What are the characteristics of Hakka snacks? What are the characteristics of Hakka cuisine?

Persimmon cake] Making persimmon cake is a tradition of the Hakka people - the Hakka people are used to making them into dry food that can be stored for a long time after the harvest of crops for the needs of winter and migration, persimmon is one of them, and the Hakka people in Meizhou also call it "persimmon flower". The color is gray and white, the section is golden translucent colloidal, soft, sweet, sweet and moist, non-toxic, moisturizing the heart and lungs, relieving cough and phlegm, clearing heat and quenching thirst, strengthening the spleen and clearing the intestines.

2.【Fried piles】

Fried dumplings are a traditional and indispensable homemade New Year's gift for our Hakka people. In the past, during the Chinese New Year, both poor and rich families would definitely fry some fried balls more or less. Probably to take its "reunion, round and complete" meaning, just out of the pot of fried balls full of aroma, crispy on the outside and soft on the inside, sweet and delicious, accompanied by Hakka wine, the most delicious.

3.[Hakka tea].

With the southward migration of the Hakka people, the Hakka village still retains this delicious culture and forms different styles. Tea is made with a special tile porcelain bowl, the bowl is left with a concave pattern, take the mountain barn tree on the mountain with uniform wood to make a tea stick, the raw materials of the tea are tea leaves, fried peanuts, sesame, coriander, mint.

4.【Stuffed tofu】

This is also a more representative snack in Hakka cuisine, the production of stuffed tofu is a special test of a chef's skills, because the tofu should be stuffed with some condiments, but this condiment must be put a little more suitable, because if you put too much, it may affect the taste, and it will also affect the beauty of the tofu, and the real stuffed tofu tastes very rich.

5.【Taro buns】

This is made by mashing the taro after cooking, and then adding some sweet potato flour, kneading the hands into the shape of the bun skin, adding some lean shrimp and other seasonings in it, and then steaming and steaming directly on the steamer after wrapping, and then out of the pot after it is hot, it is indeed very fragrant to eat, and after sprinkling sesame oil and green onions, it is accompanied by some secret hot sauce, which is indeed very delicious.

6.【Cow ears】

Also known as cow ear cake, its appearance is particularly similar to the cow's ear, it is a traditional Hakka snack, and it is also handmade, it is mixed with glutinous rice flour and broken peanuts, rice grains and sesame seeds, added some sugar, and sand tea sauce and so on to make the filling, wrapped in the pig's ears, and then put it in the oil pan and fried until golden brown, and then you can take it to eat, which is also a small snack that the Hakka people like before and after meals.

There are so many kinds of Hakka snacks.

For example, "fried balls" are traditional homemade New Year's goods for the Hakka people.

It means "reunion, consummation".

Hakka fried taro balls are people's festival food in the Spring Festival, half of July, and half of August, and the fried taro balls have a "crispy, fragrant, and crispy" taste, and the aftertaste is endless after eating.

"Beef ear cake", as the name suggests, is named because of its similar appearance to the ears of the cow, is a traditional Hakka snack in Heyuan, and it is also an indispensable food for the Hakka people to celebrate the New Year.

Hello! 1. Hakka snacks include Hakka soup balls, Hakka soup balls are equivalent to rice balls, there are salty Hakka soup balls, and there are sweet Hakka soup balls, and Hakka people like to eat Hakka soup balls during the Lantern Festival.

2. The second is the Hakka taro bun, which is wrapped in sweet taro paste in a round bun made of tapioca flour, with smooth skin and fragrant filling, which is very delicious.

3. Hakka's duck claws are made with special techniques, and the duck claws are delicious to chew. Then there is the Hakka mille-feuille, a delicious dessert.

4. Hakka special snacks include dustpan boards, yellow rice boards and so on. It can be seen that there are a lot of Hakka snacks, and they are very popular, which meets the taste of most people.

Hakka specialty snacks.

1. Salt-baked chicken ranks first among the top ten Hakka dishes, and like most Hakka dishes, although the appearance is average, it tastes unusual, with crispy skin, tender meat, and crispy bones.

2. Stuffed bitter gourd, stuffed tofu and stuffed eggplant are the three treasures of the Hakka people, with attractive color, different shapes, unique taste, eaten in summer, to relieve heat and fever. Stuffed tofu is a popular dish, the Hakka area has many mountain springs, the spring water is clear, so the Hakka people have studied the cooking method of tofu. The stuffed tofu on the original pot is steaming hot and has a special taste.

Stuffed tofu usually contains lean meat, fish, dried shrimp, salted fish, shiitake mushrooms, etc.

3. "Fried balls" is a traditional homemade New Year's gift for the Hakka people during the New Year, which means "reunion and consummation". The Hakka people moved south from the Central Plains and lived in the mountains, where the climate was relatively humid and cold, so the taste of Hakka food was stronger and the amount of oil was more, which was conducive to keeping out the cold and dispelling dampness. Therefore, fried food is durable to preserve, so it has become a very favorite snack of the Hakka people in Meizhou and an indispensable hospitality product for the New Year's holiday.

Usually, street stalls also sell fried balls.

There are more than 200 kinds of snacks in Hakka, with a wide range of materials and varieties, with a strong local character, which not only shows the traditional customs of Hakka, but also describes the customs of the Hakka era, and is an important carrier of Hakka culture. It never gets tired of eating, with many varieties, fine selection of materials, and a lot of food, which vividly interprets the Hakka food culture.

Interestingly, Hakka snacks and rice products are the majority, with more than 100 kinds. This is because the Hakka people migrated from the northern plains to the southern mountains, and the grain crops changed from mainly planting wheat in the past to mainly planting rice, sweet potatoes, cassava, taro, etc., and it is also the most convenient and suitable to process rice grains into various snacks.

Hakka cuisine includes traditional salt-baked chicken, stuffed tofu and braised pork. Whole pig**: There are mainly the selection of the most "essence" of the pig's eight parts of the meat burger into the whole pig soup, steamed pig red, pig offal, braised pork, etc., with some green vegetables and pickled cabbage.

This way of eating is similar to the taste that the Hakka people had all year round when they nailed and killed pigs during the Spring Festival. Whole beef **: It is mainly to eat tripe gang, beef shutters, beef heart top and beef bolt meat, and other places, the beef shutters eaten here do not remove the black membrane on the top, it is said that it is mainly for stomach.

Hakka snacks have the characteristics of "fatty, salty, and cooked" in taste, which is related to the living standards and habits of the Hakka people in the past. First of all, because in the past, Meizhou people cultivated the mountains and lived in the mountains, the labor intensity was high and the meat food was less, and the fatty food could effectively satisfy hunger; Secondly, due to the long-term shortage of food in the Hakka people, even if the relatively wealthy households have to eat at least one meal of porridge a day, most of the parents have a porridge every year, and there is more water and less rice, and the porridge made into the pot "blows away a layer of waves and drinks an alley", and the salty vegetables are not only suitable for sending porridge, but also increase the salt in the body; Thirdly, there are many plants and trees in the mountainous areas, and the Hakka people have developed the habit of sparing firewood, and they feel that the more they cook, the more fragrant the food.

Hakka snacks are characterized by a wide range of materials, a wide variety of varieties, with a strong local flavor, a show of the traditional style of Hakka, and describe the Hakka era of customs materials, rice, tapioca taro, all kinds of snacks are the most.

In addition to the traditional salt-baked chicken, stuffed tofu and braised pork, Hakka cuisine has more distinctive features: whole pig set. When the main dish of fried stuffed tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc., . .

Each place has its own characteristics, its own cuisine, its own flavors, and countless delicious snacks that will be memorable. There is a long Hakka food culture, and there are about hundreds of kinds of snacks, which are deeply delicacies.

The basic characteristics of Hakka cuisine are that the ingredients are mainly meat-based, 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. Hakka cooking techniques that are preserved in farmhouses or restaurants today still have many wonderful handicraft techniques.

Hakka cuisine is as old as the Hakka language and is an important part of Chinese food culture, and compared with the traditional Hakka signature dish and Teochew cuisine, Hakka cuisine has a taste that focuses on "fat, salty and cooked", which is unique in Cantonese or Fujian cuisine.

Dustpan board, duck paws, mille-feuille cake, yellow rice board, taro bun and so on.