Hakka folk customs, simpler.

Hospitable, hard-working.

The customs of the Hakka people are:

1. Hakka clothing. Hakka clothing is simple and practical, spacious and simple. The patterns on the costumes are simple and exquisite, but also the result of the exchange and integration between the Hakka people who migrated south and the indigenous ethnic minorities.

In the Hakka area, Hakka girls wear a unique and chic cool hat, while the Hakka blue shirt is different from Hakka women's clothing and is men's clothing.

2. Hakka diet. Hakka cuisine is represented by Dongjiang cuisine. The drinking and food of the Hakka people are many the same or basically the same as those of other ethnic areas, and because of the unique geographical conditions and historical background of the development of the ethnic group, their food culture is also distinctive, and the taste is more fatty, salty and cooked.

3. Folk customs. Hakka is a branch of the Han nationality, so its traditional festivals are the same as those of the Han nationality, mainly including wax sacrifices, sacrificial stoves, Spring Festival, Lantern Festival, Sheri, Zhongyuan Festival, Mid-Autumn Festival, etc. Among the festivals, the Spring Festival is the most grand.

The Hakka people in Guangxi have maintained the characteristics of thrift and thrift in their living customs. The Hakka people who come to the guests are still sparse and dry, eating porridge in the morning and noon, and eating in the evening. The staple food is rice and rice porridge, which is cooked by women in the morning, cooled and put in the cupboard, and the porridge is eaten during the day and at night.

The rice is made by pouring out the rice broth and simmering it. They don't like to eat rotten rice, so they cook it this way. When eating porridge, I like to mix porridge with cooked salt.

Its non-staple food is pork and various vegetables, and beef and other meats are eaten from time to time. Generally, pork is sliced, boiled in water, fried and dried, and put in condiments. Vegetables are stir-fried in oil, then put in the ingredients and put them in a bowl.

The condiments of the Hakka people are nothing more than ginger, garlic, green onions, sauce, five-spice powder, and monosodium glutamate. Their traditional dishes are button pork, white chopped chicken, vinegared pork ribs, vinegared large intestines, and fried duck in vinegar sauce. The flavor food is winter rice sugar, sour sword beans, and chili peppers, which are dried to a semi-dry level, put into the sour jar, and can be opened and eaten fresh yellow.

Hakka costumes are very distinctive.

Men's tops are often worn by cardigans, mid-length cardigans, straight-placket padded jackets, and leather jackets.

Cardigan, simple structure, the main part is narrow at the top and wide at the bottom, no collar or light collar, with narrow long sleeves. The bottoms are represented by large crotch pants, which have a simple shape and a uniform style, and the trousers and cuffs should be turned inward to meet the lining, and the colors are usually blue, gray, and black.

In the old days, Hakka women generally did not bind their feet, which was called "Tianzu". Hakka women's hair buns and clothing are the most distinctive: the most common tops are cardigans, plackets, right shirts, high collars, cloth buttons, and the length is based on the principle of "walking without showing the buttocks, sitting without revealing the stocks"; Bottoms with large crotch pants, the color is still blue, blue, black; The hair is combed into a high bun, wrapped in a handkerchief, and inserted with gold, silver, copper hairpins, etc.

The food is packed with taro and the clothes are more flowery.