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From the literal point of view, we can see that "rice" refers to "rice products", and "anti" also refers to "rice", that is, "food", so the original meaning of "rice" refers to "food made of rice". In modern Chinese dictionaries, the definition of "粄" is rice cake such as 糍粑. However, search engines search for the word "粄", and most of the content that comes out is related to "Hakka". This is mainly because "粄" is also an ancient Chinese character, and it is also a characteristic word in Hakka, so "food culture" is closely related to "Hakka culture". Today, we will talk about the Hakka food culture, so as to feel the charm of Hakka snacks.
<h1>The history of "food" and the formation of "food culture"</h1>
When it comes to rice, it is inseparable from the mention of rice. In the Meizhou area, the late Tang Dynasty has already explored the "barren fields to build a mound, irrigate with rainwater, stock grass and fish for one or two years, in order to remove weeds, so that the mature field" mature land planting technology, in the Ming Dynasty, Meizhou Hakka even researched the "sticky, japonica, glutinous" classification rice cultivation technology, "porridge", "cooking rice", "rice making" used in the rice has been independently differentiated into different varieties.
Rice varieties have a long history of classification, and the corresponding food culture is also long-standing. According to research, Meizhou's "rice dumplings" first originated in the Wei and Jin Dynasties, but the formation of the real food culture was already in the Tang and Song dynasties. The gradual formation of the food culture has gradually unraveled the mystery of the Hakka.
There is a saying that since ancient times, the south has more rice and less wheat, so flour is difficult to find, so the Hakka gradually use rice to imitate pasta, and invent a bunch of "rice" food. So, why do Hakka people imitate pasta?
It is said that the Hakka people love all kinds of "food", and its roots are in copying and recalling the pasta culture in the north, which can be comprehensively considered from the history of the Hakka people's southward migration. The Hakka ancestors migrated from the Central Plains to the south, and the Hakka people who migrated to the south still formed a circle of "their own people", and it was normal to copy the past past noodle culture.
Next, we must also mention the formation of the "food culture". Just said, "food" is full of reproduction and memories, so what is the significance of eating all kinds of food in today's Hakka area? This has to start from the eating habits of various types of "food".
There are many kinds of Hakka food, but they can be roughly divided into ancestor worship and festive use. During the New Year, they like to eat "sweet dumplings", qingming ancestors want to eat "qingming dumplings", in the hot summer, they come to order "immortal dumplings", and celebrate the harvest to entertain guests with "flavor dumplings". Of course, all kinds of food have also become an important ingredient for Hakka families to give to relatives and friends during the New Year's Festival. Gradually, the food culture full of festivities and memories gradually spread to the Hakka area and continues to this day. Full of the complex of food culture in the north, Hakka food is not only a food, but also a inheritance of culture.
<h1>Types of Hakka food</h1>
Rice dumplings occupy a very important position in the daily life of the Hakka people, and the table during the New Year's Festival is generally inseparable from the traces of various types of food. Many foods are not only "home-cooked dishes", but also "gift-giving products". There are many kinds of food, up to dozens of types.
Hakka food can even be divided according to the season, such as eating mugwort, vine, and ramie leaf in the spring; eating slippery pot dumplings, immortal rice dumplings, and mouse dumplings in summer; eating miso rice dumplings, sweet potato dumplings, and rice dumplings in the winter; eating sweet rice dumplings, turnip dumplings, and round cage dumplings in winter.
Eat mugwort before and after the Qingming Dynasty, and do not get sick all year round.
No steaming sweet dumplings is not a year, and no sweet dumplings are not a gift.
- "Hakka Folk Songs"
Qingming
This is a kind of food that is born according to the season, and there is no doubt that it is generally only eaten during the Qingming Season. Qingming rice mainly includes mugwort, vine and ramie leaf. Its raw materials wormwood, ramie leaves, chicken dung vine are seasonal herbs, in the past, hakka people firmly believe that the food made with these materials can digest the stomach, hunger and thirst, heat and detoxification.
Immortals
XianRen is a refreshing drink made from xianren grass, which is not strictly speaking rice dumplings. However, in the Hakka area, it is also classified as a kind of food. Generally speaking, xianren is suitable for eating in the summer, and the Hakka have a custom of eating xianren at the time of the lunar calendar, and it is rumored that if you eat xianren on that day, you will not grow prickly heat all summer.
Immortal rice is generally eaten with honey, so that it will be sweet and refreshing to eat, refreshing and refreshing. Of course, another advantage of eating immortals in summer is that it can cool down and relieve the heat, which is widely loved by children.
Flavored dumplings
Miso rice dumplings are mainly made of rice milk, and whenever the autumn harvest season comes, Hakka families will use early rice to grind the miso rice to celebrate the good harvest days and pray for a good harvest in the coming year.
The method of miso is also very simple, grinding rice into rice paste, then using boiling water to rinse the pulp, with an appropriate amount of soil alkali, and finally steaming in a pot to eat. In fact, the taste of the leftover, pay attention to a flavor word. Freshly made miso dumplings have almost no taste, so they need to be accompanied by a sauce to taste their delicious flavor.
Sweet dumplings
Sweet rice is a food that the Hakka people use to worship their ancestors and entertain guests during the New Year. Of course, sending people with sweet rice during the New Year's Festival is also a common human exchange. In the past, whether the Hakka people were rich or poor, during the Spring Festival, they all had to steam sweet dumplings, and those with good conditions steamed more, and those who lived in difficulty steamed less, in short, this represented the celebration and good wishes of the sweet dumplings is indispensable.
Generally speaking of sweet dumplings, the Hakka people feel more about the taste of the year. Usually go out to eat other food, the New Year home must eat with a strong hometown flavor of sweet rice. Over time, sweet rice has also become a taste that many Hakka people who have wandered away from home often miss.
Hi
This is a Hakka food that occurs all year round. Along with various happy events, such as Tim Ting, one year old, housewarming, marriage, birthday celebration and so on. Moreover, there is a very obvious feature of the joy, that is, the joys corresponding to different happy events are different. When the Hakka people make the joy dumplings, they will use the mold corresponding to the happy events, and print the words "囍", "Fu", "Shou" and so on on the joy to show good luck.
<h1>Introduction to Hakka brewing</h1>
There are many kinds of Hakka food, in addition to the above classic food representatives that introduce each season, there are also delicious food such as round cage rice that means reunion, hair dumplings that mean rich and healthy people. In addition, there are many Hakka home-cooked foods, such as fine rice dumplings, bundles, rats, bamboo shoots, yellow baskets, dustpans, yizi baskets, popular people, vegetable baskets...
All kinds of food, too busy to introduce. However, among the many foods, there is a type of food that has to be introduced to you, because only it can represent the essence of Hakka food culture, that is, "Hakka brewed food".
As mentioned above, the birth of Hakka food is closely related to the history of the southward migration of Hakka ancestors. While the Hakka people migrated from the Central Plains to the south, they also brought the eating habits of the Central Plains, such as the custom of making dumplings during the New Year's Festival, which in the eyes of the Hakka people, is a feeling that cannot be abandoned. So they invented "stuffed dumplings" and used it to replace foods such as dumpling buns.
"Brewing" is an action in which the filling is stuffed into the ingredients. "Stuffing" is also naturally to "brew" various fillings into the food. The following is an introduction to the production process of "Hakka Brewed Rice", so that everyone can more deeply appreciate the essence of Hakka food culture, and end this article on "Hakka Food".
<h1>How to make Hakka stuffed dumplings</h1>
Ingredients: Sticky rice flour, glutinous rice flour, leeks, peanuts, shiitake mushrooms, pork, salt, red yeast powder.
steps:
1: Wash the leeks and cut into foam.
2: Heat an iron pot, stir-fry the peanuts until cracked, remove the clothes after cooling, and chop them. There is no need to put oil in the pan for this step.
3: Chop the pork and shiitake mushrooms, together with the peanuts and leeks, put them into the oil pot and stir-fry, add the right amount of salt and stir-fry evenly, this is the filling.
4, the glutinous rice flour and sticky rice flour mixed, add red yeast flour, with hot water to form a dough, this is the dumpling. Knead the dough into small dough, knead it into a flat shape, scoop the filling onto the basket with a spoon, wrap it and pinch the seam with your fingers.
5: Fry the stuffed dumplings in a frying pan for about a minute on each side.
6: Steam the fried dumplings in a pan for about 15 minutes, then enjoy the delicious food.
Tips:
1. The proportion of sticky rice flour and glutinous rice flour is generally divided into four or six points, sticky rice accounts for four, and glutinous rice accounts for six. The purpose of mixing the two is to make the stuffing non-stick teeth.
2, peanut hot pot to clothing, mainly because peanut clothing to eat some bitter taste, affecting the taste.
3, and noodles, you must use hot water, generally about eighty degrees is appropriate.
4, do not blow the fan when and noodles, otherwise the moisture is easy to evaporate, which will cause the brewed dumplings to crack easily.
<h1>epilogue</h1>
From the production process of Hakka stuffing, we can see that "stuffed dumplings" is the evolution of the image of "dumplings" or "buns". It can also be intuitively seen from this that the Hakka food culture does tell the memories of the food culture in the north. Of course, today's various times are also filled with nostalgia for their hometown. Fragrant food taste, strong hometown feelings, this is also the best interpretation of Hakka food.
The Hakka food introduced above does not specialize in the taste of the Meizhou area, in fact, the food culture of the surrounding Hakka area is also similar. The Hakka people with the same roots and the same origin have always adhered to the characteristics of the same lineage in the preservation of food culture, and jointly inherited the brilliant Hakka civilization.
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(This article is original by @mirage cook, refuse to move)