The Hakka are the Han branch that has begun to migrate south through the "Five Hu Chaohua", and it is also the one that has retained the most Han food culture. The Hakka people have experienced six major migrations in history, from the Central Plains to the Gan, Fujian and Guangdong regions, and the Gannan region is the first stop of the Hakka people's southward migration. The gastronomic culture here has a profound connotation and a strong local flavor, and some dishes and foods have been well-known at home and abroad. Gannan Hakka cuisine is sought after by Hakka people around the world, and some people even say that "if you have not eaten Gannan Hakka cuisine, you are not considered to have been to Jiangxi".
The Hakka people's strict demand for the original taste and umami taste of food is reflected in many aspects, first, according to local conditions, the selection of natural wild and domestic coarse ingredients, that is, zero pollution of green food; second, the cooking method is mainly steaming, boiling, stewing, boiling, maintaining the nutritional components of food; third, the condiments are mainly made of local wild folk Chinese herbs to achieve the effect of health nourishment. Xiaobian sorted out 10 Gannan Hakka dishes, let us feel the original taste, nourishing nutrition, according to the material, make the best use of the delicious from these Hakka dishes!
Chongyi nine layers of skin
The Hakka came from the Central Plains to the Gansu-Fujian-Guangdong region, where the mountains and temperatures were more suitable for growing rice than wheat. Therefore, most of the Hakka dim sum is rice, simulating the cake food of the Central Plains, such as this dim sum called nine layers of skin. With Ganzhou Chongyi Shangbao Terrace Alpine Rice as the main raw material, it is steamed layer by layer by layer of refining and ecological plant coloring. With the characteristics of fresh color, tough and delicious, rich nutrition, etc., it is a traditional food for the people of Chongyi County to celebrate the New Year and entertain guests, build houses, and "send tea" to farmers. This dim sum is still on "China on the Tip of the Tongue".
Yellow Yuan Rice Fruit
This is a Hakka traditional specialty food, with a long history, is a local tribute of the Ming Dynasty, Gannan Hakka family very favorite food It takes the glutinous "Dahe rice" native to Gannan as the main raw material, and then takes a shrub plant called "Huangyuanchai" in the Gannan Mountains and burns it into Huangyuanchai ash. When making, first use Huangyuan chai ash and boiling water to filter into gray water, cool and then put the rice soaked overnight, the next day the soaked rice is steamed, and then the rice is mixed into the ash water soaked the night before, spread out and dried and then steamed, placed in the big stone mortar, mashed with a hardwood stick, beaten, somewhat similar to beating rice cakes, when you want to eat, generally slice it, cut into strips, or fried, or steamed, or fried, with soft and tender, smoked flavor, refreshing and long-hidden characteristics, if you add bacon, sausage diced sausages and green leafy vegetables and other stir-frying, the taste is better.
Hakka stuffed tofu
Hakka stuffed tofu is one of the famous Hakka dishes. It is unique because of the strict production process. "Stuffing" is a Hakka verb meaning "stuffing", and "stuffed tofu" means "tofu with meat filling". Hakka stuffed tofu is delicious, and the white and tender tofu is stuffed with meat filling, dried shrimp, etc., which increases the texture and is more chewy. This dish is based on the evolution of northern stuffed dumplings, because the south has more rice and less wheat, and is rich in soybeans, people will be tofu as dumplings stuffed into the meat stuffing and cooked, found the taste is particularly delicious, so it has become a famous Hakka dish. The filling is based on personal taste or family frugality. The main ingredients for stuffed tofu are tofu, pork and shiitake mushrooms, and these three ingredients can achieve therapeutic effects.
Money fish cake
Gannan fish cake, commonly known as dried fish, is a traditional dish that has long been famous in Gannan Hakka. It is called "Ganzhou Three Fish" together with Gannan small fried fish and fish dumplings. During the Northern Song Dynasty, Wang Anshi, a native of Linchuan, Jiangxi, served two terms as chancellor of the dynasty, during which he brought a cook in Jiangxi, named Cao Chunzai, who was from Ganzhou. It is said that Cao Chunzai uses green fish, chops into fish mushrooms, adds potato flour water, eggs, salt, etc., stirs vigorously, squeezes into the size of a ball, deep-fried it into warm oil to a golden brown, fishes it out and then boils it in soup water until it is full of soup and serves. After Wang Anshi ate it, he felt that the color, fragrance, taste and shape were all good, and he even shouted good! Chef Cao called this dish "fish rot", which means fish mushroom tofu. Wang Anshi looked at its shape (cake the size of a copper coin) and looked at its color (golden yellow) and said, "Money fish cake is better!" ”
Small stir-fried fish
Ganzhou fish cake, fish dumplings, small fried fish are collectively called "Ganzhou three fish", fish cake and Wang Anshi are related, then small fried fish is related to Wang Shouren. It seems that there are many foodies in the old Wang family. It is said that when Wang Shouren was serving as an inspector in Ganzhou, he once hired a cook surnamed Ling to cook. Chef Ling knew that he loved to eat fish, and in order to show his skills and skills, he often changed the cooking method of fish, which was different from day to day, which was deeply appreciated by Wang Shouren. Once Chef Ling fried fish with vinegar, which had a unique flavor, and Wang Shouren ate it very happily, so he called him and asked what the name of the dish was. The cook had a clever move, thinking that this was a small wine (Ganzhou used to call vinegar a small wine) fried fish, why not call it a small fried fish?
The method of small fried fish seems to be simple and difficult: choose fresh green fish, remove the head and tail of the fish, split into pieces, fry first, add ginger, green onions, red pepper, small wine (vinegar), soy sauce, water wine seasoning, you can serve. But to achieve a golden color, a fresh and smooth taste, and a slight vinegar flavor, it takes a little skill. It is said that when it is served on the table, the yellow is clear and shiny, and after eating, the plate is clean and does not leave any soup, which shows that the cooking skills are unique.
Nan'an plate duck
Nan'an Plate Duck is produced in Dayu County, located at the intersection of Gansu, Guangdong and Hunan provinces, and is the "Southern Gate" of Jiangxi. As early as the Qing Dynasty, there was plate duck production in Nan'an Province. Authentic Nan'an plate duck taste delicious, is the treasure of the wax flavor, Nan'an plate duck is China's four large plate duck (Nan'an plate duck, Fujian Jian'ou plate duck, Jiangsu Nanjing plate duck, Sichuan Jianchang plate duck) in the most complex, the longest cycle of one, to go through 105 days, fourteen processes to create, generally can be steamed to eat, can also be fried with pepper, ginger shredded, garlic, winter shoots and other ingredients fried. After the white color of nan'an plate duck is cooked, the skin is thin and tender, the bone is crisp and chewable, and the aroma is pervasive, which makes people can't help but eat and move.
Ningdu meatballs
Many Hakka dishes, are through the raw materials themselves umami interpenetrate each other, and then supplemented by appropriate seasonings to highlight the original taste of the main ingredients, such as this Ningdu meatballs, how much meat put how much sweet potato powder, have to be weighed, put more meatballs tough enough, put less meat paste adhesion is not good, easy to spread out and not formed. Generally, a pound of meat put three or two sweet potato powder, whether it is fish meatballs, bitter melon meatballs or good, are to highlight the original taste of food, can not let the seasoning rob away the original taste of the main ingredient, is very in line with the ancient Central Plains people's diet.
Three cups of chicken
Jiangxi has a unique cooking method that highlights the original flavor of Hakka cuisine very well, which some people summarize as "three cups of flavor type": just one cup of lard, a cup of fragrant sweet rice wine and a cup of fresh soy sauce can be cooked deliciously. The well-known three-cup chicken is typical. In Jiangxi, the three cups of chicken in Ningdu, the most distinctive, it is said that it has been hundreds of years of history, three cups of chicken color sauce red, bright and pleasant, mellow taste, sweet with salty, salty with fresh, flexible taste, strong chewing, eat full of taste.
Longnan chestnut roast chicken
Longnan chestnut is a Hakka native product of Longnan County, Ganzhou City, Jiangxi Province, and the cultivation of chestnuts in this county began in the Ming Dynasty and has a history of more than 300 years. Longnan chestnut color is brownish yellow, the fruit is large, chestnut kernels are full, and the texture is sweet. The Hakka people used chestnuts to roast three yellow chickens, sweet and crispy, rich in nutrients, because chestnuts ate chicken juice, more delicious than chicken, but not noisy. Chicken is complemented by the sweetness of chestnuts, and without losing the freshness of chicken, it is a natural delicacy!
Four stars look at the moon
The final dish, Four Star Moon is not only the first dish of Hakka, but also the first dish of Jiangxi, and the first dish in the world. At the beginning of 1929, When Comrade Mao Zedong came to Xingguo for the first time, Chen Qihan, the leader of the xingguo county party organization, and others made four Xingguo Hakka dishes and one rice noodle fish for Comrade Mao Zedong. Mao Zedong praised it after tasting it, and Chen Qihan asked Mao Zedong to name the dish. Mao Zedong said: "You see this steamer like the moon, and the four stir-fries are like stars." Let's call it 'Four Stars looking at the moon'. The name "Four Stars Looking at the Moon" comes from this.
After the founding of the People's Republic of China, Mao Zedong returned to Jiangxi every time, ordering four stars and looking at the moon, and introduced this dish to Zhongnanhai. In December 1972, Deng Xiaoping returned to Xingguo and named himself "Four Stars and Moon", saying that he was reliving history.
Hakka food culture is a multicultural, it is the traditional Central Plains culture and the local ethnic minority culture of the unity, because both are an important part of traditional Chinese culture, the formation of Hakka cuisine flavor and the formation of Hakka folk system is inseparable, just like Hakka dialect retains the ancient rhyme of Zhongzhou, Hakka cuisine also retains the characteristics and charm of the traditional life customs of the Central Plains. I hope that everyone can feel the beauty of ancient Chinese food in these Hakka dishes!
Friends, what other Hakka specialties do you know? Leave a comment in the discussion board!
(Some of the pictures used in the article are from the Internet, please contact the author to delete if there is a copyright requirement!) ）
This article by the romantic why ask the original, welcome to pay attention, take you along with long knowledge!