc., but these dishes need local Hakka fish and shrimp to show their true taste, so they are not very popular in Shenzhen. However, although Hakka dishes are not as expensive as fish, shrimp and abalone, they can always show a scene of folk pastoral scenery in various ways, which is more mellow and real in the era of "wine and meat wear intestines".

Hakka cuisine is also called Dongjiang cuisine, because Dongjiang flows through the Hakka area in eastern Guangdong, and it is also called the three major cuisines in Guangdong with Chaozhou cuisine and Cantonese cuisine.

The formation of the characteristics of Hakka cuisine has a great relationship with the living environment of Hakka people. In the early days, Hakkas lived in areas with high mountains and cold water, the ground was wet and foggy, and the food was warm and cool, so they used to stir-fry more and cook less, forming the characteristics of "burning, fragrant and cooked". Hakka people climb mountains when they go out. Hard production conditions, long working hours and high intensity. Rich food can effectively satisfy their hunger. But in the past, Hakkas "blew away a layer of waves and drank away a lane" because of lack of food. Salty food is not only suitable for sending porridge, but also can increase the salt in the body, forming the characteristics of "salty and fat". The characteristics of Hakka cuisine reflect the traditional spirit of hard work and hard work of Hakka people. Hakka people live frugally and adhere to the principle of economical diet, but they do not lose their words. Fermented tofu is a popular dish. There are many mountain springs and clear springs in Hakka area, and Hakka people have a lot of research on the cooking methods of tofu. The fermented bean curd on the original pot is steaming and has a unique flavor. The content of sufu usually includes lean meat, fish, shrimp, salted fish, mushrooms and so on.

The staple food of Hakkas is rice, and glutinous rice is eaten as daily steamed rice. The glutinous rice is made into various cakes, which are called rice. Fan Qi is the most common rice: the glutinous rice is steamed with rice chaff, put into a mortar and beaten evenly; Instead, Redmi grinds glutinous rice into pulp, squeezes out water, wraps it in rice balls made of bean paste, peanuts and red beans, and distributes it on happy occasions, which means sharing happiness with everyone. When adding new rice, it is also called new rice. Turn the rice upside down, steam the baking powder in the rice reverse pulp, and the reverse side of the rice bulges and cracks, indicating "laughter", which is a good sign of making a fortune; Tomb-Sweeping Day made Amy's reflection with wormwood.

Hakka people's deep affection for the land is also reflected in their diet. There are two kinds of dried prunes: dried beet and pickled cabbage. Dried beets are black and shiny, and braised pork with plum vegetables is sweet and delicious. When making, the fresh mustard is washed and dried 1-2 days until the leaves are soft, then put into a steamer for fumigation, steamed, dried and steamed again. This is repeated more than three times, which is called "three steaming and three drying". Some processed vegetables need to be steamed and dried seven times. Sauerkraut is yellowish brown in color and sweet and sour in taste. It is a wonderful match to stir-fry with pig's large intestine. When making, the fresh mustard is washed first, then softened and chopped, rubbed with salt and put into an urn to make it sour. After a week or so, take it out and braise it, then put it in a steamer for fumigation, then steam it after drying, then steam it after drying, and collect it after steaming for more than two times. Fried bracken granules are a rare appetizer before meals. Fried taro stalks with shredded peppers are full of earthy flavor. Sweet potato is cut into filaments, steamed and dried into "sweet potato sticks" in Huang Cancan, and taro is shredded and fried with sesame seeds and peanuts, two delicious snacks that are mouth watering.

Comparison between Hakka Cuisine and Guangzhou Cuisine

Hakka cuisine is good at home cooking, and Guangzhou cuisine is developed in restaurants. Hakka dishes are simple and generous, with reasonable nutrition. Guangzhou cuisine is a superior variety of colors and has a wide range of materials. Hakka dishes are cooked more, and Guangzhou dishes are mainly fried. Compared with the two, Hakka cuisine consumes more protein. If you eat tofu, if it is braised, you will definitely eat less than tofu; Fried meat slices alone are not as many as meatballs, and fried beef is no better than eating beef balls. Guangzhou laohuo soup is famous, and the combination of meat and vegetables is better. Hakka soups, such as sparerib soup, don't add any ingredients at all, emphasizing clarity and the taste of meat.

There are many cuisines in Guangzhou-suckling pig, roasted meat, roast duck and roast duck, all of which need special equipment; Brine chicken of Hakka is much simpler. It can be made in a small pot with a handful of hot salt. Guangzhou people eat snakes, and there are almost no varieties that they don't eat; Hakka eat snakes. Traditionally, they only eat southern snakes and nothing else. The disadvantage of Hakka cuisine is that there are too few fish.