Dongjiang cuisine is also known as Hakka cuisine. The Dongjiang River is the eastern branch of the Pearl River system, originating in the southern part of Jiangxi Province and flowing south
To Guangdong Longchuan County near The wuhe turn west, through the Pearl River Delta to the lion ocean out of the Tiger Gate into the sea, because in
East Guangdong, hence the name Dongjiang. Cantonese Hakka people live in this area, so they call their own dishes Dong
River cuisine.
The so-called Hakka are Han Chinese who migrated from the Central Plains in ancient times. The Chronicle of Jiaying Prefecture records: "Hakka
The ancestors of the People of Muqi and Jin were forced to move their sons to Yuwan when they arrived in Qin. "Because of the turmoil in the Central Plains at that time, there were frequent wars,
A large number of residents were displaced and fled south in groups. First in Jiangxi. Fujian, Anhui and other places settled, and gradually
Moved south to eastern Guangdong, Guangxi, Taiwan and overseas. To distinguish this from the local inhabitants
Some foreign visitors are called Hakka. In fact, the Hakka people who live in the Dongjiang River are not Guests, but rather
Is the Lord. At the beginning, these migrating people moved in many groups in an organized manner, and the whole village was migrated by the whole family, in present-day Guangdong
Zijin, Wuhua, Tai Po, Fengshun, Heyuan, Meixian, Xingning, Longchuan, Huizhou, Huidong, Huiyang
As well as the vast areas of nearby Dongwu, Qingyuan, Yingde, Qujiang and other counties settled, anti-guests were mainly anti-visitors. he
Our living customs are not easy to assimilate, but on the contrary, many Turkish people have been assimilated. So their language, still
Retain the ancient charm of Zhongzhou; their flavor of Lai cuisine also retains the traditional characteristics of Zhongzhou ancient.
Among the three schools of Cantonese cuisine, Guangzhou cuisine and Chaozhou Laidu have experienced the "Hanyue" after the Qin Dynasty
Fusion" stage, while Dongjiang cuisine is as always. In the end, its original poverty is in the ancestral home of the Dongjiang area and the Hakka
Originally, it was relatively close in terms of geographical conditions and products; the place of residence belonged to the hinterland, far from the sea, so it was eaten
There are many livestock and livestock, and there are very few aquatic products. There is "no chicken is not clear, no meat is not fresh, no duck is not fragrant, all the time is not thick"
This, coupled with the lack of contact with the outside world over a long period of traffic jams, makes the dish a family of its own. 、
The main ingredients of Dongjiang cuisine are prominent, paying attention to the aromatic, heavy oil, salty taste, pay attention to fire, and the shape is ancient
Pu is known for stewing, roasting, and baking, and is especially good at sand pot dishes and "brewing" making techniques. Legend has it that "stuffed tofu"
It is due to the lack of wheat bread dumplings in the south, and the meat filling is filled with tofu to talk about masturbation.
Dongjiang cuisine still retains some of the kit kat cooking techniques that are very characteristic of ancient Zhongzhou. Such as wine baking method
Dish "Rose baked double pigeon". The method is: slaughter the suckling goose, wipe off the water, take a tile bowl and put it in
4 bamboo chopsticks are placed at the bottom, and then a cup of rose dew wine is placed in the middle of the tile bowl, and then the two are marinated with spices
Place the pigeons on either side of the dew wine glass, and then put the clay bowl containing the milk pigeon and the dew wine in an iron pot and cover it with a clay pot
Seal it, first use high heat and then change to low heat to bake. When the pigeon is ripe, there is still half a cup of sake in the cup, but the taste of the wine has been lost
Ran Yuancun, just the smell of pigeon meat wine. This kind of magic method is not seen in recipes everywhere, but Dongjiang cuisine exists alone.
The preparation method of beef nine is also characteristic, which is to pound the beef into a sauce, squeeze it into balls and cook it, which is soft and soft
elasticity. This dish is actually a trick that is listed as one of the eight treasures in the "Notes on the Book of Rites". This method is in Jassin's
In the Qi Min Zhi Shu, it is called "Jumping Nine Burning", which is named because of its elastic ability to jump. Now the Dongjiang cattle
Meat Nine is still made according to this law. Teochew snack beef nine, also passed on by the Hakka people. So in Guangdong
In the cuisine, the ancient technique of pounding zhen is a Hakka dish from the East River.
In addition, there are flat rice crispy chicken, salt baked chicken, plum vegetable buckle meat, bad sauce beef bladder, fragrant bad baked dog meat,
Fish balls, crisp balls, fried radish cakes, sugarcane thatch root porridge, etc., the flavor of the ingredients is different from other places, and they are all obvious
Show the unique charm of Dongjiang cuisine. In the long-term development process, Dongjiang cuisine has flourished in Guangdong culinary culture
Contributed.