Authentic Hakka recipes

Hakka cuisine is a very ethnic cuisine and one of the three major schools of Hakka cuisine in Guangdong. Authentic Hakka cuisine mainly uses meat as its raw material, and rarely uses aquatic products. Among them, clay pot is quite famous. I believe that if you have eaten Hakka cuisine, you will be deeply impressed, and some people may even want to cook it themselves. Here I would like to recommend a good one from the authentic Hakka recipes.

Hakka Salt-Baked Chicken

"Salt-baked chicken" is a famous dish in Guangdong. It was first created in Meizhou, Guangdong and Dongjiang area. More than 300 years ago, at some salt fields along the coast of the Dongjiang River, people would wrap cooked chicken in gauze paper and put them into salt piles for pickling. This kind of chicken is fresh, fragrant and delicious, with a unique flavor. Later, the salt industry developed in the capital of Dongjiang, and local restaurants competed to use the best dishes to entertain guests. So they created a method of blanching fresh chicken in salt and baking it for immediate consumption. Therefore, the dish originated in the Dongjiang area, and Dongjiang is the home of the Hakka people, so this kind of chicken is called "Hakka Meizhou Salt-Baked Chicken."

Steamed Chicken

Choose chickens that are domestically raised or raised in the mountains with Cordyceps and grains. Steam the whole chicken in a pot with water, then tear it into six large pieces by hand or cut it with a knife and eat it while hot. It is very fresh, sweet and tender. According to other information, the amino acid content of chickens raised using traditional methods is more than 10 times higher than that of chickens raised with concentrated feed, which shows that their nutritional value is extremely high.

Whole Pig Set

The main dishes include burgers made from the eight most "essential" parts of the pig to make pork soup, steamed pork blood, pork offal, braised pork, etc., served with some green vegetables and home-pickled sauerkraut. This way of eating is similar to the past, when Hakka people slaughtered pigs during the Spring Festival.

Whole Beef Set Meal

The main foods eaten here are beef tripe, beef cypress leaves, beef heart top and beef shuan meat. Different from other places, the beef cypress leaves eaten here do not have the black film on them removed, which is said to be mainly for the purpose of strengthening the stomach.

Tofu Set

The legend of Hakka stuffed tofu originated from the habit of making dumplings in the Central Plains. When people migrated to Lingnan and had no wheat to make dumplings, they came up with the idea of ​​eating stuffed tofu. Hakka people cook tofu in various ways. The so-called tofu set includes tofu pudding for appetizers, fried stuffed tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc. as main dishes, as well as fermented tofu as snacks.

Xingang Lake Fresh

The wild osmanthus fish, eel and stone catfish in Wanlv Lake have firm and smooth meat, sweet taste and no muddy smell. They are delicious whether steamed, stewed or fried.

Poon Choi

The "big basin dish" has been popular in the walled villages of Guangdong and Hong Kong for nearly a thousand years. It is also known as the "big basin banquet". It is mainly served by the Huang family. It is said that Emperor Qianlong tasted it when he traveled to the south of the Yangtze River and could not forget it. He then imitated it and held the "Thousand Old Men Banquet" and it became famous.

During the Ming and Qing dynasties, villagers in Xiasha, Shenzhen, called the pot dish "Xin'an pot dish". At that time, the pot dish was served in wooden basins, with one wooden basin per table and an eight-person table.

There are four benches and a table for eight people, commonly known as "eating pot dishes". Later, as Xiasha's population prospered and people's lives became more and more affluent, more and more people came to celebrate the Lantern Festival, so it was renamed "big pot dish". They claim that the village's hot pot is the authentic hot pot with its craftsmanship, ingredients and cooking methods well preserved.

Compared with the more prestigious "Yipin Pot", the pot dish has a more rustic flavor. Although it looks rough, the cooking method of the pot dish is actually very sophisticated. It has to be fried, deep-fried, roasted, boiled, stewed, and braising before being put into the pot layer by layer. There is even more stuff inside, which is made up of more than a dozen ingredients such as chicken, duck, fish, oysters, bean curd, radish, mushrooms, pork, etc. The way of eating Poon Choi is also in line with the traditional clan rules of the Chinese. A table of diners only eat one pot of food, which symbolizes reunion and auspicious atmosphere. Everyone holds chopsticks and keeps rummaging in the basin, which will definitely create an interesting scene. The deeper the dish is in the basin, the more delicious it tastes. Traditionally, hot pot is served in wooden basins, but nowadays most of them are served in stainless steel basins. Some restaurants also use clay pots, which can be heated at any time and have the characteristics of hot pot.