21/10/2023
客家文化-客家美食 第二弹！~家乡菜
客家人生活简朴,平日一日三餐以清茶淡饭为主。虽以大米为主食，但番薯、芋头、马铃薯、豌豆、蚕豆等杂粮几乎占了一半。同时,客家人善于制粉,米粉、糯粉是农家必备的。
客家菜的特点一：简约粗放,习尚“熟米”粉食
客家人生活简朴,平日一日三餐以清茶淡饭为主。虽以大米为主食，但番薯、芋头、马铃薯、豌豆、蚕豆等杂粮几乎占了一半。同时,客家人善于制粉,米粉、糯粉是农家必备的。
客家菜的特点二：素食为主,制干菜腌菜
由于山区交通不便,形成了客家人以素食为主的饮食结构特点。豆腐是客家最常见的菜，也是客家菜最常用的料。客家人喜食干菜，肉类也多曝干而少腊,有菜干、笋干、鱼干等。另外,客家人腌菜形式多样,有干腌、湿腌,有咸有酸，极尽其味。
客家菜的特点三：口味浓烈,喜热食,重畜禽
客家饮食风格浓烈厚重、原汁原味。客家人居住在山高水寒的地区，故食物宜热忌寒。煎、炸、炒、烧、炆、焗是客家人常见的烹调方式。客家山区离海偏远,用以入菜的多为禽畜,如鸡、鹅、鸭、猪等。
客家菜的特点四：红曲盛名,喜喝酒善酿酒
把大米加工成红曲是客家人在饮食文化上的辉煌创造,客家红曲以兴宁最负盛名。客家人爱喝酒,善酿酒。客家人酿酒以甜酒为主，最普遍的是用糯米酿制的黄酒，几乎每个家庭都会酿酒。“姜鸡酒”是客家妇女坐月子期间必不可少的营养补品。
代表性的客家菜有：盐焗鸡、酿豆腐、酿三宝、梅菜扣肉、娘酒焗鸡、红焖猪肉、蒸笋粄、客家蒸三丸、算盘子、味窖粄、梅江原味炒猪肠、客家蛋饺煲、三及第、红粬炖鸡、三杯鸡、回味猪肠、梅州腌面、西河老鼠粄、百侯薄饼、丙村开锅肉丸、客家特色鸡炒酒等。
Hakka Culture - Hometown cuisine
Hakka people live a simple life, and three meals a day are mainly tea and rice. Although rice is the staple food, sweet potatoes, taro, potatoes, peas, broad beans and other cereals account for almost half. At the same time, Hakka people are good at making flour, rice flour, glutinous flour is necessary for farmers.
Hakka cuisine features one: simple and extensive, "cooked rice" powder food
Hakka people live a simple life, and three meals a day are mainly tea and rice. Although rice is the staple food, sweet potatoes, taro, potatoes, peas, broad beans and other cereals account for almost half. At the same time, Hakka people are good at making flour, rice flour, glutinous flour is necessary for farmers.
Hakka cuisine features two: vegetarian, making dried vegetables pickled vegetables
Due to the inconvenience of transportation in the mountainous area, the Hakka formed a vegetarian diet structure. Tofu is the most common Hakka dish and the most commonly used ingredient in Hakka cuisine. Hakka people like to eat dried vegetables, meat is more dried than wax, dried vegetables, dried bamboo shoots, dried fish and so on. In addition, Hakka pickled vegetables in various forms, there are dry pickled, wet pickled, salty and sour, to the best of its taste.
Hakka cuisine features three: strong taste, love hot food, heavy livestock and poultry
Hakka food style is strong, thick and original. The Hakka people live in areas with high mountains and cold water, so they should eat hot food and avoid cold. Frying, deep-frying, stir-frying, braising, stewing and baking are the common cooking methods of Hakka people. The Hakka mountains are remote from the sea, and most of the vegetables used are livestock, such as chickens, geese, ducks, pigs, etc.
Hakka cuisine features four: red Qu famous, like to drink wine good wine
Processing rice into red Qu is a brilliant creation of Hakka people in food culture, Hakka red Qu is the most famous in Xingning. The Hakka love to drink and are good at making wine. Hakka wine is mainly sweet wine, the most common is rice wine made from glutinous rice, almost every family can make wine. "Ginger chicken wine" is an essential nutritional supplement for Hakka women during confinement.
Typical Hakka dishes include salt-baked chicken, stuffed tofu, stuffed Sanbao, preserved pork with plum vegetables, baked chicken with niang Wine, braised pork, steamed bamboo cake, Hakka steamed three balls, Wupan, Weijiao ban, Meijiang Plain fried pig intestines, Hakka egg dumpling pot, Sanhe, Hong粬 stewed chicken, Sancup chicken, preserved pig intestines, Meizhou pickled noodles, Xihe mouse dumplings, Baihou pancake, Pingcun Kaipan meatballs, Hakka special chicken fried wine, etc.
#客家文化博物馆
#森美兰客家文化协会
#马来西亚客家文化协会
#客家文化
#文化
#森美兰州
#大马
#英迪国际大学
#客家美食
