(Hakka cuisine feature) on the taste of dried radish in Hangzhou

The Hakka people often say: "Eat turnips in winter, eat ginger in summer." Do not ask the doctor to prescribe medicine. "Radishes are not only nutritious, but also a common healthy ingredient for digestion. In the past, in order to preserve food, the Hakka people made radish into dried radish so that they could be eaten at any time. Today's show, let's take a look at how dried radish is made.

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Shanghang, the ancestral land of Hakka, is located in the middle reaches of the Ting River, where the wide river surface, abundant rainfall and wide basins on both sides of the river have created the fertile soil of Shanghang. The simple and wise Hakka people worked this land and multiplied. Approaching the winter solstice, it is the time of the turnip harvest, and 45-year-old Liu Juxiang is busy in her family's turnip field these days. The Hakka said: "Relying on the mountains to eat the mountains, relying on the sea to eat the sea." "This is not only a way of survival that conforms to nature, but also a workaround that suits local conditions." Liu Juxiang, who makes a living from farming, meticulously takes care of every inch of the land under her feet, and every radish planted is full of life. Freshly dug up radish, after some soil, put in a large bucket, a layer of radish and a layer of salt, filled with wooden boards and large stones. The preparation of ingredients requires patience, and over the next 7 days, a large amount of salt will slowly penetrate into the radish, forming a unique flavor of dried radish. After seven days, the radishes in the vat are removed and placed on a bamboo rack to dry for three days, when the skin of the radish is wrinkled and has a seductive yellowish color. The brine in the vat is filtered and boiled, the turnips are put in, rinsed, disinfected, and then dried, dehydrated, and disinfected several times before it can be pickled in the altar. In Tai Po Village, Shanghang County, almost every household makes dried radish. Due to the large amount of work done this year, Liu Juxiang found a helper. Cousin Mo Meiling has more than ten years of experience in making dried radish and is the best candidate. For the two sisters, dried radish is not only a kind of food, but also a life and memory that has been preserved in the years, and it will always be salted dried radish in the altar, which needs to stay quietly for more than 6 months of fermentation, when the golden color, flexible and fragrant dried radish can be eaten, it is not only the next meal of the farmer's family, but also out of the mountains and into the big city. Shanghang dried radish has the taste of the mountains, the taste of the wind, the taste of the sun, but also the taste of time, the taste of human feelings. These tastes are tightly mixed with feelings such as hometown, relatives, thriftiness, and nostalgia in a long time, before they lower the tip of their tongue and go to the heart field, making people unable to distinguish which is the taste and which is the feeling.