What is Hakka cuisine and where is Hakka cuisine

Cantonese cuisine. Hakka cuisine belongs to the Cantonese cuisine.

An important part of Han drink culture, mainly popular in Shenzhen, Huizhou, Heyuan and Meizhou in Gandong; Ganzhou of the Yangtze River; Yan, Sanming, and Zhangzhou in Fujian; Hezhou, Yulin; Hsinchu County, Miaoli County and other places in Taiwan.

The formation of Hakka cuisine culture is inseparable from the formation of the ancient Hakka system, such as Hakka dialect retains the ancient charm of Zhongzhou, Hakka cuisine also retains the characteristics of traditional life customs in Zhongzhou. 、

Cantonese cuisine Cantonese cuisine is Cantonese cuisine, developed from Guangzhou, Chaozhou and Dongjiang specialties, which is a cuisine that started late, but it has a far-reaching influence, and most of the Chinese restaurants in Hong Kong, Macao and countries around the world are based on Cantonese cuisine. Cantonese cuisine pays attention to absorbing the strengths of various cuisines to form a variety of cooking forms, and is a cuisine with its own unique flavor.

Guangzhou cuisine is clear but not light, fresh but not vulgar, the selection of materials is fine, the variety is diverse, and it is also compatible with many Western cuisine practices, paying attention to the momentum and grade of the dish.

Chaozhou belonged to Fujian in ancient times, so Chaozhou cuisine gathers Fujian and Guangdong flavors, and is good at cooking marine vegetables and sweets, with a mellow taste, among which soup dishes are the most distinctive.

Dongjiang cuisine is also known as Hakka cuisine, Hakka is the Central Plains Han people of Nantu, living in the Dongjiang mountainous area, its cuisine has a strong local flavor, and is good at stir-frying, frying, uncovering and baking.

Cantonese cuisine is generally characterized by a wide selection of materials, novel and fresh, the taste of the dishes is still light, the taste is not rich, pay attention to the light but not light, tender but not raw, oily but not greasy, there are "five flavors" (fragrant, loose, soft, fat, strong), "six flavors" (sour, sweet, bitter, spicy, salty, fresh) differences. The seasonality is strong, the summer and autumn are light, the winter and spring are rich, and there are many dishes with unique flavors.

Famous Cantonese dishes include: chicken stewed snake, dragon and tiger fight, roast suckling pig, Dongjiang salt-baked chicken, boiled shrimp, roast goose, snake oil beef, Cantonese mooncakes, Shahe noodles, boat porridge, etc.

Summary. Hello dear! Hakka cuisine is a cuisine of Guangdong, Jiangxi, Fujian, Guangxi, and Taiwan.

Hello dear! Hakka cuisine is a cuisine of Guangdong, Jiangxi, Fujian, Guangxi, and Taiwan.

Pro, for you to expand the inquiry: the traditional Hakka signature dishes are salt-baked chicken, Hakka stuffed tofu, Hakka poon choi, pork belly chicken, stuffed bitter gourd, plum cabbage button meat, three cups of duck and grass, Lingpai stuffed oysters, stuffed spring rolls, three and the first soup, pickled noodles, mugwort, radish dumplings, bowl dumplings, white chop Kawada chicken, soup, Tingzhou pickled pork loin, fairy jelly, unicorn rebirth, four-star moon, taro buns, taro ruler Xianzi dumplings, etc. Compared with Chaozhou cuisine, the taste of Hakka cuisine focuses on "fat, salty and cooked", which is unique in Cantonese cuisine or Fujian cuisine.

Hakka dishes include: stuffed tofu, Hakka salt-baked chicken, raw fish tart, fried spring horn, moxa balls, preserved cabbage eggs, steamed chicken, etc. Stuffed Tofu:

The stuffing of stuffed tofu is chopped into shredded shiitake mushrooms, squid, shrimp, pork, etc., mixed with a small amount of monosodium glutamate, white salt, starch, and stuffed into the middle of the tender tofu pieces, steamed or stewed, or boiled or fried, and can be eaten after cooking. Hakka salt-baked chicken: Salty and fragrant are the characteristics of Hakka cuisine, and salt-baked chicken reflects this well.

Hakka dishes include: stuffed tofu, Hakka salt-baked chicken, raw fish tart, fried spring horn, moxa balls, preserved cabbage eggs, steamed chicken, etc.

1. Stuffed tofu: The filling of stuffed tofu is chopped into shredded mushrooms, squid, shrimp, pork, etc., mixed with a small amount of monosodium glutamate, white salt, starch, and stuffed into the middle of the tender tofu blocks, or steamed or stewed, or boiled or fried or boiled, and can be eaten after cooking.

2. Hakka salt-baked chicken: salty and fragrant is a feature of Hakka cuisine, and salt-baked chicken best reflects this. Dongjiang cuisine is also famous for its salt-baked chicken, along with Chaozhou cuisine and Guangzhou cuisine, which are famous for eating chicken.

4. Fried Chunjiao: Fried Chunjiao is fried egg corner, a traditional Hakka home-cooked dish, which meets the requirements of the Hakka people's "good food and big horn".

5. Moxa pills: Pounded with moxa and pork to make moxa balls, the aroma is compelling, and the flavor is unique.

6. Preserved cabbage eggs: When I was a child, every household would have preserved vegetables, but now it is relatively rare. Scrambled eggs with preserved cabbage, crispy and delicious, served with congee delicacies.

7. Steamed chicken: Choose the chicken raised domestically or in the mountains with Cordyceps grains, put the whole chicken in a pot and steam it with water, tear it by hand or cut it into six large pieces with a knife while it is hot, it is very fresh, sweet and tender.

Hakka dishes include: stuffed tofu, Hakka salted chicken, raw fish belly, fried spring horn, moxa balls, preserved cabbage eggs, steamed chicken, etc. Stuffed Tofu:

The filling of stuffed tofu is chopped into shredded mushrooms, squid, shrimp, pork, etc., mixed with a small amount of monosodium glutamate, white salt, starch, stuffed into the middle of the tender tofu cubes, or steamed or stewed, or boiled or fried or boiled, and can be eaten after cooking. Hakka Salt Chicken: Salty and fragrant are the characteristics of Hakka cuisine, and salt chicken best reflects this.

Dongjiang cuisine is also famous in Guangdong, which is famous for eating chicken, along with Chaozhou cuisine and Guangzhou cuisine. The raw materials are chicken, salt and salt powder, etc., which have a salty and fragrant taste and a tender taste.

Hakka cuisine has the characteristics of "salty, cooked and fragrant", which is inseparable from the characteristics of the Hakka people living in mountainous areas. The basic feature of Hakka cuisine is that the ingredients are mainly meat, and there are fewer aquatic products; Highlight the main ingredients, the original flavor, pay attention to the soft and fragrant; Pay attention to fire skills, and are good at stewing, roasting, boiling, and brewing, especially famous for casserole dishes; The shape is simple and the local style is obvious. The traditional Hakka signature dish is:

Meizhou salt chicken, stuffed tofu and braised pork.