Hakka cuisine (representative of traditional food culture)

Hakka cuisine is one of the representatives of traditional food culture in China. It originated from Hakkas in southern China, and is called "Shancai", which is very popular because of its unique cooking skills and tastes. Hakka cuisine has become the favorite of food lovers all over the world for its unique flavor and nutritional value.

Historical and Cultural Background of Hakka Cuisine

Hakka is a nation in the south of China. They have always lived in mountainous and remote areas. Due to the limitation of geographical environment and historical changes, the lifestyle and eating habits of Hakka people are different from those of other regions. The history of Hakka cuisine can be traced back to the Tang Dynasty. At that time, Hakka people mainly lived on agriculture, and they used local ingredients and cooking skills to make delicious food. With the passage of time, Hakka cuisine has gradually developed into a unique cooking style, which has been widely passed down and carried forward.

Characteristics of Hakka cuisine

Hakka cuisine is characterized by its unique taste and nutritional value. Hakka cuisine pays attention to the freshness and choice of ingredients, as well as the exquisite and innovative cooking skills. Hakka dishes are mainly light, but some are spicy and salty. The main characteristics of Hakka cuisine are refreshing and delicious, rich in nutrition and unique in taste. The cooking methods of Hakka dishes are mainly steaming, stewing, boiling and frying to keep the original flavor and nutritional value of the ingredients.

Classic dishes of Hakka cuisine

There are many classic Hakka dishes, among which the famous ones are Hakka fried meat, braised meat with plum, straw mushroom slippery chicken, salted fish taro pot, glutinous rice chicken and so on. Next, let's introduce the production method of "Hakka stir-fried meat".

Hakka snack rou

Ingredients: pork (pork belly or tenderloin), green pepper, red pepper, onion, ginger, garlic, salt, soy sauce, cooking wine, sugar and corn flour.

Steps:

1. Cut pork into small pieces, add salt, soy sauce, cooking wine, sugar and corn flour and marinate for 30 minutes.

2. Cut the green pepper and red pepper into small pieces, and chop the onion, ginger and garlic for later use.

3. Put the oil in the hot pot and cool it. Pour the marinated pork into the pot and stir-fry until it changes color.

4. Add onion, ginger and minced garlic and stir fry, then add green pepper and red pepper and continue to stir fry.

5. Add salt, sugar and soy sauce to taste and stir well.

6. Finally, add a little water and stir-fry until the juice is dry.