Where is Hakka cuisine?

Hakka cuisine is the product of the cuisine from the north of the Central Plains migrating southward.

Hakka cuisine refers to the dishes cooked by the Hakka people. Since most of the Hakka people are located in mountainous areas, they have had the habit of eating wild vegetables since ancient times. Therefore, Hakka cuisine uses wild vegetables and dried vegetables as the main ingredients and has a lighter taste. Salty, with a strong mountain flavor. Hakka cuisine includes many local classic dishes, such as: Youskin Chicken, Cured Glutinous Rice, Hibiscus Egg, Kung Fu Chicken, Braised Chicken with Straw Mushrooms, Fried Pancakes, Braised Hoof with Bamboo Pisces, Braised Pork with Pickled Vegetables, etc., which are rich in taste and delicious. People have endless aftertaste.

The Hakka people are an ethnic group in southern China. They have had a unique food culture since ancient times. Because they grew up in mountainous areas, their dishes are mainly wild vegetables, with a salty taste and a long-lasting aftertaste. Hakka cuisine is different from the spicy Sichuan cuisine and the light Cantonese cuisine, and is unique.

Introduction to Hakka signature dishes:

1. Hakka salt-baked chicken

"Salt-baked chicken" is a famous dish in Guangdong. It was first created in the Dongjiang area of ??Guangdong. More than 300 years ago, in some salt farms along the Dongjiang area, some people wrapped cooked chicken in gauze paper and put it in piles of salt to marinate and store it. This kind of chicken was delicious and had a unique flavor. Later, the salt industry in Dongjiang Shou developed, and local restaurants competed for the best vegetables to entertain guests, so they invented the method of making fresh chickens with salt caps to cook them immediately. Therefore, the cuisine began to be produced in the Dongjiang area, and Dongjiang is where the Hakka people are. Therefore, this kind of chicken is called "Hakka Rejuan Chicken".

2. Steamed chicken

Choose chickens that are domestically raised or raised in the mountains. The whole chicken is steamed in Yinli field water, and then shredded by hand or cut into six pieces with a knife. Eat it in large chunks while it's hot, very sweet and tender.

Reference for the above content: Baidu Encyclopedia-Hakka Cuisine