Exploring Hakka Cuisine: These cuisines turn out to be the origin of Hakka cuisine that began from wandering and the distribution of Hakka cuisine the distribution of Hakka cuisine The culinary skills of Hakka cuisine, the culinary skills of Hakka cuisine

Many people have heard of Hakka cuisine, so do you know what "Hakka" means? Some people mistakenly think that "Hakka" is an ethnic minority, in fact, "Hakka" is also one of the Han ethnic groups, the name comes from the "guest system" originated from the Eastern Jin Dynasty and the Southern and Northern Dynasties period and the "customer system" in the Tang and Song Dynasties, in short, it means "guests and newcomers".

< h1 class="pgc-h-arrow-right" > the origin and development of Hakka cuisine</h1>

Historically, this group of Han ancestors experienced five great migrations from south to north in order to escape natural disasters and wars. In the new environment, they integrate their existing cooking experience and the eating habits of local residents, make full use of all edible animal and plant resources in the mountains, and gradually form their own unique food culture. It was not until the end of the Song Dynasty that Hakka cuisine began to take shape. During the Ming and Qing dynasties, Hakka cuisine has developed into a more mature culinary system.

<h1 class= "pgc-h-arrow-right" > the distribution area of Hakka cuisine</h1>

Hakka cuisine is mainly popular in Areas with Concentrated Hakka, including the southeastern mountains of China (such as Guangdong, Jiangxi, Guangxi, Fujian, Sichuan, Hainan, Hunan, Zhejiang, Hong Kong, Macau, Taiwan and other places), as well as Southeast Asian and South Asian countries (such as India, Malaysia, Thailand, Vietnam, Indonesia, Singapore and other places), and other areas dominated by Chinese communities have also traced Hakka cuisine.

<h1 class="pgc-h-arrow-right" > the specialty of Hakka cuisine</h1>

In order to supply the body's energy, the Hakka often cook high-calorie and high-protein dishes, which taste salty and thick, with a raw flavor.

Since the Hakka mainly live in the mountains, livestock, wild animals, and wild vegetables and fruits in the mountains are their main food, while seafood is rare.

Some people feel that Hakka cuisine does not look as delicate as Jiangsu, Zhejiang and Cantonese cuisine, because many dishes are created on the way to escape the war, and their lives are more difficult, so they pay more attention to the "content" of the dish than the "form".

<h1 class="pgc-h-arrow-right" > cooking techniques for Hakka cuisine</h1>

"Brewing": Brewing means filling. Hakka people like to stuff stuffing made from pork and other vegetables into other ingredients. Common ones are bitter melon stuffing, tofu stuffing, etc.

"粄": 粄, which is the food made from rice, is the cooking method of Hakka staple food. Rice flour, glutinous rice flour or tapioca flour are made together with other seasonal vegetables. There are more than 200 kinds of dumplings in Hakka cuisine, and the common ones are 藠粄, Mugwort, stuffed dumplings, xianren and so on.

"Dry": On the way to the hakka people moving south, the meat and vegetables they carry with them are easily rotten, so they put them in the sun to dry and save, which is a variety of "dry". The eight common "dried" are: dried tofu, dried radish, dried sweet potatoes, dried vegetables, dried pig bile, dried voles, dried meat and dried bamboo shoots.

Other common cooking methods are stewing, sautéing and simmering, trying not to destroy the fiber and nutrients of food. Many ancient and traditional cooking techniques can also be seen in the Hakka recipes today.

<h1 class="pgc-h-arrow-right" > Hakka dish</h1>

Salt baked chicken

Salt-baked chicken is the signature dish of Hakka cuisine. First spread salt on the chicken, then add the green onion and ginger, and finally bake over low heat for half an hour in a pan filled with salt. The chicken in the salt-baked chicken is tender and juicy, and of course the saltiness is certain. Baked chicken with salt and white rice couldn't be more appropriate.

Hakka stuffed tofu

Hakka stuffed tofu is also a traditional Hakka delicacy, where minced meat, mushrooms and other vegetables are stuffed into a square tofu and then cooked in a casserole dish over low heat. This dish is said to originate from the ancient Customs people's habit of making dumplings, which is a fusion of Central Plains culture and Lingnan culture.

Plum vegetables buckle meat

Plum button meat, salt baked chicken, stuffed tofu together known as hakka three treasures, this is also one of the very popular Hakka dishes. The pork belly is cooked before it is fried and steamed with dried plums. The steamed pork is so tender that it can melt in the mouth, and it is a perfect match with dried plum vegetables.

Abacus

This is a Hakka staple food, especially popular in Guangdong. It is made from tapioca flour and is shaped like an abacus bead, which in Chinese culture symbolizes business and wealth.

The small dough in the shape of an abacus is cooked to make it look round and smooth and soft to eat. Abacus can also be fried with minced pork, shiitake mushrooms, etc. and eaten.

Whipped tea

Also known as Sansheng Soup, it is mainly popular in the Guangdong region. The ingredients of tea are tea, peanuts, ginger, sesame, rice, mung beans and so on. These ingredients are ground into a powder, then boiled in water and evenly blended, and this fragrant and delicious tea is ready.

Tea is usually consumed in the morning and afternoon tea time.

Potted vegetables

Potted vegetables are all kinds of meat and vegetables stacked in the pot, usually vegetables are at the bottom, and meat and seafood are placed on top.

It is said that Bonsai originated in the late Southern Song Dynasty and is a cuisine with a long history. It is usually eaten during festivals and special occasions, and is a large pot dish suitable for friends and family to share together.

Pork belly chicken

This is also a very famous Hakka dish, the whole chicken is stuffed into the belly of the pig, and then simmered over low heat. When cooked, the flavors of chicken and pork belly blend in, the chicken is tender and juicy, and the pork belly is chewy, which is delicious.

Stuffed bitter melon

Stuffing bitter melon is stuffing glutinous rice, mushrooms and pork fillings into the bitter melon, then frying in oil and simmering over low heat. Even if you are afraid of the bitter taste of bitter melon, you can try this dish, the bitter melon here is not bitter, but also a little sweet.

Beef ball soup

The beef balls here are handmade, and the process of using a special hammer to mash the fresh beef into a puree is time-consuming and labor-intensive, but it can well retain the fiber of the beef, making the meatballs elastic and chewy.

Hakka noodles

There are many types of Hakka noodles, the most famous of which is the pickled noodles in Meizhou, Guangdong, which have a golden face and a smooth taste. Because this is a kind of noodle fishing, it is often eaten with soup.

Other Hakka classics are:

Sauté the large intestine

Purple gold beef balls

Red stewed meat

Drunken river chicken

Tofu

Glutinous rice duck

Perilla duck

That's it for today's Hakka food special. How many Hakka dishes have you eaten?